Gobi Manchurian or Veg Manchurian is an Chinese Indian fried cauliflower dish. Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes and has become a staple of Indian Chinese cuisine. The word Manchurian means native or inhabitant of Manchuria. There are two different variants of gobi Manchurian, dry and with gravy. Both variants are prepared by using common ingredients.
Preparation time - 20 minute
Cooking time - 30 minute
Serve - 3
½ cup Finely chopped cabbage
¼ cup Finely chopped bell pepper
¼ cup Finely chopped spring onions
½ cup Grated carrot
½ tsp Black pepper powder
2 tsp Refine flour
2 tsp Cornflour
½ tsp Salt
Refine oil as required, for deep frying .
For making Cornflour paste -
1 tsp Cornflour
2 tsp water( Room temperature)
For gravy -
1.5 tsp Refine oil
4 tsp Chopped Onions
1 tsp Chopped garlic
1 tsp Chopped ginger
3 Slit green chillies
½ tsp Dark soya sauce
1 tsp Tomato ketchup
3 tsp Red chili sauce
1 tsp Vinegar
2 cup Water/ vegetable stock
Salt & Sugar according to taste
1. Take the finely chopped vegetables in a bowl, then add dry ingredients cornflour, refined flour, black pepper powder and salt to taste.
2. Mix all together very well. Then kind of mix and knead so that the veggies leave water & you get a dough like mixture. Don't knead like a rooti dough.
3. Spread some oil in your plam, then take a small portion of the dough. Press and roll it, make a round ball.
4. Make all the balls and keep aside.
5. Take a pan, heat the oil for deep frying. Once the oil get hot, add a small piece of ball. The flame should be in medium heat.
6. Fry the balls till golden and crisp. When cooked from one side, flip the balls.
7. Fry the balls in this way in batches and keep aside.
8. Take another pan, pour 3 tsp refine oil. Once it's hot add chopped ginger - garlic.