Gobi Manchurian Dry Recipe: How to Make Dry Gobi Manchurian Recipe2018-01-10
- Servings : 4
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
Gobi Manchurian Dry Recipe
Gobi Manchurian Dry Recipe is one of the most famous appetizers in the Indian cuisine. It is a delight for vegetarian lovers. You can prepare this recipe in gravy form or in a dry variation. This recipe shows you how to make gobi Manchurian dry. Some of the other appetizers are cheese balls, paneer tikka, kebabs, chilli chicken and so on.
Chop the cauliflower into individual florets and soak in warm water along with salt. This ensures the florets are clean. Next, you can fine chop the vegetables onion, capsicum, ginger garlic and spring onions. Now, it is time to prepare the batter. Take three to four tablespoon of all-purpose maida flour and add two tablespoon of cornstarch flour, ginger garlic paste, red chilly powder, coriander powder, cumin seeds powder and the required salt. Mix the ingredients well and add water slowly to make a smooth batter without any lumps.
Heat oil in a pan and fry the cauliflower florets dipped in the batter. Flip the florets using a ladle to ensure uniform cooking. Once deep-fried , excess of oil to filter on a kitchen tissue.
Now, you can heat oil in a pan for preparing the dry sauce. Add the finely chopped ginger, garlic, onions and sauté them. Include the chopped capsicum to this mixture. Add soy sauce, green chilly sauce, tomato sauce and black pepper and mix well. When obtain the right consistency, can add the cauliflower florets and toss them well. Once have evenly coated the florets with the sauce, you can sprinkle the chopped spring onions for garnishing and voila! The delicious gobi Manchurian is ready. Serve hot as a starter or alongside fried rice or noodles to experience the mouthwatering recipe.
Gobi manchurian is the famous restaurant food the children ever favor recipe. Prepared by this recipe as dry version,This is the very good starter or snack serves in restaurants.This recipe can make easily at home.It is used less spicy restaurants,becauseserve kids.
- Cauliflower Florets - 1 Cup
- Onion - 1 No.
- Capsicum - 1/2 No.
- Spring Onion - 2 Tbsp
- Garlic Pods - 3 Nos.
- Ginger Slices - 3/4 Tbsp
- Ginger Garlic Paste - 1/2 Tbsp
- Red Chilly Powder - 3/4 Tbsp
- Pepper Powder - 1/2 Tbsp
- Cumin Powder - 1/4 Tbsp
- Coriander Powder - 1/2 Tbsp
- Salt - 3/4 Tbsp
- Green Chilly Sauce - 1/2 Tbsp
- Soy Sauce - 1/4 Tbsp
- Tomato Sauce - 1 Tbsp
- All Purpose Flour Maida - 4 Tbsp
- Corn Starch Flour - 2 Tbsp
- Oil - 2 Cup
Chop the cauliflower into separate florets and soak them in warm water by adding little salt.
Chop the veggies such as onion, capsicum, ginger, garlic and spring onions into very fine slices.
For Preparing the Batter: Take a mixing bowl add three or four tablespoon of all-purpose maida flour and add two tablespoon of corn-starch flour.
Add half teaspoon of ginger garlic paste, red chilly powder, coriander powder, some cumin seeds powder and enough salt.
Then add enough water and slowly mix them well to make a batter without any lumps.
Heat oil in a pan for deep-frying, now take the well-cleaned cauliflower florets and dip it into that prepared batter.
Add it into that hot oil and do the same for all the florets. Deep fry the florets until it cooks well.
When the florets gets cooked on one side, flip them using ladle to cook the other side.
Remove the deep fried florets and keep them aside for few minutes in a tissue paper or oil absorbent paper for filtering the excess oil.
For making the dry sauce: Heat a pan, add little oil and add fine chopped ginger and garlic slices to it.
Then add some fine chopped onions with them and stir them until it comes little transparent.
Then add some fine sliced capsicum with them and stir for a while until it comes to crunchy texture.
Then add 1/4 tablespoon of soy sauce, half tablespoon of green chilly sauce and one tablespoon of tomato sauce, mix well for a minute.
Then add quarter tablespoon of black pepper powder into them and stir well again for few minutes.
When the sauce comes to right consistency, add the deep fried florets into them and toss them well for few seconds.
When the sauce mixture is well coated to that cauliflower florets, sprinkle some spring onions on them serve hot.
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