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Shweta in the Kitchen

Gobi Manchurian – Cauliflower Manchurian

Published: Modified By 25 Comments

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After Vegetable noodles here is another Indo Chinese recipe – Gobi  (Cauliflower) Manchurian. Indo-Chinese because it’s not an authentic Chinese dish but a creation using Chinese cooking style & seasoning to suit Indian taste palate.  This is a very popular appetizer & a must taste. 

Gobi Manchurian is basically cauliflower florets coated with corn flour/all-purpose flour & deep fried to give them crunchy texture.  This dish is complete when these crispy florets are mixed with a Manchurian sauce (Sweet sour & spicy sauce). 

Ingredients:

1 medium size cauliflower cut into florets

Oil for deep frying

For batter :

2/3 cup All-purpose flour (Maida)

½ cup of rice flour/ corn flour
2 tbsp hot chili sauce
Salt & pepper to taste

For Sauce:

1 tbsp oil

3-4 small spring onions finely chopped
2-3 small spring onions greens finely chopped
1 tsp ginger paste
1 tsp garlic paste
2 tbsp soya sauce
2 tbsp tomato ketchup
2 tbsp hot chili sauce
2 tbsp of vinegar
Tiny drop of red food color (optional)
1 tsp sesame seeds
Salt & pepper to taste


Method:
For the Batter: 

  • Cut the cauliflower into medium to large size florets & wash them thoroughly. Allow them to dry off completely before adding them to the batter. If there is any water remaining in the florets it will make the batter liquidy. 
  • For the batter mix all ingredients together & add water as required (approx 1/2 cup) to make a thick batter (not running consistency). 
  • Add the dry cauliflower florets & mix well so that each floret gets well coated with the batter. Marinate them for 30 mins to 4 hours.

  • Heat oil in a pan & once hot, add the florets few at a time & deep fry on medium heat till golden brown & crispy. Don’t fry them on high flame as we want the cauliflower to be cooked from inside too. 
  • Remove on absorbent paper to drain any excess oil. 
  • Continue frying the remaining florets in similar manner.  
  • Keep these crunchy florets aside.
For the sauce:

  • Heat oil in a flat vessel pan & to this hot oil add ginger garlic paste followed by spring onions. Saute for a minute or two & then add all the sauces – Soya, Tomato ketchup, hot chili sauce & vinegar, mix well & sauté for 1 min till the sauce thickens. 
  • Add 1/2 tsp sesame seeds & tiny drop of red food color & saute again (reserve 1/2 tsp sesame seeds for garnishing).
  • Add salt & pepper to taste. Taste the sauce before adding salt as the sauces too have some salt in them hence adjust to taste. 
  • When its time to serve, mix the crunchy florets with the sauce. Stir fry for 2 mins on hot flame till the florets get well coated with the sauce. 
  • Garnish with some spring onion greens & sesame seeds.  Serve hot.

Enjoy
Happy Cooking!!
Shweta

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