Gobi Manchurian, How To Make Gobi Manchurian, Starter


Gobi Manchurian,  How To Make Gobi Manchurian, Starter

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A remote village en route from Coimbatore to Pollachi in Tamil Nadu, a tiny restaurant was selling tasty vegetarian food. He had got the spelling of Gobi Manchurian all wrong, but the “Gopi Manjurian” tasted fantastic and warmed us up on that chilly winter’s evening!


Borrowed from Chinese cuisine, this spicy starter has become famous all over India, spanning the length and breadth of the country, being sold in small eateries as well as posh restaurants.


With sharp tinges of ginger and garlic, these crisp-fried cauliflower florets are a delight to bite into.


Together with tongue-tickling sauces and crunchy veggies like capsicum, they make a really tasty dish that you can have as such as a starter or as a Main Course when served atop Fried Rice !

Gobi Manchurian, How To Make Gobi Manchurian, Starter

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
Show me for servings

Ingredients


For The Cauliflower
2 1/4 cups cauliflower florets
1 tbsp ginger-garlic (adrak-lehsun) paste
oil for deep-frying

To Be Mixed Into A Smooth Thick Batter (using Approx. 3/4 Cup Of Water)
1/2 cup plain flour (maida)
1/4 cup cornflour
freshly ground black pepper (kalimirch) to taste
1 tsp soy sauce
salt to taste

Other Ingredients
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1 tsp ginger (adrak) paste
2 tsp finely chopped celery , optional
1 cup chopped spring onions (whites and greens)
1/2 cup capsicum cubes
1 tbsp red chilli sauce
1 tsp soy sauce
1 tsp vinegar
1 tsp cornflour

For The Garnish
1 tbsp finely chopped spring onion greens

Method
For the cauliflower

    For the cauliflower
  1. Combine the cauliflower florets and the ginger-garlic paste in a deep bowl, mix well, cover with a lid and keep aside to marinate for 15 to 20 minutes.
  2. Heat the oil in a deep non-stick pan, dip each marinated cauliflower floret in the prepared batter and deep-fry on a medium flame a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.

How to proceed

    How to proceed
  1. Combine the cornflour and 2 tbsp water in a bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan, add the garlic, ginger paste and green chillies and sauté on a medium flame for a few seconds.
  3. Add the celery and spring onions and sauté on high flame for 1 minute.
  4. Add the capsicum and sauté on high flame for 1 minute.
  5. Add the red chilli sauce, soy sauce, vinegar and salt and sauté on a high flame for 1 minute.
  6. Add the cornflour-water mixture, mix well and cook on a high flame for a few seconds.
  7. Add the deep-fried cauliflower florets, toss well and cook on a high flame for 2 minutes, while stirring occasionally.
  8. Serve immediately garnished with spring onion greens.
Nutrient values (Abbrv) per serving
Energy542 cal
Protein5.6 g
Carbohydrates30.5 g
Fiber4.7 g
Fat44.4 g
Cholesterol0 mg
Sodium35.4 mg
Gobi Manchurian (Cauliflower Manchurian) Video by Tarla Dalal

Reviews

Gobi Manchurian, How To Make Gobi Manchurian, Starter
 on 08 May 17 04:01 PM
5

i tried it without soy sauce but still it tasted so good that now it''s my husband''s favorite dish
Tarla Dalal
09 May 17 08:34 AM
   Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Gobi Manchurian, How To Make Gobi Manchurian, Starter
 on 03 Mar 17 07:08 PM
5

even without onion garlic... this recipe comes out awesomely tasty... thanks Tarla ji
Tarla Dalal
04 Mar 17 08:59 AM
   Hi Monika, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Gobi Manchurian, How To Make Gobi Manchurian, Starter
 on 15 Feb 17 03:14 PM
5

It''s very yummm..recipe.
Tarla Dalal
16 Feb 17 09:08 AM
   Thank you for your kind words Ankita. Do try our recipes and share your feedback. Happy Cooking!!!
Gobi Manchurian, How To Make Gobi Manchurian, Starter
 on 09 Jan 17 04:00 PM
5

Gobi Manchurian, How To Make Gobi Manchurian, Starter
 on 27 Apr 16 05:40 PM
5

Turns out perfect! I tweaked a little by using atta (instead of maida) the fried florets were not so crunchy but loved it
Gobi Manchurian, How To Make Gobi Manchurian, Starter
 on 04 Mar 16 06:13 AM
5

Can I fry the florets in advance and keep it? Then when the guests arrive I simply make the sauce fresh and toss the fried florets in the sauce On high flame? Or suggest other tricks so I can do this easily.
Tarla Dalal
04 Mar 16 09:22 AM
   Hi Meera, You can but the freshness and crispness will be missing which will give a great flavour. Instead keep the sauce ready , once guest arrive just fry the cauliflower and toss in the sauce and serve...
meeraseth
04 Mar 16 11:28 AM
   Ok! That sounds very good, maybe even better... Many thanks!
Gobi Manchurian, How To Make Gobi Manchurian, Starter
 on 04 Feb 16 10:17 PM
5

Tarla Dalal
05 Feb 16 01:41 PM
   Thanks Deepak. We are delighted you loved the Gobi Manchurian recipe. Please keep posting your thoughts and feedback.
Gobi Manchurian, How To Make Gobi Manchurian, Starter
 on 31 Jan 16 03:51 AM
5

Tarla Dalal
01 Feb 16 09:51 AM
   Thanks Khedekar. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Gobi Manchurian ( Starter)
 on 28 Oct 15 03:40 PM
5

A starter which is my all time favourite and have it in restaurants.. I tried this at home and believe me this is a super hit.. The flavours are soo simple and not complicated. i also added onion cubes for extra crunch.. The deep fried cauliflower itself tasted very nice and the added sauted garlic and flavours make it a perfect homemade starter..