Gobi Manchurian | Quick, Easy & Crispy Restaurant Style Recipe

A very famous dish in South India, Gobi Manchurian is the first thing that comes to your mind when you want to eat Desi-Chinese. Very popular in Mangalore and Bangalore this dish needs no special introduction. An excellent combination of deep fried Cauliflower Florets and Chinese Sauces. This recipe is for those who love Desi-Chinese but are a little paranoid of eating out as the restaurant and street vendors add a lot of Oil and Ajinomoto (Monosodium Glutamate) which has serious impacts on our health.

In this recipe we would not be using Ajinomoto (Monosodium Glutamate). A lot of you would wonder, where will we get the taste from as its understood that Ajinomoto adds flavor to the food. This is not 1oo percent true. This dish gets its flavor from the chopped garlics, chopped ginger, dark Soy sauce and chilli sauce. If you have a good quality Soy and Chilli sauce, half the battle is won. We recommend American Garden Dark Soy Sauce or Chings Dark Soy sauce.

Coating of the Cauliflower Florets: This process is very important. In order to make the manchurian crispy, we will be frying it with a thin coating of Corn Starch and Refined flour. We would double fry the florets for crispiness.

Soy Sauce & Chilli Sauce: These are the key ingredients in this recipe. You need to ensure that they are the best quality ones.

Let’s quickly check out how to cook this mouth watering Desi-Chinese Dish – Gobi Manchurian.

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