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    Home » Appetizers

    Published: Sep 8, 2016 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · 24 Comments

    Gobi Manchurian

    Blogging Marathon #68 Week 2 Day 4

    Theme: Appetizers

    Dish: Gobi Manchurian 

    After posting three appetizers this week for the Cooking Carnival, it is time for another yummy appetizer. I posted the non fried version of falafel and dahi vada, now it is time to indulge, fried appetizer today! We barely have any fried snacks at home and when I make something like this, we have a feast. And plus when it is from our favorite cuisine Indo-Chinese, I know it is going to be a great dinner. 

    Last weekend I made this Gobi Manchurian, a very famous appetizer from the Indo Chinese cuisine. For those not familiar with the cuisine, this is a rather interesting way to adopting a cuisine and making changes so that the taste is perfect for the palate. In this cuisine, we take recipes from the Asian cuisine and make it spicy, tangy and flavorful like Indian. Over the past I have posted several Indo Chinese delicacies like this and this. Today is yet another favorite from our kitchen.

    A few years back I never liked cauliflower, especially when made into an Indian style sabji. However, I used to enjoy cauliflower manchurian then too! The sauces and flavors turn the boring cauliflower in something super interesting. At the restaurants that serve Indo-Chinese food also we order this or these lettuce wraps. I love how every restaurant serves their own version of this manchurian. However, making these at home is pretty simple too. And you can easily gobble up a whole cauliflower without realizing it! 

    The recipe is really easy; marinate cauliflower florets in a schezwan sauce based flour mixture. Fry the coated florets and dunk them in a spicy sauce. This dry dish is apt as an appetizer. However, the same can be made with more gravy to serve with rice or noodles. I have listed out the ingredients to make a spicy version of the dish. However, adjust the spice level based on how you like your dishes.  




    Ingredients



    Cauliflower 1 medium

    Chickpea Flour ½ cup

    Cornstarch 3 tbsp

    Rice Flour 1 tbsp

    Schezwan Sauce ½ tsp

    Garlic 4-5 cloves, minced

    Ginger 1 inch piece, grated

    Green Chilli 1-2

    Spring Onion 6-7 stalks, white and green separate

    Green Pepper ½ medium, diced

    Soy Sauce, Vinegar, Chilli Sauce

    Chilli Oil ½ tsp

    Oil to fry

    Salt, Pepper

    Chinese Salt (optional)


    Method



    Separate the florets of the cauliflower. Wash and dry them on a kitchen towel. In a bowl, mix chickpea flour, 1 tbsp cornstarch and rice flour. Add a pinch of salt and pepper and schezwan sauce. Also add a teaspoon of soy sauce and some vinegar. Mix it all together with about ¼ cup water to make a thick batter. Drop the cauliflower florets and coat them evenly with the batter. Refrigerate for 30 minutes or so, for the flavors to seep in. 


    Toward the end of 30 minutes, heat oil in a pan. Remove the cauliflower florets from the marinade and fry them till golden brown. Remove and place on paper towels to remove excess oil. 


    In a small bowl mix together the remaining 2 tablespoon cornstarch with ¼ cup water, a teaspoon of soy sauce, ½ teaspoon vinegar and 1 teaspoon chilli sauce. Also add a pinch of salt, black pepper powder and chinese salt (if using).


    Heat a teaspoon of oil and chilli oil in a pan. Once hot, add ginger and garlic, saute till flavorful. Next, add spring onion whites, green chilli and green pepper. Cook on high flame for a couple of minutes. Then add some schezwan sauce and mix well. Pour in the cornstarch mixture, mix well and cook on medium flame till the sauce is thick and translucent. Add the fried cauliflower florets and mix well, coating each piece with the sauce. 


    Once it is well coated and dry, turn down the flame and serve immediately, topped with spring onion greens. 



    Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing BM# 68

    An InLinkz Link-up


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    Reader Interactions

    Comments

    1. Priya Suresh says

      March 10, 2022 at 7:58 pm

      Wish i get that plate of gobi manchurian rite from my lappy screen, they looks absolutely stunning Smruti, gorgeous clicks there.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot Priya 🙂

        Reply
    2. vaishali sabnani says

      March 10, 2022 at 7:58 pm

      I'm drooling over the pics and feel like grabbing that juicy saucy gobhi manchurian right from the screen , absolutely delicious and tempting .

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot Vaishali!! 🙂

        Reply
    3. Nalini's Kitchen says

      March 10, 2022 at 7:58 pm

      I am drooling over the pictures,looks so delicious and you made it so perfectly.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot Nalini!! 🙂

        Reply
    4. Gayathri Kumar says

      March 10, 2022 at 7:58 pm

      This is my daughter's fav snack, and I make it once every week. The plate of gobi manchurian looks super inviting..

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        My fav too 🙂 Thank you so much Gayathri!!

        Reply
    5. cookingwithsapana says

      March 10, 2022 at 7:58 pm

      That is a scrumptious platter of Gobi Manchurian.Looks delicious.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot Sapana!!

        Reply
    6. Harini R says

      March 10, 2022 at 7:58 pm

      Wow! This is typically a go-to appetizer in our local parties! Love it.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Wow ours too!! Thank you so much Harini!!

        Reply
    7. MySpicyKitchen says

      March 10, 2022 at 7:58 pm

      Gobi manchurian has come out perfect. Even I avoid deep fried food and when I do make, we devour it.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Yes it is so difficult to resist when you make it once in awhile!! We face it all the time.

        Reply
    8. Kalyani says

      March 10, 2022 at 7:58 pm

      I make a baked version of this and kids just love it ! Yes the deep fried version is great too 🙂 lovely clicks

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Yeah I make that too. But there are those cravings days when I give in!

        Reply
    9. Srividhya says

      March 10, 2022 at 7:58 pm

      my all time favorite. You looks so perfect and I wish I could grab them right away.

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Mine too 🙂 Thanks a lot!!

        Reply
    10. Sandhya Ramakrishnan says

      March 10, 2022 at 7:58 pm

      I am so ready to indulge. Looks awesome!

      Reply
      • Smruti Ashar says

        March 10, 2022 at 7:58 pm

        Thanks a lot Sandhya!!

        Reply
    11. Srivalli says

      March 10, 2022 at 7:58 pm

      Fantastic pictures and surely makes one want to grab right off the screen..nice to know you have used chickpea flour, must try next time!

      Reply
    12. Priya Srinivasan - I Camp in My Kitchen says

      March 10, 2022 at 7:58 pm

      tempting Manchurian, looks saucy and yumm! my kiddo's favorite restaurant menu!

      Reply
    13. Suma Gandlur says

      March 10, 2022 at 7:58 pm

      That one looks so tempting.

      Reply
    14. Pavani says

      March 10, 2022 at 7:58 pm

      Such a tempting dish this is Smruthi. This is one of my husband's absolute favorite dish.

      Reply

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