Gobi Manchurian Dry Recipe:

 

 

Prep time

40 mins

Cook time

20 mins

Total time

1 hour

 

dry gobi manchurian - indo chinese recipe of pan fried cauliflower florets coated with a spicy sauce.

Recipe type: snacks

Cuisine: indo chinese

Serves: 4 to 5

Ingredients

for pan frying the florets:

• 1 medium cauliflower/phool gobi
• 1 cup all purpose flour/maida
• 4 tbsp corn starch
• ¼ tsp black pepper
• ¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color, but this will also increase the heat a bit)
• 1 tsp soy sauce
• 1 cup + 1 tbsp water or as required
• 5 to 6 tbsp oil for pan frying

for the sauce:

• ¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
• ½ cup finely chopped capsicum/green bell pepper/shimla mirch
• 1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
• 8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
• 2 green chilies, finely chopped or 1 tsp finely chopped green chilies
• ½ tbsp finely chopped celery, optional
• 1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
• 1 tbsp tomato sauce or add as required
• 1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
• ¼ to ½ tsp black pepper powder
• salt as required

1. firstly chop or break the gobi/cauliflower in medium size florets. heat water with salt and boil it. rinse the cauliflower florets and add them to the hot water. cover and let the florets get blanched in the water for 15-20 minutes. later drain and keep aside.

2. in a bowl mix together the dry ingredients for making the batter.

3. add water and whisk to make a smooth batter without any lumps.

4. dip each gobi floret in the batter.

5. fry the batter coated gobi florets in hot oil. i have pan fried and added about 6 tbsp oil. later i have not added any oil while stir frying the spring onions etc. you can also deep fry or shallow fry. i have fried in batches of three. so depending on the size of your pan, you can fry at once or in batches. the frying does take some time, so patience is the key.

6. when one side gets cooked and crisp, turn over each florets and pan fry the uncooked sides. flip for a couple of times more, so that the florets are evenly fried and light golden.

7. drain the fried gobi florets on a kitchen paper towel.

8. no need to add any oil again. in the same pan, add chopped ginger, garlic and green chilies. saute for half a minute.

9. then add the chopped spring onions & capsicum/green bell pepper. increase the flame and stir fry till the capsicum is half cooked or almost cooked.

10. add soy sauce, tomato sauce, black pepper and salt. stir.

11. add the pan fried cauliflower florets.

12. stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well. lastly add vinegar and stir well. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.

serve dry gobi manchurian as a snack or as a side dish with veg fried rice ormushroom fried rice or veg hakka noodles or veg noodles.