Gobi Manchurian
Gobi Manchurian is a very popular Indo-Chinese starter that can be found in all Indian restaurants.
Servings 2 people
Ingredients
For soaking
- 250 g Cauliflower florets
- Water as needed
- 1 tsp salt (rock salt preferably)
For frying
- 2 tbsp All-purpose flour/maida
- salt (as needed)
- pepper powder (as needed)
- oil for frying(as needed)
For the sauce
- 1 tbsp oil
- 2 cloves garlic
- 2 green chillies
- 1 tbsp soya sauce
- 2 tbsp tomato ketchup
- 2 tsp chilly sauce
- 1 tsp vinegar
- 1 tsp corn flour
- 2 tbsp water
- a few spring onions
- salt as needed
Instructions
- Wash and chop the cauliflower into bite-sized florets. Boil water with the salt, turn off flame, and immerse the cauliflower pieces for 5 minutes.
- Drain, and spread on a towel to dry a bit. Meanwhile, make a dry mix with the all-purpose flour, salt, and pepper as given under "for frying".
- Sprinkle this on the cauliflower pieces and mix well to coat.
- Heat up oil in a frying pan and fry the cauliflower florets in batches. Drain on to a paper towel.
- Chop the chillies, garlic, and spring onions finely. Make a slurry of the cornflour with the water.
- Heat up a tbsp of oil and saute the garlic and green chillies. Next, add all the sauces and fry for a few seconds. Add the cornflour slurry and let it thicken and come to a boil. Taste test for salt and spices and add more if needed.
- Quickly add the fried cauliflower florets and toss to coat. Turn off flame when it completely dries up.
- Garnish with chopped spring onions. Can be served as such or as an accompaniment to noodles and fried rice.
