Gobi Manchurian Recipes

GOBI MANCHURIAN RECIPE | CAULIFLOWER MANCHURIAN

Steps:

• Clean 250 grams of gobi and cut the florets to medium size.
• Add them to 3 cups of hot water and rest for 5 minutes.
• Later drain the gobi completely to a colander or spread on a clean cloth until no moisture remains on the gobi.
• You can do this ahead and set aside. Any moisture in the gobi will cook it to soft and not crisp.
• Heat up the oil for deep frying on a medium heat.
• Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
• Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter. (check video)
• Then add the gobi florets to the batter in batches, coat them well.
• When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to rise without browning. This is the correct temperature.
• Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.
• Drain them to a kitchen tissue or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.
• For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil. I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe.
• Mix together red chili powder with little water to a paste and keep aside. This step is optional and is used mainly for the red color.
• Heat 1½ tablespoons oil in a wide pan.
• When the oil turns hot, add garlic, ginger and green chilies. Saute for a minute or two.
• Then add spring onions & capsicum. Saute them on a high flame for 2 mins.
• Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar. (for gravy version refer the notes section below).
• Mix and add water. Mix and cook stirring and add pepper.
• Cook on a medium heat until the sauce thickens.
• Turn off the stove and check the taste.
• The sauce has to be slightly sour, sweet & hot. If needed you can adjust the salt & add more sauces as well.
• Allow the sauce to cool for 1 to 2 mins.
• Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce.
• Garnish gobi manchurian with spring onion greens.
• Serve immediately as a appetizer or as a side with noodles or fried rice.

GOBI MANCHURIAN

Steps:

• Heat oil in a large pot over medium heat.
• Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
• Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
• Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
• Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
• Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

GOBI MANCHURIAN RECIPE BY TASTY

Steps:

• Add cauliflower florets and salt to a bowl and microwave for 5-7 minutes, or until the florets become soft.
• Add flour, cornstarch, paprika, cayenne pepper, 2 cloves of minced garlic, salt, ginger, and 1 teaspoon soy sauce to a bowl. Mix until well combined.
• Add water to the bowl in small amounts until the batter is thick and smooth. Add the cauliflower and mix until fully coated.
• Heat oil in a pot to 425°F (220°C).
• Add the coated cauliflower florets and deep fry until golden brown.
• Transfer the fried cauliflower to a paper towel-lined plate, and sprinkle with salt.
• In a cup or small bowl, make the cornstarch slurry. Combine the water and cornstarch and mix until well combined.
• In a large pan, heat oil and saute garlic on medium high heat. Add the green onions and saute for 2-3 minutes.
• Add the bell peppers and sauté for 7 minutes, or until the peppers are soft.
• Add the vinegar, chili sauce, tomato sauce, soy sauce, and crushed pepper flakes, and mix well.
• Add small amounts of the cornstarch water to the mixture and stir until the water becomes translucent. Add as much as you'd like, depending on how much gravy you want, but only go up to ½ cup (120 ml) of water to 4 tablespoons of cornstarch for maximum flavor.
• Add the fried cauliflower and gently stir to coat it with the gravy. Add salt to taste and stir.
• Serve with rice and top with optional lemon juice.
• Enjoy!