Gobi Manchurian is a Indo-Chinese dish. This is a fusion on Indian and Chinese flavors and is very common in many Indian restaurants. This is a dry dish that can be served as an appetizer or with rice or chapati. Cauliflower florets are dipped in a batter and deep fried and mixed with a sweet and spicy sauce that has a very unique and delicious taste.
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| Gobi Manchurian |
Ingredients
Cauliflower one head separated into florets
Garlic - 2 tablespoons finely chopped
Ginger 2 tablespoons finely chopped
Green chilly 2 tables spoon finely chopped
Spring onions one bunch finely chopped 4 tablespoons for garnish
Salt to taste
Oil for deep frying
For batter
Fresh ground black pepper
All Purpose Flour - one cup
Corn starch - 1/2 cup
Salt to taste
Baking powder - 1 teaspoon
For Sauce
Garlic - 1 tablespoons finely chopped
Ginger 1 tablespoons finely chopped
Sesame oil - 1 teaspoon
Soya sauce - 4 tablespoon
Hot sauce - 3 - 4 tablespoons
Sweet chilly sauce - 4 tablespoons
Tomato Ketchup - 4 table
Spring onions one bunch finely chopped 4 tablespoons for garnish
Steps
1. Marinate the Cauliflower florets with 2 tablespoons each of garlic, ginger and green chilly and salt. Mix well and keep aside for 30 to 1 hour.
2. Mix all ingredients of batter with water to make a thick lump free batter.
3. Mix the marinated cauliflower with the batter and mix well.
4. Heat oil in a pan. When the oil gets hot. Add the batter dipped cauliflower florets to it and deep fry them on medium heat till the florets are golden brown.
5. Drain the fried cauliflower florets .
6. In another pan mix all ingredients for sauce and heat it in a pan. When it begins to boil reduce heat to low and let it simmer for about 10 minutes. Turn off heat.
7. Mix the fried florets with the prepared sauce toss well . .Transfer to serving dish and garnish with finely chopped spring onions. Serve hot
Mix the fried Cauliflower florets with the sauce only when you are ready to serve if not the cauliflower florets will get soggy
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