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  • Gobi (cauliflower) Manchurian

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    Gobi (cauliflower) Manchurian
    Servings: 2
    by Padma Priya Manikam
    62 recipes
    >
    I was always fascinated to see the words "Gobi Manchurian" in the Indian restaurant menus. Gobi means cauliflower and I guess the word Manchurian was meant for it to be an Indian-Chinese dish as there is soy sauce/corn flour/spring onions!

    Ingredients

    • 1 medium. cauliflower clean and broken into big florettes.
    • 1 small bunch spring onoin - chopped
    • 2 tsp. ginger finely chopped
    • 1 clove garlic finely chopped
    • 3 tbsp plain flour
    • 3 tbsp. cornflour
    • 2 tsp red chilli powder
    • 2 dried red chillies - crushed
    • Water - to boil
    • 1 tbsp milk - to boil the cauliflower & retains its whiteness

    Directions

    1. Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp of milk has been added.
    2. Drain and pat dry on a clean cloth.
    3. Make thin batter out of flour and 2 tbsp cornflour, adding some of the ginger and garlic, red chilli powder and salt to taste.
    4. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
    5. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute and add some spring onions.
    6. Then add some soy sauce according to taste & colour with some water and salt to taste. Stir fry for a minute and add in the florettes.
    7. Mix well and cook till there some gravy or dry. (To get thickness, 1 tbsp of corn flour mixed with water should do the trick).
    8. Remove from heat and garnish with some spring onions.
    9. Serve with rice.

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