What is Gobi Manchurian?
Gobi in Hindi means cauliflower and manchurian refers to the spicy sauce that seasons various dishes served in Chinese restaurants in India, a crossover between the tastes of the two nations.
Seasoned, fried cauliflower is tossed in a creamy, aromatic sauce flavored with garlic, ginger, and spring onions. To vary the flavor of the gobi sauce, play with the proportions of the ingredients in the sauce. This Gobi Manchurian recipe helps you make an original garnish or appetizer.
Generally speaking, Manchurian is a category of Indo-Chinese dishes prepared by frying ingredients such as chicken, shrimp, fish, or other meats such as mutton, then sautéing them in a sauce flavored with chili, spices, and soy sauce.
The result of this cooking technique is then served with rice-based dishes, such as steamed rice or Chinese fried rice. It is often served as an appetizer or as a side dish, and is a delight for vegetarians at ceremonial meals!
How Manchurian dishes originated?
Manchurian dishes are said to have been invented by accident by a chef who was asked by a customer to create a new dish as a variation on something already on the menu.
The chef started with some basic Indian ingredients – minced garlic, ginger and chillies – but instead of garam masala used soy sauce, then added cornstarch and fried chicken.
Kolkata Style Manchurian
In Kolkata, an Indian city quintessentially influenced by Chinese cuisine, cauliflower isn't boiled, but battered raw and fried without pre-cooking. Once dipped in the Manchurian sauce, it plumps up beautifully and becomes foamy!
Preparation Time: 10 mins
Cooking time: 15 mins
Servings: 4 servings
Calories: 269 calories
Ingredients:
1 cauliflower
3 tbsp corn flour
5 tbsp all purpose flour
1 tsp black pepper powder
3 cups oil
1 cup spring onions
1 tsp garlic
2 green chillies
2 tsp ginger
1 cup water
1 tbsp soy sauce
1 tomato
1 tsp red chilli powder
Salt to taste
Step-by-Step Instructions
1. Coat the Cauliflower
Separate the cauliflower into florets. In a bowl, dissolve half of the corn flour and all of the all-purpose flour with pepper and salt in water. Mix until the florets are evenly coated in a smooth batter.
2. Deep Fry Until Crispy
Heat oil in a wok. Add the coated florets and deep fry until they turn a perfect golden brown and crispy. Remove and drain on paper towels to keep them crunchy.
3. Prepare the Manchurian Sauce
Create a slurry with the remaining corn flour and water. Stir in the soy sauce, tomato puree, red chilli powder, and salt. This will form the base of your tangy sauce.
4. Sauté and Toss
In a hot pan, sauté minced garlic, ginger, green chillies, and spring onions for 30 seconds. Pour in the sauce base and cook until thick. Toss in the fried cauliflower, garnish with extra spring onion greens, and serve hot.
TIPS
Deep fry the florets for the second time, if you want to make them crispy.
You can add ginger-garlic paste instead of chopped ginger and garlic cloves.
It is better to serve this dish immediately to get the crunchy taste.
You can shallow fry the florets instead of deep frying, if you want to use less oil.
