Gobi (Cauliflower) Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. In its two-stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc. in soy and chili sauce.There are two different variants of Gobi Manchurian, dry and with gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour, maida, spring onion, capsicum, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has a typical garnish of spring onion.
INGREDIENTS:
Cauliflower florets -2 cup
For batter:
Maida - 4 tbsp
Cornflour - 3 tbsp
Rice flour - 1 tsp
Soy sauce - 1 tsp
Salt to taste
Red chili powder - 1 tsp
For fry:
Ginger garlic paste - 1 tsp
Onion - 1
Green chili - 1
Spring onion - 1/8 cup chopped
Soy sauce - 2 to 3 tbsp
Tomato ketchup - 2 tbsp
Chilli sauce - 1 tbsp
Salt to taste
Vinegar - 1 tsp
coriander leaves
Celery
METHOD :
1.Boil water in a skillet with a pinch of salt and turmeric powder, then switch off the flame and add cauliflower florets. After 5 min drains excess water and keep it aside.
2. In a bowl, mix maida, cornflour, rice flour, soy sauce, salt, a pinch of red food color, red chili powder. Add water little by little and stir to make a batter.
3. Marinate the drained cauliflower in the mix.
4.Heat oil in a pan and deep fry the cauliflower florets.
5. Heat oil in another wide pan and add ginger garlic paste, onion, green chili, spring onion and a pinch of salt.
6. Add soy sauce, tomato ketchup, chili sauce, vinegar.
7. Add deep fried florets.
8. Toss everything for 2-3 mins on high flame. Garnish with spring onion, coriander leaves, celery.
