GOBI MANCHURIAN
Crunchy cauliflower mixed with a tangy, spicy-sweet chilli sauce. This Indo-Chinese dish is a non-negotiable at any Indian buffet. Though usually fried, I like to bake the cauliflower to make it a little easier/less messy.
Total Time: 1 hour
Serves: 4
RECIPE
Chop the cauliflower into small florets (think buffalo cauliflower size). (see note 1).
Mix together the 3/4 cups AP flour, 1 tbsp corn starch, 1 tsp red chilli powder, 1/4 cup panko breadcrumbs, 1 tsp oil, 1/2 tsp salt and a few rounds of fresh black pepper. Add more water if needed. The batter should be the consistency of cake batter, viscous but not too thick. (see note 2).
3. Preheat the oven to 425º F. Add the cauliflower and mix well. Every floret should be well coated. Spread 1 tbsp oil onto a sheet tray. Place each floret onto the tray, avoiding any overlap. Place in the oven and bake for about 40 minutes, flipping halfway. Check on them occasionally after flipping to make sure they're not burning.
4. While the cauliflower is baking, make your sauce. Have all of your veggies chopped and ready to go since things will move quickly! To a large pan (big enough to fit your baked cauliflower) heat up 1 tbsp neutral oil over medium high heat. Add the chopped ginger, chopped garlic and chopped chillies. Cook for 1-2 minutes, stirring the entire time.
5. Add the chopped bell pepper and white and light green parts of the green onion. Cook down until the bell pepper is soft.
6. Add 1 tbsp soy sauce, 2 tbsp sweet chilli sauce, 1 tbsp rice wine vinegar, ½ tsp chilli powder. Mix and cook for another 1-2 minutes, stirring often. Turn off the heat, taste and adjust for salt. Let cool.
7. When the florets are done baking (see note 3), add them to the sauce. Mix well. Top with the scallion greens and serve immediately.
NOTES:
Pat the cauliflower completely dry before adding it to the batter.
Don't worry if you've added too much water. Add 1 tbsp flour into the batter at a time until it gets to the correct consistency.
Try to time this so the cauliflower goes straight from the oven into the cooled sauce.
Gobi Manchurian
Ingredients
- 1 small head of cauliflower, cut into small florets
- 3/4 cups AP flour
- 3/4 cup water
- 1 tbsp corn starch
- 1 tsp red chilli powder
- 1/4 cup panko breadcrumbs
- a few rounds of fresh black pepper
- 1 tsp oil
- 1/2 tsp salt
- 2 tbsp neutral oil
- 1 inch ginger, peeled roughly chopped
- 6 garlic cloves, roughly chopped
- 1-2 Thai chillies, chopped
- 8 green onions, chopped (separate dark green tops for garnish)
- 1 small green bell pepper, diced
- 1 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp rice wine vinegar
- ½ tsp chilli powder
- salt to taste.
Instructions
- Chop the cauliflower into small florets (think buffalo cauliflower size). (see note 1)
- Mix together the 3/4 cups AP flour, 1 tbsp corn starch, 1 tsp red chilli powder, 1/4 cup panko breadcrumbs, 1 tsp oil, 1/2 tsp salt and a few rounds of fresh black pepper. Add more water if needed. The batter should be the consistency of cake batter, viscous but not too thick. (see note 2)
- Preheat the oven to 425º F. Add the cauliflower and mix well. Every floret should be well coated. Spread 1 tbsp oil onto a sheet tray. Place each floret onto the tray, avoiding any overlap. Place in the oven and bake for about 40 minutes, flipping halfway. Check on them occasionally after flipping to make sure they're not burning.
- While the cauliflower is baking, make your sauce. Have all of your veggies chopped and ready to go since things will move quickly! To a large pan (big enough to fit your baked cauliflower) heat up 1 tbsp neutral oil over medium high heat. Add the chopped ginger, chopped garlic and chopped chillies. Cook for 1-2 minutes, stirring the entire time.
- Add the chopped bell pepper and white and light green parts of the green onion. Cook down until the bell pepper is soft.
- Add 1 tbsp soy sauce, 2 tbsp sweet chilli sauce, 1 tbsp rice wine vinegar, ½ tsp chilli powder. Mix and cook for another 1-2 minutes, stirring often. Turn off the heat, taste and adjust for salt. Let cool.
- When the florets are done baking (see note 3), add them to the sauce. Mix well. Top with the scallion greens and serve immediately.
Notes
- Pat the cauliflower completely dry before adding it to the batter.
- Don't worry if you've added too much water. Add 1 tbsp flour into the batter at a time until it gets to the correct consistency.
- Try to time this so the cauliflower goes straight from the oven into the cooled sauce.