Good morning here me will give you a recipe gobhi manchurian which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from gobhi manchurian which has aroma and taste that able evoke our tastes.

So that the result of gobhi manchurian, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare gobhi manchurian the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings used in make

1. Prepare 1/2 cup Corn Flour
2. Use 5 tablespoons Maida (all purpose flour)
3. Prepare 1 medium size Cauliflower (Phool Gobi), broken into medium size
4. Use 1/2 teaspoon Garlic Paste
5. Take 1/2 teaspoon Ginger Paste
6. Prepare As needed Oil, for deep frying
7. Use To taste Salt
8. Prepare 1/2 cup Water
9. Prepare For..Saute
10. Prepare 1 1/2 teaspoons Garlic Paste
11. Take 2 teaspoons Ginger Paste
12. Take 2 Green Chillies, finely chopped
13. Take 1 large Onion, finely chopped
14. Use 1 small Green Capsicum, finely chopped
15. Prepare 1 1/2 tablespoons Soya Sauce
16. Take 1/2 tablespoon Chilli Sauce
17. Prepare 2 tablespoons Tomato Ketchup / Tomato Sauce
18. Prepare 2 tablespoons Cooking Oil
19. Prepare 2 tablespoons Spring Onion, finely chopped
20. Use to taste Salt

Gobhi manchurian gravy is a popular indo chinese recipe. This recipe of cauliflower manchurian is super delicious and tasty. You simply can not stop eating it. This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Steps to make Gobhi manchurian:

1. Boil cauliflower florets in salted water over medium flame for 3-4 minutes. After boiling, drain excess water and pat dry florets on tissue paper.
2. Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste and salt in a bowl. Add water (approx. 1/2 cup) little by little and stir to make a batter. Make sure that batter is not too thick or not too thin. It's thickness should be similar to thickness of dosa batter. Add all florets in batter and mix well. For perfect manchurian, batter should coat florets evenly.
3. Heat oil in kadai (frying pan) over medium flame. Carefully drop or slide 6 to 8 florets in oil and deep fry over medium flame until they turn golden brown. Drain and transfer deep fried florets over paper napkin to a plate. Deep fry remaining florets.
4. Directions for Sauté:
5. Heat 2-tablespoons oil in a wide, thin-bottomed pan or wok on medium flame. Add 2 teaspoons ginger paste, 1½ teaspoons garlic paste, chopped green chillies, chopped capsicum and chopped onion.
6. Sauté them on high flame for 3-4 minutes.
7. Add soy sauce, tomato ketchup, chilli sauce and salt.
8. Stir continuous and cook for a minute
9. Add deep fried florets.
10. Toss and mix deep fried florets with other ingredients in pan for 1-2 minutes keeping flame on high. (Tossing everything on high heat in wok or pan is must for making best Chinese gobi manchurian dry.)
11. Transfer it to a plate and garnish with spring onion. Serve it hot with tomato ketchup and chilli sauce.
12. Done and ready to serve!

How to Make Gobhi Manchurian Make the batter for the cauliflower. You'll need all-purpose flour, cornstarch (we like it crispy!), red chili powder (+ some kashmiri lal for a more intense color), salt, pepper, and water. Add water until it's smooth and silky, but still a thick texture that will adhere to the cauliflower. Gobi Manchurian, a multinational dish with roots in Chinese immigrant communities in Kolkata, India, features cauliflower florets battered and fried until crisp and then served with or tossed in a flavorful, spicy sauce. Gobi Manchurian is an Indian-Chinese dish beloved in India and among Indian food lovers everywhere.

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