The first time I had this recipe, I thought that this was the tastiest dish I had ever had before. I had never had garlic before in my life, my mom never used it at home, she still doesn’t use it. This was my go to dish at any restaurant that had it! This used to annoy my father so much he called it Goobey Manchurian, Goobey means owls in Kannada.
Every weekend we always wanted to go out for lunch or dinner, it was a time when there were few restaurants and weekends were the only time, we could spend with family! The taste has remained with me for so many years, I’ve made it a few times before too. I hate frying food! So I end up baking this always. It tastes a little different, but it is healthier.
I haven’t used garlic, you can add garlic based on your preference! Here in Hyderabad we don’t use garlic at home, so I’ve skipped it. You can fry it if you want to as well!
Now I’m wondering what video I’m going to post next week! So many ideas, some as tasty as this ( in my opinion) some a little more complicated too!
Let me know in the comments below what recipe you would want? I am Ask Deepa!
Gobi Manchurian
Ingredients
- 1 large gobi or cauliflower cut into florets
- Salt to taste
- 1 cup maida
- 4 tablespoons of Corn Flour
- 1 teaspoon chilli powder
- 1 teaspoon freshly ground pepper
- Salt to taste
- 2 tablespoons of Olive Oil
- 1 and 1/4 cup of water for the batter
- 4 tablespoons oil
- 5 spring onion whites
- 2 inch grated ginger
- 3 spicy green chillies cut finely
- 1 cut capsicum
- 1 tablespoon of dark soy sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon red chilli sauce
- 1 tablespoon vinegar
- 1 teaspoon chilli powder
- 1 teaspoon sugar
- 1/8 cup of water
- 5 Spring Onion Greens cut for garnishing
- Optionally you can use 1 teaspoon ginger garlic paste
Instructions
Method
Steps to make Gobi Manchurian
- In a deep pot add 1 litre of water
- Add cut Gobi or Cauliflower florets
- Add 1-2 teaspoon salt, boil for 5-8 minutes drain in a colander
- Pre heat oven to 200C for 20 minutes
- Keep aside to drain
- In a mixing bowl, sift 1 cup of maida or APF
- Add 4 tablespoon of corn flour
- 1 teaspoon chilli powder
- 1 teaspoon fresh ground pepper
- Salt to taste
- Add 2 tablespoon of oil
- Add 1 and 1/4 cup water for coating the batter, I mixed half a cup at a time
- Mix well
- Add Gobi and coat them uniformly
- Transfer to a prepared baking pan
- Bake it for 10 minutes on one side
- Take out turn them around coat with 2 tablespoons of oil
- Put back in the oven for 10-15 minutes more
- Take outside to cool for 5 minutes
- In a hot pan add 4 tablespoons of oil
- Add 5 spring onion whites
- Add 2 inch grated ginger and mix
- Add garlic per taste
- Add 3 spicy green chillies cut fine
- Add salt per taste
- Add 1 tablespoon of Dark Soya Sauce
- Add 1 tablespoon tomato ketchup
- Add 1 tablespoon red chilli sauce
- Add 1 tablespoon Vinegar
- Add 1 teaspoon chilli powder
- Add 1 teaspoon sugar
- Add 1 cut capsicum
- Add salt per taste
- Add 1/8 cup water and mix
- Next add the baked Gobi in batches and mix
- Stir fry it for around 10 minutes
- Try using a non stick pan, you can make them crispy without frying it in oil
- Add cut spring onions while cooking, leave some for garnishing
- Stir fry till it turns dark red in colour
- Garnish it with fresh Spring onion before serving
- Enjoy it hot!
