The dish is believed to have originated in India, where it has become a staple in Indian-Chinese cuisine. It first made in the Indian state of West Bengal and it was a hit in local Chinese restaurants. This dish is apparently said to have been created by a Chinese chef working in India, who modified the traditional Chinese dish, Manchurian, to suit the Indian palate. Therefore, the dish quickly became popular in other parts of India and eventually became a staple in Indian-Chinese cuisine. Although it is traditionally made with cauliflower florets which are first deep fried, it is then sautéed with a variety of vegetables, and a spicy sauce is added to make it saucy and flavorful. It can be enjoyed as a starter or as a side dish with Fried Rice, Noodles, or even with Indian Bread.
What is Gobi Manchurian?
The popularity of Manchurian dishes, whether it be Indo-Chinese or street food, is undeniable. It’s a highly requested dish among food lovers and never fails to impress with its unique blend of flavors and texture. The dish is made with crispy, deep-fried vegetable fritters that are then stir-fried with a flavorful Manchurian sauce. Within the Manchurian spectrum, the dry gobi Manchurian recipe stands out as the most popular and sought-after dish. The crispy exterior of the fried cauliflower fritters pairs perfectly with the spicy and tangy sauce, creating a harmonious blend of textures and flavors. The dish is a perfect balance of heat and tang, making it an irresistible option for anyone looking for a delicious and satisfying meal. Whether it’s served as an appetizer or main dish, the dry gobi Manchurian is sure to impress and leave a lasting impression on the taste buds.
How to make Gobi Manchurian?
Gobi Manchurian holds a special place in my heart for various reasons. It is a dish that reminds me of a special occasion or event, and a favourite dish that brings comfort and happiness. Alternatively, it’s a dish that I enjoy cooking and sharing with friends and family. Moreover, it’s a unique blend of flavours that I find irresistible. Whatever the reason, this dish is a special dish to me and holds a special place in my taste buds. I hope this dish helps you create new memories and explore new flavours in this journey of cooking consciously. Let’s dive in.
Gobi Manchurian: Step-by-step recipe
Clean and cut the cauliflower into medium-sized florets. If you see any insects or worms, then add the florets into the hot water with some salt for a few minutes to blanch the cauliflowers. Discard the water and drain completely. In a large bowl, add the cauliflower florets. Add cornstarch, all-purpose flour, and ginger-garlic paste. Add red chilli powder, salt, and pepper. Toss to coat and heat oil in a pan. Once the oil is hot, gently slide the florets one by one and deep fry them till crispy and golden in colour on medium heat. Note: Also, fry the florets in batches, do not overload, just add 7-8 florets at a time. Keep the florets aside. In a separate pan, heat oil, add in garlic, and ginger, and saute for 20 secs. Furthermore, add onion and bell pepper. Stir fry for 30-90 secs on high heat. Mix soy sauce, red sauce and sriracha sauce in a bowl and add it to the pan. Finally, add the cornstarch slurry, let the sauce thicken and then add the fried cauliflower florets, and salt (if required), and give a quick toss till the sauce coats the pieces. Garnish with scallions and sesame seeds. And there you go. Crispy fried cauliflower florets stir-fried in a spicy and tangy sauce, this dish is the perfect balance of crunch and flavour. Do try this recipe out and let me know in the comments what your verdict is. This is a simple version of the original Gobi Manchurian. Follow @beextravegant for more plant-based recipes. Check out my other recipes here:
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