Cauliflower or Gobi Manchurian is a saviour when I have vegetarian guests coming down for lunch or dinner as they often expect the same Cottage Cheese or Soya gravy or Stir Fries! I love winters as all my favourite veggies are abundantly available out of which Cauliflower tops the list. We often make Cauliflower Sabzi or Curry but this Cauliflower manchurian recipe when served with Noodles or fried rice is a much adored one! Try it out for yourself!
Serves : 4-6 persons
Gobi / Cauliflower : 12-15 medium florets
Refined Flour / Maida : 1/2 cup
Corn Flour : 2 tablespoon
Pepper powder as required
Salt as per taste
Dried red chilliflakes : 1 teaspoon
Green chili : 2, slitted
Sugar : 1/4 teaspoon (optional)
Red / Green Chili sauce : 1 tablespoon
White vinegar : 1 teaspoon
Garlic / Lasun paste : 1 and 1/2 tablespoon
Ginger / Adrakh Paste : 1 and 1/2 tablespoon
Onion : 2 medium, cut into cubes
Spring Onions : 1 cup, finely chopped
Soya Sauce : 2 tablespoons
Tomato Ketchup : 3 tablespoons
Green bell pepper / Capsicum : 1/2 cup, cut into cubes
Refined for deep frying
Water as required
Boil the cauliflower florets in a pan or kadhai with enough water and a teaspoon of salt for 3-4 minutes. Remove from flame and drain excess water. Dip in cold water and keep aside.
Heat oil in a kadhai or pan for deep frying.
In a bowl, make a smooth batter of maida, 1 tablespoon Cornflour, 1/2 tablespoon ginger paste, 1/2 tablespoon garlic paste, 1/2 tablespoon red chilli sauce, 1 tablespoon soya sauce and little salt using water. The batter should be neither too flowy nor too thick. Dip the cauliflower florets in the batter and deep fry till until golden brown in small batches. Drain excess oil and keep aside in a kitchen towel.
In another kadhai or pan heat 2 tablespoons oil and add the left ginger garlic paste, onion and Chilies. Stir fry for a minute and then add salt and chopped capsicum cubes. Add in the chopped spring onions. Saute for a minute and add in the sugar, chili sauce, vinegar, soya sauce and tomato sauce to it. Mix well. Add the pepper powder as per taste. Stir fry for 2 minutes and your gobi manchurian is ready if you want to have it dry as a starter. If you want a manchurian gravy then mix 1 tablespoon cornflour with 1 cup of water and add it to the pan. Mix well. Let a boil come and remove from heat. * You can adjust the consistency of the gravy by adding a little more water if you want a light gravy or a little more of cornflour slurry if you want a thick gravy.
Garnish it with finely chopped spring onions and serve hot with noodles or rice.