Lunch, supper or dinner, we have all been there and felt that – “Oh, if only we had something quick and delicious to munch on!”. Though our usual meals, includes roti, sabzi, salads, buttermilk, rice, and dal, sometimes, it is good to have some change on the table, right, ladies? So, whenever possible I try to make an accompaniment that is both easy for me to prepare like Kerala Style Instant Mango Pickle, Andhra Style Tomato Garlic Pickle, Nimbu Hari Mirch ka Achar and even a varieties of Raita. But, starters being a sure hit in my home, we have this little pact to relishing them at least once a week! So, for the #SummerSpecialStarters, I have recipes like Dry Prawn Chilli, Aloo Chaat and even Soya Manchurian Gravy all made and thoroughly tasted by the clan! And it was only while making Soya Manchurian Gravy, did I realize that Dry Gobi Manchurian can get ideated as well!
A delicious and a different take on manchurian, Dry Gobi Manchurian combines the goodness of cauliflower and sizzling sauces as a wonderful appetizer! Instead of using cabbage which is usually required for making Manchurian, this variation, allows your family to eat their dose of cauliflower in any season as they wouldn’t even realize that it is Gobi while munching on it, ha!
All you need is make balls from cauliflower, maida, cornflour, fry them and quickly saute them with sauces and fresh greens and there you go, your tempting plate of yummilicious Dry Gobi Manchurian gets made within no time!
Serve crunchy, tender Dry Gobi Manchurian for awesome summer party or surprise your family with its serving, its going to turn out too awesome, telling you! On that note, do bookmark its recipe:
Dry Gobi Manchurian
Dry Gobi Manchurian
- Cauliflower - 3 cups (cut into florets)
- Maida - 6 tbsp
- Cornflour - 4 tbsp
- Egg - 1
- Ginger garlic paste - ¾ tsp
- Salt to taste
- Chilli paste - ½ tsp
- Dark Soy sauce - 3 tbsp
- Pepper powder - 1 tsp
- Oil - 2 tbsp + to deep fry
- Ginger - 1 tsp (finely chopped )
- Garlic - ¾ tbsp ( finely chopped )
- Spring onion white - 2 tbsp ( chopped )
- Green chillies - 2 ( chopped )
- Onion - ½ cup ( cut into cubes )
- Capsicum - ½ cup ( cubed )
- Vinegar - 1 tsp
- Green chilli sauce - 1 tsp
- Red chilli sauce - 2 tsp
- Tomato sauce - 2 tsp
- Spring onion greens - 3 tbsp ( chopped )
- Blanch the cauliflower florets in hot water for 2 minutes.
- For the batter, combine maida, cornflour, egg, ginger garlic paste, salt, chilli paste, ½ tsp soy sauce, ½ tsp pepper powder and enough water to make a coating consistency medium thick batter.
- Dip the cauliflower florets in it and deep fry them in hot oil till crisp and golden brown in colour.
- While the florets are getting done, prepare the sauce.
- For that, heat the oil in a wok.
- Once the oil becomes hot, add chopped ginger and garlic.
- Saute them for just few seconds.
- Add spring onion white, green chillies and onion.
- Saute for one minute.
- Add capsicum and fry for one more minute.
- Combine rest of the soy sauce, vinegar, green and red chilli sauce, tomato sauce, sugar, salt and pepper in a bowl.
- Add in all the sauces to the wok.
- Add 2 tbsp of water to it.
- Bring it to boil.
- Add the fried cauliflower florets to the sauce and toss well.
- Switch off the heat and sprinkle spring onion greens on it.
- Serve hot with fried rice or noodles.