Name: Gobi Manchurian recipe by Abhilasha Gupta at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 cauliower medium sized; 1 capcicum chopped; 5 tsp Ginger garlic, Coarsely ground paste; 2 dried chillies, broken; 1 onion chopped; 1 tbsp soya sauce; 1 tbsp vinegar; 1 tbsp Red chilli garlic sauce; 2 tsp kashmiri chilli powder; Oil for deep frying; Salt and pepper to taste; For the batter...; 3/4 cup plain flour; 2 tbsp corn flour; Water as required; Salt and pepper to taste

ABOUT Gobi Manchurian RECIPE

Gobi Manchurian is one of the most popular vegetarian manchurian dish from Indian Chinese cuisine. Fried cauliower in slighty sour, sweet and hot manchurian sauce. Making Gobi Manchurian does take some time as the cauliower florets needs to be fried first then spicy and sour sauce is made to which the fried Gobi florets are added.

Ingredients Serving: 4

1 cauliower medium sized
1 capcicum chopped
5 tsp Ginger garlic, Coarsely ground paste
2 dried chillies, broken
1 onion chopped
1 tbsp soya sauce
1 tbsp vinegar
1 tbsp Red chilli garlic sauce
2 tsp kashmiri chilli powder
Oil for deep frying
Salt and pepper to taste
For the batter...
3/4 cup plain flour
2 tbsp corn flour
Water as required
Salt and pepper to taste

Instructions

SEPARATE GOBHI INTO FLORETS.
HEAT WATER IN A LARGE PAN AND PARBOIL THE GOBHI FLORETS.
DRAIN.
ADD 1TSP GINGER, GARLIC PASTE, 1/4 TSP KASHMIRI CHILLI POWDER, SALT TO TASTE TO THE GOBHI FLORETS.
MIX WELL AND LEAVE TO MARINATE FOR 20 MINUTES.
TAKE A LARGE BOWL, ADD IN 1. CUP FLOUR, 2 TSP CORN FLOUR, 1 /2 BLACK PEPPER AND SALT TO TASTE.
SLOWLY ADD WATER.
IT IS OF PAKODA LIKE CONSISTENCY, KEEP ASIDE.
HEAT OIL IN A LARGE WOK.
DIP EACH GOBHI FLORET IN THE BATTER AND FRY
FRY IN MEDIUM HOT OIL TILL GOLDEN.
FRY ALL THE FLORETS THIS WAY AND RESERVE ON PAPER TOWELS.
HEAT 1 TBSP OIL ADD CHOPPED 1 ONION, 4 TSP GINGER GARLIC PASTE AND THE BROKEN WHOLE RED CHILLIES
FRY TILL AROMATIC.
ADD 1 CHOPPED CAPSICUM AND 1TSP CHILLI POWDER
STIR WELL.
ADD 1 TBSP SOYA SAUCE, 1 TBSP VINEGAR, SALT TO TASTE,
1 TBSP CHILLI GARLIC SAUCE, BLACK PEPPER TO TASTE.
MIX WELL.
ADD THE FRIED FLORETS.
MIX WELL.
ADJUST SEASONING ACCORDINGLY.
GARNISH WITH CHOPPED CORIANDER.
SERVE HOT.

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