Classic Gobi Manchurian Recipe

Gobi manchurian is a classic and popular street food snack. No one knows the origin of this snack but few researchers claim  it might have originated by chinese community from kolkata. These crispy and juicy cauliflower fritters can be found in almost all pubs, restaurants and shacks, served with a side of ketchup it is a yummy snack or can be served as a side for noodles or fried rice. 

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3 Cups Cauliflower Florets
1 Large Onion Chopped into Cubes
1 Inch Ginger Finely Chopped
10 Cloves Garlic Finely Chopped
4 Green Chilies Finely Chopped
1 Large Capsicum Chopped into tiny pieces
5 Sprigs Spring Onions Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Tbsp Soya Sauce
1 Tbsp Chilly Sauce
1 1/2 Tbsp Tomato Ketchup
1 1/2 Tbsp Chilly Powder
1 Tbsp Schezwan Masala Powder or Chinese Five Spice Powder
1 Tbsp Pepper Powder
1 Egg Whisked
2 Tbsp Corn Flour
3 Tbsp All Purpose Flour
Salt as per taste
1 Tbsp Ghee
Oil for frying
Few Drops Orange Food Color...

Please follow the steps and clean the cauliflower ahead of time watch detail video or click here for blog

Follow the steps and clean the cauliflower ahead of time. Since the cauliflower is very delicate during the cleaning process it will be par boiled. Make sure to drain excess water using a colander and air dry the cauliflower for an hour before preparation to ensure the moisture level is completely evaporated.

Transfer the cauliflower to a mixing bowl add 1 tbsp chilly powder, 1 tbsp chinese five spice or schezwan masala, 1/2 tbsp pepper powder and 1/2 tbsp ginger and garlic paste mix well.

Add 1/2 the amount whisked egg, corn flour and all purpose flour mix well if the batter or the coating is thick we can always adjust the consistency by add a little more egg or sprinkle few drops of water.

Allow the cauliflower to marinate for 5 to 10 minute on the kitchen counter. Heat oil for frying in a wok on low flame allow to reach temperature. 

Once the oil reaches temperature place on medium flame. Add few drop orange food color and salt as per taste in the cauliflower mix till well combined.

Drop the florets in hot oil and fry the cauliflower for 2 minutes on each side or until its crispy and turns light brown in color. Make sure to fry in small batches as it will cook fast.

Once the first batch is done drain from oil and reserve on a plate lined with tissue. Start frying the second batch, fry the entire batch of marinated cauliflower in same manner.

Heat a wok on medium flame for the manchurian masala. 1 tbsp Add ghee and 1 tbsp oil fry the finely chopped ginger and garlic till raw flavor reduces add the chilies and chopped onion fry for a minute on high flame.

Add ginger and garlic paste fry till raw flavor reduces. Add 1/2 tbsp chilly powder, 1/2 tbsp schezwan masala, 1 tbsp soya sauce, 1 tbsp chilly sauce, 1 1/2 tbsp tomato ketchup fry all the ingredients till raw flavor reduces.

Toss the fried cauliflower in masala adjust salt and pepper as per taste toss to coat. Garnish with spring onions and serve right away...Enjoy 😊

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