Asian > India > Gobi Manchurian

Gobi Manchurian with Noodles Recipe

Ingredients with Measurements:
- 1 head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon vinegar
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 1 package of noodles
- 2 tablespoons chopped green onions

Special Equipment Needed:
- Large mixing bowl
- Wok or large skillet
- Slotted spoon
- Colander

Step-by-Step Instructions:
1. In a large mixing bowl, combine all-purpose flour, cornstarch, ginger paste, garlic paste, red chili powder, salt, black pepper, and water. Mix well to form a smooth batter.
2. Dip each cauliflower floret into the batter, making sure it is coated well.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the battered cauliflower florets and fry until golden brown and crispy. Use a slotted spoon to remove the florets from the oil and place them on a paper towel-lined plate to drain excess oil.
4. In the same wok or skillet, add sliced onions and bell peppers. Stir-fry for 2-3 minutes until they are slightly softened.
5. Add soy sauce, tomato ketchup, and vinegar to the wok or skillet. Mix well.
6. Add the cornstarch dissolved in water to the wok or skillet. Stir well until the sauce thickens.
7. Add the fried cauliflower florets to the wok or skillet. Mix well until the florets are coated with the sauce.
8. Cook noodles according to package instructions. Drain in a colander.
9. Serve the Gobi Manchurian with the noodles. Garnish with chopped green onions.


Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 345
Fat per serving: 8g
Carbohydrates per serving: 60g
Protein per serving: 10g

Substitutions for ingredients:
- Use broccoli instead of cauliflower
- Use rice noodles instead of regular noodles
- Use gluten-free flour instead of all-purpose flour for a gluten-free version

Variations:
- Add diced chicken or shrimp to the dish for a non-vegetarian version
- Add more vegetables such as carrots, mushrooms, or snow peas for a more colorful and nutritious dish

Tips and Tricks:
- Make sure the oil is hot enough before adding the battered cauliflower florets to ensure they become crispy.
- Do not overcrowd the wok or skillet when frying the cauliflower florets to ensure they cook evenly.
- Use a non-stick wok or skillet to prevent the cauliflower florets from sticking to the bottom.

Storage Instructions:
Store any leftover Gobi Manchurian and noodles separately in airtight containers in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the Gobi Manchurian and noodles separately in the microwave or on the stovetop until heated through.

Presentation Ideas:
Serve the Gobi Manchurian and noodles in a large bowl or plate. Garnish with chopped green onions and serve with chopsticks.

Garnishes:
Chopped green onions

Pairings:
- Serve with a side of steamed rice for a more filling meal
- Pair with a cold beer or a glass of white wine

Suggested Side Dishes:
Steamed rice, stir-fried vegetables

Troubleshooting Advice:
- If the batter is too thick, add a little more water to thin it out.
- If the sauce is too thick, add a little more water to thin it out.

Food Safety Advice:
- Make sure the cauliflower is thoroughly washed before using.
- Use a thermometer to ensure the oil is heated to the correct temperature before frying.

Food History:
Gobi Manchurian is a popular Indo-Chinese dish that originated in India. It is made by deep-frying cauliflower florets that are coated in a batter made of flour, cornstarch, and spices. The dish is then tossed in a sauce made of soy sauce, tomato ketchup, and vinegar.

Flavor Profiles:
The dish has a crispy texture and a spicy and tangy flavor.

Serving Suggestions:
Serve the Gobi Manchurian with noodles as a main course for lunch or dinner.

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Region: Indian

Taste: Spicy, Tangy, Savory, Umami, Aromatic