Gobi Manchurian

$For Gobi Manchurian, the main ingredient is cauliflower. You need: - 1 medium cauliflower, cut into florets - 1 onion, finely chopped - 1 bell pepper, chopped - 2-3 green chilies, slit The batter gives the cauliflower its crispy coating. You will need: - 1 cup all-purpose flour - 1/2 cup cornflour - 1 teaspoon ginger-garlic paste - 1 teaspoon red chili powder - 1/2 teaspoon turmeric powder - Salt to taste - Water (as needed) - Oil for deep frying The sauce adds flavor and richness to the dish. Grab these items: - 1 tablespoon vegetable oil (for sauce) - 2 tablespoons soy sauce - 1 tablespoon tomato ketchup - 1 teaspoon vinegar - 1 teaspoon sugar - Spring onions, chopped (for garnish) With these ingredients ready, you can start creating your Gobi Manchurian. Make sure to check the Full Recipe for all the details! Start by cutting the medium cauliflower into florets. Make sure each floret is about the same size. This helps them cook evenly. Rinse the florets under cold water to remove any dirt. Pat them dry with a clean towel. Dry florets will help the batter stick better when you fry them. In a mixing bowl, combine these dry ingredients: - 1 cup all-purpose flour - 1/2 cup cornflour - 1 teaspoon ginger-garlic paste - 1 teaspoon red chili powder - 1/2 teaspoon turmeric powder - Salt to taste Mix well. Gradually add water until you get a smooth batter. It should not be too thick or too runny. The batter needs to coat the florets well. Dip each floret in the batter and let the excess drip off. This ensures a nice crispy texture when frying. Heat oil in a deep frying pan over medium heat. Carefully add the battered florets in batches. Fry them until they turn golden brown and crispy. This will take about 4-5 minutes. Remove them and drain on paper towels to absorb extra oil. In another pan, heat 1 tablespoon of vegetable oil. Add the chopped onions and sauté until they look soft. Then, add the chopped bell peppers and slit green chilies. Cook for a couple of minutes until the peppers are tender. Next, stir in the sauce ingredients: - 2 tablespoons soy sauce - 1 tablespoon tomato ketchup - 1 teaspoon vinegar - 1 teaspoon sugar Mix everything well. If the sauce is too thick, add a splash of water. Now, add the fried cauliflower florets into the pan. Toss them gently to coat with the sauce. Stir-fry for another 2-3 minutes. This will blend the flavors well. Finally, garnish with chopped spring onions for a fresh touch. Serve hot for the best taste. You’ll enjoy this Gobi Manchurian dish! For a detailed list of ingredients and steps, check out the Full Recipe. To fry cauliflower just right, start with dry florets. Pat them with a towel to remove moisture. This helps the batter stick well. Heat the oil until it is hot but not smoking. Test the heat by dropping a small bit of batter in. If it sizzles, you’re ready! Fry in small batches. This keeps the oil hot and crispy. Turn the florets gently to cook all sides evenly. Drain them on paper towels to remove extra oil. To make your Gobi Manchurian pop, use fresh ingredients. Fresh ginger and garlic add depth. You can adjust the spice level by adding more chili powder or green chilies. A splash of vinegar brightens the flavor. Experiment with soy sauce for a rich umami taste. You can even add a pinch of sugar to balance the heat. A sprinkle of lime juice right before serving can also elevate the dish. One mistake is using too much water in the batter. It should be thick enough to coat the florets. Another error is overcrowding the frying pan. This can make the cauliflower soggy instead of crispy. Avoid cooking on low heat; it will absorb too much oil. Finally, don’t skip the garnish! Chopped spring onions add a fresh touch and make your dish look great. For the full recipe, check out the Gobi Manchurian Delight 🥦 section. {{image_2}} For a crispy twist, try dry Gobi Manchurian. This version skips the sauce. It focuses on spice and crunch. You coat the cauliflower and fry it until golden. Use the same batter from the full recipe. After frying, toss the florets with chili powder, salt, and a bit of soy sauce. This adds flavor without extra moisture. Serve it as a snack or appetizer. It pairs well with drinks. If you love sauces, the gravy version is for you. This dish is saucy and rich. Start with the fried cauliflower from the full recipe. Then, make a thick sauce using soy sauce, ketchup, and vinegar. You can add water for extra consistency. Stir in bell peppers and onions, letting them cook down. The gravy coats each floret, making each bite flavorful. Serve it hot with rice or noodles. Mixing in other veggies can elevate your Gobi Manchurian. Try adding broccoli, bell peppers, or carrots. Cut them into bite-sized pieces. You can fry them right along with the cauliflower. This adds color and nutrition. The different textures create a delightful dish. The flavors blend nicely, making each bite exciting. Customize your Gobi Manchurian to suit your taste. Enjoy the creativity in your cooking! To keep leftover Gobi Manchurian fresh, place it in an airtight container. Make sure it cools to room temperature first. Store it in the fridge for up to 3 days. This method keeps the flavors intact and prevents spoilage. When you want to enjoy your Gobi Manchurian again, reheat it in a skillet. Heat a little oil over medium heat. Add the dish and stir until warm. This helps to regain some crispness. You can also use a microwave, but it may get soggy. If you want to save some for later, freezing works well. Place the cooled Gobi Manchurian in a freezer-safe bag. Remove as much air as possible. It can last for up to 2 months in the freezer. To eat, thaw it overnight in the fridge and reheat as mentioned. For the full recipe, check out Gobi Manchurian Delight. Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower. It features crispy cauliflower florets tossed in a delicious, tangy sauce. The dish combines Indian spices and Chinese cooking styles, creating a unique flavor. Gobi Manchurian can be part of a healthy diet. It uses cauliflower, which is low in calories and high in fiber. However, frying the cauliflower adds calories and fat. You can make it healthier by baking instead of frying. Yes, you can prepare Gobi Manchurian in advance. You can fry the cauliflower and store it in the fridge. When ready to serve, reheat it and toss it in the sauce. This keeps the flavor fresh. Gobi Manchurian pairs well with several side dishes. Here are some great options: - Steamed rice - Fried rice - Noodles - Cucumber salad - Roti or naan These sides balance the flavors and add more variety to your meal. To make Gobi Manchurian spicier, you can add more chili powder or fresh green chilies. You can also include chili sauce in the sauce mix. Adjust the spice level to fit your taste. Gobi Manchurian is a fun and tasty dish. It blends Indian and Chinese flavors. You will love how easy it is to make. Here’s what you need for this delightful dish: - 1 medium cauliflower, cut into florets - 1 cup all-purpose flour - 1/2 cup cornflour - 1 teaspoon ginger-garlic paste - 1 teaspoon red chili powder - 1/2 teaspoon turmeric powder - Salt to taste - Water (as needed) - Oil for deep frying - 1 tablespoon vegetable oil (for sauce) - 1 onion, finely chopped - 1 bell pepper, chopped - 2-3 green chilies, slit - 2 tablespoons soy sauce - 1 tablespoon tomato ketchup - 1 teaspoon vinegar - 1 teaspoon sugar - Spring onions, chopped (for garnish) Gobi Manchurian is packed with flavor and nutrients. Cauliflower is low in calories and high in fiber. It is also a great source of vitamins C and K. The dish has some carbs from flour, but you can enjoy it as a treat. Serve Gobi Manchurian hot for the best taste. Add extra spring onions on top for a fresh look. You can also serve it with sliced cucumbers and lemon wedges. This adds a nice crunch and brightness. For a fun twist, pair it with fried rice or noodles. Enjoy this dish with friends and family for a delightful meal experience. Check out the Full Recipe for all the steps! Gobi Manchurian brings flavors from India right to your table. You learned about key ingredients, cooking steps, and tips for perfecting this dish. From the crispy batter to the tasty sauce, it's all here. Try different versions, like the dry or gravy types, for variety. Remember to store leftovers correctly to enjoy later. This dish is fun to make and sure to impress. Explore Gobi Manchurian and elevate your cooking game today!$

Satisfy your cravings with this delicious Gobi Manchurian recipe! This crispy, flavorful cauliflower dish is perfect as an appetizer or a side dish. Learn how to create perfectly battered cauliflower, toss it in a tangy sauce, and elevate your meal. With easy-to-follow steps and simple ingredients, you can whip up this crowd-pleaser in just 30 minutes.

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Ingredients

1 medium cauliflower, cut into florets

1 cup all-purpose flour

1/2 cup cornflour

1 teaspoon ginger-garlic paste

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

Salt to taste

Water (as needed)

Oil for deep frying

1 tablespoon vegetable oil (for sauce)

1 onion, finely chopped

1 bell pepper, chopped

2-3 green chilies, slit

2 tablespoons soy sauce

1 tablespoon tomato ketchup

1 teaspoon vinegar

1 teaspoon sugar

Spring onions, chopped (for garnish)

Instructions

In a mixing bowl, combine all-purpose flour, cornflour, ginger-garlic paste, red chili powder, turmeric powder, and salt. Gradually add water to form a smooth batter.

Dip each cauliflower floret into the batter, ensuring it is well-coated. Shake off excess batter.

Heat oil in a deep frying pan over medium heat. Deep fry the battered cauliflower florets in batches until they turn golden brown and crispy. Remove them and drain on paper towels.

In another pan, heat 1 tablespoon of vegetable oil. Add chopped onions and sauté until translucent.

Add the chopped bell peppers and green chilies to the pan, cooking for a couple of minutes until the peppers are slightly tender.

Stir in the soy sauce, tomato ketchup, vinegar, and sugar, mixing well. Add a splash of water if needed for consistency.

Add the fried cauliflower florets to the sauce mixture, tossing them to coat evenly.

Stir-fry for an additional 2-3 minutes until everything is well blended and heated through.

Finally, garnish with chopped spring onions and serve hot.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve Gobi Manchurian in a large bowl, garnished with additional spring onions and a side of sliced cucumbers and lemon wedges for a fresh touch.