How to make Dry Gobi Manchurian with step-by-step photos
1
Firstly, in a large vessel take 4 cups of water and get to a boil adding ½ tsp salt.
2
Once the water comes to a boil add 20 florets gobi.
3
Boil for 2 minutes to blanch gobi. Do not overcook gobi.
4
Drain off the water and pour 1 cup of ice-cold water to stop cooking. Keep aside.
5
Now prepare the batter by taking ¾ cup maida and ¼ cup corn flour.
6
Also add ½ tsp chilli powder, ½ tsp ginger garlic paste and ¼ tsp salt.
7
Prepare a lump-free smooth batter adding ½ cup water.
8
Add in blanched gobi and dip completely.
9
Further, deep fry in hot oil. You can also shallow fry or bake for a more healthy option.
10
Stir in between and fry till they turn golden brown.
11
Finally, drain off the gobi over a kitchen towel to remove excess oil. Keep aside.
Dry Gobi Manchurian Recipe
1
Firstly, in a large Kadai heat 4 tsp oil and saute 2 clove garlic, 1-inch ginger and 1 green chilli on high flame.
2
Also, saute ¼ onion and 2 tbsp spring onion on high flame.
3
Further, add ½ capsicum and continue to saute till they slightly change colour.
4
Additionally add 2 tbsp tomato sauce, 1 tsp chilli sauce, 2 tsp vinegar, 2 tsp soy sauce, ¼ tsp pepper and ¼ tsp salt.
5
Mix well and saute for a minute.
6
Add cornflour slurry. to prepare corn flour water mix 1 tsp of corn flour with ¼ cup of water.
7
Give a good mix until the gravy slightly thickens and turns translucent.
8
Additionally, add fried gobi.
9
Mix gently making sure the sauce has coated well uniformly.
10
Finally, transfer Gobi Manchurian to a serving bowl and garnish with chopped spring onions green. Serve with fried rice.
Video
Notes
- Firstly, do not overboil gobi as it is deep-fried once coated with batter.
- Also, add red food colour to the batter to prepare bright red colour Gobi Manchurian.
- Additionally, adjust the consistency of the gravy by increasing the cornflour water.
- Finally, the gobi Manchurian recipe tastes great when served hot and crispy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dry-gobi-manchurian-recipe/