Gobi Manchurian Recipe | Gobi Manchurian Dry Street Style 5 Secret Tips
How to make Gobi Manchurian Dry Street Style at home with 5 secret tips ?
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Today I am going to share a special recipe for food lovers. This Gobi Manchurian Recipe | Gobi Manchurian Dry Street Style tastes best & it will always make you win your feeder's heart...
The recipe for Dry Gobi Manchurian is simple, and the gravy is easy to prepare in any kitchen without many complicated ingredients. Yet some tips and suggestions to master this recipe are,
• Firstly, clean the gobi florets properly and boil them in hot water for 2 minutes approximately. This not only cleans and kills all the unnecessary microorganisms but also cooks them evenly for the gobi fritters.
• Secondly, you can prepare the gobi fritters in advance and saute them with the Manchurian sauce when it is required. To maintain the crispiness, you can preserve it in a preheated oven. Lastly, once the Manchurian is prepared, it has to be served immediately as it may turn soggy if kept for a while.
• Lastly, I would like to suggest you to visit my other chinese recepies.
You don't need to follow any tough recipe because the recipe which I am going to share is comparatively easy and with step-by-step photos.
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So let's start,
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* Prep Time: 10 minutes mins
* Cook Time: 15 minutes mins
* Total Time: 25 minutes mins
Servings: 3 Servings
(This recipe will serve 3 Servings. You can multiply the mesurements as per your requirement.)
■ Ingredients :
🥦 For boiling:
• 4 cup water
• ½ tsp salt
• 20 florets gobi / cauliflower
• 1 cup cold water
🥦 For batter:
• ¾ cup maida / plain flour
• ¼ cup corn flour
• ½ tsp kashmiri red chilli powder
• ½ tsp ginger garlic paste
• ¼ tsp salt
• ½ cup water
• oil for deep frying
🥦 For manchurian sauce:
• 4 tsp oil
• 2 clove garlic, finely chopped
• 1 inch ginger, finely chopped
• 1 green chilli, slit
• ¼ onion, finely chopped
• ¼ cup spring onion, chopped
• ½ capsicum, cube
• 2 tbsp tomato sauce
• 1 tsp chilli sauce
• 2 tsp vinegar
• 2 tsp soy sauce
• ¼ tsp pepper, crushed
• ¼ tsp salt
🥦 For corn flour slurry:
• 1 tsp corn flour
• ¼ cup water
■ Instructions with step-by-step photos :
(1) Firstly, in a large vessel take 4 cups of water and get to a boil adding ½ tsp salt.
(2) Once the water comes to a boil add 20 florets gobi.
(3) Boil for 2 minutes to blanch gobi. Do not overcook gobi.
(4) Drain off the water and pour 1 cup of ice-cold water to stop cooking. Keep aside.
(5) Now prepare the batter by taking ¾ cup maida and ¼ cup corn flour.
(6) Also add ½ tsp chilli powder, ½ tsp ginger garlic paste and ¼ tsp salt.
(7) Prepare a lump-free smooth batter adding ½ cup water.
(8) Add in blanched gobi and dip completely.
(9) Further, deep fry in hot oil. You can also shallow fry or bake for a more healthy option.
(10) Stir in between and fry till they turn golden brown.
(11) Finally, drain off the gobi over a kitchen towel to remove excess oil. Keep aside.
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■ Dry Gobi Manchurian Recipe:
(1) Firstly, in a large kadai heat 4 tsp oil and saute 2 clove garlic,1 inch ginger and 1 green chilli on high flame.
(2) Also, saute ¼ onion and 2 tbsp spring onion on high flame.
(3) Further add ½ capsicum and continue to saute till they slightly change colour.
(4) Additionally add 2 tbsp tomato sauce, 1 tsp chilli sauce, 2 tsp vinegar, 2 tsp soy sauce, ¼ tsp pepper and ¼ tsp salt.
(5) Mix well and saute for a minute.
(6) Add cornflour slurry.
(7) Give a good mix until the gravy slightly thickens and turns translucent.
(8) Additionally, add fried gobi.
(9) Mix gently making sure the sauce has coated well uniformly.
(10) Finally, transfer gobi manchurian to a serving bowl and garnish with some chopped spring onions green. Serve with fried rice.
⬛ Note:
• Firstly, do not overboil gobi as it is deep-fried once coated with batter.
• Also, add red food colour to the batter to prepare bright red colour Gobi Manchurian.
• Additionally, adjust the consistency of the gravy by increasing the cornflour water.
• Finally, the gobi Manchurian recipe tastes great when served hot and crispy.
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Please do try and reply for sure......
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