Gobi manchurian

Gobi manchurian is a popular Indochinese dish in which deep fried florets of cauliflower are coated a deliciously spicy, sweet & sour sauce. The sauce contains peppers, spring onions, ginger and garlic. Gobi manchurian generally comes in two varieties, a gravy style version with lots of sauce, and a dry version in which not a lot of sauce is added. My recipe is for a semi-gravy style, which works best when you scoop it up with rotis. Makes a delicious starter or appetizer!

Gobi manchurian is also a dish where the cauliflower is deep fried in a batter made from flour, spices and water. However, as I am not the biggest fan of deep frying - I baked the cauliflower in the oven instead. This makes the whole process of cooking so much quicker and the final dish is also healthier.

Ingredients: 

For the crispy gobi: 

1 medium cauliflower, cut into medium sized florets and tough stalks removed

2 tbsp fine breadcrumbs 

3-4 tbsp cornflour 

1/2 tsp chilli powder 
1/2 tsp turmeric

1 tsp salt, 1/2 tsp crushed black pepper

2 tbsp oil (or as required)

For the gravy

2 spring onions, finely chopped 
1 small red onion, finely diced

1/2 green, yellow or red pepper, finely diced 

Thumb size piece ginger, finely chopped 

2 large garlic cloves, finely chopped 

1 green chilli, finely chopped 

2 tbsp soy sauce 
1 tbsp chilli sauce

2 tbsp tomato ketchup 

1 1/2  tsp brown sugar or jaggery 

1 tsp rice vinegar (or apple cider vinegar)
`1 tsp cornflour dissolved in few tsp water

Water as required

Salt and pepper to taste

To garnish

Chopped spring onions

Method: 

• Preheat the your oven to 200°C/180°C Fan. In a large baking tray add rge chopped caulifower. 
  
  
• Coat the cauliflower with the oil, and then toss in the spices and breadcrumbs. Ensure that each cauliflower floret is tossed in breadcrumbs. 
  
  
• Bake the cauliflower in the oven for 25-30 minutes until crispy and cooked through. 
  
  
• To make the gravy, turn the heat under the frying pan to a medium, and then add the green chillies, garlic and ginger. 
  
  
• Let sizzle for a minute and then add the chopped spring onions & red onion. Sauté for a few minutes and then add the pepper. Sauté until slightly softened. 
  
  
• Add the tomato ketchup, chilli sauce, soy sauce and vinegar. Cook for a minute and then add 1 cup water to make a sauce. Let blip for a few minutes, and then add the sugar, salt and pepper to taste. 
  
  
• Next, add the cornflour slurry. Mix well and let simmer for around 5-7 minutes until the sauce thickens. 
  
  
• Finally, toss in the baked crispy cauliflower. Garnish with spring onions and serve with chapatis!