Gobi Manchurian or Cauliflower Manchurian is a popular spicy fried Indian-Chinese appetizer. The Gobi Manchurian can either be made dry or as a gravy. Gobi Manchurian gravy is usually had with Roti, Naan or with any type of fried rice such as Paneer Fried Rice.
Ingredients:
Cauliflower - 1
Cornstarch - 1/4 cup
Cornstarch paste- (2 tbsp corn starch mixed with 1 tbsp water)
Maida - 1/2 cup
Chilli Sauce - 2 1/2 Tbsp
Soy Sauce - 1 Tbsp
Tomato Sauce - 2 Tbsp
Ginger Garlic Paste - 1 1/2 Tbsp
Lemon Juice - 1 Tbsp
Spring Onion for garnish
Chopped ginger and garlic - 1 Tbsp (each)
Spring onion - 2 Tbsp
Onion - 1/2
Salt
Pepper
Oil for frying
Sugar 1 Tsp
Method:
Cut the cauliflower (Gobi) into individual florets and blanch them. Blanching is the process of boiling the florets for a few minutes and plunging them into cold water. Make sure you don't boil the cauliflower too much.
To make the batter add all purpose flour (maida), corn starch, chilli powder, coriander powder, ginger garlic paste, salt and pepper. Add water to this and mix well to make the batter. Once the batter is made add the blanched cauliflower to it and mix well. Make sure each floret is coated well with the flour.
Fry the coated Gobi until it turns light brown. Remove the fried floret and set it aside. Fry them again on a medium flame. Double frying will make sure that the Gobi comes out crispy.
Gobi Manchurian Sauce: Saute Onions in oil until they become translucent. Add chopped ginger, garlic, spring onions, chilli sauce, soy sauce, tomato sauce and water. Allow it to boil for a few seconds and then add sugar, salt to taste, lemon juice. Keep stirring the sauce and then add corn starch paste to thicken the sauce. Once the sauce thickens switch off the heat, add the fried florets and mix well. Garnish with green onion and serve hot.
