Gobi Manchurian Dry
Gobi manchurian is an Indo-chinese food. This is easy to prepare and an excellent starter.
  • CourseAppetizer, Main Dish, Street Food
  • CuisineAsian, Chinese, Indian
Servings Prep Time
2Servings 5Minutes
Cook Time Passive Time
20Minutes 5Minutes
Servings Prep Time
2Servings 5Minutes
Cook Time Passive Time
20Minutes 5Minutes
Ingredients
Instructions
  1. Wash and clean cauliflower. Cut it into small florets.
  2. Heat water in a saucepan. add a pinch of salt and boil the florets till they are par boiled..
  3. Remove from hot water and keep aside to cool for some time.
  4. In the mean while prepare a mixture of refined flour, corn starch, 1 tsp soy sauce, ginger garlic paste and a pinch of salt. Add water to make a batter of coating consistency.
  5. Heat oil in a wok or pan for deep frying or shallow frying. Dip the boiled florets and drop inside hot oil.
  6. Turn over and cook evenly from all sides. when done, remove from oil and place on paper napkin.
  7. Remove excess oil and leave 2 – 3 tbsp oil in pan. Add chopped garlic, chopped ginger and saute for a minute.
  8. Add onion, bell peppers, saute for 2 minutes. add soy sauce, vinegar and 1/2 cup water. season with salt and black pepper.
  9. once it starts boiling add mixture of corn starch and water. This will thicken the garvy. add less water if you want dry manchurian.
  10. Then add fried gobi to the pan. mix well and stir on high flame for 2 minutes.
  11. Garnish with chopped spring onion and serve hot with schezwan sauce.
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