Gobi Manchurian
July 23, 2013

Indo Chinese style Gobi Manchurian. This is a popular dish where you batter fry the cauliflower or Gobi and sea it with Chinese and Indian sauces

Cuisine Fusion
Course Main Course
Serves 10
Method Deep-fry
Difficulty Easy
Cook Time 50  minutes
  • Cuisine Fusion
  • Course Main Course
  • Serves 10
  • Method Deep-fry
  • Difficulty Easy
  • Cook Time 50  minutes
Ingredients
cauliflower florets
5-6   cup
maida
1   cup
corn flour
1/2   cup
rice flour
4   tablespoon
spring onions or onions
1/2   cup
garlic cloves
12  
green chilies finely chopped
5-6  
soy sauce
2   tablespoon
green chili sauce
4   tablespoon
tomato ketchup
6   tablespoon
corn starch
2   teaspoon
oil for frying
 
salt as per taste
 
eggs
2  
ginger garlic paste
4   tablespoon
red chili powder
2   teaspoon
red peppers chopped
2   tablespoon
Instructions

1. Heat 2 teaspoons of oil in a pan. Add chopped onions, garlic and green chilis and Saute for 3 minutes. Add the red peppers and saute.

2. Add the green chili sauce, soy sauce, vinegar and tomato ketchup,corn starch and little water, mix and simmer.

3. In a bowl take the maida, corn starch, rice flour, eggs, ginger garlic paste, red chili powder, salt. Add water little by little and prepare a thick batter enough to coat the florets. You can also add food color if you like.

4. Heat the oil in a fryer or wok and dip the cauliflower florets in the batter and drop the one by one in the oil and fry till golden brown.

5. Add the fried florets into the sauce prepared in step 2 mix so that the sauce coats the florets and remove the florets from the sauce and serve.