GOBI MANCHURIAN

for the sauce:

1 small bunch finely chopped spring onion (scallions), approx to cup finely
chopped spring onions.
2 tsp finely chopped ginger
2 tsp finely chopped garlic
tbsp chopped celery
or tsp black pepper powder
1- 2 green chillies, finely chopped
or 1 tbsp soya sauce
2- 3 tbsp oil
1 cups water
salt as required
for the batter:
1 medium gobi (cauliflower)
1 cup maida or all purpose flour
3 tbsp cornflour (corn starch)
1 tsp minced ginger-garlic or ginger-garlic paste
1 tsp soy sauce
tsp black pepper powder
cup water or veg stock
oil for deep or shallow frying
salt as required


Instructions
preparing the florets:
Firstly clean and break the gobi in to medium sized or big florets. Boil water with salt and keep the
florets in the salted water for 15-20 minutes. You can also boil the gobi for 3-4 minutes in plenty of
salted water.
Drain and dry on a clean cloth.
making the batter:
Mix all the ingredients listed for batter except for cauliflower.
Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.
Remove the extra oil.
making the sauce:
In the remaining oil, add chopped spring onions and stir fry till the onions turn transparent.
Add the remaining ginger, garlic, celery and green chillies and fry for a minute.
Now add the soy sauce, black pepper and salt. Add 1 cups of water and bring to a boil.
Add 1 tablespoon cornflour to cup water and dissolve well. Make sure there are no lumps.
Gradually add the corn flour paste to the gravy and stir continuously. Keep on stirring the gravy while
adding the cornflour paste.
Simmer for 2-3 minutes till the sauce becomes thick and the corn flour gets cooked.
Add the fried florets and stir. Simmer for a minute.
Garnish Gobi Manchurian with the spring onion greens & Serve the Gobi Manchurian hot with noodles
or rice.
Notes
1. To add some sweet notes to the sauce, you can also add 1 or 2 tbsp tomato sauce to the gravy.
2. This recipe is for gravied gobi manchurian. You can make dry gobi manchurian by not adding water.
Instead of water you add the fried florets, soya sauce, black pepper and salt. Sprinkle 1 teaspoon
cornflour on the florets and stir fry for 2 minutes. Serve hot with chilli-garlic sauce or tomato sauce.
3. The dry gobi manchurian can be served as a starter or a side vegetable.
4. Fry the gobi florets in oil which is neither too hot nor warm.
5. You can substitute dry red chillies instead of green chillies. Just crush them and use.
6. You could also use fine strips of capsicum in the recipe.
7. Ajinomoto can be completely avoided in the recipe or used sparingly.
8. If you like the taste of red chilli sauce or tomato sauce, you could use these sauces too.



Lets begin step by step Gobi Manchurian Recipe:
1: firstly chop or break the gobi in medium size florets. heat water with salt and boil
it. rinse the cauliflower florets and add them to the hot water. let them get blanched in
the water for 15-20 minutes.

2: in a bowl mix together the dry ingredients for making the batter.

3: add water and form a smooth batter.

4: dip each florets in the batter.




5: fry the batter coated florets in hot oil. you can either deep fry or shallow fry.

6: while frying the florets start to stick to each other due to the cornflour. so as soon as
you add the florets, keep on lightly stirring the frying spoon between the cauliflower
florets so that they dont stick to each other.

7: remove the golden fried florets with a slotted spoon and drain on tissues. fry the
florets in batches if required.

8: remove the extra oil from the same pan. add chopped spring onions and stir fry till
the onions become transparent.

9: add chopped ginger, garlic, celery and green chilies. stir fry on a medium flame for
a minute.

10: add veg stock or water.

11: add soy sauce, along with salt & pepper and stir.

12: let the sauce simmer and then add corn flour/corn starch paste. stir and simmer for
few minutes till the sauce thickens and the flour gets cooked.


13: add the fried cauliflower florets and simmer for a minute.

14: serve gobi manchurian hot garnished with spring onion greens.