Saturday, April 4, 2009

Gobhi Manchurian

Gobhi is one of my least preferred vegetables, it's mainly because of the odor when it's being cooked. Gobhi is much more palatable in the form of manchurian. May be it's the flour coating that supress the smell of gobhi or the sauces. It's my family's all time favourite appetizer.


Gobhi - 1 (below are the measurements for a large Gobhi)
Salt - as required
All-purpose flour - 1/2 cup
Corn flour - 1/2 cup
Rice flour - 1/4 cup
Ginger-Garlic paste - 2 table spoons

Chilli powder - as required
Warm water - as required
Oil - for deep frying

  • Cut the gobhi into florets. Wash and soak the florets in a hot salt water for 10mins.
  • In a bowl, mix all the flours and ginger-garlic paste. Add chilli powder and salt as required. Using warm water mix all the above ingredients until it forms a thick batter (it should be like a bajji batter).
  • Heat oil in a pan. Dip the gobhi florets in the batter and fry them in oil. Turn the heat to medium and cook until the gobhi is fried well. Place the fried pieces on a paper towel to absorb the oil.

Gravy Ingredients:

Onion - 1 (finely chopped)
Chillis - 2 to 3(split length wise)
Soy Sauce - 3 tablespoons
Masala Chilli Sauce - 5 table spoons
Ginger - Garlic paste - 1 table spoon
Olive oil - 2 tsps
Water - 4 tsps
Coriader leaves - for garnishing

  • Heat oil in a pan. Fry onions till golden brown. Add ginger-garlic paste and chillies. Fry for another 2 mins.
  • Add soy sauce, chilli sauce and water and fry for another 3 mins.
  • Add the fried gobhi florets to this mix and fry for 3 mins.
  • Garnish with Coriander leaves.


Manjusha said...

I just made this for evening snacks today, and it came out woowww!! Thanks for sharing the recipe, Lakshmi. I added some tomato ketchup too and this gave a slightly sweet taste to the dish.

Lakshmi said...

Thanks Manjusha.

Welcome to Lakshmi's Kitchen. Your feedback is always welcome. Happy reading.


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