Cauliflower/Gobi Manchurian:

Gobi/Cauliflower Manchurian



Gobi/Cauliflower Manchurian is an all-time favorite among kids as well as adults. With little effort, we can make perfect restaurant-style, Gobi Manchurian at home.
Here's the recipe. I adapted this from Vah Chef's Manchurian recipe and altered here and there, to suit our taste.



Ingredients:

Gobi/Cauliflower Florets

Cauliflower - 1 (cut into small florets)
(florets of one cauliflower about 250gms)

Capsicum - 1 (diced into small cubes)

Big Onion - 1 (finely chopped)

Garlic - 5 pods (finely chopped)

Ginger paste - 1 tsp.

Corn flour - 1 tbsp.

Plain Flour - 3 tbsp.

Rice flour - 1 tbsp.

Turmeric Powder/Haldi - 1/4 tsp.

Chilli powder - 1 tsp.

Salt - to taste (can use less, since we use sauces which contain salt)

Soya sauce - 1/2 tsp.

Tomato ketchup - 1 tsp.

Ching's Manchurian sauce - 2 tbsp.
(available at Mustafa Centre, Singapore)

Fresh Coriander - to garnish.

Spring Onion - to garnish (optional)




Method:



Combine corn, plain and rice flour together with bit of salt and turmeric. Add enough water to make a batter out of it. Coat all the florets with the batter and deep fry until golden. Set aside. (to expedite the frying time, we can microwave the cauliflower for 2 minutes before frying)

Plain,Corn,Rice Flour Mixture with Turmeric

 

Flour coated Gobi/Cauliflower

Getting fried

Fried Cauliflower/Gobi

Cauliflower/Gobi Manchurian

In a pan, add 2 tsp. of oil, stir the ginger paste, after a minute, stir in chopped garlic, followed by onion. Cook for two minutes. Then add capsicum with little water and little salt, let it cook for few minutes, add chilli powder followed by all the sauces. Then stir-in the cauliflower florets, mix well. Switch off and garnish with fresh coriander and spring onion.

Restaurant style cauliflower/Gobi Manchurian is ready to serve.

Since, deep frying's involved, it can be an occasional treat for kids.