Gobhi Manchurian is a classic and quintessential Indo-Chinese dish. Crispy deep fried cauliflower in tangy, spicy gravy is absolutely scrumptious.

Gobhi Manchurian [Vegan]

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Cooking Time

30

Ingredients

Make the Fritters:

  • 2 cups Cauliflower florets (from about 1 small head)
  • 2 teaspoon Ginger+garlic paste
  • 1/2 cup all purpose flour
  • 1/4 cup corn flour
  • 1 teaspoon soy sauce
  • To taste Salt Pepper
  • As needed Oil, for deep frying

Make Gobhi Manchurian:

  • 2 teaspoon Oil
  • Ginger piece, finely grated
  • 3 Garlic cloves, finely grated
  • 4-5 Green Onions, finely chopped
  • 1 Small Green Pepper, finely chopped
  • 1 tablespoon soy sauce
  • 2 teaspoons Chili sauce
  • 1 tablespoon Tomato Ketchup
  • To taste Salt Pepper
  • 2 teaspoons Corn flour whisked in 1/4 cup of water
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Preparation

Make the Fritters:

  1. Steam or microwave cauliflower florets until fork tender. Make sure not to overcook them, they have to be cooked but not mushy. Drain and add the ginger+garlic paste. Mix to combine. Set aside to marinate for about 20-30 minutes.
  2. Combine all purpose flour, corn flour, salt, pepper and soy sauce, Add about 3/4 cup of water to make a thick, yet pourable batter.
  3. Heat oil for deep frying. Dip the florets in the batter and gently add to the hot oil. Fry on medium-high flame until they are lightly golden on all sides. Remove with a slotted spoon onto a paper lined plate and repeat with the remaining fritters.

Make Gobhi Manchurian:

  1. Heat oil in a large skillet on medium-high heat. Add ginger, garlic and cook for 30 seconds or until aromatic. Next add the green onions and green pepper - cook for 2-3 minutes or until the veggies are crisp tender.
  2. Add soy sauce, chili sauce, ketchup, salt and pepper. Cook for 30 seconds.
  3. Stir in the corn flour mixture and cook until the mixture thickens. Add the fried cauliflower florets and toss to coat them evenly with the sauce. Add more water to make a more saucy gravy. Serve as is or as a side for Indo-Chinese main dishes.
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