To be honest, I am a huge fan of Desi Chinese. I mean, what’s not to like? International flavours tweaked to please our palate? Yes, please! A few days ago, I was enjoying the rains at home and was craving some Desi Chinese. But when I checked the fridge, I only had a cauliflower and some extra vegetables. Immediately, I decided to make a warm bowl of Gobi Manchurian. But if you are passionate about cooking too, you know how difficult it can be to achieve the perfect balance of taste and flavours while making Desi Chinese at home. But don’t worry, after practising a few times, I have come up with a perfect guide to help you make restaurant-style Gobi Manchurian at home. Curious? Read on to know 5 tips that can help you make Gobi Manchurian the perfect way!
Also read: Vegetable Salt and Pepper Recipe: Your Favourite Desi Chinese Dish for Lazy Days
Photo Credit: iStock
Here are 5 tips to make perfect gobi manchurian at home
1. Don’t choose bland cauliflower
First up, is the main attraction of our dish – the cauliflower! While choosing your cauliflower, ensure that it is solid and fresh. Choose cauliflower florets that are large and solid and do not have any black spots on them. This will ensure that you have large and juicy Manchurians that have a great texture and taste. Fresh cauliflower not only cooks better but also absorbs flavours beautifully. Also, soak the cauliflower florets in salt water for 10 minutes before cooking. This will remove unwanted impurities from the florets.
2. Make a delicious mix
The taste of your cauliflower Manchurian depends on how the coating batter is made. Mix maida and corn flour in a bowl to give your cauliflower a delicious, crispy coating. Add ginger-garlic paste, salt, pepper and a pinch of baking soda to the batter to make it even crispier. Also, make sure the batter is not too thick or thin so that it sticks well to the cauliflower florets. It should be like the batter for pakoras. It is important to make the batter right as it is the first layer of flavour that your cauliflower will get.
3. Fry not once but twice
Yes, you read it right! Double frying is the secret to getting the perfect crunch. First, fry the coated cauliflower florets in hot oil until they turn light golden. Then, take them out on a paper towel to drain off the excess oil. This first fry ensures that the cauliflower cooks completely and the batter doesn’t overcook. While frying for the second time, keep the flame high and fry the coated cauliflower for a shorter period of time. This will ensure that the coated cauliflower stays crispy even after absorbing the Manchurian sauce. Though double frying may seem like a bit much, trust me, it will be worth it.
Photo Credit: iStock
4. Prepare a balanced gravy
The gravy is what makes this dish a perfect 10. To make it, prepare a mixture of soya sauce, ketchup, red chilli sauce, green chilli sauce and vinegar to make a perfect sauce with all the flavours. Then heat some oil in a pan and add finely chopped ginger, garlic, spring onions and green chillies. Saute for a few minutes before adding the gravy. Saute on low flame so that the vegetables absorb the flavours. At this time, taste the sauce and adjust the spices accordingly. Once you like the taste, add a slurry of corn flour and water to thicken it.
5. Sauté the cauliflower quickly
Once you prepare the sauce, don’t wait for it to cool down. Instead, add the fried cauliflower to the prepared sauce right before serving. This will ensure that the cauliflower stays crisp and doesn’t get soggy when it absorbs the gravy. Use a wide pan to mix the coated cauliflower evenly and quickly. When you add the cauliflower florets quickly, it ensures that the dish stays hot and ready to eat. Garnish with some sesame seeds and enjoy!
Also read: Street-Style Chinese Bhel: How To Make This Perfect Crispy, Hot And Spicy Snack
Now that you know what to keep in mind, will you try making gobi manchurian? Let us know in the comments below!
