How to make Gobhi Manchurian -
Cauliflower florets batter fried and tossed in spicy manchurian sauce. A must try for all vegetarians
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Oil (ऑइल)
Cuisine : Indo-Chinese
Course : Main Course Vegetarian
For more recipes related to Gobhi Manchurian checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Karela Basar Ekadashi Jeera Aloo Andhra Drumstick Curry Vegetable Cheesy Bake - SK Khazana
Gobhi Manchurian Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Gobhi Manchurian Recipe
Cauliflower , separated into medium florets 1 medium
Oil 1 tablespo to deep fry
Ginger-garlic paste 2 teaspoons
Red chilli sauce 1 tablespoon
Dark soy sauce 1 1/2 teaspoons
Salt to taste
Crushed black peppercorns to taste
Refined flour (maida) 2-3 tablespoons
Cornflour/ corn starch 2-3 tablespoons
Garlic , chopped 1 tablespoon
Ginger , chopped 1 inch
Green chillies , finely chopped 1-2
Spring onion greens , diagonally sliced 1-2 stalks
Tomato ketchup 1 tablespoon
Cornflour/ corn starch slurry 1 tablespoon
Vinegar 1 teaspoon
Spring onion green curls for garnishing
Fried rice to serve
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Take cauliflower florets in a bowl, add ginger-garlic paste, red chilli sauce, 1 teaspoon soy sauce, salt and crushed peppercorns and mix well. Add refined flour and corn flour and mix till well coated.
Step 3
Slide the marinated cauliflower florets into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 4
Heat 1 tablespoon oil in a non-stick pan, add garlic and ginger, mix and sauté till golden brown.
Step 5
Add green chillies, mix and sauté for 30 seconds. Add spring onion greens, mix and sauté for 30 seconds.
Step 6
Add 2 cups of water and mix. Add tomato ketchup and mix. Add remaining soy sauce and mix well.
Step 7
Add salt and crushed peppercorns, mix and bring the mixture to a boil. Add corn flour slurry, mix and cook till the mixture thickens slightly.
Step 8
Add fried cauliflower florets, mix and cook for 1-2 minutes. Switch off heat, add vinegar and mix well.
Step 9
Transfer into a serving bowl, garnish with spring onion green curls and serve hot with fried rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
