Ingredients
For the frying the cauliflower
600 grams of cauliflower florets
1/2 cup Whole wheat flour
1/2 cup besan/gram flour
1/4 cup rice flour
1/4 cup corn flour
1 tsp soy sauce
1 tbsp chili sauce
1 tsp red chili powder
1/2 tsp pepper powder
salt to taste
oil for deep frying
I dont use All purpose flour in my kitchen, so i have used a combination of flours for frying the cauliflower. You can use 3/4 cup of all purpose flour and 1/4 cup corn flour in place of the above flours!
For the saute
2 medium onions, finely chopped
1/4 cup chopped spring onions
2 green chilies, slited lengthwise
2 fat cloves of garlic, minced
a small piece of ginger, finely chopped
2 tsp soy sauce
1 tbsp tomato sauce ( i have use chili sauce)
1 tsp white vinegar
1 tsp freshly pounded black pepper
Fresh spring onions for garnish
Method
Let us fry the cauliflower first.
- Take all the flours in a wide bowl, whisk well to combine. To thsi flour add red chili powder, pepper powder, soy sauce, chili sauce and around 1/2 cup to 3/4 cup of water and make a thick batter.
- The batter should be neither too thick or too thin, the florets should get well coated with the batter.
- Clean and separate the cauliflower into bite-sized florets. Take water in a wide sauce pan and boil it. Once it comes to a rolling boil, remove it off the stove, add the florets to this water and let it sit for 2 minutes. Then drain the water completely, let the florets sit in the drainer until fried.
- Dip each floret into the batter and deep fry until golden brown. Again take care while deep frying, do not crowd the pan, then you might not get crispy florets. Keep the flame medium, while frying. Too high you might burn them, too low it will turn soggy, so medium is the best. Drain the golden brown florets on to a kitchen towel. Repeat the same with the rest of the florets.
- In a wide pan, heat oil, when it is hot, add chopped onions, chilies, garlic and ginger and saute until onions turn pink. Next add chopped spring onions to this and saute
- Add soy sauce, tomato sauce and vinegar to this and mix well and saute on high heat. Now add the deep fried florets to this and toss to combine.
- Finally finish off with pepper and fresh spring onions greens for garnish and take it off the stove.
- Serve it warm along with rice or enjoy it as such as a starter.
Gobi Manchurian dry is something that gets made atleast once a month at home. Kids simply love it!..your version looks so sinful Priya
Simply fabulous, and this dry manchurian rocks Priya, just need some rice to finish that bowl. Lovely dish.
Love your recipe of using wheat and gram flour instead of plain flour. I prefer dry cauliflower Manchurian compared to the one with gravy.
Excellent substitution of maida. Since the air fryer, Gobi manchurian has become a frequent occurrence in our house.
Manchurian looks so good, Priya. To be honest, more than your side dishes, I am gawking at your props. Love the color of the bowls in these photos and in the last post. For a second, looking at the pictures I thought you shared previous's day's post. 🙂
That is our all time favorite. I made it couple of weeks ago along with some fried rice and it was gone in a jiffy. Looks awesome Priya!
Look at that sinful gobi manchurian. i am in love with the vibrant and beautiful pictures.
Gobi manchurian is making me feel hungry though I have just taken my tea with samosa. I love gobi manchurian, but make it occationally. Its not that I'm calorie conscious, but certain things are to be kept for special occasions.
havent had any kind of manchurian in so long – you make me want some so bad right now
wow Priya, gobhi manchurian is calling me to taste some. So crispy look and tempting clicks. Perfect.
Thats a delicious Starter, pics are so beautiful! Good to know that you avoid Restaurant food and its great that you bring that taste to your home..Kudos girl!