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Gobi (Cauliflower) Manchurian (Dry)

Gobi (Cauliflower) Manchurian (Dry)
Recipe type: Appetiser
Cuisine: Indian
Dry Gobi Manchurian, aka Cauliflower Manchurian is a tantalizing Indian Chinese appetizer and very different from the gravy version. The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce. It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal. Try this absolutely delicious recipe!
  • Cauliflower – ½ medium, cut to bite-size florets
  • Oil – for deep frying
  • For the batter:
  • All-purpose Flour – 5 Tbsp
  • Corn Starch – 3 Tbsp
  • Salt – ¼ tsp
  • Black Pepper – ¼ tsp
  • Water – ¼ cup plus 2 Tbsp
  • For the sauce:
  • Oil – 1 Tbsp
  • Onion – ½ medium, chopped finely
  • Green Chilies – to taste, cut diagonally
  • Garlic – 3 large cloves, chopped finely
  • Ketchup – 2 Tbsp
  • Red Chili Sauce – 2 Tbsp or to taste
  • Soy Sauce – 4 tsp or to taste
  • White Vinegar – 2 tsp
  • Water – 4 Tbsp
  • Corn Starch – 2 tsp
  • Green Onions – 2 stalks, cut diagonally for garnishing
  1. Heat Oil in a medium non-stick pan.
  2. Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
  3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
  4. Add Soy Sauce and Vinegar and mix well.
  5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
  6. Keep sauce aside.
  7. To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
  8. Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.
  9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
  10. Add Green Onions and toss again.
  11. Serve immediately.
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