Gobi Manchurian is one of the mostly ordered Indo Chinese dish in restaurants. Restaurants they prepare in red colour using red food colour to give attractive colour. Here i am sharing with you the simple to prepare delicious gravy version of Gobi Manchurian.

When we order Chinese dishes in restaurants they some times turn out too sweet to our palatte. By preparing this at home we can make as per our taste spicy or little sweet. You could make this dish dry or gravy by adjusting the sauces.

Chinese recipes

 Preparation Time: 10 minutes
Cooking time: 20 minutes
Cuisine: Indo Chinese
Serves: 3

 INGREDIENTS:
To make Fried Gobi:
Cauliflower, chopped- half big head (1½ cup)
All purpose Flour/ Maida- 6 teaspoons
Corn flour- 3 teaspoons
Tomato sauce-1 teaspoon
Soya sauce- 1 teaspoon
Salt- to taste
Sugar- pinch
Baking powder- big pinch
Oil- to Deep fry

To make sauce:
Oil- 2 teaspoons
Onion, cubed- 1
Green chillies, chopped- 2
Garlic- 3-4 cloves
Capsicum, cubed (green or Yellow)-1
Corn flour- 2 teaspoons
Salt- to taste
Sugar- 1/4 teaspoons
Tomato sauce-1 teaspoon
Soya sauce- 3-4 teaspoon
Spring onion, chopped to garnish-1


PROCEDURE:
  • In a bowl add all purpose flour, corn flour, soya sauce , salt, sugar and baking powder. Add some water and mix  well without any lumps as a semi thick slurry.
  • Dip the cauliflower florets inside the batter till the oil gets hot so that the essence of the batter enter into the cauliflower.
  • Deep fry the florets in hot oil on low flame till light golden yellow colour.
  • Heat oil in a pan and add onion, garlic and green chillies and cook in that oil.
  • Once the onion starts to loose its colour add the capsicum and saute in the oil.
  • Cook capsicum for about a minute till blisters starts to appear (the crunchiness of the capsicum should not leave)
  • Now add the soya sauce, tomato sauce, salt and sugar to balance the taste. (Add some chilli sauce if you wish)
  • Add a cup of water and bring it to boil. 
  • Once the sauce starts to bubble add the corn flour slurry (dissolve corn flour in quarter cup of water) and allow the gravy to become thick and shiny. Check for salt and add sugar or salt if required.
  • Garnish with chopped spring onions.
  • If you want to make this dish dry allow the sauce to reduce well and add the fried cauliflower and mix well to coat the sauce all over the florets.
  • If you want more gravy add more water and season it with pepper powder. 

Cauliflower Manchurian