Gobi Manchurian
Cauliflower is an interesting vegetable, I love that how it can adapt to any form of cooking. I can fry, roast, blanch, mash it. Every texture gives us a different feel for it. When it comes to cauliflower manchurian or gobi manchurian as we know it. That perfect blend of indian and chinese cuisine. This is truly delicious with its crispy outer layer, with steamy hot interior and flavor bursting sauce.
Unlike popular belief it is very simple to put together and makes a great party appetizer
Preparation time: 15 mins
cooking time: 30 mins
Serves 2
Ingredients:
For frying cauliflower:
Cauliflower - 1 small size | Cut into florets
Onion - 1/2 cup finely chopped
Ginger garlic paste - 1/2 tbsp
Maida/ All purpose flour -1 tbsp
Corn flour - 1 tbsp
Water - 1/2 cup
Salt - to taste
Pepper powder - 1 tbsp
For the base:
Oil - 1 tsp | I used Peanut Oil
Spring onion - 2 tbsp
Onion - 1/3 cups | big bite size slices
Bell pepper - 1/3 cup | Big bite size slices
Salt to taste
Chilly sauce - 1 table spoon
Soy sauce - 1/2 tsp
Tomato ketchup - 1 tablespoon or to taste
Spring onion - For garnishing
DIRECTION
Start by prepping.
Cut the cauliflower florets into small bite size.
Cut 1/2 cup onion into small chunks to go inside the batter. Also into big bite size pieces along with bell pepper
In a big bowl make a batter with all purpose flour and corn flour along with salt, pepper powder, red chilli powder, ginger garlic paste, onions and keep it aside (Consistency like a thick butter milk) . To that add florets and let it marinate.
While its marinating, heat the oil in the pan.
In another pan, make the sauce for the Manchurian. Add the specified amount for chilly, soy and tomato ketch up and mix it up together.
To that add a tsp of oil and saute onion and bell pepper with spring onion and little salt. To that add in the mixed sauce mixture.
After 10 - 15 mins, fry the marinated mixture and drain the excess oil and keep it aside.
Then add the fried florets to the sauce and mix well.
Finally garnish it with spring onions and enjoy while its still steaming hot and crispy
Cauliflower Manchurian is ready :)
Notes:
If you like thin layer of coat to your manchurian, then make sure the flour and bread crumbs should be enough for just coating the cauliflower florets along with the onion. sprinkling water as the batter is prepared is helpful.
Corn flour is important, the texture it provides could not be replaced.
While frying, make sure the oil is at medium heat, although heat the oil at high and bring it down before frying. If the oil is too hot while frying, it will brown the cauliflower.
Make sure that fry the florets and serve hot. Keep everything ready taste good when the outer layer is crispy and saucy
