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.
An Indo-Chinese dish of deep fried battered cauliflower florets in a Chinese 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.