Gobi Manchurian

 

About

This delicious mouth watering indo-chinese dish is a favorite among both meat eaters and vegetarians. So, I was out of corn starch and I used Rice Flour which worked just as well. I made this without any MSG or extra oil.

Ingredients

• Cauliflower, separated into florets- 500 grams

• Cornflour/ corn starch- 8 tablespoons or Rice Flour- 10 tablespoons

• Green chillies, minced-2 (can go up to increase the heat)

• Chilli sauce (as per taste)

• Food Color, pinch (if you fancy a nice bright maroon color)

• Salt, to taste

• Extra Virgin Olive Oil-1 tablespoon

• Light Olive Oil to deep fry the battered florets

• Chat Masala (I used MDH)

• Garlic paste-1/2 teaspoon

• Ginger paste-1/2 teaspoon

• Green capsicum, cut in cubes-1 medium

• Garlic, coarsely chopped 3-4

• Slice of Ginger, cut in julienne

• Onion, cut in cubes 1 medium

• Soy sauce-3 tablespoons (I used low sodium)

• Chili Vinegar-2 tablespoons

• Parsley, finely chopped

• Sugar-1/4 teaspoon

Method

Wash and drain cauliflower florets. Steam the florets in the microwave with a little water for about a minute. Make a batter of rice flour, green chillies, chilli sauce, sugar and food color, adding salt to taste.

Heat sufficient oil in a flat bottomed pan. Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper. Season with sprinkled chat masala.

In a separate frying pan or wok, heat one tablespoon of EVOO  and gently fry the garlic paste and the ginger paste. Add cut garlic and ginger. Fry for a a few seconds.

Add the chopped capsicum and onion. Stir in the soy sauce and chilli sauce. Reduce heat, add cauliflower and stir fry adding a little water so the sauces mix into the florets. Add the vinegar and salt if required.

Mix well to coat and cook for two minutes more. Garnish with freshly chopped parsley.

Happy Cooking!