Dish
Gobi manchurian
Cauliflower Manchurian
Gobi manchurian is made by coating cauliflower florets in a batter made from flour, cornstarch, and spices. The florets are then deep-fried until crispy and golden brown. The fried cauliflower is then tossed in a spicy sauce made from soy sauce, chili sauce, and garlic. The dish is typically served hot and garnished with fresh spring onions.
Origins and history
Gobi manchurian is believed to have originated in India during the 1960s, when Chinese cuisine was becoming popular in the country. The dish has since become a staple in Indian-Chinese cuisine and is enjoyed by people all over the world.
Dietary considerations
Vegetarian, Vegan
Variations
There are many variations of Gobi manchurian, some of which include the addition of other vegetables or meat. Some recipes also call for the use of different sauces or spices.
Presentation and garnishing
Gobi manchurian can be presented on a platter or a plate. It can be garnished with fresh spring onions or sesame seeds.
Tips & Tricks
To ensure that the cauliflower stays crispy, be sure to drain it well after frying.
Side-dishes
Gobi manchurian can be served as an appetizer or a main course. It pairs well with rice or noodles.
Drink pairings
Beer or a sweet white wine, such as Riesling, pairs well with Gobi manchurian.
Delicious Gobi manchurian recipes
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