Street style Gobi manchurian recipe was in my try list for long time. In Bangalore, Raja Gobi is getting popular nowadays. Though I haven’t got a chance to taste it, I have seen its making in many Instagram videos. Nearby my house, there is a big market where you can find some carts in road side selling hot and colorful Gobi manchurian in the evening. You can see a crowd of people in the evenings surrounding the cart to enjoy this delicious Gobi manchurian.
I have always wondered what is the difference between street style Gobi manchurian and the ones served in hotels. Once I had a chance to watch the cart vendor making it. He fried Gobi pieces using a readymade Gobi 65 masala powder adding red food color to give the bright look. Once deep fried, it is removed and kept in a big colander. Whenever people asks for a plate of Gobi manchurian, he makes it hot by sauting onion, capsicum, green chilli, ginger, garlic adding soya sauce, chilli sauce, vinegar, ajino motto ( Chinese salt) and tomato ketchup in a very high flame, add little water to bring the saucy consistency and finally adds the deep fried cauliflower pieces. Tosses it quickly in high flame and transfer to a plate garnishing with spring onion or coriander leaves. He did not add corn flour slurry in the sauce mix. So it looks semi dry.
I found the major difference between the restaurant style and street style Gobi manchurian is the texture. Restaurant style gobi manchurian looks saucy and creamy with a wet texture whereas the street style ones look somewhat dry with a coating of shiny sauce mixture.
Myself and Raksha loves the street style ones more than home style or restaurant style Gobi manchurian. So I tried it recently for Raksha’s birthday. I also referred few YouTube channels for the recipe. It came out so well. We loved it. Friends, do try this street style dry Gobi manchurian at home. You will also love it like us.
Street Style Gobi Manchurian Recipe
Street Style Gobi Manchurian Recipe – Yummy starter / snack recipe !
Cuisine: Indian
Category: Snacks
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
For Cauliflower fry/ Gobi 65
- Cauliflower – 1 Medium sized / 25 florets
- Maida / All purpose flour – 3 tbsp
- Corn flour or rice flour – 6 tbsp
- Kashmiri Red chilli powder – 1 tsp
- Pepper powder – 1/4 tsp
- Red food color – a pinch (optional)
- Salt – as needed
- Water – few tbsp
For Gobi manchurian sauce mixture
- Cooking oil – 3 tbsp
- Garlic – 2 tbsp (finely chopped)
- Ginger – 1 tbsp (finely chopped)
- Green chilli or green chilli sauce – 1/2 tsp
- Big onion – 1 (finely chopped)
- Spring onion – 2 tbsp (-do-)
- Capsicum – 2 tbsp (-do-)
- Red chilli sauce – 1 tbsp
- Tomato ketchup – 2 tbsp
- Soya sauce – 1/2 tsp
- Salt – as needed
- White vinegar – 1 tsp
- Water – 1/4 cup
- Coriander leaves – to garnish
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HOW TO MAKE STREET STYLE GOBI MANCHURIAN
- Parboil small size cauliflower florets for 5 minutes.
- Drain and remove in a plate. Add maida, corn flour, red chilli powder, pepper powder and salt. Mix well.
- Sprinkle little water and make a coating. Heat oil and deep fry in batches.
- Drain in a tissue paper. Set aside.
- Heat oil in a kadai. Saute garlic, ginger, onion, capsicum, onion and green chilli in high flame for a minute.
- Add salt, red chilli sauce, tomato ketchup and soya sauce. Mix quickly.
- Add little water and bring to boil. Add fried gobi pieces and mix well to coat the sauce.
- Serve hot immediately for best taste.
METHOD – STEP BY STEP PICTURES
- Parboil small size cauliflower florets in a bowl full of hot water. Drain the water and keep it aside.
- Take the parboiled cauliflower in a wide bowl. Add maida, corn flour, red chilli powder, pepper powder and salt. Sprinkle little water to coat the gobi pieces. Alternately you can make in bajji batter consistency by mixing the flour, red chilli powder, pepper powder, salt and then dip the gobi pieces.
- Heat oil to deep fry. Add the cauliflower pieces and deep fry in batches. Fry till bubbles reduce. Remove and drain in a tissue paper.
- Heat oil in a kadai and when it gets heated, add the finely chopped garlic, ginger, green chilli, onion, capsicum and spring onion. Saute in high flame for few minutes.
- Now add the chilli sauce, tomato ketchup, soya sauce, salt , vinegar along with 1/4 cup of water. Mix well. Let the gravy boil for a minute in low flame.
- Lastly add the fried gobi pieces, saute in high flame to coat the sauce. Garnish with coriander leaves. Serve hot and enjoy !
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Note
- For street style Gobi manchurian, you don’t need to add corn flour slurry/ paste to get the saucy texture.
- Adding more sauce and ketchup is the key here.
- Also while frying Gobi pieces, make sure you fry them in medium flame to get crispness and color. Frying in high flame makes the gobi dark brown in color.
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Try this street style Gobi manchurian at home and enjoy !
