Cauliflower (Gobi) Manchurian

Cauliflower (Gobi) Manchurian makes a great appetizer from the Indo-Chinese cuisine. Click here to find the detailed recipe with step by step pictures of the pan fried cauliflower florets coated with a spicy manchurian sauce.

Extremely popular across India as a starter or side served with fried rice or noodles, this Cauliflower Manchurian recipe is fairly easy and delicious, like the ones you’ll find in restaurants. You can adjust ginger, garlic, sauces and the spices like red chilli powder to your taste and make it milder or more spicier. Hope you try and do leave comments in the section below.
Other similar Indo-Chinese recipes can be found here: Chilli Paneer, Chilli Chicken, Veg Fried Noodles, Veg Fried Rice and more.

Course: Appetizer/ Snacks
Cuisine: Indo Chinese
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 3-4
Difficulty: Medium

Ingredients:
For frying cauliflower florets:
1 medium cauliflower, cut or break into medium sized florets
1 cup all purpose flour
2 tbsp corn starch/ arrow starch
1 tsp soy sauce
¼ tsp black pepper powder (kali mirch)
¼ to ½ tsp kashmiri red chilli powder (lal mirch)
up to 1 cup water or as required
5 to 6 tablespoon oil for pan frying

For Manchurian sauce:
1.5-inch ginger, finely chopped or 3 tsp ginger paste
8 to 10 medium garlic, finely chopped or 3 tsp garlic paste
2 green chilies, finely chopped
¾ cup spring onion (scallion whites), chopped – reserve greens for garnish
½ cup capsicum, finely chopped
½ tbsp celery, finely chopped- optional
1.5 tbsp light soy sauce or as per taste
1 tbsp tomato sauce or as per taste
1 tsp rice vinegar or 1/2 tsp white vinegar or apple cider vinegar
¼ to ½ teaspoon black pepper powder (kali mirch)
Salt as required

Method:
For frying cauliflower florets:
1. Break the gobi/ cauliflower into medium sized florets, rinse under water and add to boiling water with salt.
2. Let them get blanched in the water for 15-20 minutes. Later drain and keep aside.
3. In a bowl mix together the ingredients for making the batter – all purpose flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt.
4. Add water slowly in parts and whisk to make a smooth batter without any lumps.
5. Add cauliflower/ gobi florets to the batter and mix well.
6. In a pan, heat oil and add each cauliflower floret one by one by shedding off any extra batter. You can fry in batches or all at once depending on the pan size.
7. When one side gets cooked and crisp, turn over each gobi florets and pan fry the uncooked sides. Flip for a couple of times more, so that the gobi florets are evenly fried and lightly golden. Place on a kitchen paper towel.

For Manchurian sauce:
8. In the same pan, without adding any more oil, add chopped ginger, garlic and green chilies. Saute briefly.
9. Next, add the chopped spring onions, capsicum, and celery (if using). Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
10. Add soy sauce, tomato sauce, black pepper, and salt. Stir well.
11. Add the pan fried cauliflower florets. and stir fry so the sauce coats the florets well.
12. Lastly, add vinegar and stir well.
Check the taste and add more of soy sauce or tomato sauce as per your taste.
13. Garnish with chopped spring onion greens and Cauliflower (Gobi) Manchurian is ready to serve as an appetizer or as a side dish with rice or noodles.

A detailed method with step by step pictures:
For frying cauliflower florets:
1. Break the gobi/ cauliflower into medium sized florets, rinse under water and add to boiling water with salt.
20170604_152553.jpg
2. Let them get blanched in the water for 15-20 minutes. Later drain and keep aside.
20170604_152956.jpg
3. In a bowl mix together the ingredients for making the batter – all purpose flour, corn starch, soy sauce, black pepper, kashmiri red chili powder, and salt.
20170604_152705
4. Add water slowly in parts and whisk to make a smooth batter without any lumps.
20170604_153106.jpg
5. Add cauliflower/ gobi florets to the batter and mix well.
20170604_153911.jpg
6. In a pan, heat oil and add each cauliflower floret one by one by shedding off any extra batter. You can fry in batches or all at once depending on the pan size.
20170604_1539191.jpg
7. When one side gets cooked and crisp, turn over each gobi florets and pan fry the uncooked sides. Flip for a couple of times more, so that the gobi florets are evenly fried and lightly golden. Place on a kitchen paper towel.
20170604_153949.jpg

For Manchurian sauce:
8. In the same pan, without adding any more oil, add chopped ginger, garlic and green chilies. Saute briefly.
20170604_161400.jpg
9. Next, add the chopped spring onions, capsicum, and celery (if using). Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
20170604_162626.jpg
10. Add soy sauce, tomato sauce, black pepper, and salt. Stir well.
20170604_163627.jpg
11. Add the pan fried cauliflower florets. and stir fry so the sauce coats the florets well.
20170604_163834.jpg
12. Lastly, add vinegar and stir well. Check the taste and add more of soy sauce or tomato sauce as per your taste.
13. Garnish with chopped spring onion greens and Cauliflower (Gobi) Manchurian is ready to serve as an appetizer or as a side dish with rice or noodles.
20170604_165335_new.jpg

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