Name: How to make restaurant style crispy gobi manchurian (dry)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: Cauliflower (medium sized); Water (one pot); Salt (2 tsp.); All purpose flour or Maida (1/2 cup + 2 tbsp. for coating); Corn Starch (1/2 cup); Soy sauce (2 tsp); Oil (2 tsp.); Ginger garlic paste (1 tsp.); Salt (1/4 tsp.); Tomato ketchup (2 tbsp.); Red chilli sauce (1 tbsp.); White vinegar (1 tsp.); Soy sauce (1 tsp.); Water (2 tbsp.); Corn starch (1 tsp.); Ginger (crushed, 1 tbsp.); Garlic (crushed, 1 tbsp.); Green chillies (finely chopped, 3-4); Coriander stems (1 tbsp.); Spring onion greens (2 tbsp.); Capsicum (chopped, 3 tbsp.); Black pepper powder (1/4 tsp.); Oil (4-5 tbsp.); Salt (to taste)

Gobi Manchurian is a delicious vegetarian starter! A must try!

How to make restaurant style crispy gobi manchurian (dry)

Author: Nupur Bhattacharya Cuisine:Indian Courses:Appetizers Recipe Keys: Dairy Free

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesTotal time: 55 minutesServings:4 servings

Description

Gobi manchurian needs no introduction! One of the best vegetarian starters! Here is show you how to make Restaurant Style Dry Gobi manchurian and will share tips by which the Gobi manchurian will stay crisp even after you coat them with sauces!

Ingredients

Cauliflower (medium sized)

For Blanching

Water (one pot)
Salt (2 tsp.)

Batter

All purpose flour or Maida (1/2 cup + 2 tbsp. for coating)

Corn Starch (1/2 cup)
Soy sauce (2 tsp)
Oil (2 tsp.)

Ginger garlic paste (1 tsp.)
Salt (1/4 tsp.)

Sauce Mix (combine everything in a cup and stir until a smooth slurry is formed)

Tomato ketchup (2 tbsp.)

Red chilli sauce (1 tbsp.)
White vinegar (1 tsp.)
Soy sauce (1 tsp.)

Water (2 tbsp.)
Corn starch (1 tsp.)

Other ingredients

Ginger (crushed, 1 tbsp.)

Garlic (crushed, 1 tbsp.)
Green chillies (finely chopped, 3-4)
Coriander stems (1 tbsp.)

Spring onion greens (2 tbsp.)
Capsicum (chopped, 3 tbsp.)
Black pepper powder (1/4 tsp.)

Oil (4-5 tbsp.)
Salt (to taste)

Instructions

Cut the florets in approximately equal sizes so when you fry them they crisp up evenly

Blanching the Cauliflower

We are going to blanch the cauliflower florets for five minutes, to help them partially cook and also get them nice and clean. If you’re in a hurry and you want to skip this entire blanching step you can do it, just make sure to cut the florets a little more small so that when you fry them, it cooks through!
Take one big pot of water and bring it up to a boil. Season this water with two teaspoons of salt
Add the florets in and place the lid on for just five minutes

Drain the water off and let the cauliflower florets cool down

Coating the florets with batter

Dust the florets with two tablespoons of all-purpose flour or maida. Coating with dry flour is very important because the dry flour is going to make sure that the wet batter is going to stick to the gobi and when you fry it, the batter is not going to come out
For making the wet batter, add half a cup of corn starch and half a cup of all-purpose flour or maida (a one-to-one ratio) to a big bowl

To that, add a quarter teaspoon of salt, 1 teaspoon of fresh ginger-garlic paste and approximately 2 teaspoons of soy sauce.
Add water little by little to make a batter that is of medium consistency (slightly thick but runny). I used approximately 3/4 cup of water to make the batter
Next add 2 teaspoons of oil to the batter, and beat the batter thoroughly to introduce some air bubbles. When you fry this light batter with air bubbles, it’s going to turn nice and crisp

Add in the cauliflower florets and coat it really well with the batter so that every piece and every little crevice has batter in it

Frying the florets (first round)

Take enough oil in a pan for deep frying, so that the florets don’t stick to the bottom of the pan
Heat the oil to medium heat. Drop the florets in. Make sure not to overcrowd the pan because in that case there’s going to be a lot of moisture in the oil and the florets are not going to fry well

Fry the florets for approximately 2-3 min. We want the florets to be like a light golden brown in color and don’t have to be crispy
Take out the florets and set it aside

Get the ingredients for the sauces ready before frying the florets for the second time. Make the sauce mix as described in the ingredients section

Frying the florets (second round)

Turn up the temperature of the oil to medium/high

Fry the florets for 5-6 minutes until they have some dark brown patches formed and feel very crispy

Coating with sauces

Set a pan on high heat and add four to five tablespoons of oil.
To that add in ginger garlic and chopped green chillies

Give this a stir for approximately 30 seconds (you don’t have to brown the garlic)
Next, add in the finely chopped bell pepper or capsicum and give that a very quick stir (we do not want the capsicum to get soggy)
Add half of the coriander stems half of the spring onion greens and mix

Add the sauce mix (give the sauce mix a quick stir before adding it in so that there are no clumps) along with quarter teaspoon of black pepper powder
Cook the sauce for approximately a minute so that it turns nice and thick and sticky
Add in the cauliflower florets and toss them nicely so every floret gets coated with the yummy sauce

Garnish with the remaining coriander stems and spring onion greens and your crisp gobi manchurian is ready!

Video

Notes

Here are three tips so that your gobi manchurian turns out to be nice and crispy!
1) Cut the cauliflower florets in approximately equal sizes so that they are going to fry evenly and they are all going to turn crisp evenly

2) The most important tip to make your gobi manchurian nice and crisp is double frying the cauliflower florets. If you fry them only once they may seem crisp right after you fry it, but it’s going to soon turn soggy. If you fry them twice (the first time you fry them just a little bit and then you increase the temperature of the oil and fry them for five to six minutes until you see some dark brown patches forming on the cauliflower), they will absolutely stay crisp even when you coat it with the sauces.
3) The last important tip in keeping the gobi manchurian crispy is that your sauce has to be thick and sticky. If the sauce is thin it’s going to seep into the batter but if the sauce is thick and viscous it’s going to have a hard time seeping in and the manchuria is going to stay crisp for a longer time

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