Gobi Manchurian Dry Recipe | Indo chinese recipe

     Gobi Manchurian - one of the hugely popular food in Indian restaurants. Loved by kids and adults for its unique flavors and most importantly the deep fried cauliflower florets. For your information:' gobi' is a Hindi name of the vegetable cauliflower.

      I too like Indo-Chinese food  a lot, but I am little scared of this deep fried stuff. Also, I really dislike buying the high sodium sauces used in these recipes.I avoid and use the homemade sauce with no or very less sodium content. In this recipe, I used homemade chili sauce.
     In winter, the price of cauliflower  was so  high. It's around 5 dollars a flower. In spring, the price is gone down to 2 dollars.I use gobi in soup ,masala,adraki or  add in pulav,biryani's. I was waiting to make something extraordinary. The very first recipe that came to my mind was Manchurian.So  I got 2 (one for regular cooking and the other one for making this special recipe).

         The pieces remained crispy until  afternoon even after it's mixed with the sauce. I used yellow corn flour for frying and haven't used any flour in the sauce. If you are making the sauce type Manchurian , you can add  corn flour mixed water just before adding the fried pieces.Adjust the soy sauce and salt.
      I am looking forward to trying this again and again.You can shallow fry the florets instead of deep frying but def the pieces will not be crispy like deep fried ones. You have to serve them immediately.This is one of the most liked Indo-Chinese and is most simple and delicious Manchurian you will ever have.

other Indo-Chinese recipe veggies fried rice,mushroom fried rice, veg momos.

Step by step picture recipe for making the cauliflower Manchurian:

• Separate the cauliflower into small and equal size florets.Take a large bowl of water and boil it.
• Add the florets to water and drain off the water.(water should not be there .If its still there use a clean towel to wipe off excess water).Mix corn flour and maida.Add required water to the mix.Mix ginger garlic paste and required salt as well(less salt is enough).
• Mix to form a batter of dosa batter consistency.There should not be any lumps.
• Dip and deep fry the florets until brown.It is going to take time so please be patience.It took 1 1/2 hours for me to fry the whole batch. Use paper towels to strain the excess oil.

To prepare sauce:

• Chop green chilies very fine.Chop onion to big pieces.Finely chop spring onions too.Keep everything else ready.
• Heat a wok or a wide pan.Add oil to the pan.When the oil is hot, add spring onions and ginger garlic paste.
• Add onion and saute until the onion turns translucent.

• Mix tomato ketchup,chili sauce,soy sauce to the pan.Give a stir and add a little salt.
• When the sauce is thick ,add the fried florets to the pan.

• Mix and serve immediately.

                                                 How to make gobi Manchurian dry recipe

                         A tasty appetizer with cauliflower.

 Cuisine:  Indian   Category: appetizer/snack   Prep time:15 minutes  Cook time:60 minutes Total Time:1 hours 15 minutes Serves: 4-5  

Ingredients:( recipe source:food viva)

• 1/2 cauliflower (big size).
• 1 cup corn flour (yellow corn flour).
• 3/4 cup maida.
• little salt
• 1 tbsp ginger garlic paste.

Sauce:

• 3 green chilies finely chopped.
• 2 small size onions chopped.
• 1 tbsp ginger garlic paste.
• spring onions.
• 1 tbsp oil
• 2 tbsp chili sauce(I soaked 2 red chilies in water for half and hour and blended).
• 2 tbsp soy sauce(less salt).
• 1 tbsp tomato ketchup (no need of vinegar).

Method:

• Separate the cauliflower into small and equal size florets.
• Take a large bowl of water and boil.
• Dip the florets in water and drain the water.(water should not be there .If not use a clean towel to wipe off excess water).
• Mix corn flour and maida.Add required water, ginger garlic paste and required salt(less salt is enough).
• Mix to form a batter of dosa batter consistency.There should not be any lumps.
• Dip and deep fry the florets until brown.It is going to take time so please be patience.It took 1 1/2 hours for me to fry the whole batch. Use paper towels to strain the excess oil.

To prepare sauce:

• Chop green chilies very fine.Chop onion to big pieces.Finely chop onion bulbs too.
• Keep everything else ready.
• Heat a wok or some wide pan.Add oil to the pan.When the oil is hot, add spring onions and ginger garlic paste.
• Add onion and saute until the onion turns translucent.
• Mix tomato ketchup,chili sauce,soy sauce to the pan.Give a stir and add a little salt.
• When the sauce is thick ,add the fried florets to the pan.
• Mix and serve immediately.
• Gobi Manchurian dry is ready.

Tips:

• You can add capsicum if you wish a little crunchiness.
• While frying, make the flame to medium.
• Start frying when the oil is really hot.
• Don't touch the pieces in oil until it's crispy.If you touch in between you will be disturbing the layer formation on the florets.
• If you need more sauce, add corn flour mixed water before adding fried pieces.
• If you are serving later .Prepare the sauce and florets ready.Mix later on while serving.