Wednesday, February 3, 2016


                 Gopi Manchurian

Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. It consists of fried cauliflower simmered in a flavorful gravy made with soy sauce and red chili sauce.

  • Cauliflower Pieces Cut Into Medium Size Florets-20

For Sauce
  •  Oil-2 Tablespoon
  • Ginger Paste or Finely Shredded Ginger -1 Tablespoon
  • Green Chili Chopped-1
  • Celery Finely Chopped-1/4 Cup
  • Red Chili Sauce-2 Tablespoon
  • Soy Sauce-2 Tablespoon
  • Vinegar-1 Tablespoon
  • Tomato Paste-2 Teaspoon
  • Sugar-1/2 Teaspoon
  • Corn Starch -2 Teaspoon
  • Water- ½ Cup (As Needed)

For Batter
  • All Purpose Flour (Plain Flour, Maida) -1/3 Cup
  • Corn Starch -3 Tablespoon
  • Salt-1/2 Teaspoon
  • Black Pepper-1/8 Teaspoon
  • Water- ½ Cup (As Needed)


Mix corn starch with water and set aside.

Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).

Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
Sauce is ready, set aside.

To make batter; mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).

Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).

Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (Do not overlap them)
Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
Repeat this process for the remaining cauliflowers.

Fold fried cauliflower/ gobies into gravy and serve hot.

Manchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off.

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