Gobi Manchurian: Taste of Asia|Cooking|

One of the most popular cuisines in India is Chinese. It is favorite among all the age groups. Though the Chinese preparation that we get in India is mostly the fusion or the Indian version of Chinese, yet it tastes heavenly! Today’s recipe is the vegetarian Gobi Manchurian!

We grew up eating Chinese and I always ordered the chili chicken with Hakka noodles whenever we went to a restaurant. I could not handle the slight heat from my Mom’s cooking but could happily indulge in the spicy sauce from the chili chicken. The only other item we ordered sometimes was the chicken manchurian-fried chicken balls in a tangy, sweet and spicy gravy.

Things changed when I moved to the States where Chinese cuisine is so different from the Indian-Chinese. I missed it so much. Then I started preparing at home and found it very easy and quick. Most of the time goes in the prepping the ingredients while the cooking time is very less. I usually prepare the Chicken Manchurian recipe at home with Chinese style fried rice or noodles for dinner.

What is Gobi Manchurian?

This time I wanted to try the vegetarian version of the recipe. Since the cauliflowers aka gobi are in season now I thought of trying the Gobi Manchurian. This tastes so good that you’ll not miss the chicken. The recipe also comes together very fast. It can be had as an appetizer too.

The crispy and crunchy gobi fritters soaked in a tangy,sweet and spicy sauce is a sure hit! Prepare some in your next potluck party or for dinner and am sure everyone will love it.

Tips:

While frying the gobi, always fry at medium heat. That way the gobi will get cooked from inside. Do not add the cornflour slurry at once. Add just the amount to make the gravy thick.

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GOBI MANCHURIAN

Gobi Manchurian

YIELD: 4 Servings
PREP: 20 mins
COOK: 15 mins
READY IN: 35 mins

The crispy and crunchy gobi fritters soaked in a tangy,sweet and spicy sauce is a sure hit! Prepare some in your next potluck party or for dinner and am sure everyone will love it.

INGREDIENTS

1 medium cauliflower or ful gobi cut into bite sized florets
1/4 cup plain flour or maida for the batter
2-3 tablespoons cornflour
2 teaspoons ginger-garlic paste
1 teaspoon salt or to taste
1/2 teaspoon black pepper powder
1/4 cup water or as required to make the batter
1 inch ginger finely minced (for the sauce)
5-6 cloves garlic finely minced
2-3 stalks green onions chopped finely -green and white parts separated
2-3 medium green chillies finely chopped
2 tablespoons tomato sauce
1 tablespoons red chili sauce
2 teapsoons soya sauce
2 teapsoons white vinegar
1/2 teapsoon salt or to taste
1 teapsoon red chili powder or to taste (optional)
2 tablespoons cornflour for thickening
3-4 tablespoons water
2 tablespoons vegetable oil for cooking
1/2 cup vegetable oil for deep frying

INSTRUCTIONS

1. Wash and pat dry the cauliflower/gobi florets. In a bowl combine the flour, cornflour,salt,black pepper powder and ginger garlic paste. Mix well. Gradually add the water to make a thick lump free batter. Set aside.
2. Heat oil for deep frying in a fry pan with high sides. When the oil is hot enough, reduce the flame to medium. Dip the cauliflower florets in the batter, and deep fry at medium heat until brown in colour. Drain in a paper towel lined plate and keep aside.
3. In a separate pan, heat oil for cooking. Add the finely chopped ginger,garlic and white parts of the green onions. Saute for couple of seconds at medium heat. Do not let it turn brown. Meanwhile in a small bowl add all the sauce and vinegar and mix well. After sauteing for couple of minutes add the sauce mixture and continue to cook. Add the salt and chili powder to taste.You may add couple of tablespoons of water so that it does not dry out or burn. Add the fried cauliflower florets and coat well with the sauce. In a small bowl make a slurry of cornflour and water.
4. When the sauce is well coated with the fried gobi, add the slurry one tablespoon at a time just to make the gravy a bit thick. Switch off the flame and garnish with chopped chilies and green onions.
5. Serve as an appetizer or as a side with noodles or fried rice.