Gobi Manchurian: An Indian Cauliflower Snack
Gobi Manchurian has become one of my favorite Indo-Chinese dishes since I landed in India in 2007. I am not aware if this recipe is available in any Chinese restaurants in my town back in Philippines but wherever you are and if you happen to be in a Chinese or Indian restaurant you might as well take a thorough look at their menu and check if this snack/starter is on the list. Try it, you'll not regret it!
So since this is one of my favorites I have the interest to make it they way "they" do. They means those who can really cook it well because not everyone does it like the other but I assure you it really tastes good. So I tried various ways, at least four different ways, I think but still I am not hitting that level of perfection. But with this method which I am going to share on this hub it's more than half-near to perfection.
Gobi, by the way, is a Hindi term for cauliflower and Gobi Manchurian is, as wiki puts it, "the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes", which is commonly served as snack or starter. And it really does, not only the Indian tastes but the global tastes as well. It can be made dry or gravy but I would recommend half-dry, half-gravy. So how is it done?
Let's start!
Cook Time
Ingredients
- 1 Gobi or Cauliflower, medium size
- 1 Onion, medium
- 1 Capsicum, small
- 10 pieces garlic, finely chopped
- 1 inch ginger, finely chopped
- 10 tbsp. all purpose flour or maida
- 5 tbsp. corn flour
- 4 tbsp. ketchup
- 1 tbsp. sweet chili sauce
- tbsp. soya sauce
- 1/2 cup spring onion, finely chopped for garnishing
- 1 tsp. black pepper powder
- 1 piece green chili
- 1/2 tbsp. refined sugar
- 2 small cups water
- 1/2 liter oil, for deep frying
- Salt, to taste
Gobi Coating
- Wash cauliflower thoroughly. Make small florets out of it. Wash again, drain and set aside.
- Heat oil in a deep pan or fryer. (A bigger fryer is recommended so that more florets can be fried at a time).
- While the oil is being heated, mix 10 tablespoons of all purpose flour or maida, 4 tablespoon corn flour, 1 teaspoon black pepper powder and 1/2 teaspoon salt, or more if you want it a little saltier in, a deep bowl. Add 1/2 cup water slowly mixing and stirring to make a sticky paste.
- Once the paste is done dip 7-10 florets at a time. Coat each floret with the flour mixture properly.
- Drop the coated florets into the hot oil carefully and fry until light golden brown. Drain excess oil from fried gobi using table napkins. Do the same with the rest until every floret is done.
- Set aside while the sauce is being done.
Gobi Manchurian Sauce
1. Dissolve the remaining 1 tablespoon of corn flour in a glass or small bowl with 1 1/2 cup of water. Add 4 tbsp. ketchup, 1 tsp. chili sauce, 1 tbsp. soya sauce and 1/2 tbsp. refined sugar. Mix properly!
2. Heat 3-4 tbsp. oil in a wide-mouthed pan. Add onion and green chili. Fry till onion turns to golden brown. Add garlic and ginger and fry for about 2 minutes. Once the garlic becomes brown, add capsicum and fry all the spices for another 2 minutes.
3. Lower the flame to add the sauce mixture. Stir in 1/2 tsp. salt and wait till the corn flour is cooked and the gravy is thicker.
4. Then add the coated gobi florets one by one. Mix evenly so that all the florets get coated with the gravy. Cook for 3 minutes.
5. Add spring onion, mix and let it cook for another 2 minutes or just sprinkle spring onion, mix and serve.
Optional: Although Gobi Manchurian is eaten alone as snack or starter it is also good eaten with with roti (Indian bread) or plain/fried rice.
Try it now and enjoy!
