December 28, 2011

Gobi/Cauliflower Manchurian

Another famous Indo-Chinese appetizer found in every nook and corner of India's metros.

What you need: Served 4 to 6 as an appetizer
3 cups fresh cauliflower florets with stems
About 2 cup of oil to deep fry


For the batter:
1/4 cup corn starch powder
1/4 cup  flour
3/4 to 1 cup cold water
1 tsp paprika/red chili powder
Salt and pepper to taste
1/2 tsp ginger garlic paste


To saute:
1 Tbsp vegetable oil
2 Tbsp rich tomato sauce
1/2 Tbsp soy sauce
1/2 Tbsp vinegar
1/2 cup onions, thinly sliced
1/2 cup colored pepper cut into match sticks
1 bunch of spring onions, finely chopped
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/4 tsp chilli powder
salt to taste


Boil the florets in bubbling hot water and 1/2 tsp of salt for about 5 minutes. Drain and towel dry, set aside.

In a medium bowl, add in the batter ingredients and mix them with cold water to get rid of any lumps. The batter should be fairly thin, so the cauliflower coating is crunchy even after it has cooled down.

Dip the cauliflower into the batter one by one & deep fry in hot oil. Set aside on paper towels to drain off excess oil.

Heat a wok or saucepan on medium high. Pour in the oil. When it begins to smoke, add in the ginger and garlic, immediately followed by onions. Saute for just a minute.

Add in all the sauces, and stir the mixture. When it begins to bubble, turn it off. Add in the fried cauliflower and colored peppers. Toss them will in the sauce to coat. Garnish the manchurian with green onions. Serve hot. Enjoy!