Gobi Manchurian – Indo-Chinese Cauliflower

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Manchuria Gobi Indo Chinese Cauliflower by IndiOdyssey feast

Manchuria Gobi Indo Chinese Cauliflower by IndiOdyssey feast

Gobi Manchurian - Indo Chinese Cauliflower

Another favorite in India. Deep fried cauliflower in a spicy Indo Chinese sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese, Indian, Indian Fusion
Calories: 404
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Cauliflower Cut into bit size florets, blanched
  • 1 cup Oil Sunflower for frying
Batter for Cauliflower
  • 2 tbsp Corn flower
  • 4 tbsp All purpose flour
  • ⅓ cup Water More or less
  • ½ tsp Himalayan pink salt
  • ½ tsp Black peppercorn Fresh ground
Sauce
  • 2 tbsp Hot chili sauce
  • 2 tbsp Soy sauce
  • 2 tbsp Ketchup
  • 1 tbsp White vinegar
  • 2 tsp Sugar
Manchurian
  • 1 tbsp oil Sunflower
  • 1 Onion Finely chopped
  • 1 green chili Finely chopped
  • 2 tsp Ginger Fresh, finely chopped
  • 2 tsp Garlic Fresh and finely chopped
  • ½ cup Water
  • 1 tbsp Cilantro

Equipment

  • 1 Kadai pan, Wok, or large frying pan

Method
 

Prepare the Batter for cauliflower and deep fry
  1. Whisk together the corn flower, all purpose flower, salt, pepper and add water slowly to make a smooth batter.
  2. Heat the cup of oil in a kadai pan to very hot, smoking. Turn down the heat to medium. Coat the cauliflower in the batter then deep fry in the oil until golden brown, about 8 minutes, turning occasionally.
Prepare the sauce
  1. Whisk together the soy sauce, hot chili sauce, ketchup, vinegar and sugar. Set aside.
Putting it all Together
  1. Heat about a tbsp of oil in a large kadai pan. Add the finely chopped onions, the chopped green chilis and cooked until the onions are soft and translucent.
  2. Add the pressed garlic and ginger and stir and cook for a few more minutes.
  3. Add in the prepared sauce and a bit of water. Stir and bring to a slow simmer for a few minutes until it begins to thicken.
  4. Fold in the deep fried battered cauliflower; cooking just to heat.
  5. Remove from heat and toss in the chopped cilantro.

Notes

Serve with plain basmati rice or Hakka Noodles.
I've made this without blanching the cauliflower and it turns out just fine.
Manchuria Gobi Indo Chinese Cauliflower by IndiOdyssey feast

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