Gobi Manchurian Recipe | Gobi Manchurian Dry

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Gobi Manchurian is a popular Indo-Chinese dish made with fried cauliflower in a spicy, sweet and sour sauce. It is believed to have originated in the city of Kolkata, India. The dish consists of fried cauliflower florets in a spicy, sweet and sour sauce. It is typically served as a starter or side dish. Manchurian recipes are always the most requested, whether it is Indo-Chinese or street food. The recipe is made with deep-fried vegetable fritters, stir-fried in a flavoured Manchurian sauce. Of all the Manchurian dishes, the dry gobi Manchurian recipe is the most popular. This Gobi Manchurian recipe is a delicious and easy dish that can be made in just a few minutes.

Gobi Manchurian is a popular Indian-Chinese dish that originated in the Indian state of Gujarat. It is made by deep-frying cauliflower florets and then sautéing them in a flavorful Manchurian sauce. The dish is typically served as an appetizer or as a side dish, and is a favorite among vegetarians.

The dish is said to have originated in the early 1980s when Chinese immigrants in India began to incorporate Indian flavors into their cooking. The result was a unique fusion of Indian and Chinese cuisines, which quickly became popular among Indians. Gobi Manchurian is now a staple dish in Indian-Chinese restaurants and street food stalls across India.

The dish is made by first preparing the cauliflower by washing and cutting it into small florets. The florets are then deep-fried until golden brown and crispy. Next, a flavorful Manchurian sauce is prepared by sautéing ginger, garlic, and onions in oil. The fried cauliflower florets are then added to the sauce and cooked for a few minutes, until the sauce coats the florets evenly.

The Manchurian sauce is typically made with a combination of soy sauce, tomato sauce, and vinegar, along with various spices such as red chili powder and coriander powder. The sauce is thickened with a small amount of cornstarch to give it a thick, gravy-like consistency.

Gobi Manchurian is typically served with steamed rice or fried rice, although it can also be served as a standalone dish. The dish is characterized by its bold, savory flavors and the crispy texture of the fried cauliflower. It is a perfect dish for vegetarians, as well as for those looking for a unique and delicious way to enjoy cauliflower.

How to make Gobi Manchurian

  • firstly, in a large kadai heat 4 tsp oil and saute 2 clove garlic,1 inch ginger and 1 green chilli on high flame.
  • also, saute ¼ onion and 2 tbsp spring onion on high flame.
  • further add ½ capsicum and continue to saute till they slightly change colour.
  • additionally add 2 tbsp tomato sauce, 1 tsp chilli sauce, 2 tsp vinegar, 2 tsp soy sauce, ¼ tsp pepper and ¼ tsp salt.
  • mix well and saute for a minute.
  • add cornflour slurry.
  • give a good mix until the gravy slightly thickens and turns translucent.
  • additionally, add fried gobi.
  • mix gently making sure the sauce has coated well uniformly.
  • finally, transfer gobi manchurian to a serving bowl and garnish with chopped spring onions green. serve with fried rice.

In conclusion, Gobi Manchurian is a delicious and popular Indian-Chinese dish that is enjoyed by vegetarians and meat-eaters alike. Its bold, savory flavors and crispy texture make it a perfect dish to serve as an appetizer or as a side dish. If you haven’t tried Gobi Manchurian yet, it’s definitely worth a try!

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gobi-manchurian dry

Gobi Manchurian Recipe | Gobi Manchurian Dry Street Style

  • Author: Barasha
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Cuisine: indo chinese
  • Diet: Vegetarian

Ingredients

Scale

for boiling:

  • 4 cup water
  • ½ tsp salt
  • 20 florets gobi / cauliflower
  • 1 cup cold water

for batter:

  • ¾ cup maida / plain flour
  • ¼ cup corn flour
  • ½ tsp kashmiri red chilli powder
  • ½ tsp ginger garlic paste
  • ¼ tsp salt
  • ½ cup water
  • oil for deep frying

for manchurian sauce:

  • 4 tsp oil
  • 2 clove garlic (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 green chilli (slit)
  • ¼ onion (finely chopped)
  • ¼ cup spring onion (chopped)
  • ½ capsicum (cube)
  • 2 tbsp tomato sauce
  • 1 tsp chilli sauce
  • 2 tsp vinegar
  • 2 tsp soy sauce
  • ¼ tsp pepper (crushed)
  • ¼ tsp salt

for corn flour slurry:

  • 1 tsp corn flour
  • ¼ cup water

Instructions

  1. firstly, in a large kadai heat 4 tsp oil and saute 2 clove garlic,1 inch ginger and 1 green chilli on high flame.
  2. also, saute ¼ onion and 2 tbsp spring onion on high flame.
  3. further add ½ capsicum and continue to saute till they slightly change colour.
  4. additionally add 2 tbsp tomato sauce, 1 tsp chilli sauce, 2 tsp vinegar, 2 tsp soy sauce, ¼ tsp pepper and ¼ tsp salt.
  5. mix well and saute for a minute.
  6. add cornflour slurry.
  7. give a good mix until the gravy slightly thickens and turns translucent.
  8. additionally, add fried gobi.
  9. mix gently making sure the sauce has coated well uniformly.
  10. finally, transfer gobi manchurian to a serving bowl and garnish with chopped spring onions green. serve with fried rice.

Notes

  • Firstly, do not overboil gobi as it is deep-fried once coated with batter.
  • Also, add red food colour to the batter to prepare bright red colour Gobi Manchurian.
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