Today, I will introduce you to a delightful appetizer called Gobi Manchurian (Gobi = Cauliflower in Hindi). This dish is part of Indian- Chinese cuisine whose origins are quite interesting. Indian-Chinese cuisines are extremely popular in many of the metropolitan cities in India and each have their own regional take. Where I come from in Bangalore, it is amazing and encourage readers (if you go to Bangalore) to try them out. But in the meanwhile, I will bring them close to you so that you can make them at home. This appetizer is actually dry although you will find “wet” i.e. gravy versions as well on the internet. The manchurian with gravy can be served with rice or Indian bread.
Now get ready for this recipe because once you have seen it on my blog, you will want to head to the kitchen to make and devour the entire plate with your family:)) Its that finger-lickin’ good.
PS:This recipe is always made by my husband but this time around, I wanted to make it myself to understand the nuances. The best judges were my kidz, and they loved it;). So, I hope that you’ll enjoy as well
- Cauliflower – 1/2 depending on size.
- Ginger – 1/2 cup (finely chopped)
- Garlic – 1/2 cup (finely chopped)
- Spring onion- 1 cup
- Cilantro – 1 cup
- Rice vinegar – 2 tbsp
- soy sauce – 2 tbsp
- Maggi hot &sweet sauce – 3tbsp (Hot and sweet sauce from Indian grocery stores or from Amazon.com)
- Corn Starch – 1/2 tsp
- Whole wheat flour – 3 cups (from Trader Joe’s)
- Water – 1 cup approximately and work your way up to get a consistent batter
- Sriracha – 1/2 tsp
- Salt to taste
- Oil – to fry the coated florets
- Bring water (enough to immerse the florets) to boil
- Cut the cauliflower to small florets and keep the stem on. This would help with uniform frying and gives the best results for a bite-sized appetizer
- Add a pinch of salt and then drop the florets into the boiling water to let them soften slightly a.k.a blanching.