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    Home » Recipes » Recipe

    Gobi Manchurian Dry | Indo Chinese Starter

    Published: Sep 13, 2018 · Modified: Oct 21, 2019 by Ipsa Faujdar · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclaimer.

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    gobi manchurian dry

    Gobi Manchurian Dry | Indo Chinese Starter

    Gobi Manchurian Dry makes an excellent starter. This is easy to prepare and compliments the Indo-Chinese main course. You can make them as a starter or with the main course. Even if in the main course, serve it with schezwan fried rice or veg fried rice. However, for the main course, you may like to add little gravy to the Manchurian. Awesome combination.

    Cauliflower is normally a vegetable of winters in India. But nowadays it's available across all season because of the cold storage facility and enhanced technology. However seasonal vegetables have different tastes. There is a freshness in the aroma while cooking seasonal cauliflowers.

    Cauliflower is a vegetable that is full of nutrition. This is a low carb vegetable. This is one of the most loved vegetable. The cauliflower recipes are super delicious in any form and in any cuisine.

    Read my other cauliflower recipe:

    1. Cauliflower Manchurian Gravy
    2. Schezwan Cauliflower Fried Rice
    3. Gobi Tikka Masala
    4. Gobi Paratha
    5. Cauliflower Tater Tots
    6. Aloo Gobi Masala

    In Indian cuisine these are versatile. This can be used in the main course, with rice, with lentils, as appetizers and many more dishes can be made with this cauliflower.

    Read other Indo-Chinese food:

    1. Veg Hakka Noodle
    2. Cauliflower Fried Rice
    3. Hot & Sour Soup
    4. Chilli Paneer Dry
    5. Veg Manchurian Dry
    6. Chinese Fritters

    Recipe Card for Gobi Manchurian

    Gobi Manchurian Dry

    Ipsa Faujdar
    Gobi manchurian is an Indo-chinese food. This is easy to prepare and an excellent starter.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Appetizer, Main Dish, Street Food
    Cuisine Asian, Chinese, Indian, Indo-Chinese
    Servings 2 Servings
    Calories 205 kcal

    Ingredients
      

    • 1 medium Cauliflower chopped into florets
    • 3 tbsp refined flour
    • 2 tbsp corn starch
    • 1 tsp Ginger Garlic Paste
    • 1/2 tsp Salt
    • 1 cup Oil
    • 1 Onion
    • 6 - 8 large Garlic pods
    • 1 Capsicum diced into medium pieces
    • 2 Green Chilli
    • 1 tbsp Soy Sauce
    • 1 .5 tbsp Vinegar
    • 1 tsp Red chilli sauce
    • 1 tsp Tomato sauce
    • 2 tbsp spring onion

    Instructions
     

    • Wash and clean cauliflower. Cut it into small florets.
    • Heat water in a saucepan. add a pinch of salt and boil the florets till they are par boiled..
    • Remove from hot water and keep aside to cool for some time.
    • 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.
    • Heat oil in a wok or pan for deep frying or shallow frying. Dip the boiled florets and drop inside hot oil.
    • Turn over and cook evenly from all sides. when done, remove from oil and place on paper napkin.
    • Remove excess oil and leave 2 - 3 tbsp oil in pan. Add chopped garlic, ginger, green chillies and saute for a minute.
    • Add onion, bell peppers, saute for 2 minutes. Then add soy sauce, chilli sauce, tomato sauce. Mix well. Add in 1/4 cup water (or less). Season with salt and black pepper.
    • Then add fried gobi to the pan. mix well and stir on high flame for 2 minutes.
    • Once it starts boiling add slurry of cornstarch.. This will thicken the gravy. 
    • Garnish with chopped spring onion and serve hot with schezwan sauce.
      gobi manchurian

    Nutrition

    Calories: 205kcal
    Keyword Easy Less than 30 minutes Recipe, Healthy Snacks, Indo Chinese
    Tried this recipe?Let us know how it was!

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    cauliflower manchurian dry

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    « Chilli Paneer Dry Recipe
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    Hi, I'm Ipsa! Welcome to My Dainty Kitchen. I'm the recipe developer, cook, author, and photographer of this blog. I love to cook delicious food and share recipes with my amazing readers. Thank you for stopping by. Explore more yummy recipes on the blog.

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