Description
Gobi Manchurian is a popular Indo-Chinese appetizer. It is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. In this recipe, florets are dipped in batter, deep fried and then sautéed in s sweet, spicy and tangy sauce. Eat this delicious mouthwatering recipe with hot fried rice on a cold winter and enjoy.
Ingredients
- FOR THE CAULIFLOWER FRITTERS:
- 1 whole Cauliflower
- ¼ cups All-purpose Flour
- 2 Tablespoons Corn Flour
- 1 Tablespoon Rice Flour
- ½ teaspoons Sugar
- 1 Tablespoon Soya Sauce
- 1 teaspoon Red Chili Powder
- 1 Tablespoon Garam Masala
- ½ teaspoons Pepper
- 2 Tablespoons Thick Curd Or Yogurt
- ½ teaspoons Salt
- Water, As Needed For Batter
- Oil, As Needed, For Deep Frying
- FOR THE SAUCE:
- 1 Tablespoon Oil
- 1 piece Ginger
- 2 cloves Garlic
- 1 whole Green Chili
- 2 whole Spring Onions, Sliced, White Part And Green Part Separated
- 2 Tablespoons Chopped Red Onion
- 1 whole Green Bell Pepper
- 2 teaspoons Soya Sauce
- 1 teaspoon Sriracha Chili Sauce
- 1 Tablespoon Maggi Hot Chili Sauce
- ¼ teaspoons Salt
- 1 dash Pepper
- ¼ teaspoons Sugar
- ½ cups Water
- 2 Tablespoons Cilantro
Preparation
For the fritters:
Wash and place the florets in salted hot water for 10 minutes and then drain and pat dry on a paper towel. Set aside.
In a bowl, add all the remaining ingredients, adding water as needed to make a batter. Add all the washed florets to the bowl then refrigerate for 1/2 hour.
Heat oil for deep frying in a wok/pan over medium flame. Make sure the florets are well coated with the batter and drop florets one by one into hot oil. Fry all the florets until golden brown and drain on paper towels. Once all the florets have been fried, set aside.
For the sauce:
Heat oil in a pan. Using a food processor or mortar and pestle, crush the ginger and garlic together to create a paste. Add crushed ginger-garlic and green chili, stir fry on high for 1 minute.
Add white part of spring onion, red onion, green bell pepper, stir fry for 2-3 minutes. Add soya sauce, Sriracha chili sauce, Maggi sauce, salt, pepper and sugar; mix well and cook for 2 minutes. Add a little water, saute well for 1-2 minutes until it reaches a thick consistency.
Now add the deep fried cauliflower florets, toss well over high flame for 1 minute, and then switch off the flame.
Finally, garnish with chopped cilantro and green part of the spring onion.
