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gobi manchurian recipe
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gobi manchurian recipe | how to make gobi manchurian dry recipe

easy gobi manchurian recipe | how to make gobi manchurian dry recipe
Course indian street food
Cuisine indo chinese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 Servings
Author HEBBARS KITCHEN

Ingredients

for boiling:

  • 4 cup water
  • ½ tsp salt
  • 20 florets gobi / cauliflower
  • 1 cup cold water

for batter:

  • ¾ cup maida / plain flour
  • ¼ cup corn flour
  • ½ tsp kashmiri red chilli powder
  • ½ tsp ginger garlic paste
  • ¼ tsp salt
  • ½ cup water
  • oil for deep frying

for manchurian sauce:

  • 4 tsp oil
  • 2 clove garlic finely chopped
  • 1 inch ginger finely chopped
  • 1 green chilli slit
  • ¼ onion finely chopped
  • ¼ cup spring onion chopped
  • ½ capsicum cube
  • 2 tbsp tomato sauce
  • 1 tsp chilli sauce
  • 2 tsp vinegar
  • 2 tsp soy sauce
  • ¼ tsp pepper crushed
  • ¼ tsp salt

for corn flour slurry:

  • 1 tsp corn flour
  • ¼ cup water

Instructions

  • firstly, in a large kadai heat 4 tsp oil and saute 2 clove garlic,1 inch ginger and 1 green chilli on high flame.
  • also, saute ¼ onion and 2 tbsp spring onion on high flame.
  • further add ½ capsicum and continue to saute till they slightly change colour.
  • additionally add 2 tbsp tomato sauce, 1 tsp chilli sauce, 2 tsp vinegar, 2 tsp soy sauce, ¼ tsp pepper and ¼ tsp salt.
  • mix well and saute for a minute.
  • add cornflour slurry.
  • give a good mix until the gravy slightly thickens and turns translucent.
  • additionally, add fried gobi.
  • mix gently making sure the sauce has coated well uniformly.
  • finally, transfer gobi manchurian to a serving bowl and garnish with chopped spring onions green. serve with fried rice.