Gobi Manchurian is a delightful medley of batter-fried crisp cauliflower florets in a delicious Manchurian sauce.
Happy New Year, you guys! Ouch, it’s February, I know and I’m sure you might be wondering where the heck I was. Well, a blogging hiatus was in order because I wasn’t quite pleased with what I was bringing to y’all in terms of my content. Usually, in such times, I end up worrying a lot and there is this nagging voice in my head always saying I ain’t doing enough. I become a nervous wreck and all the worst-case scenarios float into my mind 24/7.
However, this time, I made use of the blogging break to learn (and improve!) things that would hopefully help me bring quality content. If you find any positive change in this space starting today, please feel free to drop in a message for it would encourage me to keep up the good work.
That said, here I am, hoping to stick to a schedule.
If you are a regular reader of this space, you’d know that I am a total sucker for (Indo) Chinese food. Give me a saucy General Tso’s or Kung Pao anytime of the day, I will lick the bowl clean. Cauliflower wasn’t my favorite vegetable as a kid and I remember how Dad made me Cauliflower Manchurian in the pretext of Chicken Manchurian. Well, he could never fool me, but it was still delicious.
Gobi Manchurian is an Indo Chinese dish where cauliflower florets are first dipped in a batter and deep fried. These are then tossed in a delightful Manchurian sauce and is (usually!) served as an appetizer.
Cauliflower Manchurian can also be made as a gravy to be served as a side dish to fried rice. For a gravy version, the fried cauliflower florets are added to a more spicy and watery sauce. For this dry version, the florets are coated with a thick sauce.
The Manchurian sauce is slightly tangy due to the addition of vinegar or lemon juice. It is also sweet and sour- thanks to the different sauces.
Tips to make Crispy Cauliflower Manchurian
The batter is made of All purpose flour and Corn flour. The addition of about a tablespoon of rice flour makes all the difference. It makes the florets crispy when deep fried.
Cut the florets medium-sized. Once it is coated with the batter and deep fried, it becomes a mouthful.
The batter shouldn’t be too runny or thick. It should have the consistency to just coat the florets.
Fry the florets in batches and do not overcrowd. Frying at medium temperature ensures even cooking and helps in crisping up.
I add the fried cauliflower florets to the sauce only at the time of serving. Well, that is if it is to be served within 15 minutes or so. Keeping the florets in
Dry Gobi Manchurian Recipe:
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