Tuesday, June 29, 2010

Gobi Manchurian

Each time I opened my refrigerator this week there was a lone fella screaming for attention, this cauliflower head had been sitting bored in the refrigerator for a week now. After much deliberation I settled for Gobi Manchurian.

Indian dhabas(street side vendors) usually carry these, they are a bright red and look so appetizing, crunchy at the top and as you sink in deeper you have a sudden explosion of all tastes heaven! Definitely a must try.

  1. 1 cup all purpose flour(or Maida)
  2. 2 tbs Corn flour
  3. 1 tsp Ginger-Garlic paste
  4. 2 tsp Red Chilli powder(adjust depending on how much heat you can take)
  5. 2 tsp Salt (adjust as per taste)
  6. Water

For seasoning:

  1. Mustard seeds
  2. 5 Garlic cloves finely chopped
  3. 1 medium Onion chopped thinly lengthwise
  4. 1 medium Bell Pepper chopped thinly lengthwise
  5. 4 tbs Soy Sauce

For garnishing:

  1. 2-3 sprigs of cilantro chopped finely
  2. 2 spring onions chopped finely
  3. 2 tsp lemon juice.


  1. Add a pinch of salt to 3 cups of water and bring to a boil
  2. Add cauliflower florets and let boil for a minute
  3. Turn off the heat and let the florets rest in the hot water with lid closed for 5 mins
  4. Drain the florets and set aside.
  5. Mix all the ingredients mentioned under the Batter section, except for the water
  6. Slowly start adding water to the mixture until you get a thick consistency.(The batter should be thick enough to stick to the florets when dipped in the batter)
  7. Heat oil in a pan on medium flame. When its warm enough(hold your hand above the pan, if you can feel the heat its hot enough.)Note: take care not to over heat the pan, if you see vapors from the oil it means the oil is over heated.
  8. Start dipping the florets in batter and fry until they turn golden brown. Set aside the florets
  9. Take a pan with 1 tbs oil, add mustard seeds
  10. Once they start spluttering add onions and saute
  11. Add chopped garlic and bell pepper and a little salt(as per taste)
  12. Stir occasionally and cook until the bell pepper is done
  13. Add the fried florets and soy sauce, stir well and turn off the heat after 2 -3 mins

Garnish and serve!

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