Use gluten free sauces. You may like to check these Cauliflower recipes Gobi 65 Crispy gobi pakoda. Clean cauliflower florets and add them to hot water, not to very hot or boiling water.
Rest them for 3 to 5 mins. Discard the water and rinse them well few times. Drain them to a colander. Allow the water to drain completely. Spread them on a clean cotton cloth or a wide colander. Air dry for sometime.
This is done to remove excess moisture after washing. I usually leave them in a wide basket colander for sometime. Begin to heat oil in a kadai on a medium flame. Meanwhile prepare the batter. The batter must be smooth, free flowing and thick.
It should not be runny or too thick. Check the salt, if needed add more. Check if the oil is hot enough and pick up the florets one by one and gently slide in hot oil. This two step guide will help you to make perfect crunchy fried gobi. Make sure the flame is medium when you begin to add the florets and the oil is hot. Gradually as you add more florets to the pan, slightly increase the flame to maintain the temperature. Once you finish adding the florets, regulate the flame to medium again and keep frying stirring often.
At one point you will see that the bubbles begin to cease or at least reduce, then put the flame to low and allow them to fry for 2 to 3 mins without burning. During this 2 to 3 mins you have to keep stirring without stopping else they may get burnt. The above 2 steps give the same effect of double frying the gobi which is usually done in restaurants.
Remove them when they are golden. Drain them on a kitchen tissue. This recipe requires frying gobi for longer time, the oil is no longer good to use. Just discard it. Add garlic, ginger and green chilies. Saute them well for 1 to 2 mins. Do not over fry as it makes the manchurian bitter. Add onions or spring onions and capsicum. Even onion works well here. Finely chopped capsicum lends a very good flavor to the sauce. Saute this for 1 to 2 mins.
Add red chilli sauce, red chilli paste and vinegar. To make red chilli paste, mix chilli powder with little water. Do not add dry powder to the pan, this may make the sauce bitter. Pour 3 tbsps of water. Mix it very well and allow to cook on a low heat until the sauce thickens. Red chilli sauce has already starch added to it so as we add water and cook it turns saucy. Add coarsely crushed pepper. When the sauce turns thick turn off the stove and allow to cool down a bit.
Just for 2 mins. Taste the sauce. If needed you can adjust the salt, vinegar and red chilli sauce as well. I have not used any extra sauce than mentioned in the recipe card. Related Recipes. For best results follow the step-by-step photos above the recipe card. Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Check your inbox or spam folder to confirm your subscription. My aim is to help you cook great Indian food with my time-tested recipes. Read more.. What kind of chili powder should I use? There are many to choose from. Some are quite mild and others will melt your face.
Hi Jack, Use a mild chilli powder like Kashmiri. Turned out yummy! Thanks for sharing! I followed your recipe blindly and gobhi manchurian turned out awesome. It was my first attempt. Hi Swasthi, Ive tried out this gobi manchurian n it was absolutely lip-smacking!!
Hi, I have tried this recipe many times and I liked this taste so much and turned crispy. But whenever I put the florets on oil, it sticks to each florets and masala is coming seperately. Is it because of corn flour? Please mention the quantity of flour if prepare in long batch. Also, let me know where I was wrong. Hi Abinaya Here are the reasons: oil is not hot enough there is not enough oil in the pan Pan too crowded — adding too many florets at one time. I make 3x of this for my family and I straight away use the 3X on the recipe card.
So you can do the same. Is there a difference between using cornstarch and cornflour here? Very Easy and Tasty. First time making — this is a wonderfully easy recipe that also tastes great!!!
Have used this recipe many times it is brilliant. All my friends love it. Loved the recipe. Easy to follow. Great recipe. It came out very well. Thank you for sharing this receipt. Excellent recipe and detailed instructions.
I love the semi dry version of this famous dish. I have made this recipe multiple times and every time it comes out very tasty like from a restaurant. Cut cauliflower into medium size florets. Once the water is boiling, salt the water slightly and add the cauliflower to the boiling water. Steam the cauliflower for minutes. Transfer to a bowl. Let the cauliflower cool. Prepare a batter for the cauliflower. See the batter ingredients below. Once the cauliflower slightly cools, add the steamed cauliflower to the batter.
Coat well. Transfer the coated cauliflower to a baking sheet. Spray with avocado oil. I used parchment paper, but you can bake the cauliflower without it. Bake for 40 minutes at degrees — flipping halfway and spraying again with avocado oil. Once the cauliflower is done baking, prepare the sauce.
Chop the ginger, garlic, green chilies, red onion, and white portion of the scallions. Heat up a wok on medium heat. Add ginger, garlic, and green chilies.
Saute for 1 minute. Add the red onion and white scallions. Saute for 3 minutes or until slightly golden. Stir around for a minute. Prepare a cornstarch slurry and add it to the sauce. This will help thicken up the sauce slightly and add a glossy shine. Stir well for a minute. Add the baked cauliflower. Gently toss florets into the sauce making sure everything is well-coated. Cook for 2 minutes max. Serve it hot with tomato ketchup and chilli sauce.
Tips and Variations: Do not keep deep fried florets idle for long time otherwise they will turn soft and you will not get the crunchy taste. Serve this dish immediately to get crispy taste of florets.
Dry manchurian of gobi gets its primary taste from chilli sauce and soy sauce. You can adjust the quantity of these two sauces to get a desired flavor.
To clean cauliflower florets, soak them in hot salted water for 15 minutes. Do not try to deep fry all florets in a single go, as they may not cook evenly. If you like crispy dry cauliflower manchurian, then deep fry batter coated florets for little longer than suggested time in this recipe. Serving Ideas: Serve it as a starter or appetizer or as an accompaniment with Chinese fried rice or Schezwan fried rice. Related Step by Step Recipes. Gobi Manchurian Gravy. Paneer Manchurian. Mushroom Manchurian.
Veg Manchurian Dry. Baby Corn Manchurian. Aloo Gobi Curry with Spicy Gravy.
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