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Gobi Manchurian Dry recipe or the Cauliflower Manchurian dry recipe is another dish from the Indo – Chinese cuisine. Coated cauliflower pieces are deep fried and then cooked again with a mix of Indian and Chinese ingredients to produce one of the most popular veg Indo – Chinese dish.
One of the most popular veg dishes from the Indo – Chinese cuisine that you will find in every corner of India, the gobi manchurian dry recipe rules the roost. Crunchy outside and soft inside, this is just perfect for any occasion. Serve it as an appetizer or as a side dish with simple veg fried rice, there is no denying the fact that there is something exotic about the cauliflower which makes everyone line up for this awesome dish.
I have to be frank here and admit that the best gobi manchurian recipe that I ate was at a Chinese restuarant in Dubai. Spicy schezwan (Did I spell that right??) veg fried rice with the extra spicy gobi manchurian dry recipe was just what would be a proper bliss. We would request the chef to add more green chili and make it more spicy. But, of late, the taste has been missing. I have no clue if they have changed the chef or what. But the taste started differing greatly. We have altogether stopped eating there after trying it out a few times. I truly miss the yummy gobi manchurian dry recipe that I relished so much.
I never made this dish so much while it satisfied me in the restaurant. But ever since, I have been making it ever so often to satisfy my cravings and indulge myself once in a while. After removing some for my kids, I add some hot sauce and finely grated green chili at the end for the extra spiciness for us. It tastes simply awesome and out of the world.
So let’s just get started with the Gobi Manchurian Dry recipe, Cauliflower Manchurian
Gobi Manchurian Dry recipe, Cauliflower Manchurian
What You Need:
- 1 medium sized cauliflower, cut into florets / gobi
- 4 tbsp all purpose flour / maida
- 2 tbsp cornflour / corn starch
- 2 tsp ginger garlic paste / adrak lehsun
- salt to taste / namak
- 2 tbsp soy sauce
- 2 tbsp oil + for frying
- 10 small cloves garlic, finely chopped / lehsun
- 1 onion, finely chopped / pyaz
- 2 green chilies, finely sliced / hari mirch
- 3 tbsp tomato puree
- 1 tbsp vinegar /sirka
- 2 stalks spring onion, finely chopped / pyaz ki patti
How To Make:
- Bring a large bowl with water and salt to a boil. Add the cauliflower florets and cook for 1 minute.
- Immediately remove the cauliflower from the boiling water and run over cool water. Set aside in a colander to drain and place them on kitchen towel to remove excess water.
- Mix all purpose flour, 1 tbsp cornflour, salt, ginger garlic paste and 1 tbsp soy sauce in a bowl. Add some water if necessary to make a thick paste.
- Add the florets and mix well. Marinate this for at least half an hour.
- Heat oil for frying in a pan and deep fry the marinated and coated cauliflower pieces till golden brown. Do not over crowd the pan as the coated florets tend to stick to each other.
- Remove them from fire and set on paper towel to remove excess oil.
- Heat 2 tbsp oil in a pan on medium high heat and fry the onion, green chili and garlic lightly.
- Toss in the fried floret pieces and cook for a couple of minutes.
- Add the tomato puree and mix well.
- Take the remaining 1 tbsp corn flour in half a cup of water and add this to the cauliflower. Cook till all the gravy is coated well to the florets and becomes dry.
- Add in the vinegar, remaining soy sauce and spring onions and give it a stir and remove from flame.
- Serve hot with veg fried rice and veg manchurian gravy.
Until next time,
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