Gobi (Cauliflower) Manchurian | Main Course

By SuzyHomemakerGoneBad

Cauliflower Manchurian is considered an Indo-Chinese recipe. This particular recipe is courtesy of Sanjeev Kapoor. This chef's recipes were highly recommended to me by my Indian friends in Bangalore. Although there are a few versions of his Cauliflower Manchurian on the internet, this is his 1999 version, as given to me by my Indian friend.

Ingredients

• For the Batter:
• 1/2 cup flour
• 1/4 cup cornflour/corn starch
• 1/4 teaspoon chili powder
• Enough water to make a very thick batter
• Salt to taste
• For the Sauce:
• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• 3-4 (1 tablespoon)Green chillies, minced
• 2 (2 tablespoons)Spring onion bulbs, chopped
• 1 tablespoon finely chopped ginger
• 1/4 teaspoon white pepper
• 2 tablespoons soy sauce
• 1/4 teaspoon sugar
• 1 pinch Ajinomoto
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 cup vegetable stock
• Salt to Taste
• Cauliflower
• 500 grams or 16 medium-sized florets of Cauliflower
• 1 pinch Ajinomoto
• 2 tablespoons + Oil to deep fry

Details

Servings 1
Adapted from sanjeevkapoor.com

Preparation

Step 1

1. Wash and drain cauliflower florets. Sprinkle salt and ajinomoto and set aside for 5 minutes.

2.Combine all the ingredients mentioned under "batter." Prepare a thick batter, and beat well.

3. Dissolve the tablespoon of cornstarch for the sauce in a quarter cup of water and keep aside for sauce.

4. Heat sufficient oil in a kadai or deep frying pan. Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper.

5.To make the sauce, heat two tablespoons of oil in a pan and gently fry the spring onions, green chilies, garlic, and the ginger.

Add the soy sauce, sugar, ajinomoto, salt, and vegetable stock. Bring to a boil, reduce heat and simmer for two minutes.

Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling. Add the fried cauliflower florets. Mix well to coat.

Garnish with spring onion tops.