Gobi Manchurian Dry, How to Make Gobi Manchurian Dry Restaurant Style
Gobi Manchurian dry is one of the famous starter recipes in India. It is delicious with tangy and spicy flavor. It is made by deep frying Cauliflower florets and sauting in a mix of yogurt/ curd and special Indian spices.
Learn how to make Gobi Manchurian dry Recipe in restaurant style with our step by step instructions along with detailed images along with video at the end of this post.
Cauliflower Manchurian dry is originally a Chinese dish which has been localized by Indian Resturants to satisfy Indian taste buds.
You may also like Gobi 65 recipe and another version of this recipe which is Gobi Manchurian gravy.
Gobi Manchurian Dry, How to Make Gobi Manchurian Dry Restaurant Style
Ingredients
- Cauliflower – 1 whole flower
- Corn flour – 2 tbsp.
- Rice flour – 2 tbsp.
- Ginger garlic paste – 1/2 tbsp.
- Garam masala – 1 tbsp.
- Salt – 2 tbsp.
- Turmeric powder – a pinch
- Red chilly powder – 1 tbsp.
- Oil – For deep fry
- Red colour – a pinch
- Coriander leaves – 1 tbsp.
- water for boiling
- Cumin seeds/ Jeera – 1/4 tbsp.
- Curry Leaves – 1 tbsp.
- Green chillies – 3 no.
- Yogurt – 1 cup.
Instructions
How to Make Gobi Manchurian Dry Restaurant Style:
- Boil water, add a little salt and turmeric powder and cook florets for 5-10 minutes.
- Drain water and add corn flour, ginger garlic paste, garam masala powder, salt, pepper powder, rice flour, a pinch of red color, little water and mix well.
- Marinate florets for 30 minutes so that spices get absorbed.
- Heat oil in a frying pan and deep fry florets till they turn a golden brown color, keep aside.
- In another saucepan, add little oil, cumin seeds, green chillies, curry leaves and yogurt.
- On low flame saute for a while and sprinkle garam masala powder and red chilli powder and saute for a while so that it becomes dry.
- Garnish Gobi Manchurian dry with coriander leaves and serve hot.
Recipe Video
How to Make Gobi Manchurian Dry Restaurant Style:
- Cut the florets into medium size and aside.
- Take appropriate water in a vessel and add 3/4 tbsp. salt and a pinch of turmeric powder to disinfect and to remove any insects in the florets.
- Remove excess water and keep aside.
- Add corn flour, rice flour, ginger garlic paste and 1/2 tbsp. salt.
- To above mix continue adding garam masala, 1/4 tbsp. black pepper powder, red chilly powder and a pinch of red colour.
- Add required amount of water and mix well, add boiled florets and coat well.
Tip: In some parts of India, people marinate florets for at-least 30 minutes so that florets absorb spices and give you a spicy flavor.
- Heat oil in a frying pan and put each floret one by one.
- Once florets are deep fried, place them on a tissue paper so that excess oil gets absorbed.
- Heat oil in a separate pan and add cumin seeds, curry leaves and green chillies.
- Turn to low heat and add yogurt/ curd and saute well.
- Add 1/2 tbsp. red chilly powder and 1/4 tbsp. garam masala powder and saute well.
- Add cauliflower fried pieces in this mix and saute well so that the mix gets coated with each piece.
- Garnish with coriander leaves.
- Gobi Manchurian Dry recipe is ready, serve hot.
