You are away from home for an extended period of time. You have tasted most of what the local cuisine has to offer you. Your mind wanders back to the dosa and sambar, chaat, dal chaawal, rasmalai, aloo paratha.. all those things you took so much for granted back home.
Me? I crave Gobi Manchurian. One evening, I drove TH nuts saying I want gobi manchurian and I want it now. Its easy to find Indian food in Singapore, especially North Indian, but Indo-Chinese, not so much unless you are ready to go the extra mile to Little India, literally.
That evening we went, and I was happy only after I polished off an entire plate of gobi manchurian all by myself.
The next day, I made it at home. Yes, the very next day, why do you ask?
I really wish I had step by step pictures, especially to show the batter consistency, but I have measured out the ingredients quite accurately so this should come out well for you.
Gobi Manchurian RecipeWhat I Used:2 cups cauliflower, cut into floretsOil to deep fryFor the batter:5 tbsp maida / plain flour3 tbsp cornflour1/2 tsp red chilli powder (optional, depending on heat level preferred)1/4 tsp pepper powder1 garlic clove, mincedA pinch of saltAbout 1/4 cup waterFor the sauce:1 small onion, chopped fine1/4 cup capsicum, chopped fine4 cloves garlic, minced2 green chillies, slit midways (use to taste)2 tbsp tomato ketchup1 tsp green chilli sauce (optional but recommended)2 tsp soy sauce2 tsp vinegar2 tsp cornflour mixed with 4 tbsp waterSalt, check before addingHow I Made It:1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown.2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds.4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside.5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.
Note: this recipe is for the dry version of gobi manchurian that's usually served as an appetizer. You can stick toothpicks into the florets and serve as an appetizer or add more water-cornflour mixture and make the sauce looser to serve with fried rice.











43 People Said..:
droooooling!u didn't use paniyaram here, did u? Look so elegant. :)
using a paniyaram chatti here is a good idea but i didn't :)
My all time fav. gobi dry... looks yummy love the presentation.
This looks absolutely delicious. I normally do not eat this even though I crave for it cuz, they add food color & loads of oil. I must make this at home
My all time favorite, the pic so tempting that I can finish that full bowl all by myself.
Wow ma fav dish dear...looks perfect and tempting.
Oh yes!! Lovethis, love all that is Indo-chinese!
tempting picture dear..nice recipe
I tried once you sis gobi manchurian and that was really yumm.
I am sure gonna try this one day.
The only this is my daughter don't like cauliflower.
This looks super spicy chillies.
At least you have a little Indian here we have to make our self unless if one is satisfied with the blang chinese food we get here.
wonderful photography. and I am sure the dish was as good as it looks !!! Yummm !!!
No prob if you don't have step by step detail Nags ... the very look of it says everything. :-) And yes, Ching's green chilli is my fav ... I can have it with anything ... even plain parathas. ;-)
i bashed this gobi manchurian in my recent post and you came up with such a beautiful picture as always.....all beautiful things are not edible for me...let them be in the garden ..ha ha...
i salute Nelson Wang for this invention...but i have minimized eating this addictive food..
Love manchurian..anytime!..:)
...but where is the 'easy' part? :)
Hey that looks perfect! BTW, no idea where you stay, but Indian Wok in Siglap serves very nice Indian Chinese.
Thats a picture perfect gobi manchurian....
looks quite good and I am sure tastes better.. thanks for sharing
looks like a store bought one..too good.
I feel like having a Gobi manch ! This one looks perfect and glossy!
Nags, thanks for the accurate measures... I've tried making gobi manchurian several times, all in vain... will follow your recipe and make it soon... thanks again :-)
Oh Nags, I was Lol reading this..I too crave for food for no reason..there r times, when I go ohh and ahh over a particular food item before going to bed..which has TH giving me stares as to wats rong with me or if I have a news to share! am bookmarking this recipe for sure.looks too gud
THAT looks delicious!!!I love manchurian, I might try this recipe for Paneer Manchurian. :)
woww!! It looks so yummy...please pass it!!
Sis, the easy part is of course the fact that you don't need to eye ball the ingredients, these measurements are as exact as they come! :)
Sangeeta - I agree this is not the healthiest way to cook and eat gobi, that's why I don't make it every weekend like I would have liked to ;)
Aquadaze, yes been to Indian Wok in Siglap but they didn't have gobi manchurian!!
huh...they don't have the quintessential indo-chinese dish!! Hmmm...that means they don't serve authentic indo chinese!
You said it! they have chilly fish and I think veg manchurian but not gobi manchurian. we found the food just so-so and a bit overpriced, actually.
gobi manchurian is officially indian, Nags ! in fact at one point i thought it was totally adopted by bangalore..You would see little stalls named 'gobi manchurian' and they served just that. The waiters at the restaurant (serving south indian and north indian food) would continue waiting at the table in case u forgot to order gobi manchurian..it was a must with every order !! chinese/indo chinese doesnt seem too popular in ahmedabad and i really miss my bangalore gobi manchurian - seems simple enough, must try...
I've heard that indo chinese food originated in West Bengal. I can't be sure though, its just hearsay :)
hello..it looks heavenly..as far as food p'graphy is concerned, i will have to come to S'pore and learn from you directly.
sheetal
Nags... it's true indo chinese food originated in Calcutta...china town of Calcutta situated in a localty called tangra ... Nelson Wang is the man and i came to know this through Vir Sanghvi ( of course through his columns)...
Oh goody! You know my 4 year old has taken a liking for Gobi and asks if we can make it at home. Glad that i now have this recipe.
Love that pic, totally drool worthy, especially when I imagine that it is chicken :)
Sig, you are too much!! :D
Love the Manchurian..anytime..and this tempts me enough to grab from screen :-)
Looks good,I have tried ur baby corn manchurian,sure I think this will turn out gud too:)
Have to make this!
Wow mouthwatering one,Pass that Bowl to me
My all time fav chinese dish, looks yum!
I totally understand why you came back and made it the very next day! :) The dish looks awesome to say the least!
You sound just like me, eat something outside and want to make the same thing right away home at....hubby goes nuts sometimes :P Manchuri looks super yummy,I need a fork please...no chopsticks for me!
yum yum... i love cauliflower manchurian too.. am a big cauliflower fan. can have anything made of it. nice click.
Hi Naga, made it today! Totally enjoyed it. My sauce turned out a little too thick, and I had to make it thin with a little flour and water mixture while mixing. Since I was making it thin, I thought I might need to add soy sauce, chilly sauce, tomato ketchup proportionately. However, that seems to have made the sauce a little too dark coz of the soy, and I did not get the lovely golden brown colour as in your picture. The taste was awesome though, and I have taken pictures too:D. The frying is the only part that makes this dish tedious, but totally worth the effort:-)Shreya
Its quite delicious.
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