Gobi Manchurian (Cauliflower Manchurian)

Gobi Manchurian is one of the very few chinese dishes that I luv to eat! Have made it several times and finally got the exact taste, so updated the recipe and the pic :)

Ingredients:

1 Medium Cauliflower-cut into florets

For the batter :

• 1/2 cup Cornflour
• 1/4 cup Maida
• 2 tsps of ginger garlic paste
• 1tsp - Red chilly powder
• Salt-to taste
• Oil- to deep fry
• Orange color - optional

Method:

1. Boil water and add cauliflower florets, salt and turmeric powder. Cook only till half boiled, drain water and keep aside.


2. Mix all the above ingredients with water to form a thick batter. Dip the boiled cauliflower florets in the batter, mix well and leave it for 10mins. Then deep fry them till golden brown or until crispy. [I usually toast them in dosa tawa or grill them in oven]

For the manchurian:

• 1 tbsp - Oil
• 1 tbsp of garlic sliced thin
• 1 Capsicum - cut into ½ inch squares
• 1 Big Onion - cut into small pieces
• 1.5 tbsp - Soya sauce
• 3 tbsp - Tomato sauce
• 1 tsp red chilly powder
• Salt - to taste
• Spring onions - recommended but I didnt have so skipped it
• Cornflour - 1 tbsp mixed with 3 tbsp water

Method:

1. Heat oil and add sliced garlic, saute for 2mins then add onion, capsicum and saute them for 3 mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.


2. Then add spring onions if you are using it and saute well.Now add the red chilly powder and salt [Remember boiled cauliflower already has salt in it]


3. Keep in high flame and add soya sauce, mix continuously for few seconds.Simmer and add tomato sauce, mix well.


4. Then add cornflour water mixture, mix well and continue to cook till it becomes thick. Now add toasted/grilled gobis.


5. Mix well again for 3-4 minutes for the flavours to get blended well with the gobis. The gobi pieces should be a little crisp and not soggy at this stage. Garnish with spring onions and Serve hot!