Gobi Manchurian Recipe: Cauliflower Manchurian is a popular starter perfect for any party, offering both dry and gravy variants. The dry version is particularly versatile, serving as a snack or a side dish. Here’s how to make restaurant-quality Dry Cauliflower Manchurian with an easy step-by-step recipe.
Gobi Manchurian Recipe Ingredients:
For the Florets:
- 1/2 cup Corn Flour
- 5 tablespoons All-Purpose Flour (Maida)
- 1 medium-sized Cauliflower, broken into medium-sized florets
- 1/2 teaspoon Garlic Paste
- 1/2 teaspoon Ginger Paste
- Oil, for deep frying
- Salt
- 1/2 cup Water
For the Sauté:
- 1½ teaspoons Garlic Paste
- 2 teaspoons Ginger Paste
- 2 Green Chillies, finely chopped
- 1 large Onion, finely chopped
- 1 small Green Capsicum, finely chopped
- 1½ tablespoons Soy Sauce
- 1/2 tablespoon Chilli Sauce
- 2 tablespoons Tomato Ketchup/ Tomato Sauce
- 2 tablespoons Cooking Oil
- 2 tablespoons Spring Onion, finely chopped
- Salt
Directions for the Florets:
- Boil Gobi florets in salted water over medium flame for 3-4 minutes. Drain excess water and pat dry florets on tissue paper.
- In a bowl, mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste, and salt. Gradually add water (approx. 1/2 cup) to make a batter with a consistency similar to dosa batter.
- Dip all florets in the batter, ensuring they are evenly coated.
- Heat the oil in a pan over medium flame. Deep fry 6 to 8 florets at a time until golden brown. Drain on paper towels. Fry the remaining florets.
Directions for the Sauté:
- Heat 2 tablespoons oil in a wide, shallow pan or wok over medium flame. Add ginger paste, garlic paste, chopped green chillies, capsicum, and onion.
- Sauté on high flame for 3-4 minutes.
- Add tomato ketchup, soy sauce,chilli sauce, and salt. Cook for a minute, stirring continuously.
- Add the deep-fried florets and toss on high flame for 1-2 minutes.
- Transfer to a plate, garnish with spring onion, and serve hot with tomato ketchup and chilli sauce.
Gobi Manchurian Recipe Tips and Variations:
- Deep fry florets just before serving to maintain their crispiness.
- Adjust the quantity of chilli sauce and soy sauce according to taste preference.
- Soak cauliflower florets in hot salted water for 15 minutes to clean them.
- Fry florets in batches for even cooking.
- For extra crispiness, fry the batter-coated florets for a slightly longer duration.
Taste: Spicy and crispy
Serving Ideas: Enjoy as a starter, appetizer, or alongside Chinese fried rice or Schezwan fried rice.
Conclusion:
Dry Gobi Manchurian Recipe is a versatile and flavorful dish perfect for various occasions, whether as a starter, snack, or side dish. By following simple steps and adjusting ingredients to taste, you can create a delicious and crispy appetizer that’s sure to impress your guests.
FAQs about Dry Gobi Manchurian Recipe:
What makes Dry Cauliflower Manchurian a popular choice for parties?
Dry Cauliflower Manchurian is favored for its versatility as a snack or side dish, making it an ideal option for parties and gatherings.
What’s the key to achieving crispy florets in Dry Cauliflower Manchurian?
The key lies in deep-frying the batter-coated florets until they turn golden brown, ensuring a crispy texture.
Can I customize the level of spiciness in Dry Cauliflower Manchurian?
Yes, you can adjust the quantity of chilli sauce and green chillies according to your preference to control the spiciness of the dish.
How do I prevent the florets from turning soft after frying?
To maintain the crispiness of the florets, it’s essential not to let them sit idle for too long after frying. Serve the dish immediately after preparation.
Can I make Dry Cauliflower Manchurian ahead of time?
While it’s best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving to retain the crispy texture of the florets.
