Gobi Manchurian – Gravy

Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India.

Gobi (Cauliflower) Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century.

In its two-stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc. in soy and chili sauce.

There are two different variants of Gobi Manchurian, dry and with gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour, Maida flour, spring onion, capsicum, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has typical garnish of spring onion.

Trivia – Indian Chinese food is better known as Hakka Chinese.

Hakka (Hakka Han) are people from the Han community. Many of the Hakka immigrated to the Tangra area in Kolkatta. The advent of Hakka Chinese started around late 18th century. Since then the Hakka people start dishing out Hakka Cuisine. The locally known Indian/Chinese cooking is actually an adoption of original Hakka dishes. Being very popular in these areas, this style of cuisine is often mistakenly credited as being representative of Hakka cuisine in general, whereas the authentic style of Hakka cuisine is rarely known in these regions.

 

Ingredients for Batter

Wheat flour

Maida

½ cup

 

Corn flour

Makkai ka Atta

2 table spoon

 

Garlic paste

 

1 table spoon

 

Ginger Paste

 

1 table spoon

 

Red chili powder

lal mirch powder

1 tea spoon

 

Salt

 

1 tea spoon

 

Soy sauce

 

1 tea spoon

 

Water

 

2 cups

 

Cauliflower florets

Gobi

2 cups

 

Oil

 

10 table spoons

We have to deep fry the oil. This oil may be reused later for other cooking.

 

  1. In a bowl, add the Maida, corn flour, ginger paste, garlic paste, Red chili powder, salt, soy sauce and water.
  2. Mix Well. And make a smooth batter
  3. Add the cauliflowers and mix with your hands. Ensure the florets are completely soaked in the batter.
  4. In a Kadai, heat the oil.
  5. Once the oil is heated, add the florets
  6. Deep fry till they are golden brown
  7. Remove the florets and drain them on a kitchen towel to remove the excess oil.
  8. Keep Aside.

Ingredients for gravy

Oil

 

2 tea spoon

 

Garlic

 

2 cloves

finely chopped

Spring onions

 

½ cup

finely chopped

Capsicum

 

1

Seeded and chopped

Chili sauce

 

1 table spoon

 

Tomato sauce

 

1 table spoon

 

Black Pepper Powder

 

½ tea spoon

 

Soy sauce

 

1 table spoon

 

Vinegar

 

1 table spoon

 

Salt

 

1 tea spoon

 

Corn flour

Makkai ka Atta

2 tea spoon

 

Water

 

1 cup

 

 

  1. In a Kadai, heat the oil.
  2. Add the chopped Garlic and sauté for a few minutes
  3. Add the chopped spring onions and capsicum. Sauté for a few minutes
  4. Add the Chili sauce, tomato sauce, Black Pepper powder, soy sauce, vinegar and salt..
  5. Mix well and sauté for a few minutes.
  6. Add the corn flour and water.
  7. Mix well and keep on stirring for a few minutes.
  8. Add the fried Cauliflower.
  9. Mix well
  10. Garnish with chopped sprint onion.

     

Enjoy with fried rice.

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