gobi manchurian dry recipe, how to make dry gobi manchurian recipe

gobi manchurian dry recipe - sharing the popular indo chinese gobi or cauliflower manchurian recipe with step by step photos.

this recipe is a dry version and makes for a good starter/side dish or snack. i have already posted a gobi manchurian recipe with sauce. when i make veg fried rice or a simple fried rice without any veggies, i prepare the gobi manchurian with sauce or as we say in india, with gravy.

fairly easy to prepare, this gobi manchurian recipe is not spicy like the restaurant or street versions. if you want, you can add more of the ginger, garlic and green chilies and increase the spice and heat in the dish.

the gobi manchurian that we get outside has a good amount of red color added to the batter. here, no colors are added. to get an orangish color, you can increase the amount of kashmiri red chili powder or deghi mirch. this will also add some heat and a smoky flavor.

to cut down the fat, i have not deep fried the gobi florets. it does reduce the crispness, though. i have pan fried the florets. if you prefer, you can deep fry the batter coated cauliflower florets.

usually at home, i serve the gobi manchurian with rotis. as thats how we prefer it. you can serve them plain with a spicy sauce like schezwan sauce or even red chili garlic chutney. even tomato sauce goes well. you can also wrap the cauliflower manchurian in a thin roti and top with some shredded carrots, cabbage and onions along with some sauce.

you can also serve this dry gobi manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

lets start step by step gobi manchurian dry recipe:

1. firstly chop or break the gobi/cauliflower in medium size florets. heat water with salt and boil it. rinse the cauliflower florets and add them to the hot water. cover and let the florets get blanched in the water for 15-20 minutes. later drain and keep aside.

2. in a bowl mix together the dry ingredients for making the batter.

3. add water and whisk to make a smooth batter without any lumps.

4. dip each gobi floret in the batter.

5. fry the batter coated gobi florets in hot oil. i have pan fried and added about 6 tbsp oil. later i have not added any oil while stir frying the spring onions etc. you can also deep fry or shallow fry. i have fried in batches of three. so depending on the size of your pan, you can fry at once or in batches. the frying does take some time, so patience is the key.

6. when one side gets cooked and crisp, turn over each florets and pan fry the uncooked sides. flip for a couple of times more, so that the florets are evenly fried and light golden.

7. drain the fried gobi florets on a kitchen paper towel.

8. no need to add any oil again. in the same pan, add chopped ginger, garlic and green chilies. saute for half a minute.

9. then add the chopped spring onions & capsicum/green bell pepper. increase the flame and stir fry till the capsicum is half cooked or almost cooked.

10. add soy sauce, tomato sauce, black pepper and salt. stir.

11. add the pan fried cauliflower florets.

12. stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well. lastly add vinegar and stir well. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.

serve dry gobi manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

if you are looking for more manchurian recipes then do check vegetable manchurian, paneer manchurian, mushroom manchurian and baby corn manchurian recipe.

dry gobi manchurian recipe below:

dry gobi manchurian recipe

dry gobi manchurian - indo chinese recipe of pan fried cauliflower florets coated with a spicy sauce.

Author: dassana

Recipe type: snacks

Cuisine: indo chinese

Serves: 4 to 5

Ingredients (american measuring cup used, 1 cup = 250 ml)

for pan frying the florets:

• 1 medium cauliflower/phool gobi
• 1 cup all purpose flour/maida
• 4 tbsp corn starch
• ¼ tsp black pepper
• ¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color, but this will also increase the heat a bit)
• 1 tsp soy sauce
• 1 cup + 1 tbsp water or as required
• 5 to 6 tbsp oil for pan frying

for the sauce:

• ¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
• ½ cup finely chopped capsicum/green bell pepper/shimla mirch
• 1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
• 8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
• 2 green chilies, finely chopped or 1 tsp finely chopped green chilies
• ½ tbsp finely chopped celery, optional
• 1.5 tbsp soy sauce or as required
• 1 tbsp tomato sauce or add as required
• 1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
• ¼ to ½ tsp black pepper powder
• salt as required

Instructions

preparing the florets:

1. firstly chop or break the gobi/cauliflower in medium size florets.
2. heat water with salt and boil it. rinse the cauliflower florets and add them to the hot water. let them get blanched in the water for 15-20 minutes. later drain and keep aside.

preparing the batter and frying the florets:

1. in a bowl mix together the ingredients for making the batter - all purpose flour/maida, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt.
2. add water and whisk to make a smooth batter without any lumps.
3. dip each gobi floret in the batter.
4. fry the batter coated gobi florets in hot oil. i have pan fried and added about 6 tbsp oil. later i have not added any oil while stir frying the spring onions etc.
5. you can also deep fry or shallow fry. i have fried in batches of three. so depending on the size of your pan, you can fry at once or in batches. the frying takes some time.
6. when one side gets cooked and crisp, turn over each gobi florets and pan fry the uncooked sides. flip for a couple of times more, so that the gobi florets are evenly fried and light golden.
7. drain the fried gobi florets on a kitchen paper towel. fry all the gobi florets this way in batches.

preparing the sauce:

1. no need to add any oil again. in the same pan, add chopped ginger, garlic and green chilies. saute for a half a minute.
2. then add the chopped spring onions & capsicum. add chopped celery if using. increase the flame and stir fry till the capsicum is half cooked or almost cooked.
3. add soy sauce, tomato sauce, black pepper and salt. stir.
4. add the pan fried cauliflower florets.
5. stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
6. lastly add vinegar and stir well. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.
7. serve dry gobi manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

Notes

to make the dish more spicy, increase the quantity of ginger, garlic, green chilies, black pepper and red chili powder.

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