Aug 7, 2007

Gobi Manchurian

We were at the fest on Saturday and had something very unusual that we never had tasted before in Germany. It had a striking similarity to Gobi Manchurian. The lady served it with Kräuter sauce and we added some chili sauce to spiece it up a little. It tasted brilliant. Few hours ago, before we came to the fest we'd purchased a medium sized Gobi to make Alu Gobi or Gobi parathas during the week. So I was tempted to make Gobi Manchurian at home as I had not made it since a long time. I made it in a very simple way. We both love Gobi in any form, fried, baked, grilled or cooked.

Well after having searched online and in the books I did find many recipes; few of them using Maida and few using besan. Well I think I prefer besan.


1 Medium Gobi (break into florets, according to the size you want)
2 tsp of haldi/turmeric
4 tbsp Cornflour
1/2 cup Besan
1 tsp red chili powder
3 tbsp Tomato sauce, soya sauce and green chili sauce
1/2 Capsicum, cut into small pieces
1 big Onion -Sliced
1 tbsp Ginger Garlic paste
4 Green chilies - finely chopped
Oil for frying

Pre cooking:- This is done to clean the Gobi.
Boil the Gobi florets for 5 minutes with plenty of water. When its boiling add haldi (turmeric) and little salt. Remove from fire and drain the water. Pat dry on a clean cloth.

Batter preparation and frying the Gobi: -
1. Add besan, cornflour, ginger-garlic paste, red chili power/2 finely chopped chillies.
2. Add salt according to taste.
3. Mix well and make a fine batter without knots.
4. Keep the batter as thick and semi solid as possible.
5. Dip the florets in the batter one at a time and deep fry it in oil.
6. After deep frying all of them keep it aside so that they can cool. Cooling is necessary to retain the crispiness before mixing them with the masala.

Masala Preparation: -
1. Add 2 tbsp of oil in a heavy kadai and heat.
2. To this add onions and fry till they are transparent.
3. Add ginger garlic paste and the remaining green chillies and fry for one-two more minutes.
4. Add the capsicum pieces and continue frying for one more minute.
5. Now add tomato, soya and green chili sauce and saute it for few seconds.
6. Add salt according to taste.
7. Add enough water to get the required thickness. To this add the cooled fried Gobi.
8.Garnish with fresh/dry coriander leaves and serve with tomato sauce.

This is my first recipe online. :)

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