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 that lived in Kolkata since the British rule of India. 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, bell pepper, garlic, etc., in soya and different kind of sauce.
INGREDIENTS
Cauliflower Florets – 2 Cups All-Purpose Flour/Maida – 2 Tbsp / 30 gm For Batter All-Purpose Flour/Maida – ½ Cup Cornstarch – ½ Cup Kashmiri Red Chili Powder – 1 tbsp / 15 gm Black Pepper Powder – 1 tbsp / 15 gm Salt – 1tsp / 5 gm Vinegar – 1 tbsp /15 gm For the Manchurian Sauce Oil – 2 tbsp / 30 ml Finely Chopped Garlic – 6-7 Cloves Finely Chopped Ginger – 1 inch Chopped Onion – Half Roughly Chopped Onion – Half Roughly Chopped Green Bell Pepper – Half Roughly Chopped Red Bell Pepper – Half Salt – As per taste Vinegar – 1 tbsp / 15 ml Soya Sauce - 1 tbsp / 15 ml Chopped Green Onions – 2 tbsp / 30 gm Green Chili Sauce – 1 tbsp / 15 gm Red Chili Sauce – 2 tbsp / 30 gm Sweet and Sour Sauce – 2 tbsp / 30 gm Tomato Ketchup – 1 tbsp / 15 gm
METHOD
First, We need to Blanch the Cauliflower Florets in boiling water for quick 2 mins. Don’t Cook too much otherwise Gobi will be soggy.
In a bowl, Add the Blanched Cauliflower Florets, All-Purpose Flour, and toss it for few times so that Mainda can be coated on the Gobi.
For the Batter - Combine all-purpose flour, corn starch, Kashmiri red Chili powder, black pepper powder, salt, vinegar, and a little bit of water to form a batter thick enough to coat each cauliflower floret.
Mix our Cauliflower Florets in the batter now and coat them well.
Heat the oil in a pan and deep fry the cauliflower florets coated with batter, till light golden brown and Double Fry the florets for extra crispy. Set aside.
Heat 2 tablespoons of oil in a large pan. Add in chopped garlic and ginger, and fry for a few seconds till fragrant. Add in the onions and fry for a few minutes till lightly browned.
Now add roughly chopped Onions and Green Bell Pepper, Red Bell Pepper, and saute for few mins.
Add, Salt, Vinegar, soy sauce, little water, Chopped Green Onions, and let it come to a simmer to form a thick saucy consistency. Season with salt if needed.
Time to add Sauces, First Green Chili Sauce, Red Chili Sauce, Sweet n Sour Sauce, Tomato Ketchup, Add little water and bring it to a boil.
Now add Cornstarch Slurry (Mix 1 tbsp Cornstarch Powder with little water).
As soon you add the slurry the gravy will become thicker after a few minutes.
Toss in the fried cauliflower florets, and mix with the sauce to coat well.
Garnish with chopped spring onions and serve immediately.
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