Gobi Manchurian Recipe Cauliflower Manchurian

When I was in Chennai my parents visit often and my dad/appa never fails to taste Gobi Manchurian during his trip. Either we go to restaurant or vice versa, anyways he needs it often :-). My mom makes it at home using gram flour. Though I prepare it in a similar way as I stated here, today I adapted with less spices by keeping his age in mind. As a blogger this is the first recipe

I prepared specially for him and posting here from my mom’s kitchen/Hometown :-).

Ingredients for Gobi Manchurian

Cauliflower – 1 (Medium Size)
APF/Maida – 1 Cup
Corn flour – 1/2 Cup (Replace with 6 Tbsp Gram Flour + 2 Tbsp Rice Flour)
Ginger Garlic Paste – 1 Tbsp
Pepper Powder – 1tsp
Red Chili Powder – 1tsp
Food Color – Optional (I usually don’t)
Lemon Juice – 1/2 Tbsp
Oil, Salt and Water – As Required

For the sauce

Onion – 1 Medium Size
Tomato Paste/Puree or Ketchup – 1/2 Cup (I used homemade puree with 2 tomatoes)
Green Chilli – 1-2 Number
Red/Green Chilli Sauce – 1/4 Cup
Soy Sauce – 2 Tbsp
Garlic – 4-5 finely chopped
Dark Brown Sugar – 1/2tsp (Optional)
Corn Starch – 2tsp
Salt – As Needed

Video Tutorial Coming Soon…

Method

• Boil the water (to immerse cauliflower florets) with salt.
• When starts bubbling switch off the flame n add the florets in salted water for 2-3 minutes (Pic 1).
• Pat dry the florets before marinating.
• If the florets are not fresh enough wash it one more time in normal water.
• For marination add all the ingredients half quantity (Pic 2) and make the batter bit watery (Pic 3), marinate at least 30 minutes (Pic 4).
• (You can prepare the sauce right now)
• Mix all the remaining half of the ingredients to thick paste, dip the marinated florets and deep fry it.

• Drain excess oil using paper towel Pic 5.
• For tomato puree, add the washed tomatoes in boiled water for 5 minutes.
• Peel the outer skin and grind it to fine paste.
• Prepare the sauce add oil in a pan/kadai, sauté the chopped garlic.
• Now add chopped onion and green chilies.
• Then tomato puree, chili sauce, sugar and soy sauce.
• Bring it to boil finally add corn starch paste (corn starch + water), check salt.
• At last add fried cauliflower florets, mix it well before serving Pic 6.
• Garnish with coriander leaves or spring onion.

Notes:

1. Add spices according to your taste.
2. Also you can skip marination and directly deep fry it.
3. I couldn’t find green onion/coriander leaves to garnish at that time.
4. For marination the batter consistency should be bit watery otherwise florets won’t coat well n before deep frying it should be thick.
5. For gobi manchurian dry version skip the sauce preparation n add more spices in the batter itself.

• Maida burfi instead of maida used wheat flour
• Gobi Manchurian
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• கத்திரிக்காய் கார குழம்பு / Brinjal tamarind based spicy curry
• Lemon Ginger Rasam
• கஞ்சி வடித்த சாதம் / starch removed boiled rice
•   மோர் / Buttermilk
• எண்ணையில் பொறித்த அப்பளம் / deep fried kerala papadum
• உருக்கிய நெய்  /served with homemade ghee