Gobi Manchurian

We all love our desi “Gobi Manchurian”. I mean, I can finish a plate full of gobi manuchrian without any help. Fresh gobis aka cauliflowers are galore in winters. I got one big gobi home and then I had to prepare gobi manchurian. However, here is a note of caution the fried gobi florets are a treat in itself, so just try to preserve some for the real Manchurian treat. 

                                                                    After getting my recipe right for Gobi Manchurian I have actually stopped eating it from outside eateries, where for most of the time the "gobi florets" are either over-fried or undercooked. So when I crave for some, it has to be home made now. 

                                            

Gobi Manchurian

Serves- 3 to 4 persons 

Ingredients :

Cauliflower (big) -1 cut into florets

Marinate the cauliflower florets with the following ingredients:

Soya sauce- 1tbsp

Chili powder- 1 tbsp

Ginger garlic paste- 2 tbsp

Cornflour- 2 tbsp

Maida- 4 tbsp

Oil to deep fry

Onion (big) – 3

Capsicum (small)- 1

Spring onions- 4 chopped

Garlic- 3 tbsp chopped

Soya sauce- ½ tbsp

Tomato sauce- 5 tbsp

Chili sauce- 1 tbsp

Black pepper crushed- 1 tbsp

Green chilies- 3 (finely chopped)

Procedure: Boil the florets in turmeric water for 7-8 minutes.  Drain the florets and marinate it with the above mentioned ingredients for about 1 hour. Then deep fry the florets till the florets turn crisp on outside and well-cooked inside. It may take about 2-3 minutes to fry. Drain the fried florets and keep aside. After that heat oil in pan, add garlic, green chilies, and spring onion whites. Cook for few seconds and then add onions, salt and sauté it for 4 minutes. Then add capsicum and meanwhile in a small bowl mix together the soya-tomato and chili sauce well. Pour in the sauce mixture after the capsicum has been well fried. Add the Gobi florets, black pepper and give a final stir. Garnish it with spring onions.

Gobi Manchurian tastes best with chowmein or paranthas.

Note : 

Pre-boiling the gobi florets not only kills the insects that may be present but also reduces the cooking time while deep frying.

The fried "gobi" florets can be served as side dish, so you may skip the "Manchurian" process for it.