Gobi Manchurian

by Harish Amble

"Gobi Manchurian" though originally a chinese dish has been localized by Indian Resturants to satisfy the taste buds of those indians who long for something spicy along with cocktails or before a big meal. This dish can be served as an appetizer or a dry side dish itself.



First pluck the flowerettes from the Cauli flower. You may cut them into bitesize pieces.

Make a batter of Corn meal by adding water to 1 cup of corn meal. Add a little salt to taste and mix well to a thin paste.

Dip the Gobi pieces in the batter completely and fry them until light brown. Spread them on a paper towel so that the extra oil soaks into the towel.

In a frying pan (A non stick) or a Wok, put 1 tablespoon of oil (Sesame or Peanut oil will give you that special taste) and heat it for a minute in low to medium flame. Put the cut Garlic,Ginger and green chillies and fry them until they start to turn brown. Add 2 tablespoons of Sweet & Sour sauce & 2 spoons of Soy sause to this and start turning the mixture for about 2 minutes so as not to let it stick to the pan.

Now add the fried Gobi peices to this mixture and depending upon the dryness of the mixture, you may add 2 more tablespoons of the sweet & sour sauce. Continue stirring for about 10 minutes. For the last 2 minutes, add a pinch of Ajinamoto (MSG - optional) to the manchurian. You can add salt to taste.

The whole process takes about 20 minutes to prepare.

Finale: Arrange the Manchurian in a tray with toothpicks on them and serve them when they are still hot and crunchy.

Observations: Depending upon how hot you like it, you can add/reduce the pieces of green chillies. You may also increase Garlic/Ginger pieces depending upon who your guests are.

Depending on how dry/fluidy you like your manchurian, you need to reduce/add the Sweet & Sour sauce and Soy sauce.

Very little Ajinamoto (MSG) is to be added to give the Chinese aroma to your manchurian. God help you if added more.

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