This delicious, crispy deep-fried appetizer is very popular in the Indian subcontinent. It can be seen everywhere, showing up at street stalls, restaurants, and even parties. Gobi Manchuria is neither authentic Chinese nor Manchu cuisine, but a fusion of Indian and Chinese cuisines.
Manchurian comes in two different flavors, dry or semi-dry, and gravy. Both variants are made with common ingredients such as cornmeal, maida flour, scallions, chili powder, soy sauce, chili paste, minced garlic, and pepper, and have the typical scallion garnish. Some recipes call for monosodium glutamate (MSG) to enhance the flavor, although some people avoid it for health reasons. Its taste can vary from slightly spicy to spicy, depending on the recipe and personal preference.
Gobi manchurian is a dish that is popular in china and can be made with a variety of ingredients.
Gobi Manchurian is a popular dish in Indo-Chinese cuisine. This cuisine is a fusion culinary style of both Indian and Chinese food and flavors. Basically, Chinese cooking and seasoning techniques are used to prepare the dish that suits Indian taste buds
INGREDIENTS:
1 medium. cauliflower clean and broken into big florets.
1 small bunch of spring onions finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chili powder
2 red chilies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
Boil the florettes 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 a thin batter out of flour and 2 tbsp. cornflour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add the remaining ginger, garlic, and crushed red chili 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 florettes 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 florettes as above and instead of adding water as above, add fried florettes, spring onions, and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or mini forks and chili garlic 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 them with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
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