Couple of weeks ago, my cousin called me during the holidays. She wanted to make Gobi Manchurian and she wondered why it is not in this blog though N likes it so much. Only then I realized I had not posted it. Yes, it is true that N likes it and that is the appetizer he will order when we go to any Indo chinese place or every time he sees it in the menu. In Houston his only approved place for Gobi Manchurian is the Mayuri Restaurant!
This recipe is something that matches up to that taste, we have been making it at home after we saw it made by menu rani Chellam, dating back to anandha vikadan in the end of 1990’s. You can make it dry or coated lightly with gravy. This roughly takes about 20 minutes, that is it.
About half a flower- separated into florets- I used frozen cauliflower
All purpose flour- 1/4 cup
Rice flour- 1/4 cup
Corn flour- 1/4 cup
Soy sauce- 1/4 cup
Green chilies- finely chopped- 1 to 2(depending on the spice level you like)
Spring onions- to garnish
Cilantro- to garnish
Salt to taste
Oil to deep fry
Finely chopped onions- 1/4 cup
Finely chopped Green Pepper- 1/4 cup
Soy Sauce- 1 tbsp
Corn flour- 1 tsp
Sriracha hot sauce- 1/2 tsp
Water- 1 cup
Salt to taste
Oil- 1 tbsp
If using frozen/fresh cauliflower, place the florets in about 1/2 cup of boiling water for 2-3 minutes, Drain the water and pat it dry with a kitchen towel.
Heat oil in a deep frying pan.
Mix all ingredients-all purpose flour, corn flour, rice flour, salt and green chilies to a medium thin batter. Add all the cauliflowers to this and mix well to coat. Select about 4-5 florets to fry each time, drop them one by one in hot oil, wait till they turn golden brown in color, turn once and let it cook. Remove from oil with a slotted spoon and drain the oil in a paper towel.
I do not add the green chilies as my son wants to taste everything I cook so I skip that these days.
For the gravy:
Heat oil in a kadai or sauce pan. Add onions and salt and stir fry well.Add chopped peppers and stir fry again. Now mix the corn flour, soy sauce, sriracha sauce and pour it into the pan and let the onions and pepper cook in the sauce. Once the sauce has reduced to your desired consistency, add the fried cauliflowers and gently mix well to coat. Let it simmer for two more minutes. If you need it to be a dry subzi- let the sauce thicken up more and then add the florets so it just coats them. If you need it like a gravy, add the florets when the gravy still has water.
Switch off. Transfer the gobi manchurian to a serving dish. Garnish with spring onions, cilantro and lemon juice. Serve hot as an appetizer/ snack or as a side for fried rice or noodles.
Make sure that you read this recipe properly- you will use 1-2 green chilies and another 1/2 tsp hot sauce for the gravy. So, if you like it less spicy change the quantity accordingly. Once the machurian sits, it absorbs the spices and it will end up as a really spicy version.
I use the same recipe for vegetable manchurian too, instead of cauliflowers, I use cabbage, carrots. But that is another recipe to share for another day!