Monday, September 24, 2018

Recipe Time: Gobi Manchurian/Cauliflower Manchurian

Chinese food is my favourite cuisine and to keep a balance between ordering out and eating at home I keep trying out recipes at home. A few weekends ago, I developed this sudden craving for eating veg manchurian but had limited resources at home, so the next best alternative was Gobi Manchurian, and though it was my first time that I was making it myself, it turned out great! I ran a poll on my Instagram stories where the majority was a YES for the recipe, so here it is! The recipe took hardly 30 minutes to put together and totally satiated my cravings!

For Gobi Manchurian Balls
4 tablespoons Cornflour 
2 tablespoons Maida (all purpose flour) 
1/2 Gobi (Cauliflower) 
1 teaspoon Ginger-Garlic Paste (best is to make it fresh)
Salt as per taste
1/4 cup Water
Cooking Oil for deep frying

For the Gravy
1/2 tablespoon finely chopped Ginger 
2 teaspoons finely chopped Garlic
1/4 chopped Green Capsicum
1/4 chopped Red Capsicum
3 tablespoons finely chopped Spring Onion
1/2 cup chopped Spring Onion leaves
2 tablespoons Soy Sauce
1/2 tablespoon Chilli Sauce
1/2 teaspoon Pepper Powder 
1 tablespoon Cooking Oil
2 tablespoons Cornflour (corn starch) 
2 1/2  cups Water 
Salt as per taste
Green chillies can be added if you want but I do not add it

For Gobi Manchurian Balls
  1. After breaking the cauliflowers into big florets, clean them thoroughly. Boil florets for 2 minutes to make them a little soft. After that, dry them so that there is no water left on them.
  2. Take maida, cornflour, ginger-garlic paste and salt in medium size bowl and add 1/4 cup water to make the batter for frying the florets. Now put the boiled cauliflower florets in the batter and coat them properly with the batter.
  3. Now heat the cooking oil in a kadhai. When the oil turns enough for deep frying, drop 5 to 6 florets at a time coated with batter into the kadhai, and fry until golden brown. Do all this over medium flame so that the florets don't burn.
  4. Remove all excess oil and transfer the florets to a plate. Keep them over a kitchen paper tissue to absorb all the excess oil left.

For Gobi Manchurian Gravy
  1. Heat oil in a pan and add ginger, garlic and chopped spring onion. Sauté for a minute on medium flame.
  2. Now add green capsicum, red capsicum and 1/4 cup spring onion leaves and cook for 1/2 a minute.
  3. Add soya sauce, chili sauce, pepper powder and salt and cook for another 1 minute.
  4. In the meanwhile, dissolve 2 tablespoons cornflour in 1/2 cup water and keep aside.
  5. Now pour 2 cups water to the vegetables and boil over medium flame. After you see the boil, add dissolved cornflour and stir constantly to avoid forming lumps. Cook on low flame for a minute.
  6. Add deep fried cauliflower florets and cook for 2 to 3 minutes over medium flame before turning it off
  7. Now transfer the gobi manchurian to a serving bowl and garnish with the remaining chopped spring onion leaves. Your dish is ready!
Super easy isn't it and so quick! Serve it with fried rice or hakka noodles and you are all set with a yummy and fun dinner with the family! Kids love it too!

If you try out the recipe, do let me know how it turned out 😊

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