Gobi Manchurian Dry ~ Indo Chinese Cauliflower Stir Fry
Gobi Manchurian is an Indo-Chinese recipe. A dry preparation of deep-fried cauliflower coated with a blend of spicy sauces.
Servings 4
Ingredients
- 300 grams Cauliflower cut into bite-size florets
- 2 cup cooking oil for deep frying
For Manchurian Sauce
- 2 tablespoon chopped garlic
- 1 teaspoon chopped green chili
- ½ cup chopped onion
- 1 green capsicum finely chopped
- 3 tablespoon soy sauce
- 2 tablespoon red chili sauce
- 2 tablespoon tomato sauce
- 1 teaspoon brown sugar
- 1 tablespoon vinegar
- 1 teaspoon red chili powder
- 5 tablespoon cooking oil
For Batter (mix together in a bowl)
- ¾ cup plain flour/Maida
- ½ cup corn flour
- 1 teaspoon ginger & garlic paste combined
- ¾ cup water
- ½ teaspoon salt
For Garnish
- ½ cup spring onion green portion
- 1 teaspoon sesame seeds
- 2 green chilies chopped
- 2 red chili chopped
Instructions
- Cut cauliflower into bite-size florets. Heat water till it starts to boil, add salt, and blanch the cauliflower pieces for 2 minutes. Discard the water.
- Dip the cauliflower pieces into the batter and deep fry till crispy and golden.
For the Manchurian sauce:
- Heat cooking oil in a wide saucepan and fry chopped garlic. Once the garlic changes color slightly, add the chopped onion with some white portion of spring onion and chopped green chili. Fry for a few seconds and then add chopped capsicum, soy sauce, red chili sauce, tomato sauce, brown sugar, red chili powder, and white vinegar. Cook on low flame for 2 minutes while constantly stirring.
- Finally, add deep-fried gobi and chopped green spring onion.
- Garnish with sesame seeds and chilies. Serve hot instantly as a tea-time snack or as a party appetizer.