Aug 2, 2009

Gobi Manchurian


1 medium. Cauliflower (clean and broken into big florettes.)
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. corn flour
1/4 tsp. red chili powder
2 red chilies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

How to Make:

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp. corn flour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. corn flour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and Soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.


Dry Manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and Soya at this stage.
Sprinkle 1 tsp. corn flour on the florettes and stir-fry for 2 minutes.
Serve piping hot with toothpicks or mini forks and chill garlic sauce or tomato sauce.
Same procedure for vegetable Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping pong ball.
Fry as above and proceed as above.

Preparation time: 45 minutes
Sufficient for: 6
Shelf life: Best fresh

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