Feb 21, 2011

Gobi Manchurian

Gobi Manchurian

Basic recipe credit - Charisma Ramachandani of Khana khazana

Serves: 2 - 3

You will need

335 g ( net weight ) cauliflower, cut into florets

For batter:

1 cup ( 100 g ) all purpose flour
1/2 cup ( 50 g ) corn flour )
1/2 teaspoon red chilli powder
1/2 teaspoon salt
1/4 teaspoon ginger, chopped
1/4 teaspoon garlic, chopped
200 ml oil for frying

For sauce:

1 tablespoon oil
1 bunch spring onion or 2 onions, chopped
1 3/4 teaspoon garlic, chopped
1 3/4 teaspoon ginger, chopped
1 dried red chilli, crushed
1 green chilli, chopped
1 green chilli, chopped
1 tablespoon soy sauce
1 tablespoon red chilli sauce
1 tablespoon green chilli sauce ( mix soy sauce, red chilli sauce and green chilli sauce and keep aside in separate bowl )
200 ml water
1/2 teaspoon salt
1/2 teaspoon water
2 teaspoon corn flour ( dilute corn flour in 4 teaspoon water, make a smooth solution and keep aside )


Wash and clean cauliflower florets.

Boil the florets for 3- 4 minutes in plenty of water. Drain and pat dry on a clean cloth.

Make a batter out of the flour and cornflour, adding 1/4 teaspoon each of ginger, garlic, red chilli powder and salt to taste.

Dip the florets in the batter one by one and deep fry in hot ( 8 - 9 florets at a time ). Keep aside.

Heat oil in a wok or frying pan and add chopped ginger, garlic , chopped green chilli and crushed red chilli. Fry for a minute.

Add chopped spring onions or onions. Stir fry till pink color.

Add 200 ml water, salt to taste and bring to a boil.

Gradually add diluted corn flour to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.

Add fried cauliflower florets and sauce mix ( soy sauce, red chilli sauce, green chilli sauce )

Boil for 2 more minutes. Remove.

Serve hot with rice or noodles.