Gobi Manchurian Dry ~ Cauliflower Manchurian Dry
Ingredients
For the Cauliflower
- 4 cups Cauliflower Florets
- 2 cups All Purpose Flour
- 1 cup Corn Flour
- 2 tbsp Rice Flour
- Salt to taste
- 3 tsp Ginger Chili Paste Increase more if you prefer spicy florets
- Cooking Oil for deep frying
For the Manchurian Sauce
- 1 tsp Cooking Oil
- 4 cloves Garlic
- 6 nos Spring Onions Bulbs
- 3 tsp Soya Sauce
- 2 tsp Tomato Ketchup
- 2 tsp Tomato Chili Sauce
- 2 tsp Ginger Chili Paste / Chili sauce - 3 tsp
- Salt to taste
- A pinch Ajinomoto (opt)
Instructions
For the Cauliflower Manchurian dry
- Wash the cauliflower in regular water and chop them into bite size florets.
- Then soak in lukewarm salted water for 10 mins. Drain them once done.
- Take the flours in a bowl, mix all of them together, along with salt, ginger chili paste. Slowly add water to get a dropping consistency batter
- Heat a pan with oil. Once hot, gently drop in the florets using a spoon and fry on both sides.
To make the Manchurian Sauce
- Heat a nonstick pan, add oil. Saute the minced garlic, then add onions. Fry till the onions turn colour. Then add the soya sauce, tomato ketchup, tomato chili sauce, Ajinomoto, salt and simmer for 5 mins.
Assembling before serving
- Then add the fried Manchurians to the sauce and saute well on high.
- Just before serving, add the greens of the spring onions and serve.
Notes
This is typically one of those recipes for which you end up adding more flour for the batter, based on how well the florets get coated and fried.
Adding more Rice flour or All purpose flour can depend on how crispy the florets are after frying.
Most Indochinese dishes prepared in restaurants have Ajinomoto added, you can always omit if you want.
You can increase the spiciness by adding green chillis.
You can make both at different times and serve together by heating it just before serving if you feel the work is too much for one sitting.
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