Gobi Manchurian or Cauliflower Manchurian is a very popular Indo-Chinese dish often served as a starter/appetizer. Suited for any occasion, gobi manuchurian comes in two forms – a dry version and a gravy version.
Gobi means cauliflower in Hindi. Chopped and fried cauliflower florets are dipped in a sweet, tangy and slightly spicy sauce and served.
Technically, this is not an authentic Chinese dish. It is more of a fusion food combining both Indian and Chinese cuisine.
- 2 cup Cauliflower Florets
- 1 tsp Ginger minced
- 3 tsp Garlic minced
- 2 tbsp Maida (Plain Flour)
- 1 tsp Corn Flour
- 1/2 tsp Red Chilli Powder
- a pinch White Pepper Powder
- 1 tbsp Soy Sauce
- 1/4 cup Red Onion diced
- 1/4 cup Green Capsicum diced
- 1 Green Chilli slit, halved
- 1/2 tsp Ginger Garlic Paste
- 3 tsp Chilli Garlic Sauce
- 2 tbsp Ketchup
- 2 tbsp Spring Onions finely chopped
- 1/2 tsp Vinegar
- as per taste Salt as per taste
- 1 cup Oil
- few Coriander Leaves chopped
- Wash the florets and boil them for 2 minutes in salt water.
- Drain and pat dry.
- In a bowl, combine maida, corn flour, red chilli powder, pepper powder, ginger, garlic, 1/4 tsp vinegar, 1/2 tsp soy sauce and salt.
- Mix well to make a thick paste.
- Add the cauliflower florets and toss to coat well.
- Heat oil in a pan.
- Deep fry the florets and keep aside.
- Heat 2 tblsp oil in a different pan.
- Saute the onions, capsicums, ginger garlic paste and green chillies for a minute.
- Add the fried florets along with soy sauce, ketchup, chilli garlic sauce and salt.
- Mix well until it becomes dry.
- Add the spring onions and stir for a few minutes.
- Garnish with coriander leaves.
- Serve hot.