Gobi Manchurian (Cauliflower Manchurian)
Cauliflower Manchurian is an Indo Chinese dish with cauliflower florets that are deep fried, or air fried in a batter until crispy and tossed in spicy and savory sauce. It is spicy and sweet all in once and makes for great party appetizer. A great option for vegetarians and meat eaters.
Servings: 4 servings
Ingredients
- 1 head cauliflower approx. 500 grams
- 4 tbsp All-purpose flour
- 3/4 cup cornstarch
- 2 tbsp rice flour
- ¼ tsp Chili powder
- ¼ tsp Garlic powder
- ¼ tsp Black pepper
- Salt to taste
- 2 tbsp oil
- 1 tsp ginger grated
- 2 tsp garlic
- ¼ cup scallions white and green parts divided
- ¼ cup bell peppers
- ¼ cup onions
- 1 tbsp vinegar
- 2 tbsp dark soy sauce
- 1 tbsp red chili sauce sambal olek
- 1 tbsp tomato paste
- ¼ cup water
- 1 tbsp sugar or honey
- 1 tsp corn starch
Instructions
- Boil about 3 cups of water on medium heat once the water comes to full boil, add cauliflower florets.
- Boil them for exactly 2 minutes. Do not overcook them. Drain the cauliflower and leave it aside.
- In a mixing bowl, add cornstarch, both flours and other dry ingredients like red chili powder, garlic powder, salt and black pepper.
- Add water and mix it into thick batter.
- Heat up oil for frying on medium heat. Once the oil is hot, dip each cauliflower florets one by one and fry them until they are crispy. Remove them on a paper-towel lined tray.
- Make Sauce
- Take oil in a pan on medium heat. Add ginger, garlic and scallion whites. Cook it for few minutes, add in the onions and bell peppers. Give it quick stir.
- Add all the sauces starting with vinegar, soy sauce, red chili paste, tomato paste and sugar or if you are using honey.
- Dilute cornstarch in water and then add that in too. Let it cook for few seconds and the sauce will come together. If its too thick, add little bit water.
- Toss the fried cauliflower florets and give it a good stir to mix them with the sauce.
- Remove them on a serving platter. Garnish them with green part of scallions.
Notes
- You can fry the cauliflower and keep it ready. But make sure you toss them in sauce close to when you are ready to serve, it keeps the cauliflower crispy.
- I like to make some fried rice with this dish.