Another star of the Indian Chinese cuisine. “Gobi” is Cauliflower & “Manchurian” is a tangy spicy sauce with Chinese inspired flavors. This spicy, slightly crunchy “pick me ups” are perfect appetizers or may even be served as a side dish.
“Manchurian” dishes may be made with cauliflower, paneer or chicken and is extremely popular in India but the the sauce has no basis in the historical Chinese region. In India this ever popular dish is served at glamorous restaurants as well as by the street side vendors and is consumed with vigor and excitement among all classes of people.
I have written elaborately about the fusion of the Indian and Chinese cuisine in this post. This is a delicious recipe well loved by all in my family. Enjoy!
Gobi Manchurian/Cauliflower Fritters in Spicy Sauce
- 1 medium cauliflower, broken into medium to small florets
- 1 cup all purpose flour
- 1/2 cup corn flour/corn starch
- 1 tablespoon light soy sauce
- 1.5 inch fresh young ginger, peeled and very finely grated
- 1 teaspoon green chili paste (optional)
- 1 tablespoon garlic paste
- 1 teaspoon white pepper powder
- water to make a thick batter
- oil to deep fry the cauliflower florets
For the sauce:
- 1/2 cup minced garlic
- 1/3 cup very finely grated ginger
- 1 medium onion, finely chopped
- 7-8 green chili pepper, slit (If you cannot tolerate the heat, take out the seeds and the membranes)
- 1/3 cup hot sauce – like Sriracha or green chili sauce or any Asian hot sauce (adjust amount to your tolerance)
- 1 bunch spring onion, separate the green and the white parts
- 2-3 tablespoons dark soy sauce
- 3/4 teaspoon brown sugar/sugar
- 1/2 cup tomato paste or ketchup (I prefer to use the paste as the ketchup as it turns the sauce sweet)
- 3 tablespoons oil (I strongly recommend 100% Pure Sesame Oil)
- 1 teaspoon corn starch
!n a a pan of salted water, cook cauliflower for only a couple of minutes minutes. (or microwave in salt water for a couple of minutes). The florets should still retain the crunch. Drain, pat dry with a towel, and set aside.
In a bowl, combine all purpose, cornflour, salt, ginger, garlic, white pepper, green chili paste, soy sauce and just enough water to make a thick paste.
Heat enough oil in a wok to deep fry the florets. Dip the drained florets into the batter such that its well coated. Place each coated floret that is well coated with the batter into the hot oil. Please fry them in batches and do not overcrowd the florets in the oil. Fry the florets switching between high and medium heat till they turn golden brown. Remove and drain them on an absorbent paper and keep aside.
To make the sauce:
In a bowl, combine the tomato paste/ketchup, hot sauce (whatever you prefer to use), soy sauce, sugar/brown sugar, and salt with about 1 cup of water and set aside.
Chop the white and the green parts of the spring onions separately. Keep them separate; the white part is going to be used in the sauce and the green part is going to be used for garnish.
Heat 3 tablespoons of oil in a pan, preferably with a wide base to hold all the florets in a single layer. Add the minced garlic and the grated ginger and stir fry on high heat for about 4 minutes. Add the white parts of the green onion and the chopped onions and green chili peppers. Fry everything together for about 3-5 minutes till the onions turn clear. Add the paste/ketchup, soy sauce, hot sauce etc that you combined in a bowl earlier to the pan. At medium heat simmer for about 3 minutes.
Mix the corn starch/corn flour with 2 tablespoons of water add it to the pan and simmer for another minute. Now add the fried florets in the sauce and cook them at high heat while tossing them frequently till all the sauce coats all the florets. Switch of the heat a minute after you start hearing a sizzle.
Don’t they look good?