Monday, March 2, 2015

Dry Gobi Manchurian | Cauliflower Manchurian | Restaurant Style Gobi Manjurian

Dry Gobi Manchurian | Cauliflower Manchurian | Restaurant Style Gobi Manjurian is a very popular Indo-Chinese starter | appetizer. It is also an ideal accompaniment for any fried rice as well as noodles. I wanted to prepare something different from our usual South Indian menu for this Sunday. As usual my son opted for Egg fried rice with Gobi Manchurian. I too agreed since I didn’t post the recipe so far in my blog, though I’m making it quite often.
Now going to the recipe,  preparation of Gobi manjurian involves  two steps process. First  by deep frying the batter coated cauliflower florets, second by sautéing the deep fried florets with some sauces & spices. Very simple recipe but there are some tips to follow to keep the batter intact while frying. Other than that there is no secret in preparing Restaurant Style Gobi Manchurian at home.

Here we go for the recipe!
Ingredients:
For Deep Frying:
  • Cauliflower florets (Cleaned & chopped) – 1 cup
  • All purpose flour (Maida) – ¼ cup
  • Corn flour –  3 tbsp
  • Rice flour –  2 tbsp
  • Ginger garlic paste – 1 tsp
  • Pepper powder – ¼ tsp
  • Salt to taste
  • Oil for frying

For Sautéing :
  • Oil – 1 tbsp
  • Ginger (finely chopped) – 1 tbsp
  • Garlic (finely chopped) – 2 tbsp
  • Spring onion – 3 sprigs
  • Capsicum (finely chopped) –  3 tbsp
  • Red chilli sauce – 1 tbsp
  • Soy sauce – ½ tsp
  • Tomato sauce – 1 tbsp
  • Pepper powder – 1 tsp
  • Salt to taste

Method:
  1. Clean the cauliflower and cut into small florets. Soak these florets in hot water with salt and turmeric for about 5 minutes.
  2. Take out the florets and wash in regular water and allow the water from the florets to drain completely.
  3. Take a large bowl, mix all flours with ginger garlic paste, pepper powder along with required salt.
  4. To the mixture, add the water needed and mix well to form a creamy thick batter, as we do for idli batter, without any lumps. To this, add cauliflower florets and mix well so that all the florets get coated with the flour mix thoroughly. Allow it to stand for 5 minutes.
  5. Heat a deep bottomed kadai, pour required oil for deep frying. When oil is heated, take out the batter coated florets and spread one by one in the oil.
  6. Cook in medium-high flame, after some time when you find the bottom layer got cooked, turn to other side and cook until done on all sides. Drain from the oil when they turn golden brown in colour.
  7. Continue the process for rest of the batch and allow the oil to drain from the florets on a tissue paper | paper towel.
  8. In a broad non-stick pan, heat oil and add finely chopped ginger and garlic till they become crunchy and turn into golden colour.
  9. To this add, finely chopped white part of the spring onion and sauté for a while. To this add finely chopped capsicum and sauté on high flame until they become bright green in colour.
  10. To this add all sauces, salt, pepper powder & sauté well. Add 2 tbsp of water and mix everything well.
  11. To this add the fried cauliflower florets and toss everything well. Finally add the chopped green part of the spring onion. Mix well & switch off.

Your hot, crunchy Gobi Manchurian is ready to serve. It can be served hot with any fried rice | pulao | noodles or as a starter with any soup.

Note:
  • Care should be taken while adding water to the flour mixture.  The consistency should be such that the flour mixture should not get dripped from the cauliflower, it should just coat, that’s all.
  • Don’t increase the quantity of soy sauce anymore because that will make the manchurian darker.
  • Do sauté immediately after frying the florets.
  • Care should be taken while adding salt since salt has already been added in the batter for florets and there will be some salt content in the sauces as well.

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