Gobi Manchurian is a very popular Indian dish that is the result of adaptation of Chinese cooking and seasoning techniques to suit Indian palates. It is believed to have been developed by the small Chinese community that lived in Kolkata for more than a century.
Gobi Manchurian has a two stage preparation. The first involves preparing a spiced corn flour batter dipping cauliflower pieces in it and deep frying it. The second stage has the fried florets being sauteed with chopped onion, capsicum and garlic in soy and chilli sauce. Some also use maida flour, spring onion ground pepper and even ajinomoto as ingredients. The taste can be made from mild to hot and spicy as per individual requirements.
Some make the Manchurian dry. In such a case it is typically served as a snack or starter with tomato ketchup for dipping. It is popular among alcohol drinkers and is found in almost all bar-cum restaurants. The ones with gravy is generally served with a variety of rice dishes like steamed rice, fried rice, noodles etc as the main course.
Comments
Post a Comment