Gobi Manchurian

It's been a week since school is out and I am on summer break. I somehow tend get more busy during the first week of the break working on all the postponed projects and appointments, and with my cooking workshops at the district, last week got a bit hectic. In fact I did not have enough time to put anything interesting on my Facebook page too.

So finally yesterday I cooked my favorite meal for dinner. Yes it was Indo-Chinese, and my husband loves appetizers. With 3 cauliflowers in my refrigerator I had to make delicious Gobi Manchurian.

Being a Mumbaite I had no idea what a Gobi Manchurian was. When I got married and moved to Bangalore with my husband I encountered this dish which was every around, in the restaurants, parties, buffets, I mean everywhere. I don't know why this dish was so important, but I just loved it. Crisp deep fried cauliflower florets coated in delicious sweet and sour sauce. Yes I love it that way. Freshly done and served immediately is the right way to enjoy this dish.

Gobi Manchurian in the Indian buffet always excites me. But I have still not come across a restaurant in the Bay Area where I can say I love their Gobi Manchurian. Most of the Gobi Manchurians look like Gobi ki sabzi, small florets of cauliflower soaking in the sauce and fall into pieces before you can enjoy it. Some are soft and and some are with overly sweet sauce. So you know I am not happy with the restaurant style so I always make mine at home :)

Firstly, these make a great appetizer or party food. They are perfect to take to potlucks of tea parties. With a cute pick arranged on each floret it is easy to pick and eat. I have done that earlier, and they are showstoppers. Secondly, I like large floret as it does not break and fall apart easily. It can hold it's shape well and look pretty too. Thirdly, I like the floret crisp and perfectly coated with sauce. So here is my recipe that I love.

Ingredients:
1 medium sized cauliflower that yields 3-4 cups florets.
1 cup all-purpose flour
1/4 cup rice flour
2 tbsp. cornstarch/corn flour
Oil for frying
2 tbsp. oil
1 tbsp. minced ginger
1 tbsp. minced garlic
3/4 cup finely chopped onions
1/2 cup chopped scallions
1/2 cup of chopped bell pepper
Chopped green chillies (to your spice level)
1/4 cup chilli garlic sauce
1/2 cup tomato ketchup
2 tbsp. soy sauce
Salt to taste
Chopped spring greens to garnish 

• Clean cauliflower and remove florets. I like to keep mine as big florets. Extremely large ones are cut into half. Soak them in water with 2 tbsp. salt for 20-30 minutes. I like to do that to make sure the cauliflowers are properly clean and worm free.
• In a zip-lock bag add all-purpose flour, rice flour, cornstarch, and 1 tsp. salt. Mix well. Add around 1+1/2 cup water to form a thick batter. You can make this in a container too. Zip-lock makes it easy to mix and is mess-free too.
• Remove cauliflower florets from salt water and add to the batter. Seal the bag well. Twist and turn it around for the batter to coat all the florets well. 
• Heat oil for deep frying.
• Using your fingers or tongs, drop each well coated floret in hot oil to fry till it is slightly brown. We will deep fry it again later. Fry all the keep it aside while we prepare the sauce.
• Heat 2 tbsp. oil in a wok. Saute ginger, garlic, chopped onions, chopped scallions for 2-3 minutes. Add chopped bell pepper and chopped green chillies and saute for few minutes.
• In a separate bowl mix chilli garlic sauce, soy sauce, and tomato ketchup. 
• Add mixed sauces to sauteing veggies. Add 2 tbsp water and bring it to boil. Turn off the heat. If you prefer your Gobi Manchurian soft and soggy, heat the sauce again before adding the re-fried florets. If you like your Gobi Manchurian crisp, let the sauce cool down a bit before mixing in the florets.
• Meanwhile re-fry the florets till they turn golden brown. Double frying them will make it crisp and stay crisp longer.
• Add all re-fried florets into the sauce. Mix well for the sauce to coat the florets well. 
• Remove in a platter, garnish with spring greens, and serve with cute picks.

Here is my step-by-step pictorial recipe:

Clean cauliflower and remove florets. I like to keep mine as big florets. Extremely large ones are cut into half. Soak them in water with 2 tbsp. salt for 20-30 minutes. I like to do that to make sure the cauliflowers are properly clean and worm free.

In a zip-lock bag add all-purpose flour, rice flour, cornstarch, and 1 tsp. salt. Mix well. Add around 1+1/2 cup water to form a thick batter. You can make this in a container too. Zip-lock makes it easy to mix and is mess-free too.
Remove cauliflower florets from salt water and add to the batter. Seal the bag well. Twist and turn it around for the batter to coat all the florets well. 

Remove cauliflower florets from salt water and add to the batter. Lock the bag. Twist and turn it around for the batter to coat all the florets well.

Heat oil for deep frying.

Using your fingers or tongs, drop each well coated floret in hot oil to fry till it is slightly brown. We will deep fry it again later.

Heat 2 tbsp. oil in a wok. Saute ginger, garlic, chopped onions, chopped scallions for 2-3 minutes. Add chopped bell pepper and chopped green chillies and saute for few minutes.

In a separate bowl mix chilli garlic sauce, soy sauce, and tomato ketchup. 

Add mixed sauces to sauteing veggies. Add 2 tbsp water and bring it to boil. Turn off the heat. If you prefer your Gobi Manchurian soft and soggy, heat the sauce again before adding the re-fried florets. If you like your Gobi Manchurian crisp, let the sauce cool down a bit before mixing in the florets.

Meanwhile re-fry the florets till they turn golden brown. Double frying them will make it crisp and stay crisp longer. 

Add all re-fried florets into the sauce. Mix well for the sauce to coat the florets well. 

Place some cute picks or simple tooth picks. I love these palm tree picks. 

Click here to buy these Palm tree picks

They are perfect for potlucks and parties. They look cute and perfect of the season too.

If you have a next potluck planned in a park or a backyard, you should use these cute picks.

Garnish with spring greens and serve.

Happy Entertaining!!