As a vegetarian I am always looking for delicious ways and dishes to add to my diet . Being a vegetarian can be fun and exciting , you just have to spice it up a notch . Gobi or cauliflower Manchurian is an Indo – Chinese dish that can be served “dry ” , as an appetizer or “wet ” as a main course . I am partial to the dry version as I love my gobi to retain its crisp texture from the frying . Should you prefer the wetter version just add more vegetable stock or water . As it is an Indo -Chinese dish I serve this with Basmati fried rice, the heady perfume and fine grain texture lends itself very well to this delicious dish .
Photograph by Rahul Mahtani
1 medium sized cauliflower , cut into small florets and blsanched . Drained and allowed to dry completly.
1/2 cup “wondra ” flour or 1/4 cup each cornflour and rice flour ( wondra flour makes a batter that fries up super crisp )
1/2 tsp each grated fresh ginger , garlic and fresh green chillis
Salt and white pepper , to taste
Ice cold water to make a thick paste
Oil for deep frying
Heat oil for frying
Make a thick paste from the flours ( Wondra or combination of rice flour and cornflour ) , salt , pepper , ginger , garlic and chilis . Stir in just enough ice cold water to form a thick paste . Dip each floret in the batter and deep fry until crisp and golden . Remove into a colander and allow to cool and drain .
SAUCE
8 cloves garlic , minced ( I personally like to use up to 12 in this dish )
1 ” piece ginger , grated
2 to 4 finely chopped green chilis
1/2 an onion , sliced ( optional)
1 bell pepper , cored and sliced ( optional )
4 spring onions , finely chopped ( whites and greens kept seperate )
4 dry red chilis
1/2 tsp red chili powder
1 tablespoon soy sauce
1 tablespoon chili sauce ( I like Sriracha )
1 tablespoon Hoisin sauce
2 to 4 tablespoons ketchup
1/4 cup to 1 cup vegetable stock or water ( depending on the “wetness ” of the dish )
2 teaspoons vinegar
Cilantro for garnish
1 teaspoon cornflour combined with 2 tablespoons water , to thicken sauce.
Heat 1 tablespoon oil in a saute pan or wok . Add the dry red chilis , broken in half , stir just until the chilis turn a slightly darker shade .Stir in garlic for a few seconds . Add the green chilis and ginger , stir briefly .
Add the pepper , stir a few seconds and the onion , if using . Stir a few seconds to cook briefly .
Stir in the whites of the spring onions , stir very briefly , the vegetables should retain their crunch , but they should not be raw ..
Reduce heat to medium . Stir in the soy sauce , chili sauce , chili powder and ketchup . Combine well and stir for 1 to 2 minutes , careful not to burn .
Pour in the stock or water cook for a few minutes .
Stir in the cornstarch slurry , stirring constantly until a glossy , slightly thicken sauce is achieved .
Stir in the cooked and fried cauliflower , just to combine . Off the heat and stir in the vinegar . Serve hot garnished with the spring onion greens and cilantro.
Filed under: Appetizers, asian, Chinese, Indian, Vegetarian Tagged: | Indo cHinese cauliflower Manchurian, Indo Chinese Gobi Manchurian, spicy and crispy Indian Chinese cauliflower, vegan Indian chinese entree, vegetarian appetizer
