Indochinese fusion appetizer
- 300 grams Cauliflower
- 2 tbsp Maida
- 2 tbsp Cornflour/cornstarch
- 1 tbsp Chili powder
- 1 tbsp Coriander powder
- 1/2 tbsp Garam masala
- Salt as needed
- Oil for frying
- 2 tbsp Oil
- 1/4 cup Chopped onion
- 1 tbsp Chopped ginger
- 1 tbsp Chopped garlic
- 2 tbsp Green onion whites
- 2 Green chilis chopped
- 1/2 tbsp Crushed pepper
- 1 tbsp Light soy sauce
- 2 tbsp Tomato sauce
- 1/4 cup Chopped bell peppers
- Chopped green onion to sprinkle
- Salt as needed
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Boil water in a pan, add 1/2 tbsp of salt and add 300 grams of cauliflower florets.
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Cook for 3-4 minutes, drain the water and keep it aside.
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Add 2 tbsp maida, 2 tbsp cornflour, 1 tbsp chili powder, 1 tbsp coriander powder, 1/2 tbsp garam masala, and needed salt in cauliflower.
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Add little water and combine everything well.
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Heat oil in the pan, and deep fry the cauliflower florets.
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Cook till golden brown.
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Once done, remove from oil, drain it in the paper towel.
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Heat 2 tbsp of oil in a pan.
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Add 1/4 cup chopped onion, 1 tbsp chopped ginger, 1 tbsp chopped garlic, 2 green chilis, 2 tbsp spring onions, saute till it becomes light brown color.
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Add needed salt and 1/2 tbsp crushed pepper and mix well.
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Now add 1/4 cup of chopped bell peppers.
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Add 1 tbsp light soy sauce and 2 tbsp tomato sauce.
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Cook on high flame for 30 seconds.
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Now add fried cauliflower.
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Combine well, sprinkle some green onions, toss on high flame for a minute.
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Serve hot.
- Apart from cauliflower, you can make a Manchurian starter with some other vegetables like broccoli, potato or mixed vegetables with this same recipe.
- Gobi Manchurian goes well with fried rice and noodles.
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Before adding fried florets, add 2 tsp of cornflour with ½ cup of water, add it to the sautéed mix and stir.
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Boil the gravy for 3 to 5 minutes.
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Add florets mix everything well boil for 2 or 3 minutes.