Wednesday, 11 September 2013

Gobhi/ Gobi Manchurian

Gobhi/ Gobi manchurian is one of the most flavorful Indo-Chinese dishes that can be served as appetizer or starter. The first time I tasted it, I had the urge to replicate it in my kitchen. After many not so successful attempts, I am finally able to create the magic that is heavenly divine. Crispy, juicy, sour, sweet and hot all at the same time. So aromatic that it might draw the neighbors to your kitchen too...:)...

Dry Gobhi Gobi Manchurian

For fritters
  • 1 medium sized cauliflower cut into small florets
  • 2 tbsp of maida / Plain flour
  • 1 tbsp of rice flour
  • 1 tsp of corn flour
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 1/2 tsp red chili powder
  • salt to taste
  • Oil for frying
For sauce
  • 1 medium sized onion finely chopped
  • 1-2 green chilies finely chopped.
  • 2 tbsp tomato ketchup
  • 2 tbsp hot and sweet tomato sauce
  • 1 1/2 tsp soya sauce
  • 1/4 tsp tobasco sauce
  • 1 tbsp oil.
For garnish
  • 2 tbsp finely chopped spring onion greens.

  1. Soak cauliflower florets in hot water with 1 tsp salt for 10-15 mins. Drain water and keep aside.
  2. Make a thick batter using all the flours, garlic, ginger, chili powder and salt. Add little water at a time.
  3. Now add cauliflower florets to it and mix well so that batter covers the florets evenly.
  4. Heat oil in a pan.
  5. When oil is medium hot, drop florets one by one individually. Fry till golden brown on medium heat. Take out and keep aside.
  6. Now in another wok or frying pan, add 1 tbsp oil. 
  7. When hot, add onions and chilies. Fry till they turn translucent. 
  8. Now reduce the heat to minimum. Add all the sauces. Mix well.
  9. Add the fritters and toss well in sauce.
  10. Garnish with finely chopped spring onions and serve hot.

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