There is something to be said about Indian-Chinese food.. Delicious! And Gobi Manchurian is clearly a front-runner when it comes to awesome Indian-Chinese dishes!
Luckily, I get to eat this crispy, savory and spicy dish in many restaurants around where we live. But I wanted to make a home-made version of this super tasty dish as a side for our dinner and the result of that is I am happy to report- pretty spectacular!!
Cauliflower is a versatile vegetable. You can put it in curry, you can make soup with it and you can make crispy snacks from it! It is handy wherever you need it. But, among my many favorite cauliflower dishes, this Manchurian is among the top. As you bite through its soggy with sauce yet crisp outer crust that has a brilliant burst of flavor and then move onto that soft warm cauliflower inner layer, your only desire is to take another bite, and another….
This is of course great when you are craving for spicy Chinese food with Indian twist, but also on those dull days when not much is going on. This will totally make your upbeat and bring tears of joy (or perhaps that’s too much chili? Don’t worry, I am only kidding) to your eyes..
May I suggest this with some fried rice?
Your Map to Gobi (Cauliflower) Manchurian
Author: Minty Chai
Serves: about 4
- 1/2 large cauliflower, cut it into small bite sizes pieces
- 1/2 cup all-purpose flour
- 4 tablespoons corn flour
- 1 teaspoon Chili powder or paprika (use 1/2 for less spicy version)
- 1/2 teaspoon fresh ground pepper
- Salt to taste
- 1/3 cup of water
- Vegetable Oil for shallow frying
- 1/2 finely chopped onion
- 1 finely chopped garlic clove (large)
- 1 tablespoon finely chopped ginger
- 2-3 chilies
- 2 tablespoons soy sauce
- 1 tablespoon Szechuan sauce (use 1/2 for less spicy version)
- 2 tablespoons ketchup
- 1/4 lemon
- To make the batter, mix both flours, add to it some salt as per your taste. Add chili powder and pepper. Mix again and slowly add water to this, continuously mixing to get the batter together.
- On the side, heat the oil in a frying pan.
- Dip the cauliflower florets in the batter completely, but making sure there isn’t excess; shallow fry them till they turn nice golden to light brown. Set aside.
- To make the sauce, add 1 tablespoon fresh oil and once it’s hot, sauté the onion, garlic, chilies and ginger. Add ketchup, soy sauce and Szechuan sauce. Mix everything together as it gets cooked.
- Continue mixing above sauce mixture on medium heat and add to it fried cauliflower. Mix everything well until each floret is covered with sauce. Turn off the heat.
- Squeeze some fresh lemon juice (optional) and serve immediately.