Name: Gobhi/Cauliflower Manchurian recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups or 15 gobhi florets; For Sauce; 1 tbsp oil; 1 tbsp ginger paste or finely grated ginger; 1 green chilli chopped; 1/4 cup celery finely chopped; 2 tbsp Red chili sauce; 1 tsp red chilli flakes; 1 tsp soy sauce; 1 tbsp Vinegar; 2 tbsp crushed garlic; 2 tsp tomato ketchup; 2 tsp corn starch; 1/2 tsp Salt; Approx. ½ cup water; For the batter; 1/2 cup Maida; 3 tbsp corn starch; 1/4 th tsp salt; 1/4 th tsp black pepper; Approx. 1/3 rd cup water

ABOUT Gobhi/Cauliflower Manchurian RECIPE

Gobhi /Cauliflower Manchurian is a popular Indo Chinese recipe and is super delicious and tasty. This Indo Chinese recipe is a fusion of fried Gobhi and Chinese Manchurian gravy which pairs very well with fried rice and chowmein.

Ingredients Serving: 4

2 cups or 15 gobhi florets
For Sauce
1 tbsp oil
1 tbsp ginger paste or finely grated ginger
1 green chilli chopped
1/4 cup celery finely chopped
2 tbsp Red chili sauce
1 tsp red chilli flakes
1 tsp soy sauce
1 tbsp Vinegar
2 tbsp crushed garlic
2 tsp tomato ketchup
2 tsp corn starch
1/2 tsp Salt
Approx. ½ cup water
For the batter
1/2 cup Maida
3 tbsp corn starch
1/4 th tsp salt
1/4 th tsp black pepper
Approx. 1/3 rd cup water

Instructions

Firstly wash the Gobhi Florets and boil for 2 minutes in salted water. Drain and keep aside.
For the sauce
Mix the corn flour with water in a bowl and set aside.
Heat the oil in sauce pan, add ginger, garlic, celery and green chilli and stir for about two minutes on high flame.
Add all the ingredients for sauce except corn starch, (chilli sauce, soy sauce, vinegar, tomato ketchup, and chilli flakes.
Stir for 2 minutes add corn starch and cook for another two minutes.
The sauce should be of medium consistency.
If needed add more water, sauce gets thicker as it sits.
Sauce is ready, set aside.
To make the batter
Mix flour, corn starch, salt and pepper in a bowl.
Add the water slowly to make a smooth batter (batter should be consistency of pakode batter)
Heat oil in a pan and make cauliflower pakodas by dipping boiled gobhi florets in batter and frying on high flame, in oil until golden in colour.
Add fried florets in the hot sauce and mix well until all florets get nicely coated with the sauce.
Gobhi manchurian is now ready.
Garnish with spring onion greens and serve hot immediately with fried rice and chowmein.

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