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Dry Gobi Manchurian

A Indo Chinese recipe made with fried cauliflower florets tossed in a sweet and spicy sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Servings 4

Ingredients
  

Frying Gobi (Cauliflower)

  • 1 medium gobi chopped into medium size florets
  • 1 cup maida (all purpose flour)
  • 2 tbsp corn starch
  • 1/2 tsp freshly grounded black pepper
  • 1/4 tsp red chilli powder
  • 1 tsp soy sauce
  • 1 cup water
  • oil for shallow frying
  • salt

Manchurian Gravy

  • 1 cup scallion whites chopped
  • 1/2 cup bell pepper green/red/orange chopped
  • 2 inch ginger minced
  • 12 garlic gloves minced
  • 2 medium green chilies minced
  • 1/4 cup celery chopped
  • 2 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 2 tsp sriracha optional
  • 1 tsp rice vinegar
  • 1/4 tsp freshly grounded black pepper
  • salt
  • scallion greens/cilantro for garnish

Instructions
 

Frying Gobi (Cauliflower)

  • Rinse the gobi florets and add them to the hot water. Note: Add salt to the water while boiling it.
  • Let the gobi florets blanched in the water for 20 minutes, they should be soft from outside. Drain and keep them aside.
  • Mix all the ingredients for the batter in a large bowl (maida , corn starch, soy sauce, black pepper, red chili powder and salt).
  • Add a cup of water and whisk until the batter is lump free.
  • Heat enough oil in a nonstick pan to shallow fry the florets.
  • Dip each floret in the batter and fry them in batches. Don't crowd the pan.
  • Flip the florets until each side is cooked light golden and crisp.
  • Once cooked transfer the florets on a paper towel to drain excess oil.

Manchurian Gravy

  • Mix soy sauce, ketchup, sriracha, black pepper and salt in a small bowl and keep it aside.
  • You can use the left over oil in the same pan or add a tablespoon of oil to a different pan on a medium heat.
  • Once oil is hot add ginger, garlic and green chilies and saute for 30 seconds, until the raw aroma goes away.
  • Increase the heat and add scallions, bell pepper and celery and stir until all veggies are nearly cooked. If you take a bite, there should be a slight crunch.
  • Stir in the soy sauce mix.
  • Next add fried gobi and mix until all florets are completely coated.
  • Lastly add vinegar and give everything a nice last stir.
  • Garnish with scallion greens. Best served with fried rice!

Super Dry and Crispy Gobi Manchurian

  • After adding the vinegar let the Manchurian slow cook for 20 to 30 minutes, until each side has a dark brown coating.
  • Garnish with scallion greens and take bite already!