Gobi Manchurian | Easy To Make Indo Chinese Dish | Veg Starter Recipe

Learn how to make ‘Gobi Manchurian’, a very easy recipe by chef Kanak.

For all you Indo-Chinese lovers out there, here’s chef Kanak who brings you the recipe of hot and spicy gobi manchurian which is an absolute crowd pleaser and is one of the most popular veg starters.

Ingredients:

1 large cauliflower – boiled and cut into florets
1/2 cup all purpose flour (maida)
1/4 cup cornflour
2 tbsp rice flour
salt to taste
pepper to season
1 tsp kashmiri red chilli powder
2 tsp ginger garlic – crushed
1 tsp soy sauce
water as desired
oil for frying

For sauce:
1 tbsp oil
small bunch of spring onions – chopped (whites and greens separated)
2 tsp garlic – finely chopped
1 tsp ginger – finely chopped
2 – 3 green chillies
1 small capsicum – finely chopped
2 tbsp cornflour mixed with 1/2 cup water
3 tbsp tomato sauce
1 tsp red chilli sauce
1 tsp vinegar
2 tsp soy sauce
1 tsp sugar

Method:

– In a bowl, add the all purpose flour, cornflour, rice flour, salt, pepper, red chilli powder, crushed ginger garlic and soy sauce and keep adding water while you mix these ingredients well.
– Once it becomes a thick, coating consistency, add the cauliflower florets to it and coat them well with the batter.
– Heat sufficient oil in a saucepan. Add the coated cauliflowers to the hot oil and fry them in batches.
– Fry them for around 2 – 3 minutes until they turn crispy and golden brown in colour.
– Once done, remove them on a kitchen towel.

To prepare the sauce:
– Heat oil in a wok.
– Add the ginger, garlic and green chilies and saute for a while.
– Add the spring onion whites and stir for a while.
– Add the capsicum and saute until they are slightly tender.
– Meanwhile, add tomato sauce, red chilli sauce, vinegar, soy sauce and sugar to the cornflour water and mix well.
– Add this mixture to the capsicum and mix well until the rawness of the cornflower goes away.
– Add salt, pepper and schezwan sauce and mix well.

To make manchurian:
– Add the fried cauliflower florets to the prepared sauce and stir well until they are well coated with the sauce.
– Lastly add the spring onion greens and stir.
– Serve hot.

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