Posted on March 16, 2014 by Viji
Isn’t this the most loved indo-chinese appetizer ever? Just the name makes many of us drool, I’m sure:). We enjoy this as an appetizer, side dish and main course, all at the same time; that’s how much we love ‘Gobi Manchurian’!
At first it might feel a bit tedious but if we break it into two parts, it is quite simple and easy to make. Just think of this as any other appetizer(fritters, pakodas, bajjis) and a dip(or sauce, chutney) mixed together and served. Start from the basic ingredients of an Indian dish, namely chopped garlic, ginger, green chilies, and sliced onions, then, instead of adding garam masala, add soy sauce. That’s it.
For the fried gobi (cauliflower):
- 1 Cauliflower cut into florets
- 1/2 cup all purpose flour
- 1/2 cup rice flour(this helps the fried florets to be crispier)
- 1 Tbsp soy sauce
- 1 Tbsp ginger-garlic-green chili paste(make the paste using about 4 garlic flakes, 1 inch piece ginger and 3-4 green chilies)
- Oil for frying(we use coconut oil for frying)
Mix everything except the cauliflower together. The mixture is still mostly dry. Add the cut cauliflower florets, mix them all well and keep it covered for about 30 minutes. By then, the water from the cauliflower would have made the coating wet. If the mixture is still too dry, sprinkle water, enough to make the mixture stick to the cauliflower. Deep fry the florets until golden brown and set aside.
For the base:
- 1 medium onion sliced thin
- 1/2 green bell pepper(capsicum) sliced thin
- 4 garlic cloves, finely chopped
- 3 -4 green chilies, finely chopped
- 1 inch piece of ginger, sliced into thin strips
- spring onions(scallions) and coriander leaves(cilantro) chopped fine.
- 2 Tbsp soy sauce
- 2 Tbsp Tomato paste
- 1 Tbsp of sesame oil
In a skillet(kadai) heat the sesame oil, add the chopped garlic and onion, and sauté them until translucent. Add the green chilies, ginger, and then the sliced bell pepper and sauté for a minute. Note that the bell pepper remains crisp. Add the soy sauce, mix a spoon of water to the tomato paste and add to the skillet, and sauté them all together for a few seconds.
Add the fried cauliflower to the skillet and mix well. Turn off the heat. Garnish with the finely chopped spring onions and coriander leaves and serve hot!