Ingredients
- 1 Plain Yogurtmedium-sized and cut into small florets
- 1 cup
- 1/2 cup
- 1/2 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon Chopped fresh coriander
- 1/2 teaspoon Cheddar cheese
- 1/2 teaspoon Chicken Breast Fillets, Beaten Flat
- 1/2 cup Ginger
- 2 tablespoons Beef broth
- 1 English muffinlarge-sized and chopped
- 1 Grated gingerlarge-sized and chopped
- 2 tablespoons Cloves Garlic
- 2 tablespoons Tom Yum paste
- 1 teaspoon
- 1 teaspoon Red chili pepper flakes
- 1 teaspoon shitake mushroomschopped
- 2 tablespoons
- ground pepper
Directions
Gobi Manchurian is a popular Indo-Chinese appetizer or side dish that consists of crispy cauliflower florets tossed in a flavorful and tangy sauce. Here’s a description of this delicious dish:
Crispy Cauliflower: Gobi Manchurian begins with cauliflower florets, which are typically blanched briefly in hot water to soften them and then coated with a batter made from all-purpose flour (maida), cornstarch, spices, and water. The cauliflower florets are then deep-fried until they become crispy and golden brown. This frying process gives them a delightful crunchy texture.
Tangy Sauce: The sauce for Gobi Manchurian is what gives the dish its distinctive flavor. It’s a combination of ingredients like soy sauce, chili sauce, tomato ketchup, vinegar, ginger, garlic, and sometimes a touch of sugar. The sauce is typically cooked with sautéed onions and bell peppers, adding color and crunch to the dish.
Garnishes: Gobi Manchurian is often garnished with chopped green onions or cilantro, which not only adds freshness but also enhances the visual appeal of the dish.
Variations: There are two popular variations of Gobi Manchurian: dry and gravy. The dry version features crispy cauliflower florets coated in the sauce, while the gravy version includes extra sauce, creating a saucier and more intense flavor.
Gobi Manchurian is known for its balance of flavors, with a sweet and tangy sauce that has a hint of spiciness, all coating the crunchy cauliflower. It’s a favorite appetizer in Indian restaurants and a popular street food snack. It can be served as an appetizer, side dish, or even as a main course when paired with steamed rice or noodles.
This Indo-Chinese fusion dish is loved by many for its addictive taste and is a must-try for anyone who enjoys the delightful combination of crispy textures and bold flavors.
Steps
1 Done | In a large bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, ginger powder, garlic powder, and red chili powder |
2 Done | Gradually add in the water and mix until a batter forms. |
3 Done | Dip each cauliflower floret into the batter and deep-fry until golden brown. Remove and set aside. |
4 Done | In a separate pan, heat the oil over medium heat. |
5 Done | Add the chopped onion and sauté until it is soft and translucent. |
6 Done | Add the chopped bell pepper and cook for another minute. |
7 Done | Add in the soy sauce, tomato ketchup, sugar, vinegar, and green chili. Stir until well combined. |
8 Done | Add the deep-fried cauliflower florets and stir until evenly coated. |
9 Done | Serve hot and garnish with chopped green onion. |
