Recipes: Gobi Manchurian
​& Manchurian Chicken

Gobi Manchurian

INSTRUCTIONS

• Combine corn flour, all-purpose flour, Kashmiri chilli powder, salt, pepper and then mix.
• Add enough water into the mixture to make a smooth- paste like batter. Add the cauliflower florets and coat completely with the batter.
• On Medium High: Add the cauliflower florets in oil. (I’ve used gingelly/sesame oil which is a healthier option). However, if you have vegetable oil on hand you can use that as well. Fry the cauliflower florets until they have crisped and reach a golden brown. Remove to a plate covered with paper towel, to remove any excess oil.
• On medium High heat: In a saucepan, add 2 tbsp of sesame oil/gingelly oil. Add 2 tbsp ginger garlic paste. Once you smell the aroma of the ginger garlic paste, add in onions. Then add bell pepper and quickly fry the vegetables. To this, we will add our sauce mixture and combine. Turn off the heat, and then add in the Gobi (cauliflower) and coat it completely with the sauce.
• ​You can add chopped spring onion or toasted sesame seeds to garnish.

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Manchurian Chicken

Pictured are both Gobi Manchurian and Manchurian Chicken, popular Hakka dishes.

INGREDIENTS:

• ½ cauliflower (chopped into small/bite sized florets)
• 1 bell pepper chopped
• 1 medium red onion
• 2 tbsp ginger-garlic paste
• 1/2 cup of all-purpose flour (Maida)
• ¼ cup of corn flour
• water
• ¼ tsp black pepper powder
• 1 tsp Kashmiri chilli powder
• Salt to taste (I added 1 tsp)
• Oil to fry
• 2 tbsp sesame oil
  Sauce made with:
• 2 tbsp chilli sauce
• 2 tbsp tomato sauce
• 1 tsp soy sauce
• ¼ tsp black pepper powder

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INGREDIENTS:

• 1 lb chicken breast (cut into cubes/ bite sized pieces)
• 1 bell pepper
• 1 medium red onion chopped
• 2-3 green chillies (chopped)
• 2 tbsp ginger garlic paste
• 1 egg
• 2 tbsp corn flour
• 2 tbsp all-purpose flour
• ¼ tsp black pepper
• 1 tsp Kashmiri chilli powder
• 2 tbsp gingelly/sesame oil
• Oil to fry
  Sauce:
• 2 tbsp red chilli sauce
• 2 tbsp tomato sauce
• 1 tbsp dark soy sauce
• 1 tsp vinegar

INSTRUCTIONS:

• Beat 1 egg. Add 1 tbsp ginger garlic paste, 1 tsp Kashmiri chilli powder, 2 tbsp corn flour, 2 tbsp all-purpose flour (Maida), salt (to taste) and ¼ tsp black pepper (This will coat the chicken).
• Coat the chicken with the batter. Refrigerate for about 10 minutes.
• On medium-high heat: Fry the chicken in sesame oil/gingelly oil or the oil of your choice; until the chicken crisps and reaches a golden brown.  Then remove onto a plate covered with a paper towel to remove excess oil.
• Same as the Gobi Manchurian: in 2 tbsp of gingelly oil; fry 1 tbsp ginger-garlic paste. Then add 1 onion and 1 bell pepper. Here, we will also add the 2-3 chopped green chillies.  Then add sauce (made of 2 tbsp red chilli sauce, 2 tbsp tomato sauce, 1 tbsp dark soy sauce, 1 tsp white vinegar). Turn off heat, then add the chicken and cover with the sauce.
• Optional: add toasted sesame seeds or chopped spring onions. Close up of the Gobi Manchurian and Manchurian Chicken.