Gobi Manchurian | Spicy Popcorn Cauliflower

 
 
 
 
 

Ingredients

Makes 2-3 servings

For cauliflower - batter:

1 head of cauliflower

2-3 cloves of garlic

1 inch of ginger

100 g AP flower

75 g corn starch

15 g salt

Black pepper

Red chili powder

1 tbsp garam masala

Juice of half a lemon

310 mL club soda/water/beer

For popcorn cauliflower sauce:

2 parts hot sauce

1 part ketchup

1 part mayonnaise

For gobi manchurian sauce:

Onion

Bell pepper

1 or 2 green chilies

2-3 cloves of garlic

1 inch of ginger

Scallions

2 tbsp vegetable oil

2 or 3 dried red chilies

2 tbsp soy sauce

1 tbsp tomato ketchup

2 tbsp hot sauce

1 tbsp hoisin sauce

2 tbsp vinegar

1 cup water

For corn slurry:

1 tbsp corn starch

2 tbsp cold water

Gobi Manchurian… This is an Indian-Chinese dish which is very famous in India. You can find such Indian-Chinese varieties in the Indian restaurants in the US also.

Gobi is a Hindi word for cauliflower. Manchurian is a place in China.

 
 

Method:

  1. Cut the cauliflower into florets of roughly the same size.

  2. Mix all the ingredients for batter. Adjust the quantity of liquid (water/club soda/beer) so that the batter sticks to the cauliflower. Consistency of the batter should be thinner than pancake batter.

  3. Dip the florets in the batter and deep fry them in 350F/175C oil for 5-6 mins. Take them out and place them on a wire rack to remove the excess oil.

  4. For double frying, increase the temperature of oil to 375F/190C and fry the “fried florets” again for another 2-3 mins.

    Serve as is for popcorn cauliflower, with the sauce (popcorn cauliflower sauce).

  5. Heat 2 tbsp of oil in a wok/skillet and sauce garlic, white part of scallions and green chilies for 2-3 minutes.

  6. Saute onions, bell pepper, ginger juliennes and dried red chilies for few minutes on high heat preserving the crunch from the vegetables.

  7. Add soy sauce, tomato ketchup, hot sauce, hoisin sauce, vinegar and mix it up before adding a cup of water. Simmer it for 2-3 minutes.

  8. Add a tsp of corn slurry at a time to thicken up the sauce. Sauce should coat the back of a spoon. Taste and adjust according to your taste.

  9. Add the fried cauliflower florets and toss them in the sauce before finishing it off with cut green onions.

  10. Garnish it with some more green onions and ginger juliennes before serving.

 
 
 
Indian-ChineseDinesh Ravillavegetarian, vegan