One of my favorite snacks is Gobi Manchurian, an Indo-Chinease dish made by frying cauliflower’s and dipping them in a homemade gravy. It’s a scrumptious recipe combining the sweet and spicy flavor, leaving you craving more and more every time. Check out the recipe below!
Ingredients for the Cauliflower paste:
- 1/2 cup Corn Flour
- 5 tablespoons of Maida (all purpose flour)
- 1 Cauliflower
- 1/2 teaspoon Garlic Paste
- 1/2 teaspoon Ginger Paste
- Oil for frying (olive would be best)
- Salt according to taste
- 1/2 Water
Ingredients for the Sauté:
- 1.5 teaspoons Garlic Paste
- 2 teaspoons Ginger Paste
- 2 Green Chilies,finely chopped
- 1 large Onion, finely chopped
- 1 Green Pepper, finely chopped
- 2 tablespoons for oil for cooking
Ingredients for the Gravy:
- 3 tablespoons Soy Sauce
- 1 tablespoon Chili Sauce
- 2 tablespoon Tomato Ketchup
Ingredients for decoration:
- 2 tablespoons Spring Onion, finely chopped
- Separate the Cauliflower into medium sized florets, and boil the florets in salt water for 3-5 minutes to soften.
- Mix all ingredients for the Cauliflower paste in a large boil
- Warm up the oil
- Drain the Florets from the water and pat dry them with a paper towel, then proceed to dip one floret in the cauliflower paste, allowing the excess paste to drip off.
- Once excess paste has dripped off, place floret in oil to fry. (Sort of like making Cauliflower fries)
- Dip all florets in paste and continue to fry them until no more florets remain.
- In a sauté pan, add the cooking oil, ginger, and garlic and let them to lightly brown.
- Toss in all the vegetables, cook until soft/ golden brown
- Mix ingredients of gravy in a small bowl
- In a large bowl, place the sauté vegetables and mix in half of the gravy
- Take all the fried floret’s and mix into the same bowl with vegetables, then proceed to mix in the rest of the gravy
- Place the combination is a nice plate, and top with the Spring Onions.
Voila, Enjoy your snack!