Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, gobi manchurian (dry). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
About this Dry Gobi Manchurian Recipe. Pan Fried: To cut down the fat, I have not deep fried the Serve Dry Gobi Manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or. Manchurian made from gobi (cauliflower) is one of the best starters you can have in any party.
Gobi Manchurian (dry) is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Gobi Manchurian (dry) is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook gobi manchurian (dry) using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Gobi Manchurian (dry):
- Prepare 1 Cauliflower
- Make ready 5 Tablespoons All purpose Flour
- Take 3 Tablespoons Cornstarch (for making batter)
- Make ready 1/4 Teaspoon Black pepper powder
- Take To Taste Salt -
- Prepare as required Water (for making batter) -
- Get Oil (for deep frying) -
- Take 1 Onion (finely chopped)
- Take 6 Garlic (finely chopped)
- Prepare 2 Green chilli (finely Chopped)
- Take 2 Tablespoons Tomato Ketchup
- Make ready 2 Tablespoons Red chilli sauce
- Prepare 2 Teaspoons Vinegar
- Take 4 Teaspoons Soy Sauce
- Prepare 2 Teaspoons Cornstarch (for the gravy)
- Get as required Water (for the gravy)
- Prepare To Taste Salt
- Make ready Spring Onion for Garnishing
Gobi Manchurian is an Indian Chinese fried cauliflower dish. Gobi (cauliflower) Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes and has become a staple of Indian Chinese cuisine. Gobi Manchurian recipe - This is dry gobi manchurian recipe that is usually served as a starter or Gobi Manchurian Recipe. Dry Gobi Manchurian, aka Cauliflower Manchurian is a tantalizing Indian Chinese appetizer and very different from the gravy version.
Instructions to make Gobi Manchurian (dry):
- To make the sauce, heat little oil in a non stick pan. Put onion and saute it for sometime.
- Add green chilli and chopped garlic. Again saute till it changes colour. Now add the tomato ketchup and red chilli sauce. Mix well.
- After some time, add the soy sauce and vinegar. Mix well and let it cook for sometime. Now add water. If you want more sauce, add water accordingly.
- After sometime, add cornstarch which is mixed with water. Mix well and let it cook. After sometime, take it off from heat and keep aside.
- Cut cauliflower into medium florets and wash them in boiling water. Drain it and keep aside.
- In a bowl, mix maida, cornflour, salt and black pepper powder with water to make a smooth batter.
- Heat oil in a kadai for deep frying. When the oil is medium hot, dip each cauliflower florets in the batter and put it in the oil. When the cauliflower turns golden brown colour, transfer it into a kitchen towel.
- Heat the sauce again and add the fried cauliflower florets. Mix well so that each one is nicely coated with the sauce.
- Serve it hot by garnishing with spring onion or Coriander leaves.
The Cauliflower has a crispy coating and is tossed with a. Gobi manchurian dry is a easy vegetarian starter recipe,which people generally order in restaurants. For more like Gobi manchuri can visit Jeyashri's Kitchen. Gobi Manchurian is great with noodles! The dry version is usually served as an appetizer and the one with gravy as a main meal with noodles or rice.
So that is going to wrap this up with this exceptional food gobi manchurian (dry) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
