Gobi Manchurian

Gobi Manchurian

Ingredients 

A. For Marinating The Cauliflower Florets

1. Cauliflower florets 300g

2. Black pepper powder 1 tsp

3. Ginger paste 1 tsp

4. Garlic paste 21/2 tsp

5. Green Chilli paste 1/2 tsp

6. Salt to taste

B. For The Batter

1. All purpose flour/maida 1/2 cup

2. Corn starch 1/4 cup

3. Pepper powder 1/4 tsp

4. Baking powder 1 tsp

5. Salt to taste 

6. Oil 2 tbsp

7. Ice cold water 1/2 cup or more 

C. For The Sauce

1. Spring onions 3 finely chopped(white & greens separated)

2. Ginger paste 1/2 tsp

3. Garlic paste 1 tsp

4. Garlic very thinly sliced or chopped 5

5. Ginger finely chopped 1"

6. 1 tsp Corn starch dissolved in 1/4 cup of water 

7. Soy sauce 11/2 tbsp plus 1 tsp more

8. Red chilli sauce/siriracha 11/2 tsp

9. Tomato ketchup 2-3 tbsp 

10. White pepper powder 1/2 tsp

11. Peanut butter 1/4 tsp 

12. Sugar 1 tsp 

13. Vinegar 1 tsp

14. Salt 

15. Sesame oil 3 tbsp

D. For Garnish

1. Sesame seeds a little 

2. Spring onion greens a handful 

Method Of Preparation 

A. Marinating The Cauliflower Florets

1. Wash the florets nicely in running cold water & pat dry them or drop the florets in a saucepan of hot water for a minute & cover the pan with a lid. After a minute, immediately wash the florets under cold running water & pat dry.

2. Marinate with ginger garlic green chilli paste, black pepper powder & salt.

3. Cover & keep it on the countertop for 30 minutes.

B. Frying The Florets

1. In a bowl, add the all purpose flour, corn starch, salt, oil & black pepper powder. Mix everything together nicely. Then add sufficient amount of water & add the florets into this batter. After 30 minutes, coat the florets in the batter nicely. 

2. Heat a skillet with oil on medium heat. Deep fry the florets in the oil. 

3. Drain them onto paper towels. 

4. If you want them to be extra crispy, then you may fry them a second time on high flame or if you are unable to serve this soon, then you may fry them a second time .

C. Preparing The Sauce

1. Take a heavy bottomed skillet & add sesame oil into it. Then add the ginger garlic paste & thinly sliced ginger & garlic. Then add the white pepper powder, soy sauce, red chilli sauce, tomato ketchup, peanut butter, sugar, vinegar & spring onion whites. Mix everything together. Do all this with the flame switched off. 

2. Now turn on the flame on medium heat & when the sauce begins to boil add the corn starch dissolved in water. 

3. Mix it well & let the sauce thicken to half of its original quantity, then turn off the flame. If you like it very saucy,you don't have to reduce the quantity to half or if you like it somewhat dry, then reduce it to half just enough to coat the florets. If there's too much sauce, the florets will not stay crispy. 

4. Add the fried cauliflower to the sauce only after 5 minutes. Do not add as soon you turn off the flame as that will make your paneer soggy. If Your adding the florets only at the time of serving, then you may need to heat the sauce a little if it has cooled down.

5. Garnish with white sesame seeds & spring onion greens & serve hot with fried rice/noodles or serve as a starter.

Corn starch dissolved in water

Sauce ready for the florets to be dropped in or to be drizzled over the florets.

Florets coated with sauce

                                        Gobi Manchurian ready to be served

Notes

1. I would suggest you follow the steps exactly until frying the florets & for the sauce you can make adjustments. You can adjust the quantity of the sauces, ketchup, vinegar & sugar as per your choice. If you want it a little more sour, then you can add more of soy sauce. If you feel you don't want to add the above mentioned quantity of soy sauce, then you may reduce it. Also, soy sauce makes the sauce darker in color. If you want it more tangy then add more soy sauce & vinegar, if you like it more sweet, then increase the quantity of ketchup. Increase or reduce the quantity of the ingredients for the sauce as per your liking. It can be altered as per your taste.

2. The consistency of the batter needs to be a little thick & not watery. 

3. Follow the above steps exactly for marinating & frying the florets & l'm sure the fried florets will turn out very crispy.

4. Also adjust the quantity of black pepper as per your taste.

5. Corn starch can be replaced with rice flour for marinating the paneer.

6. If you feel the florets will become soggy when you add them in the sauce, then just arrange them on your serving plate & drizzle some sauce over them. This way the florets remain crisp.