Gobi Manchurian (Dry) / Dry Cauliflower Manchurian - Step by step recipe

Gobi Manchurian is an Indian Chinese dish made with cauliflower. It taste little tangy, hot and spicy. Frying the cauliflower florets gives the food little crispiness. It can be taken as a plain starter or as side dish for chapatti, roti and fried rice. Both ways they taste good.

Sauce plays the major role in this dish. I have added chilli paste instead of adding chilli sauce, as it was out of stock in my pantry. But adding chilli sauce gives more authentic taste to the dish.

Ingredients:

Cauliflower – 1cup

Onion- 1big

Capsicum /bell pepper – ½ of the full pepper finely chopped.

Chopped ginger – 1/2tbsp

Chopped garlic - 1tbsp

Tomato sauce – 4tbsp

Chilli paste – 1 ½ tsp (grind 4 to 5 green chillies in warm water to fine paste)

Soy sauce – 3tbsp

Vinegar – 1tbsp

Spring onion (white part) – 2tbsp

Spring onion (green part) – 3 to 4tbsp (for dressing)\

Salt – a pinch

Water – 2tbsp

Oil – 2tbsp

For frying cauliflower:

Oil to fry

Maida / all-purpose flour – 1cup

Corn flower – 2tbsp

Rice flour – 1tbsp

Chilli powder – 1tbsp

Salt

Method:

Cut the cauliflower into medium size florets.

Add salt in water and bring them to boil.

Add the cauliflower florist to the water and boil them till they turn soft.

Remove from fire, drain them completely and keep aside.

In a wok, heat 2tbsp oil, add the chopped onion and fry till they turn light 

brown.

Add the chilli paste and chopped ginger, garlic and sauté for few min till they turn light brown.

Add the bell pepper, spring onion white part and sauté for 3min.

Add the tomato sauce, soy sauce, vinegar and sauté for 2min in medium flame.

Turn off the stove.

Frying the cauliflower:

Combine all the flour, chilli powder, salt and make a thin batter adding required water.

The batter should not be too thick or thin.

Heat the oil for frying.

Once the oil is ready, dip the cauliflower florets into the batter and place it in the oil.

Do the same for remaining florets.

Fry till they turn light crisp.

Remove from the oil and place it in a paper towel.

Now add 2tbsp water to the gravy and sauté for few seconds, add the fried florets and sauté till they get coated well with the gravy.

Add the green part of the spring onion and give a quick sauté.

Serve hot.

Note: Fry the cauliflower florets and add it to the gravy just 10 or 15min before serving. Otherwise it will get soggy.

Adjust the sauces as per your taste.

Watch while adding salt, as already soy sauce and some vinegar contains salt.