Gobi Manchurian
Crispy cauliflower florets in spicy Indo-Chinese sauce. Bangalore street food staple from Brigade Road and Commercial Street stalls.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Cauliflower — 250 g (chopped)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Wash the cauliflower and cut it into medium florets.
- Blanch the florets in salted boiling water for 2 minutes, then drain well and pat dry.
- Heat the coconut oil in a pan or wok till it is hot.
- Add the cauliflower florets and fry on medium-high flame, tossing often, till they turn crisp and golden brown on the outside.
- Season the fried florets with salt and toss well so it coats evenly.
- Continue tossing on high flame for another minute so the cauliflower stays crisp and slightly charred at the edges.
- Garnish with chopped coriander leaves and serve the gobi manchurian hot as a starter.
Common questions
- What is ಬೈಂಗಲೋರ ಗೋಬೀ ಮಂಚೂರಿಯನ in English?
- ಬೈಂಗಲೋರ ಗೋಬೀ ಮಂಚೂರಿಯನ is written Gobi Manchurian in English.
- How many calories in one plate of Gobi Manchurian?
- 62 kcal per plate.
- How much cooking time?
- 35 min — 20 min prep, 15 min cooking.