Tuesday, February 16, 2010

Gobi Manchurian


1 medium. cauliflower clean and broken into big florets.
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk


  • Boil the florets for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
  • Drain and pat dry on a clean cloth.
  • Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
  • to taste.
  • Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.
  • In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
  • Add the salt and spring onions.
  • Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
  • Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
  • Gradually add to the gravy and stir continuously till it resumes boiling.
  • Boil till the gravy becomes transparent. Add florets and soya sauce.
  • Boil for two more minutes and remove.
  • Serve hot with noodles or rice.
  • Variations:
  • Dry Manchurian can be made by omitting the gravy.
  • Make florets as above and instead of adding water as above, add fried florets, spring onions and soya sauce at this stage.
  • Sprinkle 1 tsp. cornflour on the florets and stir fry for 2 minutes.
  • Serve piping hot with toothpicks or mini forks and chilligarlic sauce or tomato sauce.
  • Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
  • vegetables and
  • Bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh


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