Lockdown Cooking | Gobi Manchurian

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When it comes to street style food, all we crave is fried fritters or items topped with tons of cheese! Dry Gobi Manchurian is an Indo-Chinese street-style food, which is often mixed with spicy gravy and is eaten along with fried rice.

The reason this recipe is stated as Indo chinese is because of its name. Gobi means cauliflower in Hindi, and manchurian is a mixture filled with spice and sweet combined!

What did I use?

• Gobi or cauliflower – 250 grams
• All purpose flour or maida – 5 tablespoon
• Corn flour – 2 1/2 tablespoon
• Red chilli poweder – as required
• Salt – as required
• Crushed black pepper – as required
• Oil – for frying
• Crushed garlic – 1 tablespoon
• Crushed ginger – 1/2 tablespoon
• Chopped spring onions – 1 1/2 to 2 tablespoon
• Sugar [ Optional ] – as required
• Water – for the batter

How did I make it?

• I cut cauliflower into equal cubes / florets and dipped it in hot water for about 5 to 7 minutes. After that, I drained the hot water and spread the cauliflower to remove the moisture. I had to ensure that my cauliflower is completely dry.
• My next step was to prepare the batter. For the batter, I took all purpose flour, corn flour, spring onions and all the spices and ensured that i follow a semi-thick consistency, or a free flow batter.
• That’s it! I coated the cauliflower with the batter and fried it in medium flame till crisp or till golden brown.
• Gobi Manchurian is ready! ❤️