Crispy Cauliflower Manchurian
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| You can have your Manchurian with Chowmein or Hakka noodles |
For the sauce
- 1 tablespoon avocado oil, or any oil of choice
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1-2 green chilies, chopped
- 2 stalks celery, chopped
- 1 small red onion, chopped
- 1 medium green pepper, chopped
- 2-3 stalks scallions , chopped
- 2 tablespoons soy sauce, I used 1 tablespoon regular and 1 tablespoon dark soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or any hot sauce, adjust to taste
- 3/4 teaspoon sugar
- 1/8 teaspoon white pepper powder
- salt, to taste, if needed
For the cauliflower florets
- 1 small head cauliflower, cut into medium size florets, around 2.5 cups cut cauliflower florets
- 6 tablespoons flour
- 4 tablespoons cornstarch
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper powder
- water, to form a flowing batter, around 1/2 cup + 2-3 tablespoons
- oil, for frying, I used avocado oil
Instructions
- To make the sauce, heat the oil in a skillet on high heat. Once hot, add the grated garlic, ginger, green chili and chopped celery.
Saute for 1 minute until ginger-garlic start changing color. - Then add the chopped onion, green pepper and scallions. Cook for high heat for around 3 minutes.
- Then add the soy sauce, ketchup, vinegar, hot sauce (like sriracha), sugar and white pepper powder. Taste test and add salt if needed. Set aside.
- Meanwhile cut and clean cauliflower florets and drop them in hot salted water. Simmer on medium heat for around 4 minutes.
Drain water and place florets on a paper tissue. Pat dry each individually. - To a large bowl, add the flour, cornstarch, ginger-garlic paste, salt and pepper. Whisk and start adding water, little by little.
Form a smooth, free-flowing batter. It should not be too thick or thin. - Heat oil for frying on medium heat in a kadai or pan. Once oil is hot, dip the florets into the batter. Make sure they are well coated with the batter.
- Drain off the excess batter and carefully drop florets into the hot oil.
Fry on medium heat for 6 to 7 minutes, until crispy and browned. - Transfer the fried cauliflower florets into the sauce (sauce should be warm when you do this).
Toss to combine until all the florets are w
- ell coated with the sauce.
- Garnish with scallions and serve gobi manchurian with hakka noodles or enjoy as it is!
Recipe Notes
If you want to make Gobi Manchurian with gravy: add 1 cup water to the sauce. after adding all the sauces (soy sauce, ketchup etc.). Then in a small bowl, whisk together 1 tablespoon cornstarch with 3 tablespoons water.
Add the cornstarch slurry to the gravy and stir. Let it simmer for a minute or two, the gravy will thicken. Add florets and serve.
