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Gobi manchurian recipe How to make crispy cauliflower manchurian

Gobi manchurian recipe How to make crispy cauliflower manchurian
Gobi manchurian recipe How to make crispy cauliflower manchurian

Gobi manchurian recipe | How to make crispy cauliflower manchurian

Popular Indo-Chinese Dish, Gobi Manchurian has crispy cauliflower florets tossed in a spicy, sweet and tangy manchurian sauce. A popular restaurant style appetizer from Indo chinese cuisine. Recipe shares tips to make the best
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6 People

Ingredients
  

  • 1 medium. cauliflower clean and broken into big florettes.
  • 1 small bunch spring onoin finely chopped
  • 2 tsp. ginger finely chopped
  • 1 tsp. garlic finely chopped
  • 1/4 cup plain flour
  • 3 tbsp. cornflour
  • 1/4 tsp. red chilli powder
  • 2 red chillies, dry
  • 3 tbsp. oil
  • 1 1/2 cups water
  • 1 tbsp. milk

Instructions
 

  • Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.Drain and pat dry on a clean cloth.
  • Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chillipowder and salt to taste.
  • Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
  • In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.Add the salt and spring onions.
  • Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
  • Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
  • Gradually add to the gravy and stir continuously till it resumes boiling.
  • Boil till the gravy becomes transparent. Add florettes and soya sauce.
  • Boil for two more minutes and remove.
  • Serve hot with noodles or rice.
Keyword Gobi manchurian recipe | How to make crispy cauliflower manchurian

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