Gobi manchurian
Treat friends or family to this popular Indo-Chinese starter where crispy cauliflower florets are tossed in a hot, sweet and sour sauce
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1cauliflower , cut into florets
- neutral oil such as sunflower or vegetable , for frying
- 2garlic cloves , chopped
- 1green chilli , chopped
- 1red onion , diced
- 2spring onions , finely sliced, plus extra to serve
- ½red pepper , diced
- ½green pepper , diced
- 2tbsp ketchup
- 2tbsp chilli sauce
- 2tbsp soy sauce
- 1tbsp rice vinegar
- 1tbsp chilli flakes
- 1tbsp ground black pepper
- 100g plain flour
- 20g cornflour
- 1tsp chilli powder
- 1tsp Kashmiri chilli powder
Instructions
Step 1
Cook the cauliflower florets in a large saucepan of boiling water for 8-10 mins, until tender, then drain in a colander and set aside.Step 2
Mix all the batter ingredients together in a large bowl with 1 tsp salt, then slowly pour in 200ml water, stirring all the time to make a smooth batter thick enough to coat the cauliflower.Step 3
Drop the florets into the batter and stir gently to coat. Pour enough oil into a large saucepan to half-fill the pan then put over a medium-high heat until it reaches 180C, or a cube of bread dropped in browns in 30 seconds. Fry the cauliflower florets in batches for about 6 mins until golden and crisp, then leave to drain in a colander.Step 4
Heat 1 tbsp oil in a large wok over a low heat, then add the garlic, chopped chilli, red onion, spring onion, red and green peppers, and cook, stirring, for 2 mins.Step 5
Stir in the ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, black pepper and 1 tsp each salt and pepper and heat through for 1 min. Toss the fried florets in the sauce to coat. Serve in a bowl, sprinkled with chopped spring onions, if you like.