Gobi Manchurian
Crispy, yet tender cauliflower is tossed in the most incredible aromatic sticky, sweet, spicy, and salty sauce.
Servings: 4
Equipment
Ingredients
- Cauliflower florets from 1 whole cauliflower
For the breading:
- 2 tablespoons all purpose flour + ½ cup all purpose flour
- ¾ cup (87 g) corn flour + 2 tablespoons corn flour
- Water as needed
- ½ teaspoon black pepper powder
- 1 teaspoon salt
Aromatics:
- 1 tablespoon finely chopped ginger
- 2 tablespoons finely chopped garlic
- 2 green chillies slit
- ⅓ cup (33 g) chopped spring onion bulbs
- ½ onion diced
- 1 green bell pepper diced
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon red chilli sauce
- 1 tablespoon tomato ketchup
- 1 ½ teaspoon granulated sugar
- Oil for frying + 2 tablespoons
- 2 tablespoons green part of spring onions for garnish
Instructions
- Boil water in a sauce pan. Add the cauliflower florets to the boiling water and cook for 3 minutes.Cauliflower florets
- Remove the cauliflower, drain and coat them with 2 tablespoons of all-purpose flour. Set aside.2 tablespoons all purpose flour + ½ cup all purpose flour
- To a mixing bowl, add ½ cup all-purpose flour, ¾ cup corn flour, black pepper, salt, and water needed (approximately ¾ to 1 cup water) to make a thick but flowy batter.2 tablespoons all purpose flour + ½ cup all purpose flour, ¾ cup corn flour + 2 tablespoons corn flour, ½ teaspoon black pepper powder, 1 teaspoon salt, Water as needed
- Add the cauliflowers to the batter and make sure each and every singly floret is coated in the batter.
- Add oil to a wok and heat it up. Fry the cauliflowers on medium heat until nice and golden. If you want a crispier cauliflower, once you finish frying the florets, fry them again in high heat until crispy and golden brown. Set aside in a paper towel so the excess oil is absorbed.Oil for frying + 2 tablespoons
- In another wok, add 2 tablespoons oil and when it becomes hot, add the chopped ginger, garlic, slit green chilies, spring onion bulbs, diced onions and bell peppers and sauté on high heat for a minute or two.1 tablespoon finely chopped ginger, 2 tablespoons finely chopped garlic, 2 green chillies, ⅓ cup chopped spring onion bulbs, ½ onion, 1 green bell pepper
- Now add the sauces – soy sauce, red chili sauce, tomato ketchup, sugar, salt (to taste) and sauté for another minute. Test the taste and adjust the sauces or seasoning as per your taste if necessary.2 tablespoons soy sauce, 1 tablespoon red chilli sauce, 1 tablespoon tomato ketchup, 1 ½ teaspoon granulated sugar
- Add ½ cup water and bring it to a boil.
- Meanwhile make a corn slurry by mixing 2 tablespoons corn flour + 1 tablespoon water.
- Add the slurry to the gravy and cook until it thickens. It will happen pretty fast.
- Now add the fried cauliflower and combine until all the florets are coated in the sauce.
- Serve immediately with fresh chopped spring onion greens.2 tablespoons green part of spring onions for garnish
Nutrition
Serving: 1 serving | Calories: 373 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 29 g | Saturated Fat: 2 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 18 g | Trans Fat: 1 g | Sodium: 614 mg | Potassium: 164 mg | Fiber: 3 g | Sugar: 5 g
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