Gobi Manchurian – Cauliflower Fritters

It was a Sunday and I was craving for something spicy and tangy. We were also expecting some guests in the evening and I had to prepare some snack which I could serve them and satisfy my yearning as well 🙂 After much contemplation, hubby was off to the store to get Gobi and other ingredients that were missing from my cupboard. How I love him for that 🙂 I have made it dry so it can be eaten on its own.
Gobi Manchurian is the Indian version of Chinese food. Chinese food made with ingredients available locally and with a taste that suits the local palette. It has a spicy, tangy, sweet flavour to it.
Here’s the recipe ….

Ingredients

I whole Cauliflower
Oil for deep frying

For the dip-
1 cup Maida flour (or all purpose flour)
1/4 cup Corn flour
Salt
1 tsp Chilli powder

For the sauce-
Oil -2tblsp
Garlic -6-7 pods (finely chopped)
Ginger -1 inch  (finely chopped)
Green Chilli – 5-6 (finely chopped-depending on how spicy you want it)
Onion -1 cup (finely chopped)
Soy sauce -3-4 tblsp
Ketchup -3/4 Cup
Chilli sauce – (Optional)
Salt to taste (take care when adding salt as Soy sauce already contains salt)
Coriander Leaves for the garnish

Method

1. In a bowl, mix together all the ingredients for the dip with a little water to make a semi-thick batter.
2. Heat enough oil for deep frying.
3. Separate the cauliflower florets, dip in the prepared batter and deep fry in the oil until golden brown.
4. Transfer onto a plate and complete the same for all florets.
5. In another pan, heat 2tblsp oil, add garlic, ginger and fry for a few mins until it loses its raw smell.
6. Add the chopped chilli and onion and fry until it turns transparent.
7. Now add the saoy sauce, ketchup, chilli sauce and salt to taste. Simmer for a couple of minutes. At this point, you can add water if you want to achieve a gravy consistency. If you just want an appetizer, drop out the water bit and continue…
8. Add the deep fried florets into the sauce prepared and mix.
9. Garnish with coriander leaves and serve hot.

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