For The Love Of Indo-Chinese: Crunchy Gobi Manchurian Recipe
I know for a fact that food lovers never shy away from trying experimental food. Be it a wacky combination of two different cuisines or a heady new dish that's a result of pure culinary creativity, experimental food is a foodie's heaven.
The Indo-Chinese cuisine has gathered popularity in the recent years. Today, we will show you how to prepare one of the most loved dishes of this combination cuisine – crunchy gobi manchurian. Being a super easy and quick recipe, it is the perfect snack for a lazy chef when unexpected guests arrive. So, let's begin.
Things We Need
1 medium-sized cauliflower (gobi)
¾ cup flour (maida)
1 tbsp corn flour
2 dried red chillies
1 chopped green chilli
¼ tsp red chilli powder
1 ½ tbsp garlic paste
1 ½ tbsp ginger paste
2-3 strands spring onions, finely chopped
2 tbsp soya sauce
2-3 tbsp tomato ketchup
1 capsicum, cut into cubes
Also Read: Simple And Flavorful Chinese Sauce Recipes
Crunchy Gobi Manchurian!
Begin with cutting the cauliflower into big florets and keeping it aside. Combine the maida, corn flour, half of the ginger and garlic paste, red chilli powder, salt and water in a big bowl. Make a smooth batter that is of the correct consistency, devoid of any lumps. Heat oil in a deep-bottomed pan; dip the cauliflower florets in the batter and deep-fry them until they turn golden brown. Keep them aside.
Heat oil in another pan and add the remaining portion of ginger and garlic paste, green chilli and red chillies. After a minute of frying, add salt, chopped capsicum and spring onions. Once the veggies are fried, add soya sauce and tomato sauce, and mix well. Lastly, add the fried gobi florets and sprinkle a little corn flour for the added crispiness.
Serve a steaming bowl of gobi manchurian with Chinese-style rice or noodles to enhance the flavours.