Gobi Manchurian can be had as a snack, a side dish or a dish by itself.
This Indo-Chinese snack has it all- a little bit of sweet, a little bit of spice, a little bit of tart and what not! Reminds me of the song Mambo No.5!
Here it is:
Cauliflower- 1 medium size or about 20 bite-size florets
For the Batter:
All Purpose Flour / Maida- 6 Tbsp
Corn Starch / Flour- 3 Tbsp
Rice flour- 2 Tbsp
Pepper- 1/2 Tsp
Salt- 1/2 Tsp
Onions- 1 small chopped finely(optional)
Capsicum/ Bell Peppers- 1 small chopped into small pieces (optional)
Chopped green onions- 2 to 3 tbsp for the garnish
Garlic- 2 Tbsp chopped finely
Ginger- 1 Tbsp chopped finely
Green chillies- 2 nos. cut diagonally
Tomato ketchup- 3 Tbsp
Red chilly sauce- 2 Tbsp
Soy Sauce- 2 Tbsp
White Vinegar- 2Tsp
Corn starch/flour- 2 Tsp
Oil- 2 Tbsp
Water- 1/2 Cup
1.Wash the cauliflower florets and boil them in water for five minutes or microwave for 5 minutes.
Drain and pat them dry.
2.Mix the ingredients for the batter and add very little water to make a paste.Coat the florets well in the batter and deep fry them in oil or bake on a greased tray at 400 F for 20 - 30 minutes till light brown in color. If baking, do not forget to flip over the florets half way through.
3.Meanwhile, for the sauce, heat oil in a pan and once hot, add the green chillies,chopped ginger and garlic,onions and bell peppers and saute till onions turn light brown in color.
4.Add the tomato ketchup, chilly sauce, cook for a few minutes followed by the soy sauce and vinegar and mix well.
5.Dissolve the corn starch in a little water and add it to the sauce. Add remaining water and cook for a few minutes till sauce starts to thicken.
6. Remove from heat and add the florets just before serving and garnish with chopped green onions.