Gobi Manchurian

December 24, 2010

My “Winter Break recipes” officially start today. I finished my last exam on Monday and am determined to use this break to contribute some new recipes to my blog :) With all the exams and papers that I had these past few weeks I was finding no time to cook at all. In fact, the most cooking I did was make a bowl of cereal for breakfast.

I thought I would start off the winter recipes with a tribute to one of the best winter vegetables by far: cauliflower.

There are so many ways to make cauliflower, it’s popular in Indian food as well. A good example is Gobi Manchurian, although it is a mixture of Indian and Chinese cuisine, Gobi Manchurian is a very popular dish in India. In fact, I actually first had tried it when I was in India and liked it so much that I decided to re-make it at home.

I think overall, it’s really easy to make and it’s a great appetizer to have for a party. And of course if you’re a fan of cauliflower then I would definitely recommend trying this recipe.

Gobi Manchurian:

  • 1 Medium cauliflower cut into florets
  • 1 1/2 cups of flour
  • 2 Tbsp corn flour
  • water (to make paste)
  • salt to taste
  • red chili pepper to taste
  • oil for frying
  • 1 medium onion finely chopped
  • 1 green chili finely chopped
  • 2 teaspoons ginger and garlic paste
  • A few tablespoons of soy sauce
  • A few tablespoons of ketchup
  • finely chopped cilantro for garnish

Make a paste out of the flour, corn flour, salt, red chili powder and water. Add enough water so that the paste is still thick enough to stick on to the cauliflower. Dip the cauliflower in the paste and fry in oil until golden brown. Keep aside when finished.

In a separate pan heat some oil and add the onions, garlic ginger, and green chili. Cook for a few minutes then add some soy sauce and ketchup in order to make enough sauce to coat all of the cauliflower. Add salt and chili powder to this as well to your taste.

Once the sauce is finished add in the fried cauliflower and mix well so that everything is coated. Garnish with cilantro and serve!