Dry Cauliflower/Gobi Manchurian

Today’s lunch special was home-made cauliflower manchurian with vegetable fried rice. Both came out well and the manchurian was really yummy. The crust was slightly crispy and the flavors were just perfect. I already posted one recipe for cauliflower 65 earlier, so I thought I would share this recipe as well. Happy weekend friends!!

For marination:

All-purpose flour/Maida – ½ cups

Corn flour/corn starch – ¼ cups

Pepper powder – ½ tsp

Soy sauce  – ¼ tsp

Salt – to taste

Water – to make thick batter

Other

Gobi/cauliflower florets – 1 cup

Green chilli – 4 (finely chopped)

Curry leaves – 5-6

Onion – ½ cup (finely chopped)

Garlic cloves – 4-5 (finely chopped)

Red chilli sauce – 2 tbsp

Green chili sauce – 2 tbsp

Soy sauce – 2 tbsp

Oil – 1 tbsp

Salt – to taste

Coriander leaves – to garnish

Spring onion – ¼ cup

Procedure:

1. Combine all the ingredients under ‘for marination’ to form a medium thick batter.
2. Blanch the cauliflower florets in hot water with a pinch of salt for about 5-10 minutes so that it becomes clean.
3. Drain the water and mix the florets in the prepared marination.
4. Heat about 4 tbsp oil in a pan and shallow fry the cauliflower till they turn into nice golden color. Remove onto a paper towel and set aside.
5. In the same pan add garlic, green chili, onion, curry leaves and spring onion whites. Let them fry for a while.
6. Then add the red chilli sauce, green chili sauce, soy sauce and salt (soy sauce has some salt, so be careful).
7. Let it fry for about 1-2 minutes, then add the grilled florets and toss well.
8. Once combined, remove from heat and garnish with coriander leaves and spring onion whites.

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