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Several things can affect the taste quality of gobi (cauliflower) manchurian - indian chinese, start from the type of ingredients, then selection of fresh and good ingredients until how to make and serve. No need dizzy guys if want to prepare gobi (cauliflower) manchurian - indian chinese good as long as you know the trick then this dish is can be a dish that is very special.

Ingredients and seasonings must exist for prepare

1. Take 1 medium Cauliflower
2. Prepare 1 cup all-purpose flour
3. Use 1/4 cup Rice flour
4. Take 1 tbsp Corn flour
5. Take 1 tbsp soy sauce
6. Use 1 tsp vinegar
7. Prepare 2 tsp chili powder
8. Prepare 2 medium onion, chopped
9. Prepare 1/2 medium capsicum, chopped
10. Take 2 medium chilli, chopped
11. Prepare 10 clove garlic, chopped
12. Prepare 1/3 stick ginger, finely chopped (about 1 inch pc)
13. Use 2 tsp vinegar
14. Prepare 1 tbsp chilli sauce
15. Use 1/2 tsp Aji no moto (MSG)
16. Prepare 1/4 bunch Spring Onions

Gobi Manchurian or Cauliflower Manchurian recipe is a popular Indo-Chinese dish made with deep-fried crispy cauliflower, tossed in a spicy tangy Manchurian sauce, and served as a side dish or appetizer. It can be served in both dry and gravy versions. I have shared a detailed dry version of the Crispy Cauliflower Manchurian recipe in this post. Gobi Manchurian is an Indian-Chinese fusion dish and street food of fried cauliflower bites that's savory, slightly sweet and (can be) spicy.

How to cook Gobi (Cauliflower) Manchurian - Indian Chinese:

1. Take a thoroughly washed cauliflower and separate into florets. Steam them for about 15 minutes until half cooked.
2. Mix all purpose flour, rice flour, corn flour, soya sauce, vinegar and chili powder.
3. Mix ingredients with water to make a semi-thick batter. It shouldn't be of running consistency.
4. Dip the florets one by one into the batter to coat them evenly
5. Deep fry the coated florets in 400ml vegetable oil until mild brown and crust is formed.
6. Coarsely chop the onions, chilli, capsicum and garlic. Finely chop the ginger.
7. Take 2 tablespoons vegetable oil (preferably that used for deep frying the florets) in a wok and put it on high flame. When fumes start, add the ginger and garlic and fry in high for about a minute
8. Now add the onions, capsicum and chilli and saute for 2-3minutes on high flame.
9. Add 1 tablespoon chilli sauce, 2 teaspoons vinegar, 1 tablespoon soy sauce and Ajinomoto (MSG) and mix well.
10. Now add 2 tablespoons tomato ketchup and 1 teaspoon honey (optional)
11. Add fresh chopped spring onions and mix well
12. Introduce the fried florets and mix and toss on high flame for about 2 minutes
13. Serve piping hot as they become a bit soggy after 15 minutes. Garnish with coriander / Cilantro if you like.
14. Done and ready to serve!

We come across it a lot on the side of the road in India. It's just a delightful treat and makes a perfect app or side dish. Just before serving, increase the heat to high and add the crunchy florets into the sauce. Garnish with the spring onion greens and remaining sesame seeds. Whisk together the soy sauce, chili sauce, ketchup, sugar, sesame oil, and vinegar.

how is this? Easy isn’t it? That’s the prepare gobi (cauliflower) manchurian - indian chinese that you do at home. Hope it’s useful and good luck!