Gobhi (cauliflower) Manchurian

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Gobhi (cauliflower) Manchurian
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Gobhi (cauliflower) Manchurian

Recipe by Mudita BhageriaCourse: Curry, Side, SnacksCuisine: Chinese, IndochineseDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

Here is an Indo-Chinese version of preparing gobhi (Cauliflower) called Gobhi manchurian. It is very delicious recipe and surprisingly not very difficult to make. When you serve and eat, it is worth all the effort.

Ingredients

  • 1 medium cauliflower –  cut into small florets (~1 sq inch)

  • 5 tbsp all purpose flour

  • 5 tbsp cornstarch

  • 2 tsp salt (Adjust to taste) plus additional for flour mix

  • Oil for frying

  • For the sauce:

  • 3 tbsp oil

  • 3 tbsp garlic – finely chopped

  • 2 green chilies –  finely chopped (adjust to taste)

  • 1 medium onion – finely chopped

  • 4 tbsp soya sauce

  • 1 tbsp red (hot) chili sauce (Adjust to taste)

  • 1 tbsp tomatoes ketchup

  • Salt – to taste

  • 2 tsp cornstarch

  • I cup water

  • Spring onion – for sauce as well as for garnish

Directions

  • Take a pot and add  4 cups of water with 2 tsp salt, wait until water starts boiling.
  • Add gobhi, and boil for about 3 or 4 minutes on medium heat.
  • Strain gobhi and let it sit for 3 to 5 minutes.
  • Take a bowl, and add corn flour, all purpose flour,  salt to taste and make a thick paste (with consistency similar to tomato ketchup) .
  • Heat the oil in a  frying pan on medium heat.
  • Dip gobhi florets into flour  mix and coat it fully. Fry one or two florets into hot oil and check to make sure that flour mixture is not separated from florets. If it does, add 1 tsp all purpose flour,  1 tsp cornstarch and salt (If required, add additional flour) into flour mix to make it thicker.
  • Fry all of florets (till golden in color) and keep aside.
  • Optionally, to make gobhi florets crispier, fry it once till semi fried. Let it cool and fry it again on high flame till golden in color.
  • For the sauce
  • Take a wok and add oil, wait until hot then put garlic, onion, green chillies and add little bit of salt.
  • After about a minutes, add soya sauce, red chilli paste and ketchup, stir in the pan.
  • Now add spring onions
  • Add 1 cup water.
  • Take a small bowl, mix  2 tsp cornstarch mix in 3 tsp of  water and add to the wok
  • Stir till it becomes thick  (tomato ketchup like consistency). If required, add more cornstarch or water as necessary. Put off the flame.
  • Take a big serving bowl, add fried gobhi florets and pour the sauce on top and mix .
  • Garnish with spring onion and serve hot.
  • Enjoy!

Notes