Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, dry cauliflower manchurian. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Cauliflower manchurian is one of the most popular manchurian dishes from Indo chinese cuisine. Gobi Manchurian is a popular Indo Chinese appetizer made with cauliflower, corn flour, soya sauce. This cauliflower manchurian dry is a popular Indian recipe of pan fried cauliflower florets coated Serve Dry Gobi Manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or.
Dry Cauliflower Manchurian is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Dry Cauliflower Manchurian is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have dry cauliflower manchurian using 19 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Dry Cauliflower Manchurian:
- Get 1/2 cup corn flour or
- Make ready 5 tablespoon maida (all purpose flour)
- Prepare 1 medium size cauliflower broken into medium size florets
- Get 1/2 tsp ginger paste
- Prepare 1/2 tsp garlic paste
- Take oil for deep frying
- Take salt
- Get water
- Take for saute:-
- Get 2 tsp garlic paste
- Make ready 2 tsp ginger paste
- Prepare 1 large onion
- Make ready 1 small green capsicum
- Prepare 2 green chilli finally chopped
- Take 2 table spoon soy sauce
- Prepare 2 tbsp tomato ketchup
- Prepare 1 tsp chilli sauce
- Take 2 table spoon cooking oil,
- Get salt, spring onions
Gobi Manchurian or Cauliflower Manchurian is a very popular Indo-Chinese dish often served as a starter/appetizer. Suited for any occasion, gobi manuchurian comes in two forms - a dry version and. Gobi Manchurian or Dry Cauliflower Manchurian is a spicy and crispy Indo Chinese dish made of deep fried cauliflower florets flavored with asian sauces. Gobi (Cauliflower) Manchurian is a popular dish from the Indo-Chinese cuisine.
Steps to make Dry Cauliflower Manchurian:
- Boil cauliflower florets in salted water over medium flame for 3-4 minutes. After boiling, drain excess water and pat dry florets on tissue paper.
- Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste and salt in a bowl. Add water (approx. 1/2 cup) little by little and stir to make a batter. Make sure that batter is not too thick or not too thin. It's thickness should be similar to thickness of dosa batter. Add all florets in batter and mix well. For perfect manchurian, batter should coat florets evenly.
- Heat oil in kadai (frying pan) over medium flame. Carefully drop or slide 6 to 8 florets in oil and deep fry over medium flame until they turn golden brown. Drain and transfer deep fried florets over paper napkin to a plate. Deep fry remaining florets.
- For Saute- Heat 2-tablespoons oil in a wide, thin-bottomed pan or wok on medium flame. Add 2 teaspoons ginger paste, 1½ teaspoons garlic paste, chopped green chillies, chopped capsicum and chopped onion.
- Sauté them on high flame for 3-4 minutes.
- Add soy sauce, tomato ketchup, chilli sauce and salt.
- Stir continuous and cook for a minute
- Add deep fried florets.
- Toss and mix deep fried florets with other ingredients in pan for 1-2 minutes keeping flame on high. (Tossing everything on high heat in wok or pan is must for making best Chinese gobi manchurian dry.)
- Transfer it to a plate and garnish with Coriander leaves or spring onions. Serve it hot with tomato ketchup and chilli sauce.
There are several different variations of this dish, including wet and gravy, but the dry variation is the most popular. Gobi Manchurian or Cauliflower Manchurian is a popular Indo-Chinese appetizer. Cauliflower florets are dipped in corn flour and maida (all purpose flour) batter and fried. 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.
So that is going to wrap it up for this special food dry cauliflower manchurian recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
