Chilli Gobi is a popular Indo chinese starter served at restaurants. This Chilli Gobi Recipe is simple and easy to make still gives that restaurant taste, do try and let me know! Chilli Gobi – Lets learn chilli gobi with stepwise pictures.
Chilli Gobi – Cauliflower also called as gobi is deep fried ,tossed in a mild sweet and hot sauce.It is crisp and delicious as a starter and goes well with mild pulaos and fried rice too.
About Chilli Gobi
Chilli gobi is popular in restaurants and street side shops too.Though there a lot of chilli recipes the most wanted and popular ones are chilli gobi and chilli paneer .
Chilli Gobi is generally made dry as in restaurants. But you can make a slightly saucey version as per your preference.
Chilli Gobi and Gobi Manchurian is often confused but both are different in taste and texture. I prefer chilli gobi dry and for manchurian a bit saucey which is perfect as a starter or as a sidedish.
If you have any more questions about this Chilli Gobi Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chilli GobiRecipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Chilli gobi recipe is a very popular indo chinese starter. This Chilli Gobi Recipe is simple and easy to make still gives that restaurant taste, do try and let me know
To a mixing bowl add corn flour, maida, red chilli powder,pepper powder and salt.
Add water little by little,mix well with a spoon to form a smooth flowing batter without any lumps.
Peel the skin from garlic, and crush garlic it or chop it finely.
Now get ready with all your ingredients. In a bowl add warm water along with salt, then add gobi florets to it, set aside for few mins then drain water.Wipe off excess moisture using tissue paper.
Now dip the gobi florets in the batter and carefully add it to preheated oil.Fry in low medium flame.
Fry until golden brown.Drain in tissue paper and set aside.
For making the sauce :
In a bowl add tomato sauce, soya sauce, red chilli sauce and pepper powder.Mix well and set aside.In a pan heat oil – add garlic,spring onion white part,green chillies saute for a minute.
Then add spring onion green part saute then add onion and capsicum,saute for few mins.Then add the sauces.
Let it boil for a minute, toss it well.Finally add fried gobi pieces.
Toss well until the sauces coat well.Garnish with little spring onion and switch off.Serve hot.
Notes
Always fry in medium high flame to get crisp gobis.
Make sure to serve once it is done else it will become soggy.
You can skip capsicum if you don’t like.
Add cubes onion capsicum so that it retains its crunch.
Adjust spicelevel according to your taste.
How to make Chilli Gobi
To a mixing bowl add corn flour, maida, red chilli powder,pepper powder and salt.
Add water little by little,mix well with a spoon to form a smooth flowing batter without any lumps.
Peel the skin from garlic, and crush garlic it or chop it finely.
Now get ready with all your ingredients. In a bowl add warm water along with salt, then add gobi florets to it, set aside for few mins then drain water.Wipe off excess moisture using tissue paper.
Now dip the gobi florets in the batter and carefully add it to preheated oil.Fry in low medium flame.
Fry until golden brown.Drain in tissue paper and set aside.
In a bowl add tomato sauce, soya sauce, red chilli sauce and pepper powder.Mix well and set aside.In a pan heat oil – add garlic,spring onion white part,green chillies saute for a minute.
Then add spring onion green part saute then add onion and capsicum,saute for few mins.Then add the sauces.
Let it boil for a minute, toss it well.Finally add fried gobi pieces.
Toss well until the sauces coat well.Garnish with little spring onion and switch off.
Serve hot.
Expert Tips
Always fry in medium high flame to get crisp gobis.
Make sure to serve once it is done else it will become soggy.
You can skip capsicum if you don’t like.
Add cubes onion capsicum so that it retains its crunch.
Gobi Manchurian is a saucy, delicious appetizer made by frying gobi and tossing it with hot & sweet manchurian sauce. Gobi Manchurian is simple to make at home and tastes heavenly that the family comes for more. Gobi Manchurian recipe explained with step by step pictures and video.
Gobi Manchurian Recipe presented here is a perfect restaurant style recipe with easily available ingredients.Enjoy Gobi Manchurian on special occasions like Birthdays, Anniversary, parties and get together.
About Gobi Manchurian
Gobi Manchurian is a popular fast food and a side dish that is relished by all for its taste. Gobi is Cauliflower in English, Manchurian is an Indo Chinese cuisine saucy preparation of a dish. Manchurian get well with gobi, chicken, mixed vegetables, baby corn, paneer, mushroom and lot more. Of them Gobi Manchurian is made commonly because of the availability of gobiin lots, taste, affordability and easiness to make.
Gobi Manchurian – Restaurant Style
I always love recreating restaurant style dishes for multiple reasons. Firstly, we can enjoy restaurant like food at home whenever we wish without burning our pockets often. Secondly it is lockdown on and off, when it is safe with homemade food. Thirdly for hygienic reasons – be it cleaning the ingredients or the place our food is cooked, it is more hygienic homemade.
Above all, I love to recreate dishes which hones my culinary skills and fills my heart with a sense of achievement. I have a separate category for restaurant style dishes that approves my love for recreating the style.
Gobi Manchurian – Saucy or Dry or Gravy?
Gobi Manchurian at hotels is often confused as to whether it is saucy or dry or gravy. When we expect the Manchurian to be saucy, we will end up getting gravyish and sometimes dry. Although all of them are variations of Manchurian, it is better to clarify upfront while placing the order.
Likewise, I have made 2 versions of Gobi Manchurian – Saucy and Dry.
Saucy version is how the Manchurian has to be. However some of us like the flavours but not too saucy to taste, hence the Dry version. Enjoy cooking both the versions at home and follow the one for repeat which you prefer the most!
The gravy version is more saucy and I do not prefer that. Incase if you like add more sauces and cornflour slurry to make the gravy more then add fried gobi for making gobi manchurian gravy.
Ingredients
Cauliflower (gobi): A medium sized flower will be good for 2 people. At India, cauliflower is available in lots during Nov – Feb when you can try various cauliflower dishes every other day. Choose cauliflower which is dense, whitish (than ivorish) and weighing heavy for its size. It is very important that we blanch cauliflower before cooking. Blanching Cauliflower:To warm water add rock salt and add cauliflower florets to it. Set aside for 10 mins and remove the cauliflower.This is to ensure there are no worms.Rinse it well,drain and cauliflower is ready for cooking.
Sauces: I have added Chilli Sauce, Soya Sauce and Tomato Sauce for making the manchurian sauce. You can add vinegar, hot sauce, garlic sauce and skip any of the sauce based on your preferences.
Spring Onion, Garlic: Spring Onion adds to the taste & flavour of the Manchurian. Do not skip it if you like Manchurian in restaurant style. Garlic makes the Manchurian hot & flavourful.
Maida (All Purpose Flour), Corn Flour: Corn flour is needed to coat the gobi& fry and to make slurry which helps to keep the Manchurian saucy & thick. Maida is needed for preparing batter which yieldsgobi crispy.In case you do not have corn flour, you can use rice flour or besan flour.
Oil : Use refined oil available at stores. For a healthier option, you can use ground sesame / groundnut oil. Olive oil and coconut oil also can be used according to user preferences.
If you have any more questions about this gobi manchurian do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this gobi manchurian? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Gobi Manchurian is a saucy, delicious appetizer made by frying gobi and tossing it with hot & sweet manchurian sauce. Gobi Manchurian is simple to make at home and tastes heavenly that the family comes for more. Gobi Manchurian recipe explained with step by step pictures and video.
Add cleaned cauliflower florets to it.Set aside for 10 mins and remove the cauliflower.This is to ensure there are no worms.
Rinse it well,drain and set aside.
To a mixing bowl add the ingredients listed under 'For the batter' mix well.
Then add water little by little to make a slightly runny batter.
The batter should be slightly runny.
Add cleaned cauliflower florets and mix it well until it has a thin coating.
Deep fry in medium flame until golden and crisp
Drain and set aside. Repeat to finish.
Heat oil in a pan – add garlic,spring onion white part, saute until golden then add 1 tsp spring onion green part, give a quick saute.
Add all the sauces along with salt,sugar and pepper powder mix well.
Add 1/4 cup water mix it well.
Let the sauce boil for a minute.
Now mix cornflour with water to make a slurry, add it to the sauce.
Cook until slightly saucy and thick.Now add fried gobi.
Toss well.
Add 1 tbsp spring onion mix well and switch off.
Serve hot!
Video
Notes
Deep fry in medium flame to get crisp gobi.If the flame is low while deep frying, the gobis will drink more oil.
While deep frying gobis tend to stick to each other, be gentle and careful while breaking it.Else you can break it after frying also.
For the restaurant flavour its a must to add the sauces.
Onion and capsicum are not usually added in authentic restaurant style gobi manchurian but if you like you can add it.
How to make Gobi Manchurian
1.To warm water add rock salt.
2.Add cleaned cauliflower florets to it.Set aside for 10 mins and remove the cauliflower.This is to ensure there are no worms.
3.Rinse it well,drain and set aside.
4.To a mixing bowl add the ingredients listed under ‘For the batter’ mix well.
5.Then add water little by little to make a slightly runny batter.
6.The batter should be slightly runny.
7.Add cleaned cauliflower florets and mix it well until it has a thin coating.
8.Deep fry in medium flame until golden and crisp.
9.Drain and set aside. Repeat to finish.
10.Heat oil in a pan – add garlic,spring onion white part, saute until golden then add 1 tsp spring onion green part, give a quick saute.
11.Add all the sauces along with salt,sugar and pepper powder mix well.
12.Add 1/4 cup water mix it well.
13.Let the sauce boil for a minute.
14.Now mix cornflour with water to make a slurry, add it to the sauce.
15.Cook until slightly saucy and thick.Now add fried gobi.
16.Toss well.
17.Add 1 tbsp spring onion mix well and switch off.
Serve hot!
Expert Tips
Deep fry in medium flame to get crisp gobi.If the flame is low while deep frying, the gobis will drink more oil.
You can air fry / bake thegobis as well instead of frying
While deep frying gobis tend to stick to each other, be gentle and careful while separating it.Else you can break it after frying also.
For the restaurant flavour it is a must to add the sauces.
Onion and capsicum are not usually added in authentic restaurant style gobimanchurian but if you like you can add it.
If there is any leftover batter, you can coat with available vegetables and fry them
You can save sometime by preparing sauce whenever you have time and use it later (next day).
Variations
You can replace maida with wheat flour too.
You can tawa roast the gobi instead of deep frying too but make sure its crisp, use iron flat tawa for best results.
You can replace red chilli sauce with green chilli sauce too.
You can add onion,capsicum if you like.
Serving & Storage Suggestions
Gobi Manchurian has to be enjoyed as is – it tastes divinely and mouth-watering. Gobi Manchurian can also be enjoyed with fried rice, jeera rice, pulao and flatbread like roti, naan and parotta. Make Gobi Manchurian to make occasions special like Birthdays, Anniversary, parties and get together. Gobi Manchurian is best when hot, however you can store up to a day and heat it while serving.
FAQs
1.What is Gobi Manchurian?
Gobi Manchurian is a saucy, delicious appetizer made by frying gobi and tossing it with hot & sweet manchurian sauce.
2.How to make Gobi Manchurian?
.Blanch cauliflower
Prepare maida, cornflour batter and toss the cauliflower with batter.
Deep fry the cauliflower.
Prepare the manchurian sauce by mixing all sauces, spices and spring onion.
Toss the fried cauliflower in the manchurian sauce and enjoy hot!
3.What are the substitutes for soy sauce?
You can use vinegar, aminos as substitute to soya.
4.Is there any alternative for corn flour?
You can use rice flour, besan flour as well if you do not have corn flour
5.Can I substitute maida / all purpose flour with whole wheat flour?
Yes it is a healthier option and matches closely in taste as well.
Gobi Manchurian Dry
Gobi Manchurian Dry is my fav starter…Gobi Manchurian is a very popular Indo-Chinese starter.I am not a big fan of manchurian dishes but prefer the dry crisp version than the saucy versions
I have already posted a saucy version of Gobi Manchurian so this time its the crisp dry version of Gobi manchurian.I have tasted this crisp version of Gobi manchurian in few restaurants and loved it so thought to recreate the same at home.Hubby loves manchurian dishes so much, he loves it as a starter or as a sidedish for fried rice.
Check out more manchurian recipes already posted :
Gobi(Cauliflower) florets – 1 cup(around 20 florets)
Oil – to deep fry
Water – to parboil gobi
For the batter
Cornflour – 2 tbsp
Maida – 1 tbsp
Cooking soda – a tiny pinch(optional)
Ginger Garlic Paste – 1/2 tsp
Pepper powder – 1 tsp
Red chilli powder – 3/4 tsp
Salt – to taste
Water – as required to make the batter
For the manchurian
Oil – 1 tbsp
Capsicum – 1/4 cup cubed
Garlic – 1 tbsp chopped finely
Big Onion – 3 tbsp finely chopped
Soya sauce – 1/4 tsp
Red Chilli Sauce – 1/2 tsp(optional)
Tomato Sauce – 1 tsp
Pepper powder – 1/4 tsp
Salt – to taste
Spring onions(white part)- 1 tbsp white part
Spring onions(green part) – 2 tbsp green part
Method
Cut cauliflower into small florets and set aside.Boil water with salt, add the florets and cook for a min or 2 then switch off.This step is purely optional.
Drain and set aside.In a mixing bowl – add cornflour,maida,red chilli powder,pepper powder,ginger garlic paste and salt.Add little water.
Make a smooth paste, it should to thick enough to coat the veggie at the same time should be flowing too.Now dip the Gobi florets in the batter and deep fry them.Do not overcrowd, turn over and fry evenly.I did in batches,
Drain in tissue and set aside.Heat oil in a pan – add garlic and spring onion white part, fry for a minute then add onion capsicum, fry till slightly golden.
Then add the sauces along with freshly ground pepper powder.Add required salt.Finally add the fried Gobi pieces.
Give a toss.Finally add spring onion green part and give a quick mix.
Serve hot with any fried rice of your choice or just as a starter.Serve immediately before it becomes soggy.
My Notes
I usually parboil Gobi s and then tawa toast it.But if you are deep frying no need to parboil, I do it to get rid of worms if any.Do not overcook, it should only be slightly soft.
Don’t skip spring onions as it gives a nice flavour.
Adding onions and capsicum is optional, you can skip that too.
Using freshly ground pepper gives nice flavour to manchurian dishes.
Always serve hot as it may turn soggy when resting time is given.
Make sure not to saute the veggies for a long time as the veggies need to be crunchy.
Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
I did not use any red color, if you prefer add it to the batter.
Wheat Dosa is a tasty, instant dosa version made by roasting wheat batter mixed with spices. Wheat Dosa is an ideal choice for dinner and is relished with spicy chutney or chutney powder. Wheat Dosa recipe is explained in this post with step by step pictures and video.
Wheat Dosa batter is made by combining wheat flour with rice flour, the batter is made watery to yield crispy dosas. Wheat Dosa batter can be stored for later use too. Wheat Dosa takes a bit more time to cook and roast but it is worth it for its taste.
About Wheat Dosa
Wheat Dosa also called as GodhumaDosa (Tamil) can be prepared instantly and does not need fermentation & resting time. So wheat dosa is a perfect option when we run out of rice batter. This instant wheat dosa is easy to make, comes out crispy and tasty too.
About Wheat Dosa Recipe
Wheat Dosa recipe is a long pending post – finally happy that I could make it with video.When I made this dosa for clicking pictures hubby was to tempted that he asked me to pack it to office.He said it was too good even after resting time so yayy.Do try this dosa and let me know!
Wheat Dosa– Why grind wheat when flour is available at stores?
If you have access to flour mill, I recommend buying wheat and then grinding it from the flour mill. The bran, endosperm & germ – that is the whole wheat kernel is milled to flour. The presence of bran reduces the gluten development and the presence of germ make the flour retain wheat protein, vitamins & minerals. On the other hand the flour available at store might have higher gluten levels & ground without the protein rich germ portion of wheat.
Ingredients
Wheat Flour : I have used homemade wheat flour for this recipe. You can use store bought wheat flour, multigrain atta too.
Rice Flour : Addition of rice flour in small proportion to the wheat flour makes the dosa crispy & more tasty. I have used homemade rice flour for this recipe though you can use store bought flour as well. Alternatively you can add rava / sooji too in place if rice flour.
Green Chilli, Onion, Jeera: Add finely chopped green chilli for a slightly spicy tint, jeerafor flavour to the dosa and onion for added taste.
If you have any more questions about this Wheat Dosa Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Wheat Dosa Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
To a mixing bowl – add wheat flour, rice flour,jeera,green chillies,curry leaves.
Add onion and salt.Give a quick mix then add water, simultaneously mix it.
Form a lump free runny batter like this not too runny or not too thick.Heat a dosa tawa, drizzle the batter to fill as shown.Start from the edges then cover the middle part.
Drizzle oil and cook until golden at the edges. It may take some time at least a minute.Flip and serve.
Alternatively you can flip the dosa and cook, then flip again fold and serve.
Serve hot with chutney or idli podi.
Video
Notes
I usually make the dosa instantly.But you can prepare the batter well ahead of time say an hour before and then make dosas later too.
Drizzle a thin layer only then you will get crisp dosas.If the batter is thick add water and make it runny as it tends to become thick after sometime.
You can either fold it just like that and serve or flip cook then fold as shown
1. To a mixing bowl – addwheat flour, rice flour,jeera,green chillies,curry leaves.
2. Add onion and salt.
3.Give a quick mix first.
4.Then add water, simultaneously mix it.
5. Form a lump free runny batter like this not too runny or not too thick.
6. Heat a dosa tawa, tawa should be very hot. Splutter water to check if its hot then proceed.
7.Drizzle the batter to fill as shown. Start from the edges then cover the middle part.
8. Drizzle oil. It may take some time at least a minute.
9.Cook until golden at the edges.
10.You can ether flip the dosas or just fold and serve. As its thin you can it gets cooked easily.
11.For more crispy dosas flip over to other side.
12.Fold and serve!
Expert Tips
I usually make this Godhuma Dosa instantly.But you can prepare the batter well ahead of time say an hour before and then make dosas later too.
Mix the batter well before spreading it on tawa as flour tends to settle at bottom
Drizzle a thin layer only then you will get crisp dosas.If the batter is thick add water and make it runny as it tends to become thick after sometime.
You can flip cook & serve with or without folding
Use iron pan for best results.I used my usual cast iron dosa pan.
Variations
You can spread a layer of spicy garlic chutney to make it Schezwan type
You can mix with finely chopped onions to make Onion Wheat Dosa
You can drizzlebutter / ghee for butter/ gheeWheat dosa
Add small quantities of rava to make it more crispier & tasty.
Serving & Storing Suggestions
Serve hot Wheat Dosa with spicy chutney, sambar and gun powder. You can store the batter in refrigerator for a week and use it to make dosa when need be.
Enjoy Wheat Dosa with spicy garlic chutney, tomato chutney, onion chutney or milagai chutney!
FAQs
1.What is Wheat Dosa?
Wheat Dosa is a tasty, instant dosa version made by roasting wheat batter mixed with onion & spices.
2.How to make Wheat Dosa?
To a mixing bowl – add wheat flour,rice flour,jeera,green chilli and required salt.
Mix it. Then add water to make a watery batter without lumps.
Heat dosatawa, take a laddle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas.Drizzle oil.
Cook in medium flame. Cook until the dosa gets golden at the edges. It may take more time to cook than the normal dosa. So patiently roast, flip cook and serve.
3.Can I skip rice flour?
Rice flour is the reason for the crispiness, hence I recommend adding rice flour.
4.Why am I unable to take dosa from pan or the dosa sticks to the pan?
Wheat dosa takes more time to cook & get crispier than the normal dosa. So allow more time to take the dosa from the pan & wipe the pan with oil before each wheat dosa
