Gobi Manchurian Dry Recipe

By | Published , Last Updated on | Cauliflower, Chinese | 33 Comments

Gobi Manchurian Dry is a very popular Indo-Chinese dish often served as a starter/appetizer. Suited for any occasion, the dry version is most popular.
Gobi Manchurian Dry

Ingredients:

  • Cauliflower Florets – 2 cups
  • Ginger – 1 tsp, minced
  • Garlic – 1 tblsp, minced
  • Maida – 1 to 2 tblsp
  • Corn Flour – 1 tsp
  • Red Chilli Powder – 1/2 tsp
  • White Pepper Powder – a large pinch
  • Soy Sauce – 1/2 tsp + 1/2 tblsp
  • Red Onion – 1/4 cup, diced
  • Green Capsicum – 1/4 cup, diced
  • Green Chilli – 1, slit, halved
  • Ginger Garlic Paste – 1/2 tsp
  • Chilli Garlic Sauce – 1 tblsp
  • Ketchup – 2 tblsp
  • Spring Onions – 2 tblsp, finely chopped
  • Vinegar – 1/4 tsp + 1/4 tsp
  • Salt as per taste
  • Oil – 1 cup + 2 tblsp
  • Coriander Leaves – few, chopped

Method:

  1. Wash the florets and boil them for 2 minutes in salt water.
  2. Drain and pat dry.
  3. In a bowl, combine maida, corn flour, red chilli powder, pepper powder, ginger, garlic, 1/4 tsp vinegar, 1/2 tsp soy sauce and salt.
  4. Mix well to make a thick paste.
  5. Add the cauliflower florets and toss to coat well.
  6. Heat oil in a pan.
  7. Deep fry the florets and keep aside.
  8. Heat 2 tblsp oil in a different pan.
  9. Saute the onions, capsicums, ginger garlic paste and green chillies for a minute.
  10. Add the fried florets along with soy sauce, ketchup, chilli garlic sauce and salt.
  11. Mix well until it becomes dry.
  12. Add the spring onions and stir for a few minutes.
  13. Garnish with coriander leaves.
  14. Serve hot.

Image via

Latest Food Blogs

Feel free to comment or share your thoughts on this Gobi Manchurian Dry Recipe from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Stay Connected: