Gobi Manchurian Recipe (Cauliflower Manchurian) Fun FOOD Frolic from www.funfoodfrolic.com
Description
Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower florets. It is a perfect appetizer or side dish that can be served with rice or noodles. The dish is made by first deep-frying the cauliflower florets and then tossing them in a spicy sauce made with soy sauce, garlic, ginger, and other spices. In this recipe, we will be using rice flour to coat the cauliflower florets, which will make them crispy and crunchy.
Prep Time
The prep time for this recipe is around 15 minutes. You will need to wash and cut the cauliflower into florets, prepare the batter, and chop the vegetables for the sauce.
Cook Time
The cook time for this recipe is around 30 minutes. This includes the time it takes to deep-fry the cauliflower florets and prepare the sauce.
Ingredients
For the cauliflower: - 1 medium-sized cauliflower, cut into florets - 1 cup rice flour - 1/4 cup cornstarch - 1/2 tsp red chili powder - 1/2 tsp garlic powder - 1/2 tsp ginger powder - Salt, to taste - Water, as required - Oil, for deep-frying For the sauce: - 1 onion, chopped - 1 bell pepper, chopped - 3-4 garlic cloves, minced - 1-inch ginger, minced - 2 green chilies, chopped - 2 tbsp soy sauce - 1 tbsp tomato ketchup - 1 tbsp cornstarch - 1/2 cup water - Salt, to taste - Oil, for cooking For garnish: - Spring onion greens, chopped - Coriander leaves, chopped
Equipment
- Mixing bowl - Deep-frying pan - Wok or frying pan - Wooden spoon or spatula
Method
1. In a mixing bowl, add rice flour, cornstarch, red chili powder, garlic powder, ginger powder, salt, and water. Mix well to form a smooth batter. The consistency of the batter should be thick enough to coat the cauliflower florets. 2. Heat oil in a deep-frying pan. Dip each cauliflower floret in the batter and coat well. Gently drop the coated florets in the hot oil and deep-fry until golden brown. Drain on a paper towel and keep aside. 3. In a wok or frying pan, heat oil. Add chopped onions, bell pepper, garlic, ginger, and green chilies. Saute for 2-3 minutes until the onions turn translucent. 4. In a small bowl, mix soy sauce, tomato ketchup, cornstarch, water, and salt. Add this mixture to the wok and stir well. Cook until the sauce thickens and becomes shiny. 5. Add the fried cauliflower florets to the wok and toss well in the sauce. Cook for 2-3 minutes until the florets are well coated with the sauce. 6. Garnish with chopped spring onion greens and coriander leaves. 7. Serve hot with rice or noodles.
Notes
- Make sure to wash the cauliflower florets well and pat them dry before coating them in the batter. - Adjust the spice level according to your preference by adding or reducing the amount of red chili powder and green chilies. - You can also add other vegetables like carrots, beans, and peas to the sauce for added flavor and nutrition.
Nutrition Info
This recipe serves 4 people. The approximate nutrition information per serving is as follows: - Calories: 245 - Fat: 9g - Carbohydrates: 36g - Protein: 7g - Fiber: 4g
Recipe Tips
- To make the cauliflower florets extra crispy, you can add a tablespoon of cornflour to the batter. - If you don't have rice flour, you can use all-purpose flour or cornflour instead. - To make the dish healthier, you can bake the cauliflower florets in the oven instead of deep-frying them. Coat them in the batter and bake at 200°C for 15-20 minutes until crispy.
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