Gobi Manchurian Recipe | Cauliflower Manchurian
35m
Serves 3
Directions
- 1Cut gobi to medium size separate florets and add them to 3 cups of slightly hot water (not boiling hot). Rest for 5 mins, discard the water and rinse with cold water. Drain them to a colander.
- 2Spread on a clean cloth or pat dry with paper tissues, to remove excess moisture.
- 3Heat up the oil for deep frying on a medium heat.
- 4Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
- 5Mix and add water little by little as needed and make a free flowing lump-free batter.
- 6Add the gobi florets to the batter (in batches), coat them well.
- 7When the oil turns hot enough, check by dropping a small amount of batter to the hot oil.
- 8Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil.
- 9Reduce the flame to medium and fry until the florets turn golden and crisp.
- 10Transfer to a kitchen tissue/paper towel or a steel colander.
- 11Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.
- 12Optional: Mix together red chili powder with little water (1 tbsp) to a paste and keep aside.
- 13Prepare the sauce: Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar to a small bowl and keep this aside.
- 14Heat oil in a wide pan or wok. Add garlic, ginger and green chilies. Saute for a minute or two.
- 15Then add spring onions whites & bell pepper. Saute them on a high flame for 2 mins.
- 16Pour the sauce and water. Mix well and cook stirring until the sauce turns thick.
- 17Taste test and adjust the heat and salt levels to your taste.
- 18Allow the sauce to cool for 1 to 2 mins. Add the fried cauliflower and stir gently to coat well with the manchurian sauce.
- 19Garnish gobi manchurian with spring onion greens. Serve immediately as a appetizer or as a side with noodles or fried rice
Ingredients
- 1 small head small head (500 grams) cauliflower /gobi (250 grams cleaned florets)
- 0 Oil for deep frying
- 0.5 cup all-purpose flour ( prefer organic or at least unbleached)
- 0.25 cup cornstarch (white corn flour or yellow corn flour)
- 0.5 teaspoon Kashmiri red chili powder or paste (less spicy variety) (optional)
- 0.25 teaspoon black pepper crushed or ground
- 0.25 teaspoon salt (adjust to taste)
- 0.5 cup water (more if needed)
- 1.5 tablespoons oil (for sauce)
- 1 tablespoon garlic fine chopped
- 0.5 tablespoon ginger fine chopped
- 1 green chili chopped (optional)
- 0.33 cup onions or spring onions/ scallions fine chopped – green & white separated
- 0.25 cup bell pepper (capsicum chopped fine) (optional)
- 1 tablespoon soya sauce (organic or naturally brewed)(or tamari)
- 2 tablespoons Red Chilli sauce (or 2 tsps hot sauce, adjust to taste)
- 1 tablespoon tomato ketchup (optional, use if using hot sauce)
- 0.5 teaspoon Kashmiri red chili powder (or paprika optional)
- 0.5 tablespoon rice vinegar (I used apple cider vinegar)
- 1 teaspoon sugar (adjust to taste)
- 0 salt as needed
- 3 tablespoons water
- 0.5 teaspoon black pepper crushed or ground
- 0.125 teaspoon salt (adjust to taste)
- 2 tablespoons spring onion greens chopped for garnish
Equipment
kadaiwokmixing bowlcolanderpaper towelswide panspider
Tips
- For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil.
- Adjust the amount of chilli powder as needed.
- Since cauliflower is fried for long time, for health reasons discard the used oil and do not reuse it.
- Instead of frying you can also bake the cauliflower. Rinse and drain the florets. Toss the moist florets in spices first and then in 2 to 4 tbsps flour. Dust off the excess flour and place them in a greased tray. Ensure the cauliflower is moist otherwise the dry ingredients will not coat them well.
- If you do not have red chili sauce, use 1 to 2 tsps of any hot sauce along with tomato ketchup. Adjust the sugar as well.
- To make gobi manchurian semi-dry, double the amount of soya sauce, chilli sauce, sugar, vinegar and tomato sauce (ketchup). Use red chilli powder as required.
- To make gobi manchurian gravy, triple the amount of soya sauce, chilli sauce, sugar, vinegar & tomato sauce (ketchup).
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