Make the super delicious and crispy Gobi Manchurian without onion and garlic at home
Gobi Manchurian without onion and garlic is yet another deliciously spicy and soupy Manchurian variation prepared with vegetables like cauliflower, cabbage, and capsicum. Whether you serve it as a spicy chewy soup starter or as an accompaniment to Chinese schezwan fried rice. Deep-fried veg balls dipped in a spicy gravy of cornflour are surely going to make your taste buds the happiest ones in the town. However, many people do not like or eat Gobi Manchurian with onion and garlic. So here is a super delicious and crispy Gobi Manchurian without onion and garlic recipe for you which can be made at home with ease.
In spite of the fact that the word "Manchurian" means native or resident of Manchuria (around China), the dish was invented by a Chinese restaurant in India and bears little resemblance to traditional Manchu restaurants or Northeastern Chinese cuisine. A Manchurian dish is an Indian Chinese dish prepared by chopping and deep-frying vegetables (if making veg) and then sautéing them in soy sauce-flavoured sauce. A staple of Indian Chinese cuisine, Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. There are two types of Manchurian, dry and gravy.
Preparation time: 10 minutes
Cook time: 15 minutes
Total Cooking time: 25 minutes
Servings: For 2 person
From the top, add some coriander leaves and serve hot
The super delicious and crispy Gobi Manchurian without onion and garlic can be made at home with a touch of a restaurant-style. It is usually served as a starter but it can also be served along with the main course to give a Chinese touch to it.