Gobi Manchurian Dry
This Indo-Chinese appetiser is a crowd pleaser and will steal your heart. It’s super and you always add or subtract more sauces and adjust heat to suit you taste.
Servings 5
Calories 297kcal
Ingredients
For fried cauliflower
- 600 g cauliflower florets 1 medium cauliflower of 750 gram cut to floret makes about 600 g
- 6 tablespoon flour
- 6 tablespoon cornflour or rice flour
- ¾ tablespoon Kashmiri chilli used mainly for color, can substituted with paprika
- 1 teaspoon red chilli
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon salt
- Oil to fry
For Gravy
- 2 tablespoon oil
- 1 tablespoon chopped garlic
- ⅓ teaspoon cumin seeds
- ½ cup chopped onion
- ½ cup chopped capsicum / bell peppers any color
- 2 tablespoon chopped green chillies
Sauces and seasoning for gravy
- 2 tablespoon ketchup
- 2 tablespoon chilli garlic sauce
- 2-3 tablespoon chilli sauce less spicy type
- 3 tablespoon soy sauce
- 2 tablespoon vinegar
- ½ tablespoon sugar
- Pepper to taste
- Salt to taste, if needed
- 2 tablespoon cornflour
- 4 tablespoon water , more to thin out gravy as needed.
- ½ cup sliced green onions for garnish
Instructions
Blanching Cauliflower
- Bring water to boil in a pot, then add salt and cauliflower floret. Let it boil for about 2-3 minutes, then remove florets with a slotted spoon to a kitchen towel and let it dry.
For fried cauliflower
- In a bowl mix, plain flour, corn flour, Kashmiri chilli, red chilli, garlic, ginger and salt.
- Remove 3 tablespoon of flour mixture from the dry mix and set aside.
- Now gradually mix little water to the dry mixture and mix well with a whisk. Make a thick mixture of flowing consistency.
- Add the blanched florets to the batter and mix well.
- Now, sprinkle the separated flour over batter and mix again.
- Heat oil in a wok on medium heat high heat. Then one by one add cauliflower florets. Fry cauliflower for two minutes on medium heat.
- Then remove on a kitchen towel and let it cool. (The cauliflower will be light golden at this stage.)
Make gravy
- Heat 2 tablespoons of oil in a pan and add garlic and cumin. Sauté for a 30-60 seconds until garlic is golden.
- Then, add onions, bell peppers and green chillies, mix and cook for 1-2 minutes.
- Finally, mix in all the ingredients sauce section.
For slurry
- In a bowl, mix corn and water to make slurry with no lumps. Add to the gravy. Also add ¼ cup or water as needed for a desired consistency.
- Let gravy simmer for 2-3 minutes, then remove from heat and set aside.
Assemble
- Just before serving reheat the gravy, set aside.
- Simultaneously, heat oil in the wok until very hot. Add fried cauliflower and fry for another 30 seconds. Work in 2-3 batches.
- Remove cauliflower flour from the oil to a kitchen towel. The toss in the hot gravy. Coat throughly and garnish with sliced green onions. Serve immediately.
Video
Nutrition
Serving: 1cup | Calories: 297kcal