Craving for some delectable Indo-Chinese cuisine? Try Gobi Manchurian at home with easily available ingredients. Read on for the Gobi Manchurian recipe.
Manchurian is an appetizing and tempting starter. It is a combination of Indian taste and Chinese cooking and seasoning methods. That makes it a staple of Indo-Chinese cuisine. Manchurian comes in a variety of variations, such as Paneer Manchurian, Gobi Manchurian, Veg Manchurian, and Soya Chunks Manchurian, to name a few.
Among all variations, Gobi Manchurian is the most soulful and filling snack. It makes its appearance in most street stalls, functions and occasions, and restaurants. Moreover, Gobi Manchurian comes packed with Chinese flavours, where its major ingredients are cauliflower, chilli sauce, vinegar, and soy sauce. It tastes moderately sweet and tangy.
We cannot call the Gobi Manchurian recipe an authentic Chinese dish, as it is a fusion of Indian and Chinese cuisine. The recipe for making Gobi Manchurian is derived from other classic Manchurian dishes. Feel free to serve Gobi Manchurian as a starter without pairing it with other dishes. On the other hand, you can serve Gobi Manchurian as a side dish with Hakka Noodles, Fried Rice, or even plain rice.
Gobi Manchurian has three different variations – dry, semi-dry, and gravy, and all of these variations are soulful and mouth-watering. Let us see how to make crispy restaurant-style Gobi Manchurian at home.
How to make Gobi Manchurian?
To make Gobi Manchurian’s dry, semi-dry, and gravy variations, we need to follow the primary or preparation step of dip frying cauliflower florets dipped in maida and cornflour paste. So, let us begin with the preparation step.
Gobi Manchurian Preparation
Let’s see what ingredients we require to start the preparation of Gobi Manchurian.
- Cauliflower florets – 250 grams or 1 cup
- Water – ½ cup
- Oil for frying
- Plain flour or maida – ½ cup
- Cornflour – 1/4 tablespoon
- Red chilli powder – 1 teaspoon
- Salt as needed
- Pepper – ¼ teaspoon
- Take some fresh cauliflower florets and rinse them well. Later, take hot water in a large bowl and add cauliflower florets to it.
- After a few minutes, drain off the water and again wash florets with cold water. Take a cotton cloth and spread these washed florets on it. Let them dry for around 10 to 15 minutes. Doing this will eliminate all moisture from the florets.
- Now, it is time to prepare the batter. Take a bowl and mix plain flour, cornflour, salt, red chilli powder, and pepper. Later, add water to make the batter runny. Make sure that the batter is neither too thick nor too runny.
- Take a pan, add oil to it, and heat it on a medium flame. Take cauliflower florets, coat them with the prepared batter, and then pour them one by one into the hot oil for frying.
- Ensure the flame of the stove is medium while you add those coated florets. Once you are done with it, keep stirring those florets frequently.
- When florets turn slightly golden, turn the flame to low and fry florets again for two to three minutes. It’s important you keep stirring it to prevent burning.
- Once the florets turn golden brown color, turn off the stove, remove them from the oil, and place them on tissue paper. Tissue paper absorbs excess oil from the fried florets, making the Gobi Manchurian healthier.
Making Gobi Manchurian
Now let us see the ingredients required for making sauce for your Gobi Manchurian.
- Oil – 1 and ½ tablespoons
- Finely chopped ginger – ½ tablespoon
- Chopped garlic – 1 teaspoon
- Spring onions or onions (chopped) – ⅓ cup
- Chopped bell peppers – ¼ cup
- Slit green chilli – 1
- Red chilli sauce – 2 to 3 tablespoons
- Soy sauce – 1 tablespoon
- Red chilli powder – ½ teaspoon
- Tomato ketchup – 1 to 2 tablespoons
- Sugar – 1 teaspoon
- Rice vinegar – ½ teaspoon
- Salt (to taste)
- Black pepper – ½ teaspoon
- Water – 3 to 5 tablespoons
- Spring onions (chopped) – 2 tablespoons for garnishing
- Take a wok or a wide pan, add oil to it, and heat it on a medium flame. Later, add ginger, garlic, and chillies to the pan. Fry them well for two to three minutes. Avoid over-frying ginger and garlic, as they bring a bitter taste to the Manchurian.
- Next, add chopped bell peppers and onion, and saute them well for around two to three minutes. Using bell peppers or capsicum brings an authentic taste to your Gobi Manchurian.
- Now it is time for the sauces to go in. Add soy sauce, vinegar, tomato ketchup, and red chilli sauce. We recommend you to use organic soy sauce, as it is more healthy than the one prepared chemically.
- We have a unique method to add red chilli powder to the Manchurian gravy. Take red chilli powder and add little water to it to make a smooth paste. Pour this red chilli paste into the pan. Avoid using red chilli powder directly, as there is a major chance of getting burned.
- Add sugar to the gravy. However, using sugar in Gobi Manchurian is optional. But using it will help you to balance the taste of vinegar.
- Mix all sauces well, and then pour water. Stir well and cook on a low flame until the gravy turns saucy. Do not turn the flame too high, as all sauces may burn.
- Now, add crushed black pepper and mix well. When the gravy turns thick, turn off the stove. At this stage, you can taste the gravy and add salt, sugar, or vinegar accordingly.
- Add fried cauliflower florist to the gravy and mix them well.
Finally, Gobi Manchurian is ready to serve. Garnish with chopped spring onions while serving. Note that, this was a dry Gobi Manchurian recipe. You just need to adjust the quantity of sauces to make it semi-dry or gravy. We have mentioned the quantity of sauces for semi-dry and gravy Gobi Manchurian below:
Semi-dry Gobi Manchurian
- Take chilli sauce, tomato sauce, and vinegar in double the amount than the one mentioned in the above recipe. In addition, you can also increase the quantity of red chilli powder if you want a spicy and hot taste.
- In the above recipe, we added only water to the sauces. But to make a semi-dry Manchurian, we will take one tablespoon of cornflour and mix it well in a half cup of water to eliminate lumps. Now, we will add this slurry to the sauces.
Gravy Gobi Manchurian
- As we doubled the number of sauces for the semi-dry recipe, we will triple the amount for the gravy recipe. Feel free to increase the red chilli powder quantity.
- We will use the same slurry used in the semi-dry recipe. Just take ¾ cup cornflour and one cup of water, mix both well and pour the concoction into sauces.
Almost every foodie may have tried to recreate restaurant-style Gobi Manchurian at home. However, an authentic taste doesn’t come easy. You require a proven recipe to achieve that. This easy to make Gobi Manchurian recipe with minimal ingredients will help you recreate the restaurant-style Gobi Manchurian at home.
You can even try Gobi Machurian’s variations – dry, semi-dry, and gravy. The only care needed to take for these variations is the number f sauces, chilli powder, and cornflour slurry.
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