Gobi Manchurian needs no elaborate intro, and is a favourite among most of the people. This is a tasty appetizer if served dry, or a perfect side dish when served with fried rice for vegetarians. I have not made many changes in the recipe except that I have added Kashmiri chilli paste instead of red food colour. The florets are blanched and then coated with a marinade, deep-fried and then coated with sauces. I do make it often as kids love Gobi manchurian with fried rice and so, recipes that are made frequently always takes time to be on blog or videos as I always think to take pics or videos the next time which never happens. Finally, the day has come when I took up the video and is on blog too, check the recipe here and do comment if you make the same way. The veg fried rice without sauces is here, if you wish to try the recipe.
Preparation time ~ 20 minutes
Cooking time ~ 20 minutes
Serves ~ 5-6
Author ~ Julie
Ingredients
gobi/ cauliflower 1 medium-sized (450 g)
maida (all-purpose flour) 1/2 cup
corn flour 1/2 cup + 3tbsp
hot chilli powder, 1 tsp
turmeric powder 1/4 tsp
ginger paste 1 tsp
salt
oil for frying
for manchurian
garlic chopped fine 2 tbsp
capsicum/ green bell pepper 1/4 cup chopped
onion 1 small-sized, chopped
green onions/ spring onion 3 tbsp + 2 tbsp
tomato sauce 4 tbsp (1/4 cup)
dark soy sauce 2 tbsp
Kashmiri chilli powder paste 2 tsp
pepper powder 1/2 tsp (optional)
vinegar 1 tsp (optional)
corn flour 1 tbsp
water 1-1.5 cups
salt to taste
Watch on YouTube-
Method
- Cut the cauliflower florets in bite size pieces and add to hot water mixed with salt. Leave the florets to blanch for 5 minutes so that the florets get cleaned. Rinse in cold water and drain water.
- Add the florets to a plate and add maida, corn starch(1/2 cup), ginger-garlic paste, chilli powder and salt. Mix well to give a nice coating. The coating shouldn't be very thick and should be lightly covered on all sides.
- Before frying, add the corn flour(3 tbsp) in a plate and roll each of the florets in the corn flour, shed off excess (helps retain the crunchiness for long after frying) and keep aside.
- Heat oil in a pan and fry the florets by dropping one by one and in batches. Fry until crisp by flipping all sides, drain from oil and place on paper towels. Remove from paper towels when warm to retain the crunchiness of fried florets.
- Then, heat oil (same oil can be used for frying) in a wok and add the chopped garlic and fry till light crisp. To this, add the chopped capsicum and onion, fry lightly along with chopped green onions (reserve the green tips for garnish). Then add the soy sauce, tomato sauce, chilli paste, vinegar, pepper powder, salt. Mix well.
- Mix the corn starch with water (1/4 cup) without lumps. Bring to a boil and wait till the sauce thickens. Add half a cup more of water (total water used 1 cup) to adjust consistency.
- Finally, add the fried florets and give a quick toss. Add cut green onions for garnish. Serve warm with fried rice.
NOTES
* You can omit adding Kashmiri chilli powder when frying. But I prefer adding, as I don't use red food colour.
* You can add chopped green chilli when making gravy. I omit that, as kids don't like biting green chillies in gravy.
* Add chilli sauce instead of chilli powder in the gravy. I generally add Kashmiri chilli powder only, which adds to the colour.
* Adding vinegar spikes up the flavours, but you can add or omit.
* You can use wheat flour instead of maida, doesn't retain crunch for long but otherwise is healthy.
* You can add 1/4 tsp sugar too to balance tastes.
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This reminds me of sweet and spicy chicken :-) I love the natural bright red colour that Kashmiri chilli gives the food.
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