Gobi Manchuria is a popular Chinese dish. It has been indianised for being popular and a good combination with rice, roti varieties and noodles.
1 No. Cauliflower (medium, clean and cut into small floret’s)
1/4 cup Plain flour
3 tsp Cornflour
1 small bunch Spring onion (finely chopped)
2 tsp Ginger (finely chopped)
1 tsp Garlic (finely chopped)
1/4 tsp Red chilli powder
2 no Red chillies (dry)
1 tsp Milk
1-1/2 cup Water
Procedure of Gobi Manchuria :
- Boil the florets for 3-4 minutes in plenty of water, to which a tsp of milk has been added. Drain and pat dry on a clean cloth.
- Make thin batter out of flour and 2 tsp corn flour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
- Dip the floret’s in the batter one by one and deep fry in hot oil. Keep aside.
- In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
- Add floret’s and soya sauce. Boil for two more minutes and remove.
- Serve hot with noodles or fried rice.
Procedure of Gobi Manchuria2nd option (without gravy):
- Dry Manchurian can be made by omitting the gravy.
- Make floret’s as above and instead of adding water as above, add fried floret’s, spring onions and soya sauce at this stage.
- Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
- Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
- Note: Same procedure can be followed for Veg. Manchurian recipe (with gravy or dry). Along with cauliflower floret’s include finely chopped minced vegetables, peas and bind with some cornflour or bread crumbs and make small lumps the size of a lemon.