No Ban Gobi Manchurian | No Artificial Color Crispy Gobi Manchurian Dry

In the vibrant tapestry of Indian cuisine, there exists a delightful fusion of flavors that captivates taste buds with every bite. One such culinary marvel is Gobi Manchurian, a dish that seamlessly marries the robust flavors of Indian spices with the subtle allure of Chinese cuisine. Originating from the streets of India, this dish has gained popularity not only within the country but also on a global scale. Join us on a culinary journey as we unravel the secrets behind the beloved Gobi Manchurian recipe.

The Origin of Gobi Manchurian:
The origins of Gobi Manchurian can be traced back to the streets of India, where culinary experimentation knows no bounds. Believed to have been created by the Chinese community in Kolkata, Gobi Manchurian is a testament to the rich tapestry of cultural influences that define Indian cuisine. It embodies the spirit of fusion cooking, blending Chinese cooking techniques with Indian spices to create a dish that is truly unique.

Ingredients:

1 medium-sized cauliflower, cut into florets
1/2 cup all-purpose flour
1/4 cup cornflour
1 tablespoon garlic
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chili sauce
1 teaspoon vinegar
1 teaspoon sugar
Salt to taste
1/2 teaspoon black pepper powder
Spring onions for garnish
Vegetable oil for frying
Preparation:

In a mixing bowl, combine all-purpose flour, cornflour, ginger-garlic paste, salt, and black pepper powder. Add water gradually to form a smooth batter.
Dip the cauliflower florets into the batter, ensuring they are evenly coated.
Heat vegetable oil in a deep frying pan over medium heat. Fry the cauliflower florets until golden brown and crispy. Remove and drain excess oil on a paper towel.
In a small bowl, mix soy sauce, tomato ketchup, chili sauce, and a pinch of salt.
Pour the sauce mixture into the pan. Stir well and let it simmer for a minute.
Add the fried cauliflower florets to the pan. Toss gently until the florets are coated evenly with the sauce.
Garnish with chopped spring onions and serve hot.
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