Monday, July 21, 2008

Gobi manchurian (Cauliflower Fritters in spicy sweet and sour sauce)

Indo-Chinese is my favorite. Playing around with traditional and non tradition ingredients is fun. I love Indo-Chinese dishes, it is easy to cook and tastes simply superb. Gobi Manchurian falls into this category. It serves as an appetizer and also a side dish. These kinds of dishes are found only in Indian restaurants.

No preparation required.

Serves 6.

1 big Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste (about 2 tsp)
2 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
2 tbsp Soya Sauce
2-3 tbsp Tomato paste
2 tbsp Oil
1/2 tbsp red chili pate

  1. For the fritters:
    1. Make a paste of maida, corn flour and salt using water.
    2. Take a tsp. of ginger and garlic paste, add it to the paste.
    3. Dip the Gobi (cauliflower) florets in the paste and deep fry till golden brown. Keep aside.
  2. For the sauce:
    1. Heat oil in another pan and add the left ginger & garlic paste, red chili paste, chopped onions and green chili to it.
    2. Now mix soy sauce and tomato paste to it.
  3. Add the fried Gobi to the sauce and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.
I am sending this over to the JFI Cauliflower event.


Madhu's cooking gallery said...

This one is my favorite! Looks super yum and tempting!

Priyanka Agrawal said...

Thank you, Madhu. It is my favorite too! Indian Chinese rocks!

FewMinute Wonders said...

First time at your blog. Love manchurian. Your recipe is simple

Priyanka Agrawal said...

Thanks, FoodieGuru. Please do revisit! Hoping to hear from you again.

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