Dry Gobi Manchurian

Gobi Manchurian is a very popular Indo-Cinese fusion dish. Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to suite Indian tastes. It is a very simple  and delicious appetizer and a must try for beginners.  Basically, it’s a simple two stage preparation where in the first stage cauliflower florets  dipped in seasoned corn flour batter are deep fried and the second stage involves a preparation of spicy  sauce and sauteing the deep fried florets in it. Whether it is elders or children, everyone would love this snack.  So, lets get started with the recipe…

Ingredients:

• 2 cups cauliflower florets, cut into bite size pieces
• Oil to deep fry

For the batter:

• 5 tbsp maida / plain flour
• 3 tbsp cornflour
• 1 tbsp rice flour
• 1 tbsp ginger-garlic paste
• 1/4 tsp pepper powder or 1 tsp green chilli paste
• salt to taste
• Water for mixing batter

For the sauce:

• 1 small onion / spring onion whites – finely chopped
• ¼  cup capsicum-  finely chopped
• ¼ cup carrot – finely chopped (optional)
• 1 ½  tbsp finely minced  garlic
• ½ tbsp finely chopped garlic
• 1-2  finely chopped green chillies ( adjust to taste)
• 3 tbsp tomato ketchup
• 1 tbsp green chilli sauce
• 2 tsp soy sauce
• 2 tsp vinegar
• ½ tsp light brown sugar
• ½ tsp red chilli powder (optional)
• Salt to taste (check the sauce before adding salt)

• ¼ cup spring onion – chopped finely to garnish

Procedure:

Soak and blanch the cauliflower florets in hot water for 3-4 minutes. You can also microwave them for 3-4 mins. Drain the florets and prepare the batter for coating. It is very important to drain the florets well to ensure the batter is not diluted.

In a bowl, combine corn flour, maida, rice flour , pepper, ginger-garlic paste, green chilli paste, chilli powder, salt, and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Let them marinate in the batter for 15 – 20 mins.

Meanwhile, heat oil for deep frying in a heavy bottomed vessel.  Place each floret that is well coated with the batter into the hot oil. You can use a spoon to drop these in the oil to keep your hands clean. Deep fry the florets in oil on a medium flame. Turn the fried florets once to evenly fry in all sides.

Remove the fried florets and place it in a paper towel to drain the excess oil. Repeat the above steps to fry all the remaining florets

Prepare the sauce:

 Heat 1 tbsp of oil in a large wok , add the chopped garlic and ginger and stir fry for a few seconds followed by  the green chillis. Fry all these on high for  few more seconds.

Add the whites of spring onions or chopped onion and fry for few seconds continuously tossing them. Add the sliced capsicum and carrot and stir fry for another 2- 3 mts.  All these vegetables should be fried on high flame by continuously toss them to avoid burning.

Add the soya sauce, chilli sauce , tomato ketchup,  vinegar and brown sugar and fry them on medium heat.

Cook for 2-3 mins. In case the sauce looks a bit thick,  add a bit of water.

 Add the deep fried cauliflower florets to the sauce and combine them well. Toss on high flame for 1-2 mts. Turn off heat and Garnish with  chopped green spring onion.

In case you are preparing this recipe for guests, you can prepare the deep fried florets and sauce well ahead. Just before your guests arrive, toss the cauliflower florets  into the sauce and fry them on high flame for 1-2 mins  to  retain the crunch of the gobi. For best results, serve it immediately.