Gobi Manchurian is a classic Indo-Chinese starter dish made with Cauliflower, Onion, Bell pepper, and Sauces. It is a perfect party menu.
Course: Main Course
Cuisine: Indo Chinese
Author: sharmila kingsly
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Standard 1 cup measures 240 ml
For Cauliflower Coating
1Cauliflower HeadMedium sized
Wateras needed to form the batter
For Gobi Manchurian
3stalkScallionsWhite Part of the stalk
1Onionsmall sized ,sliced as Cube
½cupBell PepperSliced as cube
1 tbspRed chilli Sauce
3tbspSpring Onionsgreen part to garnish
Blanch the Cauliflower
Separate the Cauliflower heads into individual florets of small sizes. Heat water in a saucepan and bring it to a boil. Once it comes to a boil add in a big pinch of turmeric powder and the cauliflower florets.
Cook the cauliflower florets for 2 mins. Next, filter and remove the cauliflower Florets
For Frying the Cauliflower.
In a mixing bowl add in the Rice flour, Corn Flour, Pepper powder, and Salt. Give a good mix.
Add in water little by little and mix a thick paste.
Now add in the blanched cauliflower florets and combine everything. The flour batter should stick to the cauliflower.
Heat a pan with oil for deep frying. Once it's hot add in the batter coated cauliflower florets and drop fry till it's crisp.
For Making Gobi Manchurian
Heat a pan or wok with 2 tbsp of sesame oil. Once it's hot add in the Sliced garlic cloves and white part of the scallions or spring onions.
Next, add in the diced onions and bell peppers or capsicum and saute for few secs.
Now add in all the sauces. I am using Red Chilli Sauce, Soya Sauce, Tomato Ketchup. Also, add in the Rice vinegar and sugar, and Salt.
Mix everything and cook for a min. Adjust the sauce and balance the taste. To this next add in the fried cauliflower florets and combine everything.
Cook for another min and switch off the flame. Finally, garnish with spring onions and serve hot.