Gobi Manchurian Recipe

In every small or big cities and towns in India you will find Chinese fast food centers present in its every nook and corner. I’m not sure when and where it became so popular but people even today are still hooked to manchurians, be it chicken, mushroom, gobi or even Indian version of Paneer manchurian. Most of the times I remember going to restaurants for dinner Gobi Manchurian used to be my favorite dish for starters. First time I tried cooking it when I was in my early teens and till now I’m not bored of it. Thanks to my hubby who is as big foodie (or bigger) as me and its one among his vast section of favourites.

Gobi Manchurian
Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 4-6

Small head of Cauliflower, cut into florets
2 tbsp Coriander leaves, finely chopped
Oil for deep frying
Salt to taste

For Batter:
1 cup Refined flour/maida
2 tbsp Cornflour
1 tsp dry Red Chilli Powder (adjust acc to taste)
1/2 tsp Ginger-Garlic Paste
Salt to taste

For Sauce:
4-5 Spring Onions, thinly sliced (Keep greens sepated from white)
1 cup Capsicum/Bell pepper, diced(any colour)
1 inch Ginger, chopped finely or grated
3-4 large cloves Garlic, chopped finely
2-3 Green chillies, finely chopped
4 tbsp Tomato Sauce (I used Maggi Hot & Sweet Tomato Ketchup)
1 tbsp Soya Sauce
1-2 tbsp Sweet Chilli Sauce (Optional)

Preparing the Base Sauce:
In a pan take little oil and fry chopped garlic and chillies for a minute over mdeium heat.
To this add whites of spring onions, ginger and capsicum and saute till onions turn translucent, about 2-3 mins.
Add tomato sauce, sweet chilli sauce and soyasauce(if you want it to be more spicier add chilli sauce)and stir well. Switch off the flame and keep it aside.

Preparing Batter and Gobi for Deep Frying:
Wash the cauliflower florets in water with a little salt dissolved in it.
Make a little thick batter with cornflour and all purpose flour dissolved in water. Mix in red chilli powder, ginger-garlic paste and salt to taste.
Coat the florets with the batter and then deep fry at medium flame till they turns golden brown.
Drain them in paper towel to remove excess oil.
Add these fried cauliflower florets with the sauce you have prepared just before serving and mix well.
Garnish them with chopped coriander leaves and greens of spring onion and serve hot.