Gobi Manchurian or chilli gobi is one yummy dish.It is an Indo-Chinese starter when you make it dry.This dry gobi 65 recipe is a must for parties.Make a gobi manchurian gravy with noodles or with fried rice.Baked gobi manchurian makes this snack a notch better.You can enjoy the fast-food without the calories.No compromise on health,while you enjoy the taste.
There is no dearth of cauliflower recipes.Roast it,fry it,curry it or stuff it. You will love aloo gobhi as much as cauliflower pickle.Cauliflower salad will entice you as much as cauliflower pizza. Indo-Chinese twist to this veggie gives it a meaty flavor.Kids love it and so do we.It is great way to eat cauliflower.You can make gobi manchurian shallow fry or bake it, instead of deep frying them.This helps cut calories and make you less guilty.
Making it at home ensures there is no MSG.Ajinomoto or MSG is not good for health.
Indo-Chinese fusion cuisine
Indo-Chinese is a fabulous fusion cuisine.You will find many carts on the beach and at tourist spots.This starter is one of the easiest appetizers, you can make at home.This is a particular crowd favorite.Both vegetarians and meat lovers love it.You may make it drier, which goes better with Hakka Noodles. Let the gravy be for fried rice.Both are pretty good.I like the drier version better.
All vegetarian versions except paneer one are vegan versions.You can also make manchurian with chicken or tofu.
Who invented Manchurian?
Many sources suggest it was Nelson Wang -Indian restaurateur of Chinese descent who first made chicken manchurian at Kemps corner neighbourhood.
Baked gobi manchurian step-by-step
Read the Baked Gobi Manchurian recipe below:
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