RESTAURANT STYLE GOBI MANCHURIAN/ CAULIFLOWER /VEGAN MANCHURIAN

Yum

This is an indochinese recipe, great as an appetizer. There are various kinds of manchurian recipe, this is one of a kind, it is made with cauliflower but im sure you will not miss the meat. The cauliflower is fried and coated with the sauce, gives great flavors and texture like that of a meat.

Cut the cauliflower into small bite sized florets, blanch them, by droping the florets into hot water with salt and turmeric, let it rest for 5 mins. Drain the water and stop the cooking process by running cold water to the florets. Pat dry and keep them aside. To this add the ginger garlic paste and red chili powder combine well, add a tablespoon of corn flour to the florets, mix well. Let it refridgerate for about 30 mins before frying.

cauliflower florets - 3 cups

for the batter 

all purpose flour/maida - 1 cup

corn flour/corn starch - 1/2 cups

salt - 1 teaspoon

ginger garlic paste - 1 teaspoon

red chili powder - 2 teaspoon

oil for frying

for the sauce 

finely chopped garlic - 1 teaspoon

fiely chopped ginger - 1 teaspoon

finely chopped green chilis - 1 teaspoon

chili sauce - 1 teaspoon

tomato sauce - 3 teaspoon

 vinegar - 1 teaspoon

soy sauce - 2 teaspoon

corn starch - 1 teaspoon

pepper powder - 1 teaspoon

green bell pepper/ capsicum - 1 cup chopped bite size

onions - 1 cup chopped bite size

spring onions - chopped 1/2 cup

PREP TIME : 15 MINS              COOK TIME : 40 MINS           SERVINGS : 4

cauliflower florets marinated with ginger garlic paste, chili powder, corn flour

deep frying the florets coated with batter

fried florets

roasted bell pepper and onions

making the sauce

tomato sauce, chili sauce, soy sauce and vinegar added 

fried florets, roasted bell peppers, onions are mixed with the sauce.

Heat the fryer or a pot of oil for deep frying. Meanwhile in a bowl, add the all purpose flour and corn starch with some salt and a teaspoon of oil, mix well and then pour water little by little and make them into a thick batter. Once oil is hot in a medium flame, coat the florets with the batter and deep fry them for about 5 to 7 mins or until it turns crisp. Once done frying , next is to prepare the sauce. In a separate pan, pour about a tablespoon of oil, add the chopped ginger and garlic to this,then a little of the spring onions. Add all the sauces listed above such as chili, tomato, soy sauce and vinegar. Combine well, add about half a cup of water. In a small bowl, mix a teaspoon of corn starch to 3 tablespoon of water, make like a paste without lumps and add to the sauce, this will help the sauce to thicken. Meanwhile in a separate skillet, roast the bell peppers and onions with very little of oil on high flame for just 5 mins, because we want the pepper and onions to be crisp. Once the sauce thickens, usually takes about 5 to 10 mins on medium flame, drop the fried cauliflower florets and roasted bell peppers, onions to the prepared sauce. let it sit in the sauce for 3 mins and switch off the stove. Make the sauce as per your desired consistency, some like the manchurian dry, whereas few prefer in semi gravy consistency. Serve hot with some spring onions sprinkled on top.

TIPS

• Usually in restaurants they add, red food color for more appealing look, i did not add any food color to this recipe. Best alternative is to add kashmiri red chili powder, they are mild and give nice red color to the manchurian.
• At restaurants they add MSG to the recipe, but i am against it, so i skipped adding them, if you prefer you can add them to the manchurian sauce.
• Do not cut the florets too big, as smaller florets tends to be more crispy than bigger ones .

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