Gobi Manchurian Dry - Crispy and Easy
Gobi manchurian dry recipe is an excellent indo chinese fusion dish where batter fried cauliflower is sautéed with sauces to perfection! Serve as snack or as side dish with hakka noodles, fried rice. Vegan recipe!
For the manchurian sauce
- 3 teaspoons sesame oil
- 1/2 teaspoon chili flakes
- 4 garlic cloves peeled and minced
- 1 inch ginger peeled and minced
- 2 green chilies finely chopped
- 1/4 cup spring onion bulbs chopped
- 1/4 cup chopped celery chopped
- 1/2 cup bell pepper chopped
- 1/4 cup cubed onions
- 2 tablespoons tomato paste or ketchup
- 1 tabespoon hot sauce
- 1 tablespoon soy sauce
- 3 teaspoons vinegar
- 1 teasppon freshly cracked black or white pepper corns
- salt to taste
- 3/4 cup chopped spring onion greens
To make fried cauliflower
- 1 Cauliflower separated into bite sized florets, about 2.5 cups florets
- 1/2 cup plain flour
- 1/4 cup rice flour
- 1/2 teaspoon sesame seeds
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 3-4 tablespoons water
Heat 3 teaspoons oil in a wok or pan. Add the crushed ginger and garlic. Saute till the raw smell goes off.
Add the spring onions and saute well. Next add chopped onions,green chilies and saute well for 2 minutes.
Now add the chopped bell pepper, onion mix well. Saute in high flame for 3 minutes.
Add chili paste, soy sauce, vinegar, tomato paste, hot sauce or chili sauce.
Add 3/4 cup water salt to taste and freshly cracked black or white pepper. Bring the sauce to a boil and simmer for 3-4 minutes. Set aside.
Batter fried cauliflowers
Rinse and separate the cauliflower into bite size florets.
Bring water to rapid boil in a large pan. Add salt and the rinsed cauliflower florets. Let cauliflower florets cook for 3 minutes. Drain and rinse immediate in cold water to stop over cooking.
Into a mixing bowl add plain flour, salt, chili powder, corn flour, sesame seeds if using.
Add the par boiled cauliflower florets.
Toss well and add 2-3 tablespoons water to just coat the flours.
Heat oil for deep frying. Once the oil is hot but not smoking, maintain medium flame. Add 4-5 gobi florets depending on the size of the pan.
Fry from all sides until crispy and golden, about 2-3 minutes for each batch.
Drain and set aside.
Assembling and serving gobi manchurian
To Make gobi manchurian Gravy
The only change you will need to make in this recipe to make it into a gravy is a add cornflour slurry to the sauce and make it like gravy. The recipe ingredients are the same only.
Mix 1 tablespoon corn flour in 2 cups cold water and mix well without lumps. while making the sauce as mentioned in the recipe, add this slurry instead of 3/4 cup water and bring the sauce to boil. Simmer until the gravy thickens.
Also make sure to double the quantity of all the sauces lie soya sauce, red chilli sauce and vinegar. Adjust seasoning as per taste.
This gravy version tastes good with fried rice, noodles.
To make semi dry gobi manchurian
To make semi dry gobi manchurian again double the quantity of sauces and make a cornflour slurry with 3/4 tablespoon corn starch and 1 cup water.
Add this slurry while making sauce and simmer until it thickens.
The nutritional values are estimates.
You can vary the quantity of sauces and seasoning as per preferance.
Always make the sauce first and fry the cauliflower just before serving for crispy gobi manchurian.
You can double the recipe.
Serving: 3g | Calories: 242kcal | Carbohydrates: 42g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 521mg | Potassium: 690mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1074IU | Vitamin C: 129mg | Calcium: 49mg | Iron: 2mg