Gobi manchurian is an Indo chinese cuisine prepared with cauliflowers, flours, spices and sauce. It is always prepared with deep fried cauliflowers. It is an excellent side dish for Veg fried rice , pulao, etc,.

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Cooking time: less than 45 minutes

Serves : 5-6

Ingredient

1 cup = 300 ml

1 tbsp = 15 ml

1 tsp = 5 ml

For boiling cauliflower

• Cauliflower / गोभी / காலிஃபிளவர்– (400 – 450) grams
• Water – 2100 ml
• Salt / नमक / உப்பு – required

For preparing corn flour water

• Corn flour / मक्के का आटा / சோள மாவு – 1 ¼ tbsp
• Water for dissolving corn flour– 225 ml

For preparing batter

• Maida (all purpose flour) / मैदा / மைதா – ½ cup 
• Corn flour / मक्के का आटा / சோள மாவு – ½ cup 
• Cooking oil /  खाना पकाने का तेल / சமையல் எண்ணெய் – 1 ¼ tbsp
• Black pepper powder / काली मिर्च पाउडर / கருப்பு மிளகு தூள் – ½ tsp
• Red chilli powder / लाल मिर्च पाउडर / சிவப்பு மிளகாய் தூள் – 1 ½ tsp
• Soya sauce / सोया सॉस / சோயா சாஸ் – ¾ tbsp
• Salt / नमक / உப்பு – required
• Ginger garlic paste / अदरक लहसुन पेस्ट / இஞ்சி பூண்டு பேஸ்ட்– 1 ½ tsp
• Water – ¾ cup ( 1 cup = 300 ml)

For gravy preparation

• Cooking oil / खाना पकाने का तेल / சமையல் எண்ணெய்  – 6 tbsp
• Garlic cloves / लहसुन / பூண்டு பற்கள் – 25 (finely chopped)
• Green chillies /  हरी मिर्च / பச்சை மிளகாய் – 3 (finely chopped)
• Onions / प्याज / வெங்காயம் (medium size) – 3 (finely chopped)
• Green capsicum / bell peppers / शिमला मिर्च / குடைமிளகாய் (big size) – 1
• Spring onions / हरा प्याज़ / வெங்காயத் தளை  – few + for garnishing
• Black pepper powder / काली मिर्च पाउडर / கருப்பு மிளகு தூள் – ½ tsp
• Tomato sauce / टोमैटो सॉस / தக்காளி சாஸ் – 5 tsp
• Red Chilli sauce / लाल मिर्च सॉस / சிவப்பு மிளகாய் சாஸ்  – 3 tsp
• Soya sauce / सोया सॉस / சோயா சாஸ் – 6 tsp
• Vinegar / सिरका / வினிகர் – 3 tsp
• Salt / नमक / உப்பு – required (for vegetables)
• Water for adding in the gravy – 75 ml

Method

For boiling cauliflower florets:

1. Separate the florets from the cauliflower.
2. Cook the cauliflower florets in boiling water for 4 minutes at medium-high flame. Then, drain the water and pat it dry using clean cloth.

For preparing batter:

1. Mix the corn flour (1 ¼ tbsp) with water (225 ml) and prepare corn flour water.
2. Mix the maida, corn flour, cooking oil, red chilli powder, black pepper powder, soya sauce, ginger garlic paste and required salt well. Then, add water (¾ cup where (1 cup = 300 ml) to it. The batter should be flowing consistency.
3. Dip the boiled cauliflower florets in the batter (the cauliflower florets should be evenly coated on all its sides and at the same time the batter should not be very thickly coated).

For deep frying the cauliflower florets:

1. Deep fry the coated cauliflower florets (in cooking/vegetable oil) at medium flame until it turns golden brown.

For gravy preparation:

1. Sauté the garlic cloves and green chillies in the cooking oil (in a kadai) for a minute at high flame.
2. Then, add the onions to it and sauté until onions become translucent.
3. Add capsicum (bell peppers) and spring onions (little) to it. Sauté for 2 minutes (the capsicum should be cooked but at the same time crispiness of the capsicum should be retained).
4. Then, add the black pepper powder (½ tsp), red chilli sauce, tomato sauce, soya sauce, vinegar, and salt (required for vegetables) to it and mix it well.
5. Add water (75 ml) to it and boil the gravy (until bubble appears) at high flame.
6. Add the prepared corn flour water and cook until it thickens.
7. Then, add the deep fried cauliflower florets and mix it well. Cook for a minute at high flame. Garnish with spring onions.