Gobi Manchurian

Gobi Manchurian is an Indian adaption of Chinese cooking. Basically, a street food looked complex and dark that’s why I didn’t want to try (I mean taste) for many years. A few years back when someone from my family ordered this dish saying it tastes awesome I took a bite and I’m here.......For me, the toughest part was to wait while frying, other than that everything can be done quick and easy.

Cauliflower health benefits:

It is rich in vitamin C, antioxidants and minerals. Fights cancer.

Gobi Manchurian Cuisine: Indo Chinese Category: Side dish/Starter Serves: 4 Prep time: 20 min Cook time:30 min For frying cauliflower florets: 2 cups cauliflower cut into small florets(a medium sized cauliflower) ½ cup maida/all purpose flour ½ cup corn flour ½ tsp pepper powder ½ tsp red chili powder 2 tbsp ginger garlic paste(grind equal amounts of ginger and garlic) Salt as needed 1 ½ cup water (approx) Oil for deep frying For the sauce: 1 large onion 1 red chili finely chopped n seeded 3-4 garlic pods ½ cup capsicum 1 tbsp tomato/chili sauce 1 tbsp soy sauce 3 tbsp spring onion Salt as needed To make Cauliflower Manchurian: 1.Boil water and add a tsp of turmeric and salt. Immerse cauliflower florets in the boiling water for just a minute and drain the water. 2.Heat oil in a wok. Meanwhile, make a thick batter (must not be very thick but well enough to coat a floret) with maida, corn flour, pepper powder, red chili powder, ginger garlic paste, water and salt. 3.Dip the florets in the batter and slide them in oil. Deep fry till golden brown. Filter excess oil in the florets and set aside over a tissue paper. 4.Now heat a pan (medium flame)with a 1 ½ tsp of oil and throw in garlic and chili flakes. Fry till you get an aroma of garlic. Add diced onions and saute till transparent. Next goes in capsicum for a minute saute. Finally, add soy sauce, salt, spring onions and tomato/chili sauce and saute for a minute. Switch off stove. Add the fried florets and toss well. Serve with Jeera rice/pulao/roti/naan/phulka/chapati.

Note:

Don’t over cook cauliflower in the boiling water or else it may become mashy. Fry florets in high temperature so that florets to suck less oil. You can fry florets in huge batches and separate after frying.