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  • Gobi (Cauliflower) Manchurian

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    Gobi (Cauliflower) Manchurian
    Prep: 15 min Cook: 25 min Servings: 4
    by Hina Gujral
    170 recipes
    >
    Gobi (Cauliflower) Manchurian another vegetarian variant of popular Indian-Chinese Chicken Manchurian, deep fried tender cauliflower florets stir fired in an array of oriental sauces to create an appetizing dish. Cauliflower is robbed off its monotony and clothed with a garment of thick batter, later graced with stir fry to assemble a plate of luscious, sinful Gobi Manchurian. For a country where vegetarian diet is an equally essential part of the food culture, vegetable versions of the meat dish are inevitable and no surprise in the community dinner table, the last name of the dish explains it's origin lineage and the idea behind it.

    Ingredients

    • For the batter:
    • 1 medium size cauliflower
    • 1 cup all purpose flour
    • 3 to 4 tbsp cornflour
    • 1 tsp ginger-garlic paste
    • Salt, as per taste
    • 1 tsp soy sauce
    • ½ tsp black pepper powder
    • ¾ cup water, at room temperature
    • Oil for shallow frying
    • Other Ingredients:
    • 1 medium size onion, finely chopped
    • 1 capsicum cut into small cubes
    • 4 cloves of garlic, finely chopped
    • 1 inch piece of ginger, fine chopped
    • 2 green chilies, finely chopped
    • 1 tbsp soya sauce
    • 2 tbsp tomato sauce
    • 1 tbsp green chili sauce
    • 1 tbsp cooking oil

    Directions

    1. To prepare the florets for manchurian, wash cauliflower in water and pat dry with kitchen towel. Cut cauliflower into bite size florets.
    2. For the frying batter mix all the ingredients except cauliflower florets in a bowl and make thick batter of dropping consistency using water. Dip the florets in the batter mix nicely and let a batter sit in the fridge for ½ hour.
    3. Meanwhile heat oil in a frying pan to shallow fry the batter dipped florets. Take out florets from the fridge and in small batches shallow fry until crisp from outside.
    4. Transfer fried florets into a plate lined with kitchen towel. Once all the florets are fried keep aside while the sauce is getting ready.
    5. From the same pan transfer excess oil to a bowl and leave only 1 - 2 tbsp in pan. Heat pan over medium heat. Add chopped onion, garlic, ginger, green chilli and stir fry till the you can smell aroma of these in the air. No need to brown onion or garlic.
    6. Now add chopped capsicum and stir fry for 2 - 3 minutes over high heat.
    7. Add soy sauce, tomato sauce, green chili sauce black pepper and salt. Stir and add ¼ cup of water. Let the sauce simmer for 5 minutes or till it becomes little thick
    8. At last add the fried florets and stir to evenly coat florets with sauce. Cook for 1 - 2 minute.
    9. Garnish Gobi Manchurian with the spring onion greens.
    10. Serve hot with noodles or Fried Rice.

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