Gobi Manchurian is an Indo-Chinese dish, which served in hotels and restaurants in almost every nook and corner of India.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
- 2 Cups CauliFlower Florets / Gobi
- 1 tbsp Garlic Chopped
- 4 tbsp Corn Starch / Corn Flour
- 1 tbsp All Purpose Flour / maida
- 1 tbsp Soya Sauce
- 1 tbsp Tomato Sauce
- 1 tbsp Green Chili Sauce
- 1 tbsp Red Chili Sauce
- 1 tbsp Sesame Seeds optional
- 1/2 tsp Salt or as required
- 11/2 Cup Cooking Oil for Frying
Cut cauliflower into bite size florets. I like to have smaller size florets for semi gravy, and it is your wish to go for larger size florets.
Dilute 1 tbsp of corn flour/starch in 1/2 cup of water and keep aside, we require it in the later stage.
Make a medium consistency paste with cornflour and maida with the little salt. Dip cauliflower florets into this flour paste.
3.Heat cooking oil in a pan, once oil becomes hot, add dipped cauliflower florets. And deep fry them by flipping occasionally. Remove it, once they become golden brown and crispy on all the sides. They get cooked n crispy easily, adjust your flame from high to medium if they getting burnt.
In a pan add a tsp of cooking oil followed by chopped garlic. And saute for a minute, or till it becomes soft.
Keep the flame in very low mode, quickly add soya sauce, tomato sauce, green chili sauce, red chili sauce.
Add diluted corn starch which we kept aside already. And bring to the boil, and bring the flame to medium. By stirring it continuously, switch off the flame, when it reaches flowing consistency. Check for the taste here and adjust accordingly.
Gently mix deep fried florets with this gravy, so that the florets gets covered with the sauce evenly. And serve hot with roti / flat bread, sandwiches.
Calories: 3733kcal | Carbohydrates: 19g | Protein: 3g | Fat: 412g | Saturated Fat: 30g | Sodium: 904mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 34.9mg | Calcium: 49mg | Iron: 1mg