Description
Gobi Manchurian Dry is a popular Indo Chinese dish, usually served as an appetizer. A brilliant alternative to its non-vegetarian version, Cauliflower Manchurian is made with battered and fried cauliflower florets, cooked in a delicious Manchurian sauce.
Ingredients
Scale
- 1 Cauliflower, medium, the florets cut into medium chunks
- 2 Onion, medium, finely chopped
- 3 Garlic cloves, finely chopped
- 1" Ginger, finely chopped
- 2 Green chillies, finely chopped
- 4 Spring Onion, greens and whites, finely chopped
- 1 Green capsicum, finely chopped
- 1 Red capsicum, finely chopped
- Salt, to taste
- Sugar, a pinch
- 1/2 tsp Vinegar
- 1/2 cup water
- Oil, for deep frying
- 2 tbsp Sesame Oil
Batter:
- 3/4 cup All purpose flour
- 1/4 cup Corn flour
- 1 tbsp Rice flour
- 1/2 tsp Salt
- 1 tsp Pepper, ground
- 1 tsp Mixed herbs
- 1 tbsp Ginger Garlic paste
- 3/4 cup Water
Sauce:
- 1 tbsp Soy sauce
- 2 tbsp Sriracha sauce
- 2 tbsp Hot and Chilli sauce
- 2 tbsp Tomato ketchup
Corn Flour Slurry
- 1 tbsp Corn flour
- 2 tbsp Water
Instructions
- In a mixing bowl, add the ingredients for batter except for water. Mix well.
- Slowly add the 3/4 cup of water to make a batter. It would neither be too thick nor too thin, just enough to coat the cauliflower pieces.
- Heat oil for frying. Dip each cauliflower floret in the batter and drop in the hot oil.
- Fry in medium flame to get a nice golden color on the florets.
- Remove from oil to a tissue lined plate.
- Heat the sesame oil in a pan and add onion, garlic, ginger and green chillies. Add the whites of spring onion too.
- Saute in high flame for about a minute.
- Add the green and red capsicum. Saute for about a minute.
- Add the sauces and mix well. Reduce the flame to medium.
- Add cornflour slurry and cook for another minute. The sauce has now started to thicken.
- Add salt, sugar and about half a cup of water and mix well.
- Add vinegar and mix.
- Increase the flame to high and add the fried cauliflower florets. Coat it with the sauce.
- Cook for a couple of minutes and remove from the flame.
- Garnish with spring onion greens and serve hot.
Notes
The batter shouldn't be too flowy or too thick. It should be just thick enough to coat the florets. While frying, do not overcrowd but fry in batches.
Adjust the spice level to your taste. This recipe isn't too spicy. If required, add red chilli powder or red chilli flakes to the sauces.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Appetizer
- Cuisine: Indo-Chinese