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Gobhi/Cauliflower Manchurian

May-28-2017
Sanchita Agrawal Mittal
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Gobhi/Cauliflower Manchurian RECIPE

Gobhi /Cauliflower Manchurian is a popular Indo Chinese recipe and is super delicious and tasty. This Indo Chinese recipe is a fusion of fried Gobhi and Chinese Manchurian gravy which pairs very well with fried rice and chowmein.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 2 cups or 15 gobhi florets
  2. For Sauce
  3. 1 tbsp oil
  4. 1 tbsp ginger paste or finely grated ginger
  5. 1 green chilli chopped
  6. 1/4 cup celery finely chopped
  7. 2 tbsp Red chili sauce
  8. 1 tsp red chilli flakes
  9. 1 tsp soy sauce
  10. 1 tbsp Vinegar
  11. 2 tbsp crushed garlic
  12. 2 tsp tomato ketchup
  13. 2 tsp corn starch
  14. 1/2 tsp Salt
  15. Approx. ½ cup water
  16. For the batter
  17. 1/2 cup Maida
  18. 3 tbsp corn starch
  19. 1/4 th tsp salt
  20. 1/4 th tsp black pepper
  21. Approx. 1/3 rd cup water

Instructions

  1. Firstly wash the Gobhi Florets and boil for 2 minutes in salted water. Drain and keep aside.
  2. For the sauce
  3. Mix the corn flour with water in a bowl and set aside.
  4. Heat the oil in sauce pan, add ginger, garlic, celery and green chilli and stir for about two minutes on high flame.
  5. Add all the ingredients for sauce except corn starch, (chilli sauce, soy sauce, vinegar, tomato ketchup, and chilli flakes.
  6. Stir for 2 minutes add corn starch and cook for another two minutes.
  7. The sauce should be of medium consistency.
  8. If needed add more water, sauce gets thicker as it sits.
  9. Sauce is ready, set aside.
  10. To make the batter
  11. Mix flour, corn starch, salt and pepper in a bowl.
  12. Add the water slowly to make a smooth batter (batter should be consistency of pakode batter)
  13. Heat oil in a pan and make cauliflower pakodas by dipping boiled gobhi florets in batter and frying on high flame, in oil until golden in colour.
  14. Add fried florets in the hot sauce and mix well until all florets get nicely coated with the sauce.
  15. Gobhi manchurian is now ready.
  16. Garnish with spring onion greens and serve hot immediately with fried rice and chowmein.

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