Wednesday, June 06, 2007

Gobi Manchurian

"Gobi Manchurian" though originally a Chinese dish, it has been localized by Indian Restaurants to satisfy the taste buds of those Indians who crave for something spicy. This dish can be served as an appetizer or a snack or a side dish for rice.

Cauli Flower (Gobi) - 1 med
Corn Flour (or Corn meal) - 3/4 cup
Sweet & Sour Ketchup (available in Indian and Chinese stores)
Onions - 1/2 big - finely chopped
Garlic cloves - 3 finely chopped
Ginger - 1/2 " finely chopped
Green chillies - 4 finely chopped
Ajinamoto (MSG) - available in Chinese Stores
Soy sauce (available in Chinese stores)
Oil for deep fry


  1. Wash and air dry Gobi and pluck the florets from it. You may cut them into bite size pieces.Make batter of Corn meal (if no corn flour, mix maida and rice flour) by adding water, little salt to taste and mix well to a thin paste.
  2. Dip the Gobi pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel.
  3. In a non stick pan, put Sesame or Peanut oil (these oils will give you that special taste) and heat it.
  4. Put the onion, garlic, ginger and green chillies and saute them. Add 2 tbs of ketchup and 2 tbs of Soy sauce to this and stir the mixture for about 2 minutes to avoid sticking and burning.
  5. Now add the fried Gobi pieces to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. Continue stirring for about 5 - 8 min.
  6. For the last 2 minutes, add a pinch of Ajinamoto (MSG - optional) to the manchurian. You can add salt if less.
  7. Serve them when they are still hot and crunchy.
The whole process takes just less than 30 min to prepare.
Depending on how dry/fluidly you like your manchurian, you need to reduce/add the Sweet & Sour ketchup and Soy sauce.

Very little Ajinamoto (MSG) is to be added to give the Chinese aroma.