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Gobi manchurian recipe | How to make crispy cauliflower manchurian
Ingredients
- Cauliflower1 head
- Oil1 ½ tbsp
- Flour½ cups
- Cornstarch¼ cups
- Chili powder½–1 tsp + ½ tsp
- Black pepper¼ tsp + ½–¾ tsp
- Salt0.38 tsp
- Garlic1 tbsp
- Ginger½ tbsp
- Chili pepper1
- Onion⅓ cups
- Bell pepper¼ cups
- Tamari1 tbsp
- Hot sauce2–3 tbsp
- Ketchup1–2 tbsp
- Rice wine vinegar½ tbsp
- Sugar1 tsp
- Scallion2 tbsp
Instructions
- Soak the cauliflower florets in slightly warm water for 5 minutes, drain, rinse with cold water, and pat completely dry.
- Heat oil for deep frying over medium heat.
- Make a smooth, medium-thick batter with the cornstarch, flour, chili powder, black pepper, salt and water; adjust the salt by tasting.
- Coat the florets in the batter in batches.
- Test the oil: a dropped bit of batter should sizzle and rise without browning. Drop the florets in gently, one by one, on medium heat, and leave them undisturbed for 1 to 2 minutes.
- Reduce to medium and fry, stirring occasionally, until golden and crisp. Lift out and drain on paper towel. Repeat with the remaining florets, letting the oil return to medium-hot between batches.
- Heat 1½ tablespoons oil in a wide pan. Add garlic, ginger and green chili and sauté for 1 to 2 minutes.
- Add the white parts of the spring onions and the bell pepper, and sauté on high heat for 2 minutes.
- Add the soy sauce, red chili sauce, ketchup, chili paste, sugar, vinegar, water and black pepper, and cook stirring until the sauce thickens. Turn off the heat.
- Taste and adjust heat and salt. Let the sauce cool 1 to 2 minutes, then toss in the fried cauliflower to coat. Garnish with the green spring onion tops and serve immediately.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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