Gobi (Cauliflower) Manchurian Dry
For the detailed recipe, click: www.showmethecurry.com
Video Rating: 4 / 5
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25 Responses
Is there any way I can skip the corn starch?
@seorashmi : If the temp. of the oil is not right, the gobi tends to soak in a lot more oil – but it is a deep fried dish…. :)
@vidu111vidya : Thanks for the tip – will give it a shot next time :)
awesome! recipe or else jus sterilize the florets in boiling water leave it in water for 5 mins with flame turned off. and in the mean time add into a plate 3tspns of corn starch and 3tspns of all purpose flour into it add pepper pwd,salt & 1/4tspn of garlic paste to it and mix(note that we are mixing only dry ingredients) now strain the cauliflower and add to this flour mix and mix well do not add water the steam in the florets is enough for coating.This way it is less oil,stays crispy longer.
hi, the dish was really yummy, but My God! the deep fried cauliflower florets drank up such a lot of oil!!!
How much water should we add to make the batter?
i thik you laddies missed capsicum.!
@Steny : Yes, that is a possibility :)
Why not keep the sauce separate then the guests can dip the crisp cauliflower florets into the sauce? The you get all the flavor and crispness in each bite.
Sauce dipping is an expected and fun part of appetizers and party foods.
cool…:) and even i have tried ur vegetable briyani…it was yummy….that masala powder wat we make,thats simply goooooood…thanks a lot..love u both..
I truly appreciate your effort you put in to make this video and for imparting these ideas to many like me who are beginners… By now I made this twice, my husband cant stop praising me for this dish…. Thank you Ladies !! You ROCK !!
Thanks for the recipe. I’ve tried this and it came out very well with crispiness.
Great recipe! Keeping it crispy is so hard, even when I get it in restaurants. I also made the mistake of using a tempura breading. It wasn’t bad, but it came out thick and bread-y. I prefer light and crisp, and since I have no flour or corn starch, I am trying Panko breading and baking it. Hopefully it comes out well!
Was delicious! just a tip, the more batter the better on the cauliflour so keep it thick!
Is deep-frying really necessary? Can I shallow fry or bake?? I was going to do away with the corn starch and use some tofu as well for my version. Hope it still turns out well… :)
that batter is too thin :|
I was taught to use about 1 cup of all-purpose flour and 1-2 tsp of corn starch along with some garlic & ginger and salt & pepper for the batter. YUMMMM! It was delish. A couple of friends who HATES veggies even started snacking on my fried Gobhi as I was frying them so I ended up with only half of my full batch for my Gobhi Manchurian dish!
Thank you Anjua & Hetal!
@ShowMeTheCurry Thank you!! You guys are awesome, keep it up! :)
i added too much corn starch to the sauce =/ but it waws good!!!
arre yaar my gobi took so long to fry until golden-brown with oil on med heat, ended up having nice coat on the outside but inside so soft, not crisp. is it because of frying too long? or because the batter should be thinner and not pasty? or because i let the gobi soak in batter for 10 mins? what could be the reason?! :-(
rest i followed everything exactly as you mentioned. the sauce was perfect. i’m going to try it a second time after i receive your reply with suggestion…thanks!
@0610ankur : We will put that on our list :)
can u pls show us recipe of veg momos with the sauce????
pls reply
hi i just tried it out today and it turned out fantastic!!! thx guys!!!
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