Gobi Manchurian Recipe | Cauliflower Manchurian

• hidangan: 3 servings
• masa aktif: 10 minutes
• jumlah masa: 35 minutes

Bahan-bahan

1 small head (500 grams) cauliflower (/gobi (250 grams cleaned florets)

Oil (for deep frying as needed)

½ cup (65 grams) all-purpose flour (prefer organic or at least unbleached)

¼ cup (32 grams) cornstarch (white corn flour or yellow corn flour)

½ to 1 teaspoon Kashmiri red chili powder (or paste (less spicy variety) (optional)

¼ teaspoon black pepper (crushed or ground)

¼ teaspoon salt (adjust to taste)

½ cup water (more if needed)

1½ tablespoons oil (for sauce)

1 tablespoon garlic (fine chopped)

½ tablespoon ginger (fine chopped)

1 green chili (chopped (optional)

⅓ cup onions (or spring onions/ scallions fine chopped - green & white separated)

¼ cup bell pepper (capsicum chopped fine) (optional)

1 tablespoon soya sauce (organic or naturally brewed) (or tamari)

2 to 3 tablespoon Red Chilli sauce (or 2 tbsps hot & sweet sauce, adjust to taste, maggi/chings brand)

1 to 2 tablespoon tomato ketchup (optional, use if using hot sauce)

½ teaspoon Kashmiri red chili powder (or paprika optional) )

½ tablespoon rice vinegar (I used apple cider vinegar)

1 teaspoon sugar (adjust to taste)

salt (as needed)

3 to 4 tablespoons water

½ to ¾ teaspoon black pepper (crushed or ground)

⅛ teaspoon salt (adjust to taste)

2 tablespoons spring onion greens (chopped for garnish)

Arahan

Preparation

Cut gobi to medium size separate florets and add them to 3 cups of slightly hot water (not boiling hot). Rest for 5 mins, discard the water and rinse with cold water. Drain them to a colander.

Spread on a clean cloth or pat dry with paper tissues, to remove excess moisture. You can do this ahead and set aside at room temperature. Any moisture in the gobi will cook it to soft and not crisp.

Heat up the oil for deep frying on a medium heat.

Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.

Mix and add water little by little as needed and make a free flowing lump-free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter. (check video)

Add the gobi florets to the batter (in batches), coat them well.

Fry Cauliflower

When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to sizzle and rise to the surface without browning. This is the correct temperature.

Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Avoid disturbing/ stirring them for 1 to 2 minutes, as the coating can easily turn messy.

Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying. Remove them with a spider, shaking gently to get rid of the excess oil.

Transfer to a kitchen tissue/paper towel or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp. Oil should be medium hot and not smoking hot, before you fry the next batch.

For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil. I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe.

How to Make Gobi Manchurian

Optional: Mix together red chili powder with little water (1 tbsp) to a paste and keep aside. This step is optional and is used mainly for the red color.

Prepare the sauce: Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar to a small bowl and keep this aside. (for gravy version refer the notes section below).

Heat oil in a wide pan or wok. Add garlic, ginger and green chilies. Saute for a minute or two.

Then add spring onions whites & bell pepper. Saute them on a high flame for 2 mins.

Pour the sauce and water. Mix well and cook stirring until the sauce turns thick. Add black pepper and turn off the heat.

Taste test and adjust the heat and salt levels to your taste. The sauce has to be slightly tangy, sweet & hot. If you want you may add more sauce to preference.

Allow the sauce to cool for 1 to 2 mins. Add the fried cauliflower and stir gently to coat well with the manchurian sauce.

Garnish gobi manchurian with spring onion greens. Serve immediately as a appetizer or as a side with noodles or fried rice.

Pemakanan

• Kalori: 299 kcal
• Jumlah Lemak: 19 g
• Lemak Tepu: 1 g
• Natrium: 460 mg
• Jumlah Karbohidrat: 29 g
• Serat Pemakanan: 2 g
• Jumlah Gula: 8 g
• Protein: 3 g