It is a favourite starters of the Indo-Chinese dishes preferred in India. Although this recipe has its roots from Chinese cuisine but it is a tad spicy as we Indians like it that way. It is a great appetizer for cocktails or before a big meal. It gravy and dry are two variations that are liked by one and all.

For those who are not aware Gobi is cauliflower in Hindi, not many are fond of Gobi ki sabzi hence they are always left with no options when it comes to what should we do with this vegetable. Gobi Manchurian is preferred by kids and adults likewise. Any Chinese restaurant that offers indo Chinese food in the major cities has this popular dish in their menu.

Making time: 45 minutes
Makes for: 6
Ideal for: Starter and Main course

Ingredients:

Cauliflower (medium sized, clean and broken into big floretts) - 1 no.

Plain flour(All purpose flour, maida) - 1/4 cup

Cornflour - 3 tsp

Spring onion (finely chopped) - 1 small bunch

Ginger (finely chopped) - 2 tsp

Garlic (finely chopped) - 2 tsp Salt as per taste, black pepper powder.

Soya sause -2tsp

green chilli sause- 1 tsp

tomato ketcup -2tsp

Oil - 3 tsp

Water - 1-1/2 cup

Step 1:

Boil plenty of water and 1 tsp salt in a heavy based pot, put the cleaned cauliflower florettes in them. Let it stay for about 3-4 minutes. 

Step 2: Drain and pat dry on a clean cloth.

Step 3: Make thin batter out of flour and 2 tsp corn flour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Strain the excess oil and remove them when golden brown and crisp.

Step 4: Take another pan or wok is preferable, add few tsp oil and sauté ginger garlic, green chillies, and spring onions and then add soya sauce, green chilli sauce and tomato ketchup. To this adjust the seasoning of salt and pepper. Add 1-1/2 cup of water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well.

Step 5: Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and Soya sauce. Boil for two more minutes and remove.

Step 6: Presentation is the key for any great recipe, make sure you decorate it well that it appeals to the eye before it is tasty. Serve piping hot with  fried rice or Chinese noodles.

Dry Manchurian can be made following the same procedure by omitting the stage where you have to add water. Ideal for every cocktail and as a starter prior to the main course, Serve piping hot with toothpicks or mini forks and thai sweet chilli sauce or tomato sauce.

You can also variate with veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour and miada in the ratio 2:1 and make it size of small dumplings and deep fry in oil.