Gobi Manchurian is an Indo Chinese dish of fried cauliflower. A popular snack food in India. The florets are coated in batter, then pan fried. A spicy rich sauce is made that coats the cauliflower giving the dish wonderful spicy flavours and consistency. I was first introduced to this dish by my chef and trainer. I then prepared the dish for my family who absolutely fell in love with it. I now always prepare a large batch to ensure that we can all have seconds or even third helpings.
Cauliflower may not be a vegetable of choice for some; however, this recipe is a wonderful alternative in making use of this lovely vegetable. The dish can be served as a snack, side dish or main course. It’s full of wonderful rich flavours, spices and depth. When in season, cauliflower is always well priced, at its best and can be prepared into many wonderful and tasty dishes. Gobi Manchurian is a great example.
I am sharing this sensational recipe that my family loves. I hope that you will too.
1 medium cauliflower (cut into florets)
1 cup all purpose flour
4 tbsp corn starch
1/4 tsp black pepper
1/2 tsp red chilli powder
1 tsp soy sauce
1 cup water (+ little extra as required)
3/4 cup oil for pan frying (use deep fryer if available)
For the Sauce
1 cup chopped spring onion (whites only
reserve the green for garnish)
1/2 cup finely chopped capsicum (green bell)
1/2 cup finely chopped capsicum (red bell)
3 tsp ginger (finely chopped)
3 cloves garlic (finely chopped)
1 green chilli (finely chopped)
30 ml soy sauce
2 tbsp tomato sauce or add as required
50 ml rice wine vinegar to 1/4 tsp black pepper powder
1/4 cup oil for frying
salt as required
Preparation Time: 20 minutes (Approximately)
Cooking Time: 30 minutes (Approximately)
Serves: 4- 6 people (Approximately)
For the Cauliflower
- Cut or break the cauliflower into medium size florets. Rinse under cold running water.
- Heat water with salt and bring to the boil. Add the florets to the hot water and cook for 10 to 15 minutes reducing the heat to simmer. Drain, run cold water over them and place aside to cool.
- For the batter combine the flour, corn starch, soy sauce, black pepper, red chilli powder and salt. Add water and whisk to make a smooth batter without any lumps.
- Dip each floret in the batter.
- Fry the the batter coated florets in pan or deep fryer.
- Turn florets over evenly to ensure that they are becoming golden and crisp all over.
- Drain the fried florets on paper towels.
- Repeat this until all the florets are fried.
For the Sauce
- In the same pan drain any excess oil. Wipe pan clean with paper towel. Add the fresh oil to the pan.
- Heat the oil add chopped ginger, garlic and green chilli. Sauté for one minute.
- Add the chopped spring onions and capsicum. Increase the heat and stir fry till the capsicum is half cooked.
- Add soy sauce, tomato sauce, black pepper, salt and stir.
- Add the cauliflower florets to the pan.
- Stir-fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
- Add the rice wine vinegar and stir well.
- Taste to ensure that all the flavours are well combined and florets are well coated.
- Serve immediately.
- Whilst cooking the florets ensure that don’t get too soft. Keep them on the firmer side.
- If you wish to add more spice to the dish, increase the quantity of ginger, garlic, green chillies, black pepper and chilli powder.