Ingredients with Measurements:
- 1 medium-sized cauliflower, cut into small florets
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon salt
- 1/2 cup water
- Oil for deep frying
- 2 tablespoons oil for stir-frying
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped capsicum
- 2 green chilies, slit lengthwise
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon vinegar
- 1/4 teaspoon sugar
- Salt to taste
- 1 tablespoon finely chopped spring onions for garnish
Special equipment needed:
- Deep fryer or a deep pan for frying
- Wok or a large frying pan for stir-frying
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, black pepper powder, salt, and water to make a smooth batter.
2. Heat oil in a deep fryer or a deep pan over medium-high heat. Dip the cauliflower florets in the batter and deep fry until golden brown. Drain on a paper towel and set aside.
3. In a wok or a large frying pan, heat 2 tablespoons of oil over high heat. Add finely chopped garlic and ginger and stir-fry for a few seconds.
4. Add finely chopped onions, capsicum, and green chilies and stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. Add soy sauce, tomato ketchup, vinegar, sugar, and salt to taste. Stir well.
6. Add the fried cauliflower florets to the wok and stir-fry for 2-3 minutes until the florets are coated with the sauce.
7. Garnish with finely chopped spring onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oil for deep frying: 350°F (180°C)
Stir-frying: High heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 200
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrates: 29g
Dietary fiber: 4g
Sugar: 6g
Protein: 5g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or rice flour.
- Red chili powder can be substituted with cayenne pepper or paprika.
- Soy sauce can be substituted with tamari or coconut aminos.
- Tomato ketchup can be substituted with tomato paste or barbecue sauce.
- Vinegar can be substituted with lemon juice or lime juice.
Variations:
- Gobi Manchurian can be made with a gravy instead of a dry version. Simply add more water to the sauce and let it simmer until it thickens.
- For a healthier version, the cauliflower florets can be baked instead of deep-fried.
- To make it spicier, add more green chilies or red chili powder.
Tips and tricks:
- Make sure the cauliflower florets are completely dry before dipping them in the batter to avoid splattering oil while frying.
- To make the batter extra crispy, add a tablespoon of rice flour to the batter.
- If the sauce is too thick, add a tablespoon of water at a time until the desired consistency is achieved.
- For a restaurant-style presentation, serve Gobi Manchurian dry in a small bowl or a plate garnished with finely chopped spring onions.
Storage instructions:
Gobi Manchurian dry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat Gobi Manchurian dry, place it in a microwave-safe dish and microwave for 1-2 minutes until heated through. Alternatively, place it in a preheated oven at 350°F (180°C) for 5-7 minutes until heated through.
Presentation ideas:
Serve Gobi Manchurian dry in a small bowl or a plate garnished with finely chopped spring onions.
Garnishes:
Finely chopped spring onions
Pairings:
Gobi Manchurian dry pairs well with steamed rice or noodles.
Suggested side dishes:
- Vegetable fried rice
- Hakka noodles
- Stir-fried vegetables
Troubleshooting advice:
- If the batter is too thick, add a tablespoon of water at a time until the desired consistency is achieved.
- If the cauliflower florets are not crispy enough, increase the heat while frying or fry them for a longer time.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure the oil is hot enough before frying to avoid undercooked cauliflower florets.
- Use a slotted spoon to remove the fried cauliflower florets from the oil to avoid splattering.
- Store leftover Gobi Manchurian dry in an airtight container in the refrigerator and consume within 3 days.
Food history:
Gobi Manchurian is a popular Indo-Chinese dish that originated in the Indian subcontinent. It is made by deep-frying cauliflower florets and then stir-frying them with a spicy sauce made with soy sauce, tomato ketchup, and vinegar.
Flavor profiles:
Gobi Manchurian dry is a spicy and tangy dish with a crispy texture from the fried cauliflower florets.
Serving suggestions:
Serve Gobi Manchurian dry as an appetizer or a side dish with steamed rice or noodles.
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Region: Indian