Gobi / Cauliflower manchurian is one of my favourite vegetarian appetizer. It is also one of the famous Indo-Chinese dishes. Though I don’t eat it much here in Singapore, it is most common dish I crave for when I am in India. One day I want to eat it so much that I sent my husband to buy cauliflower immediately. Hot gobi manchurian with a hot cup of chai (tea) on a rainy day, wah what a combination :). Again instead of searching for recipe online, I relied on my newspaper collection. This recipe is from Eenadu Telugu newspaper.
Cauliflower / Gobi: 1 medium-sized flower
Maida Flour: 2 tablespoons
Corn Flour: 2 tablespoons
Rice Flour: 1 tablespoon
Onion: 1; finely chopped
Garlic: 4 flakes; grate or chop finely
Fresh Chilli: 1-2; roughly chopped(Optional. Select a not-so-spicy variety)
Dark Soy Sauce: 1 teaspoon
Tomato Sauce: 1 tablespoon
Spring Onion: few sprigs; finely chopped
Pepper Powder: as per taste
Salt: as per taste
Oil: for deep frying
Red Food Color: 1 pinch (Optional)
1. Clean the florets and immerse in hot salt water for 5 minutes. Remove and drain excess water.
2. In a wide vessel, prepare batter with maida flour, corn flour, rice flour, food color (if using) and salt. Add the drained florets and combine well. Prepare enough batter so that it coats all florets well.
3. Heat oil for deep frying. Once oil is piping hot, deep fry the florets until crisp. Remove from oil and keep aside.
4. In a wok, heat 2 tablespoons of oil. Add grated garlic and saute for few seconds. Add finely chopped onion, white part of spring onion, chopped green chilli and saute till transparent.
5. Add soy sauce, tomato sauce, salt, pepper powder and mix well. Add the deep fried florets and mix well. Add finely chopped spring onion (green part) and combine well. Serve hot.
1. If you want to use light soy sauce, use 2 teaspoons of it.
2. You can also add a teaspoon ginger-garlic paste in the preparation of batter.