Gobi (Cauliflower) Manchurian
This is one crunchy and incredibly yummy Indo-Chinese recipe. If you’re looking for great colour and texture on your plate, go for it!
I will admit, this is not one of those 10 minute flat recipes. It does mandate some time and effort, but I can promise you the end result is worth every extra nanosecond spent trying to dish this up.
I’m making the appetizer version, but of course works great as main course if made saucier.
So here’s what you need.
Ingredients
For the cauliflower:
1 medium sized cauliflower cut into bite sized florets
4 to 5 tablespoons plain flour
2 to 3 table spoons corn flour
salt to taste
1 teaspoon coarsely ground pepper
1/4 cup water
1 cup oil for deep frying
For the Manchurian sauce:
2 table spoons sesame oil
5 cloves of medium sized cloves of garlic
1 large onion, finely chopped
2 to 3 green chillies finely chopped (you may want to tone down the chilli according to your spice levels, especially if you are making it for children)
2 tablespoons tomato ketchup
1 tablespoon hot chilli sauce
1 table spoon soya sauce
1 teaspoon vinegar
1 teaspoon coarsely ground pepper
1 teaspoon sesame seeds optional. I like the extra crunchiness that it adds
1 teaspoon corn flour, if you wish to thicken your sauce
3 drops of red food colour optional
Salt to taste
Method
Begin with the sauce. In a wok, add the sesame oil. Fry the onions, garlic and chillies along with the sesame seeds till the onions and garlic develop a light brown colour. Add in the ketchup, chilli sauce, soya sauce, salt and pepper. Mix well and fry until all the ingredients have been incorporated. Now add in the vinegar and mix. Also add the food colour, although optional. You could also throw in a pinch of Ajinomoto or Chinese salt. Cook for about 2 to 3 minutes. This is the time to add in the corn starch or water depending on what consistency you want to achieve, thick or saucier. Cook for a minute or two. Add in the spring onion or leek. Turn off the flame. Cover and set aside.
Prepare the batter to fry the cauliflower florets. Mix the flour, corn flour, salt and water to form a batter that is of a thick liquid consistency. The batter must not be too runny and drippy as well as not too thick. A light creamy soupy consistency is what you’re aiming at.
Heat the oil for deep frying. Dip the florets in the batter and then place in the hot oil. Fry on medium flame until the florets turn golden brown and crispy.
Dab on paper towels to drain out the excess oil and set aside.
Mix the fried cauliflower florets in the sauce well so that each floret develops a nice coating. Reheat the sauce along with the florets for a minute or two and serve hot as a starter or along with Fried Rice.
I will admit, this is not one of those 10 minute flat recipes. It does mandate some time and effort, but I can promise you the end result is worth every extra nanosecond spent trying to dish this up.
I’m making the appetizer version, but of course works great as main course if made saucier.
So here’s what you need.
Ingredients
For the cauliflower:
1 medium sized cauliflower cut into bite sized florets
4 to 5 tablespoons plain flour
2 to 3 table spoons corn flour
salt to taste
1 teaspoon coarsely ground pepper
1/4 cup water
1 cup oil for deep frying
For the Manchurian sauce:
2 table spoons sesame oil
5 cloves of medium sized cloves of garlic
1 large onion, finely chopped
2 to 3 green chillies finely chopped (you may want to tone down the chilli according to your spice levels, especially if you are making it for children)
2 tablespoons tomato ketchup
1 tablespoon hot chilli sauce
1 table spoon soya sauce
1 teaspoon vinegar
1 teaspoon coarsely ground pepper
1 teaspoon sesame seeds optional. I like the extra crunchiness that it adds
1 teaspoon corn flour, if you wish to thicken your sauce
3 drops of red food colour optional
Salt to taste
Method
Begin with the sauce. In a wok, add the sesame oil. Fry the onions, garlic and chillies along with the sesame seeds till the onions and garlic develop a light brown colour. Add in the ketchup, chilli sauce, soya sauce, salt and pepper. Mix well and fry until all the ingredients have been incorporated. Now add in the vinegar and mix. Also add the food colour, although optional. You could also throw in a pinch of Ajinomoto or Chinese salt. Cook for about 2 to 3 minutes. This is the time to add in the corn starch or water depending on what consistency you want to achieve, thick or saucier. Cook for a minute or two. Add in the spring onion or leek. Turn off the flame. Cover and set aside.
Prepare the batter to fry the cauliflower florets. Mix the flour, corn flour, salt and water to form a batter that is of a thick liquid consistency. The batter must not be too runny and drippy as well as not too thick. A light creamy soupy consistency is what you’re aiming at.
Heat the oil for deep frying. Dip the florets in the batter and then place in the hot oil. Fry on medium flame until the florets turn golden brown and crispy.
Dab on paper towels to drain out the excess oil and set aside.
Mix the fried cauliflower florets in the sauce well so that each floret develops a nice coating. Reheat the sauce along with the florets for a minute or two and serve hot as a starter or along with Fried Rice.
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