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Gobi Manchurian: A Fusion Delight Infused with Mustard Oil

Gobi Manchurian: A Fusion Delight Infused with Mustard Oil

In the realm of Indo-Chinese cuisine, Gobi Manchurian reigns supreme as a beloved appetizer that perfectly marries the flavors of the East and the West. This tantalizing dish, featuring crispy cauliflower florets coated in a tangy and spicy sauce, is a testament to the culinary creativity that knows no boundaries. Join us on a flavorful journey as we explore the intricacies of Gobi Manchurian prepared with the golden goodness of mustard oil.

 

Ingredients:

For the Cauliflower:

  • 1 medium-sized cauliflower, cut into florets
  • 1 cup all-purpose flour (maida)
  • 1/2 cup cornstarch
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato ketchup
  • Salt to taste
  • Water, as needed
  • Mustard oil for deep frying

For the Sauce:

  • 3 tablespoons mustard oil
  • 2 green chilies, finely chopped
  • 1 onion, finely chopped
  • 1 bell pepper (capsicum), diced
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato ketchup
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili sauce (optional)
  • 1 teaspoon vinegar
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch dissolved in 1/4 cup water
  • Salt to taste
  • Fresh coriander leaves for garnish

 

Method:

  • Preparation of Cauliflower:
    • In a mixing bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, tomato ketchup, salt, and enough water to make a thick batter.
    • Dip the cauliflower florets in the batter, ensuring they are well coated.
    • Heat mustard oil in a deep pan or kadhai for deep frying. Once the oil is hot, carefully add the battered cauliflower florets in batches and fry until golden brown and crisp. Remove them using a slotted spoon and drain excess oil on paper towels.
  • Making the Sauce:
    • Heat 3 tablespoons of mustard oil in a separate pan or wok over medium heat.
    • Add finely chopped green chilies and onions to the hot oil. Sauté until the onions turn translucent.
    • Stir in diced bell pepper and cook for a couple of minutes until they are slightly softened.
    • Add ginger-garlic paste to the pan and sauté for a minute until fragrant.
    • Mix soy sauce, tomato ketchup, red chili sauce (if using), vinegar, sugar, and salt to taste. Stir well to combine all the ingredients.
    • Pour the cornstarch-water mixture into the pan and stir continuously until the sauce thickens to the desired consistency.
  • Combining Cauliflower and Sauce:
    • Once the sauce has thickened, add the fried cauliflower florets to the pan.
    • Toss the cauliflower florets gently in the sauce until they are evenly coated.
    • Cook for a couple of minutes, allowing the cauliflower to absorb the flavors of the sauce.
  • Garnish and Serve:
    • Garnish the Gobi Manchurian with freshly chopped coriander leaves for a burst of freshness and aroma.
    • Serve hot as an appetizer or as a side dish with fried rice or noodles.

 

Conclusion:

Gobi Manchurian made with mustard oil is a delightful fusion of flavors and textures that promises to tantalize your taste buds and leave you craving for more. With its crispy cauliflower florets coated in a tangy and spicy sauce, this Indo-Chinese delicacy embodies the spirit of culinary creativity and innovation. So, gather your ingredients, heat up that mustard oil, and embark on a culinary adventure through the tantalizing flavors of Gobi Manchurian.