Gobi Manchurian is an Indo-Chinese dish that is said to have been invented by a small Chinese community living in eastern India by marrying classic Chinese techniques with Indian flavours. Gobi is a Hindi word for cauliflower. This dish comes in two versions – dry and wet. A two-part process of cooking this dish involves dipping cauliflower florets in a special batter and deep-frying them to crisp fritters.
This is the dry version and can be served by itself with a hot sauce. The second part of the dish involves adding the fritters to a Chinese sauce redolent with ginger and garlic. This the wet version which I am sharing today. This vegetarian dish makes a great starter (dry version) or main course (wet version) and was one of my favourite things to eat when I was in India.
GOBI MANCHURIAN (Cauliflower Fritters In Garlic Sauce)
- for the cauliflower fritters
- 16 medium sized cauliflower florets
- salt to taste
- oil for deep frying
- 1/2 cup plain flour
- 1/4 cup cornflour
- 1/4 teaspoon red chilli powder
- 2-4 tablespoons water
- for the sauce
- 2 tablespoons peanut oil
- 1 teaspoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped green chilli
- 1 tablespoon finely chopped coriander stalk
- 1/4 teaspoon white pepper
- 2 tablespoon dark soy sauce
- 1 teaspoon sugar
- salt to taste
- 1 cup vegetable stock
- 1 tablespoon cornflour mixed with 1/4 cup water
- handful of sliced spring onions and coriander leaves for garnish
- Combine all the ingredients for the fritters except oil in a bowl. Mix well to get a thick pancake batter consistency of the coating. Deep fry battered florets until golden and set aside to drain on paper towels.
- Heat 2 tablespoons oil in a pan. Add ginger, garlic, green chilli and coriander stalk. Sauté for half a minute. Add soy sauce, salt, sugar and pepper. Simmer uncovered for 2 minutes. Add cornflour mix and stir to avoid getting lumps. Cook for a few minutes, stirring till sauce thickens.
- Add cauliflower fritters to the sauce. Mix once and garnish with spring onions and coriander. Serve hot with steamed or fried rice.