Gobi Manchurian

A popular Indo-Chinese dish where crispy cauliflower florets are tossed in a spicy, tangy sauce.

Ingredients

• 1 medium cauliflower, cleaned and broken into big florets
• 1 small bunch spring onion, finely chopped
• 2 tsp ginger, finely chopped
• 1 tsp garlic, finely chopped
• 1/4 cup plain flour
• 3 tbsp corn flour
• 1/4 tsp red chilli powder
• 2 dry red chillies
• 3 tbsp oil
• 1 1/2 cups water
• 1 tbsp milk
• Salt to taste
• 1 tbsp soya sauce

Method

1. Boil the cauliflower florets for 3–4 minutes in plenty of water with 1 tbsp milk.
2. Drain and pat dry on a clean cloth.
3. Make a thin batter with plain flour, 2 tbsp corn flour, 1/4 tsp ginger, 1/4 tsp garlic, red chilli powder, and salt.
4. Dip the florets in the batter and deep fry until golden. Keep aside.
5. In the remaining oil, sauté the rest of the ginger, garlic, and crushed dry red chillies for a minute.
6. Add salt and spring onions; stir fry for a minute.
7. Add 1 1/2 cups water and bring to a boil.
8. Mix 1 tbsp corn flour with 1/4 cup water and add gradually, stirring continuously, until the gravy thickens and turns transparent.
9. Add fried florets and soya sauce, simmer for 2 minutes, then remove from heat.

Variations

1. For dry Manchurian, skip the gravy. After frying florets, stir fry them with spring onions and soya sauce. Sprinkle 1 tsp corn flour on top and stir fry for 2 minutes.
2. For vegetable Manchurian, use a mix of finely chopped vegetables instead of cauliflower. Bind with corn flour or bread crumbs, shape into balls, deep fry, and proceed with gravy or dry method as above.