By Mehnaz : 08-May-2017
Gobi Manchurian the famous Indian delicacy is basically a Chinese style fried cauliflower food item made in India. It has been adapted from the Chinese cuisine to the Indian version of cooking that caters to the taste of many Indians. There are two different versions of gobi Manchurian one is dry and the other is in the form of a gravy. Gobhi Manchurian dry The cauliflower basically floats in a semi dry sauce like texture It is often served as a starter snack accompanied with tomato ketchup. Gobhi Manchurian gravy Pieces of cauliflowers comparatively flow in a thick soup like gravy. It's spicy and made of corn flour generally served with varieties of rice dishes in the main course. Short History on Gobhi Manchurian Gobhi Manchurian has traditionally evolved from a very small Chinese community, that resided in Kolkata several decades ago. Ingredients to be used in Gobhi Manchurian Note down the recipe to prepare the lip smacking dish Gobhi Manchurian to tickle the taste buds on the human tongue. Item Quantity Cauliflower cut into medium-sized florets 1 Nos. Refined flour (maida) 4 Tablespoons Cornflour 4 Tablespoons Salt To taste Ginger-garlic paste 2 Tablespoons Dark soy sauce 2 Tablespoons Red chilli sauce 2 Teaspoons Oil for deep frying 2 Tablespoons Garlic chopped 2 Teaspoons Ginger chopped 2 Teaspoons Tomato ketchup 2 Tablespoons Vinegar 2 Teaspoons Gobhi Manchurian preparation Dump all the medium-sized cut cauliflower florets in a vessel. Add Refined flour, 2 tablespoons cornflour, ginger-garlic paste, 1 tablespoon dark soy sauce, salt to taste and lastly red chilli sauce. Now pour a little water to mix all the ingredients well till the cauliflower pieces are coated. Next heat a good amount of oil in a Chinese wok and deep fry the dusted cauliflower florets till they turn crispy. Now heat 2 tablespoon oil again in a non-stick kadhai, then finely chop the half spring onion bulbs and add them to the non-stick wok. Saute them on a high flame, add ginger-garlic to mix again. On the side chop the green chillies as well. Add 1 table spoon dark soy sauce, tomato ketchup to the wok and mix. Then add 1 cup of water and green chillies to continue the mixing process. Put 2 tablespoons of cornflower in a 1/4 cup of water, mix well and then pour half of it in the wok, to stir and cook till the sauce gets a thickened consistency. Add Vinegar and gently mix well. Transfer half of the sauce into another bowl. Drain out the cauliflower florets and then add leftover sauce in the kadhai to stir well. Finely chop the green part of the spring onions and keep it aside. Once done deliver the cauliflower mixture into a nice serving dish, garnish with green spring onions and serve it hot with a bowl of tomato ketchup.