Introduction:
Gobi Manchurian transforms the cauliflower into a crushed, taste -filled joy. Bathing in vibrant sauce, this gold bite is an indispensable fusion of Indian spices and Chinese zest. As parties, breakfast time or as side of your Indo-Chinese meal, this dish will leave your guests more craving.
Ingredients:
For Manchurian:
- Cauliflower (Gobi): 1 medium
- All-purpose flour: 1/2 cup
- Cornstarch: 1/2 cup
- Salt: 1/2 teaspoon
- Red Chilli powder: 1/2 teaspoon
- Water: As needed
- Oil: Deep for frying
For Manchurian sauce:
- Garlic: 4
- Ginger: 1 inch
- Green chili: 1, finely chopped
- Spring onion whites: 1/2 cup
- Bell Pepper: 1/4 cup
- Soy Sauce: 2 tablespoons
- Tomato Ketchup: 1 tablespoon
- Chili sauce: 1 teaspoon
- Vinegar: 1 tablespoon
- Sugar: 1 teaspoon
- Salt and black pepper
For decoration:
- Spring onion greens: a handful of, chopped
Instructions:
- Prepare cauliflower:
- Rinse the cauliflower and break it into the bite size florets.
- Boil the florets in salted boiling water to soften (optional), then drain and dry. This step helps achieve the tender interior while keeping the exterior crispy after frying.
- Make a batter:
- In a large bowl, combine all purpose flour, corn flour, red chilli powder and 1/2 teaspoon salt.
- Gradually add water to make a thick, smooth batter that will stick to the cauliflower florets well.
- Frying Cauliflower:
- In a frying pan, add oil and heat it on medium flame and fry the Cauliflower. Dip each cauliflower in a batter to ensure a uniform coating, then carefully place them in hot oil.
- Fry until it is golden and tightened on all sides (about 4-5 minutes per batch).
- Prepare Manchurian sauce:
- Heat the 2 table spoon oil at medium flame in a frying pan and add minced garlic, grated ginger and chopped green chili. Sprinkle until aromatic and slightly golden.
- Chopped spring onion whites and bell pepper; Stir it for 2-3 minutes, make sure they stay crisp.
- Stir in soy sauce, tomato ketchup and chilli sauce. Drying in vinegar and sugar, salt and black pepper. Add the puree and simmer it for 1-2 minutes till it become slightly thick.
- Combine and decorate:
- Add the crispy fried cauliflower florets to the pan with the sauce. Gently toss.
- Remove from heat and garnish with fresh chopped spring onion greens.
- Serving Suggestions:
- Serve hot as an appetizer or snack. You can also serve it with fried rice, noodles or full Indo chinese meal .
