You are|Are|Again} looking for idea recipes gobi manchurian (dry) that are appetizing? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious gobi manchurian (dry) should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of gobi manchurian (dry), start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare gobi manchurian (dry) good home, because as long as you know the trick, this dish is able be dish special.

Ingredients and seasonings required exist for prepare

1. Prepare For Florets :-:
2. Use 1/2 Cup Corn Flour
3. Prepare 5 Tablespoons Maida. (All purpose
4. Prepare 1 Medium sized Cauliflower broken in small florets. (Gobi)
5. Prepare 1 Teaspoon Crushed Garlic
6. Prepare 1 Teaspoon Crushed Ginger
7. Use 4 Tablespoons Oil for deep frying
8. Prepare Salt
9. Take For Saute :-:
10. Prepare 2 Teaspoons crashed garlic
11. Take 1 1/2 Teaspoon crushed ginger
12. Prepare 2 Green chillies finely chopped
13. Take 1 Large Onion finely chopped
14. Prepare 1 Small capsicum finely chopped
15. Take 1 Tablespoon Schezwan sauce
16. Prepare 1/2 Tablespoons Chilli sauce
17. Prepare 1 1/2 Teaspoon Soya sauce
18. Use 2 Tablespoons tomatoes ketchup
19. Take 2 Tablespoons cooking oil
20. Prepare 2 Tablespoons chopped spring onion leaves for garnishing
21. Prepare Salt as per taste

Heat oil in a wok or frying pan over high heat. Gobi manchurian recipe: A slightly spicy, restaurant style Indian appetizer with bold, vibrant flavors. Cauliflower florets are steamed in the instant pot, battered and fried until perfectly crisp, and finally coated in a sweet and sour sauce. Gobi Manchurian or Dry Cauliflower Manchurian is a spicy and crispy Indo Chinese dish made of deep fried cauliflower florets flavored with asian sauces.

Instructions to cook Gobi Manchurian (Dry):

1. Boil cauliflower florets in salted water over medium flame for 3 minutes. Soon after boiling, drain out excessive water and spread dry florets on tissue paper napkins.
2. Mix maida, corn flour, 1 teaspoon crushed ginger, 1 teaspoon crushed garlic, salt in a bowl. Add approx. 1/2 cup water slowly and little by little and stir to make a batter that niether too thick nor too thin. Now add all florets in batter and mix it well coating the florets evenly.
3. Heat oil in kadai over medium flame. Carefully slide florets in oil and deep fry over medium flame until they turn golden brown in colour. Drain and remove to keep the deep fried florets over paper napkin to a plate turn by turn.
4. For Saute heat 2 tablespoons oil in a kadai on medium flame. Add 2 teaspoons crushed garlic, 1½ teaspoons crushed ginger, chopped green chillies, chopped capsicum and chopped onion.
5. Saute in high flame for 4 minutes then add all sauces and salt, cook for a minute.
6. Add deep fried florets, toss and mix up nicely the deep fried florets with other ingredients in Kadai at high flame for 2 minutes.
7. Transfer same in a plate and garnish with spring onion leaves and serve it hot with tomato ketchup and chilli sauce, (vinegar as an option).
8. Done and ready to serve!

To make this dish par boiled cauliflower florets are coated in a spiced batter and deep fried. These crispy florets are then covered with a sweet and spicy Chinese gravy adapted to Indian tastes. Gobi Manchurian is a spicy, crispy, delicious street food made with cauliflower, deep-fried and sautéed with spices. Today I am sharing Dry Gobi Manchurian recipe with you in simple step by step instructions along with photos. Dry variant can be consumed as starter or snack or goes well with hot rice & dal/sambar For the Cauliflower Manchurian dry Wash the cauliflower in regular water and chop them into bite size florets.

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