Gobi Manchurian is an Indian Chinese fried cauliflower dish and my first attempt to convince my husband that cauliflower can be tasty. It seemed to be a mission impossible, but I’m glad to say that he likes it! From now on, it won’t be only a staple of the Indian Chinese cuisine, but also our kitchen too. I had to prepare it three times already!
- half cup of plain flour
- 2 tbsp. cornstarch
- 1 cloves of garlic, pressed
- 1 cm grated ginger
- 1 tsp. chilli powder
- 1 tbsp. soy sauce
- salt to taste
- 1 cauliflower, cut into small florets, cooked in salty water
- oil for frying
- 4 cloves of garlic, pressed
- 1 bunch of spring onions, white part chopped into small pieces (keep the greens for plating)
- half bell pepper, cut into small pieces
- 1.5 tbsp. hot chilli sauce (I use Sriracha)
- 3 tbsp. tomato puree
- 3 tbsp. soy sauce
- half tbsp. apple cider vinegar
- salt and pepper to taste
- 1.5 tbsp corn starch mixed in 200 ml water
First, let’s prepare the batter: mix the dry ingredients and the spices well, than add the soy sauce and so much water that you get a thick batter. Cover the cooked cauliflower florets in plain flour, then add them to the batter. Heat some oil and fry the cauliflowers. If you want to reduce the calories, you can also bake it in the oven.
For the sauce, fry the onion in a tbsp. oil and once it’s translucent, add the garlic, bell pepper and the ginger. Fry them together for 30 seconds, then add the hot sauce, tomato puree and soy sauce. Mix it well, add some salt and pepper and also the vinegar. Pour in the water-corn starch mixture and boil it until it becomes translucent. If you think it is too thick, you can add a bit of water. You need to get a somewhat sticky, thick sauce.
Once the cauliflower florets are all fried, mixed them well with the sauce and serve them immediately with rice. It is best consumed when fresh.