Cauliflower Manchurian

Summary

Servings: 
4
Prep time: 
20 minutes

Description

Gobi Manchurian Recipe. Gobi manchurian is the favourite of any Indo-Chinese food lover. Cauliflower manchurian, or gobhi manchurian as it is popularly known, is gobi florets deep fried in batter and then stir fired with capsicum and ginger garlic paste.

Ingredients

  • 1 medium cauliflower
  • 0.75 cup flour
  • 1 tablespoon corn flour
  • 2 dried red chillies
  • 1 chopped green chilli
  • 1.5 tablespoon ginger paste
  • 1.5 tablespoon garlic paste
  • 1 spring onion, finely chopped
  • 2 tablespoon soy sauce
  • 0.25 teaspoon ajinomoto
  • 3 tablespoon tomato ketchup
  • 1 red pepper, finely chopped
  • 0 olive oil

Instructions

  • Cut the cauliflower in big florets.
  • Make a smooth batter of flour, corn flour, 1/4 tsp ginger, 1/4 tsp garlic paste, 1/4 tsp red chilli powder and salt using water.
  • The batter should be neither too flowy nor too thick. It should be dripping consistency.
  • In a frying pan heat oil for frying. Dip the gobi florets in the batter and deep fry till golden brown. Fry in small batches. Take out on paper napkin and keep aside.
  • In another pan, heat oil and add the remaining ginger and garlic paste, dried red chillies broken into halves and green chilies to it.
  • Stir fry for a minute and then add salt and chopped pepper cubes. A minute later, add chopped spring onions.
  • Now add ajinomoto, soya sauce and tomato sauce to it. Mix well.
  • Add fried gobi florets kept aside and sprinkle 1 tsp cornflour. Toss well. Garnish it with finely chopped spring onions. Serve gobi manchurian hot.
  • Note: To make gravy manchurian after stir frying spring onions add 1 1/2 cup of water and let it boil. Make a lump free paste of 1 tbsp cornflour with 1/4 cup of water. Now gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes shiny. Then add florets and sauces. Boil for two more minutes and remove. Garnish with spring onions and serve hot with noodles or rice.

Notes