Gobi Manchurian – Perfect for your Super Bowl Party

Gobi Manchurian is a favorite snack eaten all over India. You will see this being made by street vendors to restaurants. The aroma when you walk past is so enticing! This is the Indian version of wings – perfect with beer while watching a game. It is a desi (Indian) Chinese dish, fusion at its best. I would call it a cauliflower pakora served in a sauce comprising of ginger, garlic, chilies, soy sauce, and ketchup. Yes, ketchup! The only time I use ketchup in my cooking is for indo chinese food.

The dish can be made two ways – dry and with gravy. The dry dish can be served as an appetizer and the gravy one with noodles or fried rice. Just writing about the dish makes my mouth water.

Here I have made it two ways; one which is dry and great as an appetizer and the other that can be had as a side dish.

This would be a great super bowl snack. Make the dry version and serve (with some toothpicks or forks) and this will be remembered even after all the commercials and the half time show is forgotten.

Gobi Manchurian

Ingredients

  • 1 medium sized cauliflower, cut in small florets
  • 2 tbsp corn flour
  • salt to taste
  • 2 cups vegetable oil
  • For batter:
    • 1/2 tsp garlic paste
    • 1/2 tsp ginger paste
    • salt to taste
    • 1/3 cup all purpose flour (maida)
    • 1/3 cup corn starch (corn flour)
    • 1 tsp chili powder
    • water – to form a thick paste
  • For Sauce
    • 2 tbsp. Oil
    • 1 inch Ginger – chopped
    • 2-3 cloves Garlic – chopped
    • 1 medium Onion – diced for gravy and chopped for dry
    • 1 medium Bell pepper- diced for gravy and 1/2 bell pepper chopped for dry
    • 1 fresh Green Chili pepper- chopped
    • 1 tbsp. Soya Sauce
    • 2 tbsp. Tomato Ketchup (the only reason I have ketchup is to make Indochinese food)
    • 1 tsp chili sauce (optional)
    • 1/2 cup Water for gravy
    • 2 tbsp. Coriander Leaves – chopped (for gravy)
    • 1 tbsp. Spring Onion – chopped
    • ¼ cup Corn flour slurry (corn flour mixed in water) for gravy
  • Spring onion, chopped – 3-4 tbsp. for garnish

Directions

  • Heat oil in a wok or kadai or pan
  • Wash cauliflower and set aside
  • Mix all the ingredients for the batter and just enough water to make a thick paste
  • Add cauliflower florets to the batter and mix so it well coated. Add a tsp or two of water if required.
  • When oil is hot, add the battered cauliflower and deep fry in medium hot oil until golden brown and crispy. Remove on an kitchen paper and keep aside for further use. I have made this in the air fryer too (400F for 10 minutes, flip half way)
  • For Dry Gobi Manchurian
    • Heat 2 tbsp. oil in a pan or wok or kadai. Add onion, garlic, ginger and chilies and sauté. Add chopped bell pepper (optional) and sauté
    • Add soy sauce, ketchup, chili sauce and fried cauliflower and spring onions and fry till the cauliflower is coated with the ingredients
    • Serve on a platter and garnish with spring onions.
  • For Gobi Manchurian with gravy
    • In a wok or pan or kadai heat oil and add ginger, garlic sauté for a minute. Now add onion, capsicum, green chilies, and sauté for 2 minutes.
    • Add soy sauce, tomato ketchup, chili sauce, water and spring onion and cook for a few minutes
    • Add corn-starch slurry mix and cook for semi thick sauce.
    • Add the fried cauliflower and mix . Sprinkle coriander leaves and mix
    • Garnish with spring onion
    • Serve hot as a side
Fried cauliflower

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