Who does not like Gobhi Manchurian? This Indo-Chinese dish is the default starter dish most people order. Especially when visiting hotels/restaurants in groups, a few plates of gobhi manchurian dry is ordered for the entire table. A great starter/appetizer to share. I have made it healthier by making it roasted gobhi manchurian dry.
I have seared the cauliflower florets in pan with very little oil and finished roasting it in the oven till crisp. These cauliflower florets are then tossed with tasty onion-capscium masala. Yum! Roasted gobhi manchurian dry is great for sharing and is a sure crowd pleaser.
All the standard Indo-Chinese flavours are added, like soya sauce, chilli sauce. There are several steps to making roasted gobhi manchurian dry.
I have broken them into smaller steps so it will be easy to follow. However, some steps can be made slightly ahead of time if required. This will reduce the effort quite significantly.
More Indo-Chinese dishes like hot and sour soup, vegetable hakka noodles. Some Chinese recipes like sesame noodles, broccoli stir fry also on FOI.
- 2 Cups cauliflower florets
- ¼ Cup all purpose flour/maida
- 2 Tbsp cornflour
- ½ Tsp red chilli powder
- ¼ Tsp black pepper powder
- Salt to taste
- ½ Tsp grated ginger
- ½ Tsp grated garlic
- Required water to make batter
- 1 diced capsicum
- 1 diced onion
- 2-3 sliced spring onions
- 1 sliced green chilli
- 1" grated ginger
- 2 grated garlic
- 1 Tsp soya sauce
- ½ Tbsp red chilli sauce
- 1 Tsp vinegar
- 1 Tbsp ketchup
- Salt to taste
- Coriander to garnish
- Blanch cauliflower florets in boiling water for 3 minutes. Drain and pat lightly with a paper or kitchen towel to remove excess water
- Pre-heat oven to 200 Deg C. Roast for 10 minutes
- Let's start making the batter, add all purpose flour/maida, cornflour in a bowl
- Sprinkle salt, red chilli powder and mix
- Tip in grated garlic, ginger and black pepper powder and mix well
- Slowly pour water and mix to form a thick coating batter
- Get the roasted cauliflower florets out of the oven, dunk in batter
- With a few drops of oil shallow fry in a pan till it turns crisp
- Again put these back in the oven to crisp up further for another 5-8 minutes
- Next comes the masala, heat oil and diced onions and sliced spring onion whites
- For some heat throw in sliced green chilli and diced capsicum
- Add grated ginger and garlic and stir fry
- Time to add some sauces, add red chilli sauce, soya sauce, vinegar and ketchup. Mix well
- Season with salt to taste
- Masala is now ready
- Add the roasted cauliflower florets and toss well with the masala
- Let it mix and heat well with all masala
- Garnish with spring onion greens and chopped coriander
- Serve hot! Enjoy this favourite starter/appetizer
Cauliflower florets can also be deep fried in hot oil after dipping in batter
Roasted Gobhi Manchurian Dry Roasted:
Blanch cauliflower florets in boiling water for 3 minutes. Drain and pat lightly with a paper or kitchen towel to remove excess water
Pre-heat oven to 200 Deg C. Roast for 10 minutes
Let's start making the batter, add all purpose flour/maida, cornflour in a bowl
Sprinkle salt, red chilli powder and mix
Tip in grated garlic, ginger and black pepper powder and mix well
Slowly pour water and mix to form a thick coating batter
Get the roasted cauliflower florets out of the oven, dunk in batter
With a few drops of oil shallow fry in a pan till it turns crisp
Again put these back in the oven to crisp up further for another 5-8 minutes
Next comes the masala, heat oil and diced onions and sliced spring onion whites
For some heat throw in sliced green chilli and diced capsicum
Add grated ginger and garlic and stir fry
Time to add some sauces, add red chilli sauce, soya sauce, vinegar and ketchup. Mix well
Season with salt to taste
Masala is now ready
Add the roasted cauliflower florets and toss well with the masala
Let it mix and heat well with all masala
Garnish with spring onion greens and chopped coriander
Serve hot! Enjoy this favourite starter/appetizer
