Dry Gobi Manchurian Recipe

The ever popular Gobi Manchurian dish made with cauliflower is an Indo-Chinese recipe that is very popular in India, served as a snack or an appetizer when prepared dry mostly for lunch, dinner meals. For vegetable manchurian with gravy or dry, instead of using only cauliflower, use finely chopped minced vegetables or cabbage and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.

The ever popular Manchurian is an Indian Chinese dish. Gobi Manchurian can be made ​​with cauliflower or cabbage. Gobi Manchurian- a popular Indo Chinese dish can be served as a snack or an appetizer When prepared dry. The Cauliflower Has a crispy coating and is tossed with a mouth-watering spicy sauce.Try this absolutely delicious recipe!

Does the title sound exotic, eh! I also found it when I saw it and because of that, and because I had a cauliflower in the fridge to which I had to leave, I decided to make and bring you this rich recipe of Gobi Manchurian or spicy cauliflower. We present another way to enjoy the breaded cauliflower.

If you are a regular follower of the blog, you may have noticed my fondness for exotic recipes. In fact I think I have tried all the types of cuisine I could find. The part I have tried during my travels. One of the ones I liked the most was the Balinese cuisine.

Today's recipe is an Indo-Chinese version of the Gobi Manchurian that is widely eaten in India. And it consists of baked cauliflower, which has previously been lightly breaded in flour and spices, and accompanied by a sauce. The dark soy sauce is dense and dark than the others, so a small amount is used. If you only have regular soy sauce, add twice as much as the recipe indicates.

To vary the flavor of the gobi sauce, we play with the amounts of the ingredients of the sauce. This recipe serves to prepare a garnish or an original entree. You can substitute the wheat flour for corn flour, rice, soy, quinoa, buckwheat, etc. and the important thing is that the batter is dense, so I do not see that there is problem. Do not put leavened flour that comes with yeast (flour for batters, tempura flour, etc.) because the purpose is not to create a big spongy batter, but rather fine one, that gives color and flavor.

Sesame oil can be replaced with olive oil, but it changes the flavor. Sesame oil has an intense aroma to toasted sesame, a delight. You can, instead, heat olive oil with a handful of sesame seeds just before adding garlic and ginger. Although the list of ingredients seems long, if you look carefully, most are spices, so it is not so much. Always read the entire recipe before making or decide not to make them. I encourage you to try it out soon, which is so good that it hardly lasts in the plate.

And now let's get the recipe!



Preparation Time: 10 mins
Cooking time: 15 mins
Servings: 4 servings
Calories: 269 calories

Ingredients:

1 cauliflower
3 tbsp corn flour
5 tbsp all purpose flour
1 tsp black pepper powder
3 cups oil

1 cup spring onions
1 tsp garlic
2 green chillies
2 tsp ginger
1 cup water
1 tbsp soy sauce
1 tomato
1 tsp red chilli powder
Salt to taste

Recipe Method:

Separate the cauliflower florets and dissolve half of the the corn flour and all purpose flour along with pepper and salt in water. Mix until the florets get coated with the flour mixture.

Heat oil in a wok. Add florets into the hot oil and fry until golden brown. Remove from oil and drain in paper towels. Keep aside.

Mix the corn flour with little water. Add soya sauce, tomato paste, chilli powder and salt.

Heat oil in a frying pan on high heat; add garlic, ginger, chopped green chillies, spring onions and stir fry for a few seconds. Add the corn flour mixture and cook for a few minutes until thick and the corn flour is cooked. Turn off heat.

Garnish with spring onion leaves. Serve the gobi manchurian hot.