Schezwan Gobhi Manchurian

Manisha Sampat
Manisha Sampat @PURE_VEG_TREASURE
Gujarat & Maharashtra - India

Schezwan Gobhi Manchurian
#Nov #W2 #Indo_Chinese #Desi_Chinese #Schezwan #Cornflour
#Gobhi #Manchurian #Starter #Streetfood #Springonion #Cauliflower
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
#Cookpad #Cookpadindia
#Cookpadenglish #Cooksnapchallenge
Gobhi Manchurian is very famous all over India. Basically, it's a Chinese dish, but we Indian give our Indian touch and make Indo-Chinese dishes. To give our desi flavour to Manchurian, here I added sour curd and red chili powder.

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Ingredients

20 minutes
2 servings
  1. 2 cupscauliflower florets
  2. 1/4 cupcorn flour
  3. 1/4 cupall-purpose flour
  4. 1/2 cupchopped onions
  5. 1/4 cupgreen spring onions
  6. 1 tspcurd
  7. 1 tspred chilli powder
  8. 1 tspginger garlic paste
  9. 1 tspcorn flour
  10. 1 tspchopped garlic
  11. 1 tspsoya sauce
  12. 1 tsptomato ketchup
  13. 2 tspschezwan sauce
  14. As Required Water
  15. As Per Taste Salt
  16. As Required Oil to fry
  17. leavesAs Required coriander

Cooking Instructions

20 minutes
  1. 1

    Blanch Gobhi florets for 2 minutes. Let it dry. Mix both flours in a bowl. Add salt, ginger chili paste, schezwan sauce, and florets all combine well. Add water as required.

  2. 2

    Heat oil in Kadai, on a high flame fry all florets till turn crispy. Now take a Kadai, add oil, and saute garlic, onions, spring onions, tomato ketchup, soya sauce, salt, and corn flour slurry. Mix well. Boil it, and when thickens, add fried Gobhi. Mix well.

  3. 3

    Ready to serve Schezwan Gobhi Manchurian. Sprinkle spring onions and coriander.Enjoy.

  4. 4

    #ManishaPUREVEGTreasure
    #LoveToCook #ServeWithLove

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Written by

Manisha Sampat
Manisha Sampat @PURE_VEG_TREASURE
on
Gujarat & Maharashtra - India
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits go to my mother and my husband.I joined Cookpad in September 2018.Till today, I have shared my recipes. I am happy to join Cookpad, to learn and share more. ❤️👍👌💐
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