Gobi Manchurian is an Indian Chinese dish. It is mainly taken as a starter and tastes in varied flavours. Here is the process for the recipe. Manchurian results from the variation of Chinese cooking and seasoning methods to fit Indian tastes. It has to end up a staple of Indian Chinese cuisine. A particular object on the menu for vegetarians, Gobi Manchurian, is blanketed in a chilli garlic sauce with spring onions. The sauce is rich and thick enough to coat the crispy cauliflower. Adding tomato ketchup to the dish gives the Manchurian sauce a sweet taste and makes it unique from the chilli sauce.
- 400 gms cauliflower
- 2tbsp Maida (All-purpose flour)
- 2tbsps corn flour
- Three chopped garlic
- Two green chillies
- 2 tbsps. chopped onions
- 1 tbsp chopped ginger
- 1 tbsp tomato ketchup
- 1 tbsp light soya sauce
- ½ tbsp vinegar
- 1 tbsp Chinese chilli paste
- ½ tbsp black pepper powder
- ½ aromatic powder
- 2 tbsps. chopped spring onions
- Firstly chop cauliflower into small or medium pieces and then wash the parts with water.
- Next, take a vessel, boil the water and add 400gms of cauliflower. Cook it on excessive flame.
- Cook up to 70%, then switch the boiled cauliflower to cold water to stop it from overcooking.
- Add 2 tbsps of Maida, cornflour, and water to the drained cauliflower. Mix it well until cauliflower is coated with the flour.
- Fry this combination in oil until it attains light golden colouration while placing it on medium flame.
- Now heat oil in any other pan and add three chopped garlic, two green chillies, 2 tbsp chopped onions, and chopped ginger. Fry them on excessive flame.
- Add 1 tbsp tomato ketchup,1 tbsp mild soya sauce, ½ tbsp vinegar, and 1 tbsp Chinese chilli paste to the mixture and fry it.
- Add 50 ml of water and allow the oil in it to flow. After that, add an aggregate of salt, ½ tsp pepper powder, and ½ tbsp aromatic powder.
- In the end, add fried cauliflower. Toss and coat the sauces nicely on high flame.
- Add chopped spring onions earlier than serving.
Manchurian could be consumed as a side dish along with rice.