Gobi Dry Manchurian

Name: Gobi Dry Manchurian
Total time: 2400 s
Yield: Serves 3–4 servings
Ingredients: 1.1 lbs cauliflower (about 500 grams); 1 green onion (scallion), greens only; 1 -inch piece ginger, grated; 15 –20 garlic cloves, grated; 1 small beet, grated; 3 –4 green chilies, finely chopped; 3 tablespoons tomato ketchup; 1 tablespoon chili sauce; 1 tablespoon soy sauce; 1 tablespoon vinegar; 1 teaspoon Schezwan chutney; 1 teaspoon Manchurian masala powder; 2 tablespoons all-purpose flour (about 16 grams); 2 tablespoons cornstarch (about 16 grams); Salt, to taste; Refined oil, for frying

Binita Gupta @cook_21295146

New Delhi

Today, for the first time, I made cauliflower Manchurian for lunch. It turned out really delicious! To give it a nice color, I also used a little beetroot.

Binita Gupta @cook_21295146

New Delhi

Today, for the first time, I made cauliflower Manchurian for lunch. It turned out really delicious! To give it a nice color, I also used a little beetroot.

Saved

Ingredients

30–40 minutes

Serves 3–4 servings

1.1 lbscauliflower (about 500 grams)
1green onion (scallion), greens only
1-inch piece ginger, grated
15–20 garlic cloves, grated
1small beet, grated
3–4 green chilies, finely chopped
3 tablespoonstomato ketchup
1 tablespoonchili sauce
1 tablespoonsoy sauce
1 tablespoonvinegar
1 teaspoonSchezwan chutney
1 teaspoonManchurian masala powder
2 tablespoonsall-purpose flour (about 16 grams)
2 tablespoonscornstarch (about 16 grams)
Salt, to taste
Refined oil, for frying

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Steps

30–40 minutes

1

First, grate the cauliflower. Add 1 teaspoon salt and let it sit for 10 minutes. After 10 minutes, squeeze out all the water with your hands and place the cauliflower in a bowl. Add half of the grated beet, ginger, garlic, and green chilies (save the other half for the sauce).
2

Add salt to taste, all-purpose flour, and cornstarch. Mix well. Do not add any water; the mixture will bind on its own. Shape into small balls to make the Manchurian balls.
3

Heat oil in a deep pan. Fry the balls until golden brown.
4

In a separate pan, heat 2 tablespoons refined oil. Add the remaining ginger, garlic, green chilies, some green onion greens, and a little grated beet. Sauté for 2 minutes, then add all the sauces and chutney.
5

Add Manchurian masala powder and salt to taste. Add the fried Manchurian balls.
6

Mix well. Your dry Manchurian is ready. Serve hot.