Gopi Manchurian
Cauliflower Manchurian
It has cauliflower fritters in comparatively dry sauce like texture and is typically served and enjoyed as a snack or starter with tomato ketchup as dipping sauce. It is popular among alcohol drinkers as bar snack and can be found in almost all bar cum restaurants.
Gobi/Cauliflower- 1 medium size flower
Ginger-Garlic Paste- 2 tablespoon
Salt -To taste
Green Chilli -2
Corn flour - 2 tablespoon
All Puropse flour/Maida - 2 tablespoon
Rice Flour - 2 teaspoon
Red Chilli Powder-1/2 teaspoon
Onion- 1
Minced Garlic- 1 tablespoon
Finely grated Ginger -1 teaspoon
Green Chilli- 2
Soy Sauce - 2 teaspoon
Chilli Sauce- 1 tablespoon
Tomato Sauce -3 tablespoon
Vinegar/Lemon Juice - 2 teaspoon
Salt - To taste
Chopped Coriander Leaves -3 tablespoon
1.Cut the Cauliflower/Gobi into florets. Heat water in a saucepan and bring it to boil. Add salt and add the boiling water to the florets and let the florets rest in boiling water atleast for 15 minutes. After 15 minutes, drain the water using a strainer and keep it ready
2.Grind the ginger-garlic paste and green chilli to a fine paste in a mixer
3.Take the rice flour, corn flour and maida in a bowl. Add salt and ground ginger-garlic-green chilli paste and mix well. Add less than 1/2 cup of water and mix well to get a thick batter
4.Heat oil in a heavy bottomed pan to fry the Cauliflower florets. Add few drained florets to the batter and dip each floret in batter to coat it completely and then drop it in hot oil to fry them
5.Deep fry the florets in oil in a medium flame. Turn the fried florets once to evenly fry in all sides
6.Remove the fried florets and place it in a paper towel to drain the excess oil. Repeat the above steps to fry all the remaining florets
7.Heat the gingelly oil in pan and add minced garlic and fry for 2 minutes. Then add chopped garlic and green chillies and fry for another 2 minutes. Now add chopped onions and saute it till it turns transparent
8.Add all the sauce, salt, Vinegar and red chilli powder and mix well. Keep it in medium flame for 5 minutes
9.Add 3 tablespoon of water and allow it to boil. Simmer the flame and add the fried gobis and mix well and keep in flame for 2 minutes
The delicious crispy Gobi Manchurian is ready to serve
About Gopi Machurian:
Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India.
Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century. In its two stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc in soy and chili sauce.
There are two different variants of it, dry and with gravy. Both variants are prepared by using common ingredients likecauliflower, corn flour, maida flour, spring onion, capsicum, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has typical garnish of spring onion. Few recipes even call for use of Ajinomoto (MSG) to increase the taste profile however many prefer to avoid it due to health reasons. Its taste can vary from mild spicy to hot and fiery based on the recipe and personal preference.
Gopi Manchurian Dry:
It has cauliflower fritters in comparatively dry sauce like texture and is typically served and enjoyed as a snack or starter with tomato ketchup as dipping sauce. It is popular among alcohol drinkers as bar snack and can be found in almost all bar cum restaurants.
Gopi Manchurian Gravy:
It has cauliflower fritters in a thick soup like spicy gravy made of corn flour. It is generally served with varieties of rice dishes like steamed rice, Chinese fried rice, schezwan fried rice, etc in main course.Ingredients :
Gobi/Cauliflower- 1 medium size flower
Salt -To taste
Green Chilli -2
Corn flour - 2 tablespoon
All Puropse flour/Maida - 2 tablespoon
Rice Flour - 2 teaspoon
Ingredients for Sauce:
Gingelly Oil-1 tablespoonRed Chilli Powder-1/2 teaspoon
Onion- 1
Minced Garlic- 1 tablespoon
Finely grated Ginger -1 teaspoon
Green Chilli- 2
Soy Sauce - 2 teaspoon
Chilli Sauce- 1 tablespoon
Tomato Sauce -3 tablespoon
Vinegar/Lemon Juice - 2 teaspoon
Salt - To taste
Chopped Coriander Leaves -3 tablespoon
Method:
1.Cut the Cauliflower/Gobi into florets. Heat water in a saucepan and bring it to boil. Add salt and add the boiling water to the florets and let the florets rest in boiling water atleast for 15 minutes. After 15 minutes, drain the water using a strainer and keep it ready
2.Grind the ginger-garlic paste and green chilli to a fine paste in a mixer
3.Take the rice flour, corn flour and maida in a bowl. Add salt and ground ginger-garlic-green chilli paste and mix well. Add less than 1/2 cup of water and mix well to get a thick batter
4.Heat oil in a heavy bottomed pan to fry the Cauliflower florets. Add few drained florets to the batter and dip each floret in batter to coat it completely and then drop it in hot oil to fry them
5.Deep fry the florets in oil in a medium flame. Turn the fried florets once to evenly fry in all sides
6.Remove the fried florets and place it in a paper towel to drain the excess oil. Repeat the above steps to fry all the remaining florets
7.Heat the gingelly oil in pan and add minced garlic and fry for 2 minutes. Then add chopped garlic and green chillies and fry for another 2 minutes. Now add chopped onions and saute it till it turns transparent
8.Add all the sauce, salt, Vinegar and red chilli powder and mix well. Keep it in medium flame for 5 minutes
9.Add 3 tablespoon of water and allow it to boil. Simmer the flame and add the fried gobis and mix well and keep in flame for 2 minutes
The delicious crispy Gobi Manchurian is ready to serve
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