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GOBI MANCHURIAN

Smitha Kalluraya
Popular indo Chinese starter
Print Recipe Pin Recipe
Course Snack
Cuisine Chinese
Servings 4

Ingredients
 

  • 1 small size cauliflower

For batter :

  • 2 tbsp cornflour
  • 2 tbsp Maida All purpose flour
  • 1 tbsp Rice flour, ( optional ) ; for extra crispiness
  • 1/4 tsp Soya sauce
  • 1 tsp Garlic paste
  • 1 tsp Green Chilly, very finely chopped or paste
  • 1/2 tsp Red chilli powder, (optional) ; adds some color to the batter
  • Salt, - as per taste

For the Manchurian Sauce:

  • 1 Big onion, finely chopped
  • 2 - 4 Spring Onions, greens- finely chopped
  • 6 - 7 Garlic flakes, ,very finely chopped
  • 2 Green Chilli, - slit length wise
  • 1 small capsicum
  • Coriander leaves, to garnish - little (optional )
  • 1 tsp Vinegar
  • 2 tsp Soya sauce
  • 2 tsp Red Chilli Sauce
  • 3 tsp Tomato Sauce / ketchup
  • 1 tsp Red chilli powder
  • 1 - 2 tsp cornflour, (Optional) .See NOTES below .
  • 1 - 2 tbsp Oil
  • Salt, little

Instructions
 

  • Frying Cauliflower florets:
  • Clean and cut cauliflower to Small - medium bite size florets.
  • In a large saucepan / vessel boil water. When the water boils, switch off the flame and add salt and a pinch of turmeric. To that throw cauliflower and keep it closed for abt 5-10 mins.This step is always important while cooking cauliflower as it ensures 100 % cleanliness.Drain water and keep aside.
  • Mix all ingredients except oil mentioned under "batter " with little water and make a medium consistency batter (like dosa batter).
  • Heat oil in a frying pan or kadai.
  • When oil is hot , dip each cauliflower florets into the batter . Make sure that each part is quoted well with the batter.Deep fry on medium flame till they are golden brown and crisp.Take them out from frying pan and remove excess oil.
  • Repeat the process with the remaining cauliflower florets.You might require 2-3 batches to fry the above quantity cauliflower. So have some patience and dont overload the frying pan to finish it off soon. By doing so , the end result will not be crispy but soggy. Hence frying cauliflower is a very important step.
  • After all the florets have been fried, proceed to make manchurian sauce.
  • Preparing Manchurian Sauce
  • Whisk cornflour in 1/4-1/2 cup of water till it dissolves and no lumps are formed.Keep aside.
  • Heat oil in a large wok. When the oil is piping hot, throw in garlic, green chilli and onion. Saute for 1 -2 mins till lightly brown. Then add capsicum. Saute for another 1 -2 mins. Capsicum should retain its crunchiness. The flame should be high in this process .
  • Simmer the flame. Add all the sauces 1 by 1. Add salt ,red chilli powder and cornflour water mixture. Mix well.If you feel, you can add few more tbsps of water.Cook for 2-3 minutes,let it boil so that sauce consistency is obtained.Manchurian sauce is ready.
  • Preparing Gobi Manchurian
  • Keep the flame on high .Add the fried gobi pieces to the manchurian gravy ,combine and toss them on a high flame for 1-2 minutes.Add chopped spring onions.Toss once more .Switch off the flame.
  • Garnish with coriander leaves.Serve immediately and enjoyy piping hot crispy spicy Gobi Manchurian.

Notes

  1. If you want dry gobhi manchurian , then omit the step of adding cornflour mixed in water. Alos dont add any extra water. Just toss the fried gobhi pcs in the combined mix of sauces.
  2. It can take a while to cauliflower to brown up.Be patient and don't remove from oil soon.Also don't overcrowd the frying pan .
  3. Do not put fried cauliflower florets into the manchurian sauce unless you are serving and eating immediately.Put them into the gravy right before you serve , else theyl turn soggy.
  4. Chinese cooking is all about tossing everything in high flame and retaining the crunchiness of veggies.So do remember this.