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Gobi manchurian
By : J Sharmilee
Category : North Indian lunches, Vegetables
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Boil water and add cauliflower florets, salt and turmeric powder.
  2. Cook only till half boiled, drain water and keep aside.
  3. Mix all the above ingredients with water to form a thick batter.
  4. Marinate the boiled cauliflower florets in the batter, mix well and leave it fmarinated for 15-30 mins.
  5. Then deep fry them till golden brown or until crispy.
  6. You could also toast them on a dosa tawa or grill them in an oven.
  7. Heat oil and add sliced garlic, saute for 2mins then add onion, capsicum and saute them for 3 mins.
  8. Let the onions and capsicum retain their crispiness; do not let them turn brown.
  9. Then add spring onions if you are using it and saute well.
  10. Now add the red chilly powder and salt.
  11. Keep on a high flame and add soya sauce, mix continuously for a few seconds.
  12. Simmer and add tomato sauce, mix well.
  13. Then add cornflour water mixture, mix well and continue to cook till it becomes thick.
  14. Now add toasted/grilled gobis.
  15. Mix well again for 3-4 minutes for the flavours to get blended well with the gobis.
  16. The gobi pieces should be a little crisp and not soggy at this stage.
  17. Garnish with spring onions and serve hot!

Recipe courtesy: Sharmis Passions

1 medium-size cauliflower, cut into florets

For the batter:
1/2 cup cornflour
1/4 cup maida
2 tsp ginger garlic paste
1 tsp red chilly powder
Salt to taste
Oil to deep fry

For the manchurian:
1 tbsp - oil
1 tbsp - garlic sliced thin
1 capsicum - cut into half inch squares
1 big - onion, cut into small pieces
1.5 tbsp - soya sauce
3 tbsp - tomato sauce
1 tsp - red chilly powder
Salt to taste
Spring onions
1 tbsp mixed with 3 tbsp water - cornflour

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