Gobi Manchurian Dry a popular Indo-Chinese Cuisine which is loved by all can be prepared at home very easily. Here I have shown the crispy restaurant style Gobi Manchurian Dry method. You can make this either dry or gravy according to your need.
This Gobi Manchurian is delicious and you can whip up this in 15 mins. Using the same recipe we can also prepare fish, prawn, chicken, paneer, mixed vegetable Manchurian. Gobi Manchurian can be served along with noodles, fried rice, and soup or along with any other Chinese cuisines. As we all know well about Chinese cuisine, there is no need to explain its taste. So I am directly getting down to the recipe. Now let us see how to prepare this recipe.
- 1 Gobi/Cauliflower medium size
- 4 tbsp All purpose flour/Maida
- 5 tbsp Corn Flour
- 1 tsp salt
- oil to deep fry
- 2 tbsp Sesame Oil
- 1 Onion finely chopped
- 2 tbsp garlic finely chopped
- 1 Green chili finely chopped
- 1 tsp Pepper powder
- 1 tbsp Soya Sauce light
- 1 tbsp Chili Sauce
- 1 tsp Tomato ketchup
- 1/4 cup Spring Onion Greens finely chopped
- 1 tsp Corn Flour
- 1/4 cup Water
- Cut gobi to small cube size. Place the gobi in hot water for 2-3 mins, drain it completely and keep it in a bowl. Add the ingredients under "For Marinade" except oil. Sprinkle little water, mix thoroughly and set aside. Heat a kadai, add a cup of oil and deep fry the marinated gobi. Place gobi one by one without touching with each other. So that while frying it will not stick to each other.
- Cook until all sides turn golden brown. Remove and place it on a kitchen towel and set aside. For crispier gobi, you can fry the gobi twice in the oil. Heat another kadai and add 2 tbsp of oil. Add garlic chopped and saute for a minute. Then add onion, green chili and saute for another minute.
- Now add soya sauce, tomato ketchup, red chili sauce, pepper powder, a little salt and saute well. Then add half of spring onion greens and saute for a min. Now add a quarter cup of water.
- Mix cornflour in a tbsp of water without any lumps and add it in the kadai. Mix thoroughly. Add the fried gobi and cook till the water is absorbed. Adjust salt if required. Garnish with spring onion greens. Gobi Manchurian Dry is ready.
- You can adjust spices according to your taste and need.
- You can either use black pepper powder or white pepper powder.
- If you want Manchurian to be gravy, add more cornflour slurry.
You might also like Veg Hakka Noodles, Sweet Corn Veg Soup, Egg Fried Rice.
Delicious Indo-Chinese Gobi Manchurian Dry is ready to relish.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Leave a Reply