Gobi Manchurian By shubaraj
by shubaraj
24 Jan 2002
This recipe has been viewed 6370 times
Gobi Manchurian is prepared by adding grated cauliflower florets with cornflour and then deep frying the cauliflower balls. These gobi manchurian balls are then cooked in a traditional Chinese style of cooking and served as starter or with rice.
Gobi Manchurian By shubaraj recipe - How to make Gobi Manchurian By shubaraj
Preparation Time: Cooking Time: Total Time:
16 medium sized cauliflower florets
a pinch of M.S.G
oil for deep frying
For the batter
1/2 cup plain flour (maida)
1/4 cup cornflour
1/4 tsp chilli powder (optional)
salt to taste
water a little
For the sauce
2 tbsp oil
2 tsp finely chopped spring onions (optional)
1 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
1 tbsp finely chopped green chillies
1/4 tsp white pepper powder
2 tbsp soy sauce
1/2 tsp sugar
a pinch of M.S.G
1 tbsp cornflour mixed with 1/4 cup of water
1 cup Vegetable Stock or water
salt to taste
Method
- Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes.
- Combine all the ingredients mentioned under batter.
- Beat well and prepare a thick coating batter.
- Heat the oil in a frying pan. dip the cauliflorets one by one in the batter and deep fry.
- Drain when golden brown. set aside.
- Heat 2 table spoons of oil in a pan.
- Add the spring onions, ginger, garlic and green chilies. fry for ½ minute.
- Add the stock, pepper, soya sauce, sugar, ajinomoto and salt. simmer uncovered for 1 minute.
- Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
- Add the fried cauliflowerets just before serving.
- Garnish with spring onion tops.
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