Gobi Manchurian

Gobi Manchurian Kathi Roll | Gobi Kathi Roll

 

Gobi Kathi Roll

Gobi Manchurian Kathi Roll | Gobi Kathi Roll Recipe | How to make Kathi Roll recipe with detailed notes, tips, stepwise pictures and recipe video. Gobi Manchurian Kathi Roll Recipe is an indo-chinese fusion of fried cauliflower, cooked in a sweet, tangy, spicy sauce and stuffed into the Chapathi roll to make the Kathi Roll. Serve them as an appetizer for party, or enjoy them for brunch, but this one is definitely a super-hit!

Gobi Manchurian Kathi Roll Recipe Adaptation 

This Gobi Manchurian Kathi Roll is adapted from my Dragon Chicken Recipe. Slightly changed  the recipe to make the vegetarian version. I like to swap vegetables and meat in recipes and experiment. My quick and  favorite chicken replacement is always Potato. However this time I wanted to do something with Cauliflower. I won’t say these Kathi rolls are quick, but I can assure they are crowd pleaser! 

These Kathi rolls are sweet, tangy, spicy gives you a complete flavor burst ! Enjoy them warm! If you are fan of Kathi Rolls then you must try these Egg Kathi Steamed Rolls.

Things to note

Batter Consistency

While making the batter to fry the Gobi Manchurian, make sure the batter is neither too thick or too thin. The blanched cauliflower has to be coated well so that the masala is absorbed well. 

Reserve 1-2 Tbsp of Marination 

Reserve 1-2 Tbsp of the marination to add it while making the sauce. This gives thickness to the sauce. If you do not have any marination leftover, add 1 Tbsp cornflour to water and make a fine paste. Add it while making the sauce.

Honey 

Adding honey gives a mild sweet flavor to the Manchurian and balances the sourness and tangy flavor from the tomato sauce or ketchup. 

Sesame Seeds

Adding Sesame seeds towards the end is optional, you can skip it.

Kathi Roll Other Options

  • You can use Frozen Paratha instead of chapathi.
  • Make Kathi Roll with maida or All-purpose flour instead of Whole wheat.
  • You can add raw vegetables like onion, carrot, green bell pepper to the Kathi Roll.
  • Also, You can add mayonnaise, or green chutney on chapathi for your Kathi roll.

Chilli Gobi Roll

Gobi Manchurian Kathi Roll Video Recipe

Lets check out the recipe

Firstly, in a wide mixing bowl add 1 cup of wheat flour.  Add salt to the flour, give a quick mix. To this add water little by little and make a soft pliable dough.

aloo paratha step 1
Knead the dough for 10 minutes. The dough should be soft for chapathis. Add 1 tbsp of oil to the dough, cover the bowl and rest it for 30 minutes.

aloo paratha step 2

Now, wash the cauliflower and cut them into small sized florets. Bring a wide pan filled with 4-5 cups of water over medium-high heat. Add the cauliflower florets to the hot water and bring it to a rolling boil.

Gobi manchurian kathi Roll Step 1
In a few minutes, the cauliflower is blanched, switch off the flame, and drain the water. Keep the blanched cauliflower florets aside.

Secondly, in a wide mixing bowl, add 3/4 cup cornflour, 1/4 cup red chili powder, 1/4 tsp ground pepper powder

Gobi manchurian kathi Roll Step 2

2 tsp soy sauce, and add 1/4 cup water (+/-) and mix them well to form a smooth batter.

Add the blanched cauliflower to the batter. Mix it well and make sure it is coated well. Let this marination rest for 15 minutes. Keep aside.

Gobi manchurian kathi Roll Step 4

Fry The Gobi

Bring a Kadai or a wide-bottomed pan over a medium flame, and add oil.  Check if the oil is ready for frying. Drop a small piece of the marinated cauliflower, the cauliflower should rise briskly, then the oil is ready to fry.
Now, add the cauliflower to the oil, do not overcrowd. Let it cook on medium flame and flip the other side of the cauliflower.  Let it cook until crisp and golden brown. Reserve about 1-2 tbsp of the marination for later use.

Gobi manchurian kathi Roll Step 5
Drain the cauliflower in a kitchen towel and keep it aside. Repeat the same for the remaining marinated cauliflower.

Gobi Manchurian Sauce

In a wide-bottomed or Kadai, add 2-3 tbsp oil over medium heat. Add chopped onions, grated ginger, and minced garlic pieces.

Gobi manchurian kathi Roll Step 6
Saute for 3-4 minutes over medium heat, until the onions turn soft and raw smell leaves from the ginger-garlic. Once the onions turn soft and translucent, add 1/2 of chopped green bell pepper. Saute the bell pepper for 3-4 minutes.

Gobi manchurian kathi Roll Step 7
To this, add 2-3 tbsp Chilli sauce and 2 tbsp Tomato sauce or ketchup.  Give a quick mix and combine them well.

Gobi manchurian kathi Roll Step 8
Add the reserved marination. Furthermore, add the fried gobi / cauliflower and give a quick mix. 

Gobi manchurian kathi Roll Step 9

 

Add 1 tbsp of honey to this mixture and mix well. Once combined well, lastly, add 1 tsp of sesame seeds and switch off the flame.

Gobi manchurian kathi Roll Step 10

Make The Chapathi

Furthermore, divide the chapati dough into equal balls. Keep aside. Bring the chapati dough balls, some flour, and oil to the working area. Take a chapati dough ball, coat them well with the flour and roll it into a thin chapati. Heat an iron griddle or a Tawa.

The Tawa or the iron griddle should be hot enough to fry the chapathis.  Add the chapathis to the Tawa and let it cook for 3-4 minutes. Add 1/2 tsp of oil or ghee.  Now flip the chapathis and cook the other side for 2 minutes.

Gobi manchurian kathi Roll Step 11

Gently press the chapathis to puff them well. Press the sides and let it cook for 2 minutes.
Once the chapathis are cooked, remove them from the pan.

To Make the Gobi Kathi Roll

Bring a piece of aluminum foil over a plate. Place the chapati over it. Add the fried gobi masala and roll the chapati.

Gobi manchurian kathi Roll Step 12

Fold the aluminum foil from the bottom covering the chapati roll. Fold the sides of the foil to the left side and seal the left side of the foil to the right side tightly.

Gobi manchurian kathi Roll Step 13
Enjoy the Gobi Manchurian Kathi Roll / Gobi Kathi Roll !

Cauliflower Manchurian

Gobi Manchurian Roll | Gobi Kathi Roll | Cauliflower Roll

Gobi Manchurian Kathi Roll Recipe is an indo-chinese fusion of fried cauliflower, cooked in a sweet, tangy, spicy sauce and stuffed into the Chapathi roll to make the Kathi Roll. Serve them as an appetizer for party, or enjoy them for a brunch, but this one is definitely a super-hit!
Prep Time10 mins
Cook Time1 hr
Resting Time30 mins
Course: Appetizer, Dinner, lunch
Cuisine: fusion, indo chinese, north indian
Keyword: chilli gobi, egg kathi roll, fried gobi roll, gobi chapathi, gobi chapathi roll, gobi manchurian, how to make kathi roll
Servings: 3 People
Author: Jayasudha Sivakumar

Ingredients

To Marinate

  • 1 Cauliflower small
  • 2 Tsp Soy Sauce
  • 1/4 Tsp Red Chili Powder
  • 1/4 Tsp Ground pepper powder
  • 3/4 cup Cornflour
  • Water
  • Oil to deep fry

For the Sauce

  • 1 Onion medium, chopped
  • 4-5 Garlic minced
  • 1" Ginger grated
  • 1/2 of Green Bell pepper chopped
  • 2-3 Tbsp Chilli Sauce
  • 2-3 Tbsp Tomato Sauce or Ketchup
  • 1 Tbsp Honey
  • 1 Tsp Sesame Seeds
  • Salt as needed

Chapathi

  • 2 Cup Whole wheat flour
  • 2 Tbsp Oil
  • Salt as needed
  • Water as needed

Instructions

Chapathi Dough

  • Firstly, in a wide mixing bowl add 1 cup of wheat flour. Add salt to the flour, give a quick mix.
  • To this add water little by little and make a soft pliable dough. Knead the dough for 10 minutes. The dough should be soft for chapathis.
  • Add 1 tbsp of oil to the dough, cover the bowl and rest it for 30 minutes.
  • Gobi Manchurian - Marination
  • Now, wash the cauliflower and cut them into small sized florets. Bring a wide pan filled with 4-5 cups of water over medium-high heat. Add the cauliflower florets to the hot water and bring it to a rolling boil.
  • In a few minutes, the cauliflower is blanched, switch off the flame, and drain the water. Keep the blanched cauliflower florets aside.
  • Secondly, in a wide mixing bowl, add 3/4 cup cornflour, 1/4 cup red chili powder, 1/4 tsp ground pepper powder, 2 tsp soy sauce, and add 1/4 cup water (+/-) and mix them well to form a smooth batter.
  • Add the blanched cauliflower to the batter. Mix it well and make sure it is coated well. Let this marination rest for 15 minutes. Keep aside.
  • Gobi Fry
  • Bring a Kadai or a wide-bottomed pan over a medium flame, and add oil.
  • Check if the oil is ready for frying. Drop a small piece of the marinated cauliflower, the cauliflower should rise briskly, then the oil is ready to fry.
  • Now, add the cauliflower to the oil, do not overcrowd. Let it cook on medium flame and flip the other side of the cauliflower.
  • Let it cook until crisp and golden brown. Reserve about 1-2 tbsp of the marination for later use.
  • Drain the cauliflower in a kitchen towel and keep it aside. Repeat the same for the remaining marinated cauliflower.
  • In a wide-bottomed or Kadai, add 2-3 tbsp oil over medium heat. Add chopped onions, grated ginger, and minced garlic pieces.
  • Saute for 3-4 minutes over medium heat, until the onions turn soft and raw smell leaves from the ginger-garlic.
  • Once the onions turn soft and translucent, add 1/2 of chopped green bell pepper. Saute the bell pepper for 3-4 minutes.
  • To this, add 2-3 tbsp Chilli sauce and 2 tbsp Tomato sauce or ketchup. Give a quick mix and combine them well.
  • Add the reserved marination. Furthermore, add the fried gobi/ cauliflower and give a quick mix.
  • Add 1 tbsp of honey to this mixture and mix well. Check for seasoning and add salt and pepper accordingly.
  • Once combined well, lastly, add 1 tsp of sesame seeds and switch off the flame.
  • Furthermore, Divide the chapati dough into equal balls. Keep aside.
  • Bring the chapati dough balls, some flour, and oil to the working area.
  • Take a chapati dough ball, coat them well with the flour and roll it into a thin chapati. Heat an iron griddle or a Tawa.
  • The Tawa or the iron griddle should be hot enough to fry the chapathis.
  • Add the chapathis to the Tawa and let it cook for 3-4 minutes. Add 1/2 tsp of oil or ghee.
  • Now flip the chapathis and cook the other side for 2 minutes.
  • Add 1/2 tsp of oil or ghee and apply on top of the chapathis.
  • Gently press the chapathis to puff them well. Press the sides and let it cook for 2 minutes.
  • Once the chapathis are cooked, remove them from the pan.

To make the Kathi roll

  • Bring a piece of aluminum foil over a plate. Place the chapati over it. Add the fried gobi masala and roll the chapati. Fold the aluminum foil from the bottom covering the chapati roll. Fold the sides of the foil to the left side and seal the left side of the foil to the right side tightly.
  • Enjoy the Gobi Kathi Roll!

Notes

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