Gobi Manchurian - Fried Cauliflower in Spicy Sauce
Serves 2-3
Ingredients
For the Gobi Fritters
1 medium cauliflower
5 tbsp all-purpose flour
2 tbsp cornstarch
1 Serrano chilli, minced
1 tsp fresh ginger, minced
2 fat garlic pods, minced
1 tsp dark soya sauce (I use Ching's brand)
1/4 tsp turmeric powder
1 tsp salt
1/4 cup water (or as required to make the batter)
Canola Oil for frying (or vegetable oil)
For the Manchurian Sauce
2 tsp dark soya sauce (I use Ching's brand)
4 tbsp chilli- tomato sauce (I use Maggi Hot & sweet)
1/2 tsp honey
2 tsp cornstarch +4 tbsp water
3 tbsp pure sesame oil
2 tsp ginger, chopped
3 garlic pods, chopped
1/4 cup chopped scallions, white parts
1/4 cup chopped red onion
1 tsp coriander powder
1/4 tsp turmeric powder
1 tsp red chilli powder (adjust to tolerance)
1/4 tsp garam masala
1.5 tbsp white vinegar (or to taste)
For Garnish - chopped scallions(green parts)
Method
Making Cauliflower Fritters
Cut the cauliflower florets into halves or quarters. Wash thoroughly under running water & let the water drain.
Meanwhile, in your fryer let the oil heat up. In a bowl, throughly mix all the ingredients listed to make a smooth batter .
Dip the gobi florets in the paste and deep fry on low-medium heat till golden brown.
Drain on paper towel. Set aside. (Tip :- Let the fritters stay warm in the oven while you make the sauce)
Note - I do not boil the cauliflower before frying. Do not fry the florets on very high heat else they will be raw from inside.
Making the Manchurian Sauce
In a small bowl, whisk together soya sauce, tomato-chilli sauce & honey. Set aside. In another bowl, mix cornstarch & water and let stand.
In a wok/pan , heat up the oil to smoking hot. Add chopped garlic & ginger and cook for 1 minute or till you smell the aroma.
Next add the chopped scallions (white part) & red onion and cook for 2-3 minutes or till light brown in color.
Add the coriander & turmeric powder next along with the soya sauce mix made earlier.
Simmer for another 2-3 minutes on medium-high heat or till you see bubbles on the sides.
Next, add the cornstarch mix to the wok. Reduce the heat to low and let everything simmer for another 2-4 minutes till the sauce thickens.
Next, taste & adjust the salt in the sauce. Sprinkle the garam masala & vinegar to the wok and stir everything well.
Remove from heat and add the fried cauliflower to the pan & (very gently) toss well so that the florets are evenly coated.
Dont stir too much with spoon at this point, else cauliflower gets mushy.
Garnish with chopped green scallions & serve immediately.
Notes :-
Substitute dark soya sauce with tamari.
Adding tomato - chilli sauce adds extra heat, you can substitute with plain tomato ketchup of choice.
