Gobhi Manchurian Recipe Kit Recipe

About this recipe

Craving a fusion of Indian and Chinese flavors? Try our Gobhi Manchurian Recipe Kit, a perfect blend of crispy cauliflower florets tossed in a tangy and spicy sauce. This kit includes all the essentials like all-purpose flour, cornstarch, ginger-garlic paste, and spices, ensuring you create a restaurant-quality dish at home. Easy-to-follow steps guide you through making the batter, frying the cauliflower, and preparing the flavorful sauce. Ideal for appetizers, snacks, or a main course, this dish is sure to impress your family and friends. Order Now on the AnyFeast website or app and bring the taste of Indo-Chinese cuisine to your kitchen!

Ingredients

• - Cofresh Whole Green Chilli 350g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 Pc Cauliflower 1 Pc 500g To 700g
• 1 Bunch Spring Onions 1 Bunch
• 65G Natoora Root Ginger
• - Light Soy Sauce
• 450G Rose Rice Flour, 450G
• 100 G Saras Turmeric Haldi Powder
• 1 Kg White Granulated Sugar
• - Amoy Dark Soy Sauce
• 750 G Top-Op Table Salt Drums
• 100G Natco Kashmiri Chilli Powder, 100G
• 200 Ml Sushi Vinegar, 200Ml
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Clean and chop 1 medium cauliflower into small florets. Boil the florets in salted water for 2-3 minutes, then drain and set aside.
2. 2. In a mixing bowl, combine 1/2 cup cakes & pastry flour, 2 tbsp rice flour, 1/2 tsp garlic & ginger paste, 1/2 tsp Kashmiri chilli powder, 1/4 tsp turmeric powder, and salt. Add water gradually to make a thick batter.
3. 3. Dip the cauliflower florets into the batter, ensuring they are evenly coated.
4. 4. Heat cooking oil in a pan for deep frying. Fry the coated florets in batches until golden and crispy. Drain on paper towels and set aside.
5. 5. In a separate pan, heat 1 tbsp cooking oil. Add 1 tsp finely chopped garlic, 1 tsp finely chopped root ginger, and 1 finely chopped green chili. Sauté for a minute.
6. 6. Add 1/4 cup finely chopped onion and sauté until translucent. Then add 1/4 cup finely chopped capsicum and cook for another minute.
7. 7. In a small bowl, mix 1 tbsp soy sauce, 1 tbsp fried tomato sauce, 1 tsp chili sauce, 1/2 tsp vinegar, and 1/2 tsp sugar. Add this mixture to the pan and stir well.
8. 8. Add 1/4 cup water and bring the sauce to a simmer. Adjust salt if needed.
9. 9. Add the fried cauliflower florets to the sauce and toss gently until well coated. Cook for 1-2 minutes.
10. 10. Garnish with chopped spring onions and serve hot as an appetizer or side dish.