Gobi Manchurian is an Indian-Chinese fried cauliflower dish popular in India. This fusion dish adds a new twist of flavor to any table! As the summer approaches, so will the lunches, so this makes for an excellent starter/side dish.
I actually tried this snack at a party and just loved it. I searched for different recipes online but ended up creating my own.
For the health conscious, this does require frying, but I always keep a piece of Bounty paper towels to soak up excess oil after it has been fried. While it doesn’t make it totally healthy, it’s nice to know that the thing being fried is cauliflower…and that’s healthy enough, right?
- 1 large gobi (cauliflower)
- 1 cup all purpose flour (maida)
- 1 tbsp corn flour
- Salt to taste
- 2 dried red chilies
- 1 chopped green chili
- 1/4 tsp red chili powder
- 1 1/2 tbsp ginger paste
- 1 1/2 tbsp garlic paste
- 1 cup finely chopped spring onions
- 2 tbsp soy sauce
- 3-4 tbsp tomato ketchup
- 1 capsicum, cut into cubes
- Oil for deep frying
- 2 tbsp oil for cooking
- Make a smooth batter of all purpose flour, 1/4 tsp ginger, 1/4 tsp garlic paste, 1/4 tsp red chili powder and salt using water. Try with half cup water and then add accordingly. The batter should be neither too thin nor too thick. It should be of a dripping consistency.
- Heat the oil in the pan for frying. Once the oil is hot, dip the gobi florets in the batter and deep fry till golden brown. Do them in small batches and keep them aside.
- In another pan, heat oil and add in the leftover ginger and garlic paste, dried red chilies broken into halves, and chopped green chilies.
- Stir fry for a minute and then add in salt, chopped capsicum, and spring onions.
- Add in ajinomoto, tomato ketchup, and soy sauce, and mix well.
- Add fried gobi florets and sprinkle 1 tsp cornflour. Toss well and serve hot.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 people