This is a favourite of any Indo-Chinese food lover. Cauliflower manchurian, or gobhi manchurian as it is popularly known, is gobi florets deep fried in batter and then stir fired with capsicum and ginger garlic paste.
- 1 cauliflower, cut into florets
- oil for frying
- 3/4 cup plain flour
- 1 tablespoon corn flour
- 2 dried red chillies
- 1 1/2 tablespoon ginger paste
- 1 1/2 tablespoon garlic paste
- 1 chopped green chilli
- 1 bell pepper, finely chopped
- 1 spring onion, finely chopped
- 2 tablespoon soy sauce
- 3 tablespoon tomato ketchup
- salt to taste
- Whisk the flour, corn flour, 1/4 tsp ginger, 1/4 tsp garlic paste, 1/4 tsp red chilli powder and a pinch of salt together. Pour in a small, steady stream of water to make a smooth batter, whisking constantly as you pour. The batter should be neither too flowy nor too thick. It should be dripping consistency.
- In a deep pan, heat the oil for frying. Once the oil is very hot and has a sheen to the surface, dip the cauliflower florets in the batter, then place into the oil. Fry in small batches until they are golden brown. Remove from oil and drain on a paper napkin on a plate.
- In another pan, heat 2 tbsp oil and add the remaining ginger and garlic paste, dried red chillies to it. Stir fry for a minute and then add chopped bell pepper. A minute later, add chopped spring onions. Add the soya sauce and tomato sauce to it. Mix well.
- Add the fried cauliflower florets to the pan and toss well. Garnish it with finely chopped spring onions. Serve gobi manchurian hot.
Note: To make gravy manchurian after stir frying spring onions, add 1 1/2 cup of water and let it boil. Make a lump free paste of 1 tbsp cornflour with 1/4 cup of water. Now gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes shiny. Then add florets and sauces. Boil for two more minutes and remove. Garnish with spring onions and serve hot with noodles or rice.