Welcome to my channel Soni food style. Today’s special:- Gobi Manchurian,street style crispy gobi. गोभी मंचूरियन …
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Gobi Manchurian: A Delicious Street Style Recipe
Gobi Manchurian has become a popular favorite in Indian cuisine, especially among those who love the unique Indo-Chinese flavors. The dish features crispy cauliflower florets coated in a tangy sauce that strikes a balance between heat and sweetness. Whether you order it from a street vendor or whip it up at home, Gobi Manchurian is perfectly suited for snacks, appetizers, or even as a main dish paired with fried rice or noodles.
Ingredients for Gobi Manchurian
For the Cauliflower:
- 1 medium-sized cauliflower (gobi), cut into bite-sized florets
- 1 cup all-purpose flour (maida)
- 1/2 cup cornflour
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon black pepper powder
- Salt to taste
- Water, as needed for batter
- Oil for deep frying
For the Manchurian Sauce:
- 2 tablespoons oil
- 1-2 green chilies, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 small onion, chopped
- 1/2 bell pepper (capsicum), chopped
- 2-3 tablespoons soy sauce
- 1 tablespoon chili sauce (adjust to taste)
- 1 tablespoon ketchup
- 1 teaspoon vinegar
- Salt and pepper to taste
- Spring onions for garnishing
Instructions
Step 1: Prepare the Cauliflower
- Blanch the Cauliflower: Start by boiling the cauliflower florets in salted water for about 3-4 minutes. Drain and set aside to cool.
- Make the Batter: In a mixing bowl, combine all-purpose flour, cornflour, ginger-garlic paste, red chili powder, black pepper, and salt. Gradually add water to make a smooth batter. The consistency should be thick enough to coat the cauliflower but not too runny.
Step 2: Fry the Cauliflower
- Heat Oil: In a deep pan, heat oil on medium-high flame for deep frying.
- Coat and Fry: Dip each cauliflower floret into the batter, allowing excess batter to drip off. Carefully place them in the hot oil and fry until golden brown and crispy. Fry in batches to avoid overcrowding. Once done, remove them and place on paper towels to absorb excess oil.
Step 3: Prepare the Manchurian Sauce
- Sauté the Vegetables: In a separate pan, heat 2 tablespoons of oil. Add chopped green chilies, ginger, and garlic. Sauté for a minute until fragrant. Then add chopped onions and bell pepper; stir-fry until they soften.
- Add the Sauces: Mix in soy sauce, chili sauce, ketchup, and vinegar. Stir well and cook for a couple of minutes.
- Combine: Add the fried cauliflower florets to the sauce. Toss gently to ensure the florets are coated evenly. Adjust salt and pepper according to taste.
Step 4: Serve
- Garnish: Transfer the Gobi Manchurian to a serving dish and garnish with chopped spring onions. Serve hot as an appetizer or as a side dish with fried rice or noodles.
Tips for the Perfect Gobi Manchurian
- For Extra Crispiness: You can use a little bit of baking soda in the batter for additional fluffiness.
- Spice Levels: Adjust the green chilies and chili sauce according to your spice preference.
- Vegetable Variation: Feel free to add other vegetables like baby corn, mushrooms, or broccoli for variety.
Conclusion
Gobi Manchurian is not only a testament to the fusion of Indian and Chinese flavors but also a delightful dish that brings joy to gatherings and family meals. With its crispy texture and tantalizing sauce, it’s a perfect recipe to impress your guests or enjoy as a delicious snack at home. So go ahead, roll up your sleeves, and create this street-style phenomenon right in your kitchen!
