Gobi Manchurian Dry, How to Make Gobi Manchurian Dry Restaurant Style
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Gobi Manchurian dry is one of the famous starter recipes in India. It is delicious with tangy and spicy flavor.
Course:
Appetizer
Cuisine:
Indian
Keyword:
Gobi Manchurian Dry
Servings: 4
Calories: 340 kcal
Ingredients
- Cauliflower - 1 whole flower
- Corn flour - 2 tbsp.
- Rice flour - 2 tbsp.
- Ginger garlic paste - 1/2 tbsp.
- Garam masala - 1 tbsp.
- Salt - 2 tbsp.
- Turmeric powder - a pinch
- Red chilly powder - 1 tbsp.
- Oil - For deep fry
- Red colour - a pinch
- Coriander leaves - 1 tbsp.
- water for boiling
- Cumin seeds/ Jeera - 1/4 tbsp.
- Curry Leaves - 1 tbsp.
- Green chillies - 3 no.
- Yogurt - 1 cup.
Instructions
How to Make Gobi Manchurian Dry Restaurant Style:
-
Boil water, add a little salt and turmeric powder and cook florets for 5-10 minutes.
-
Drain water and add corn flour, ginger garlic paste, garam masala powder, salt, pepper powder, rice flour, a pinch of red color, little water and mix well.
-
Marinate florets for 30 minutes so that spices get absorbed.
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Heat oil in a frying pan and deep fry florets till they turn a golden brown color, keep aside.
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In another saucepan, add little oil, cumin seeds, green chillies, curry leaves and yogurt.
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On low flame saute for a while and sprinkle garam masala powder and red chilli powder and saute for a while so that it becomes dry.
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Garnish Gobi Manchurian dry with coriander leaves and serve hot.