The crispy and crunchy cauliflower Manchurian is a delightful alternative to the non-vegetarian version!
I have always liked Chinese flavors. There is something mysteriously addictive to all the Chinese sauces which mix and match among themselves to create an amazing result at the end. Chilli chicken, chicken lollipop, Schezwan chicken etc are already popular non-vegetarian dishes from the Chinese front, so I decided to take on something vegetarian and give it a Chinese make-over.
I am not sure if anything called Cauliflower Manchurian / Gobi Manchurian actually exists in Chinese cuisine; but this is widely popular in India as an appetizer or quick-bites on-the-go. The crunchy cauliflowers soak up the sauces really well and leave a lingering taste in our mouth.
It was a Friday evening. I was done for the day and all set up for the weekend. Fridays are best for relaxing and while doing so, I thought of catching up with the latest buzz in the food blog world before heading for the kitchen to prepare the dinner.
That is exactly when this quick bite recipe of Cauliflower Manchurian popped up in front of me and I started wondering why hadn’t I tried it ever before? This is such a common item which I see in the menu of almost every Chinese food joint here in my city but never bothered to give it a try.
But once the mistake is realized, I won’t repeat it ever again! Especially when I know how easy it is to make it at home. Additional benefit with this recipe of Cauliflower Manchurian is that you can do all the prep beforehand and just toss everything up before serving. With that it will serve as a great option for party appetizer.
So that was all for now and now let’s get to the Cauliflower Manchurian recipe!
- Cauliflower florets – 250 gms
- Finely chopped garlic – 1 & ½ tbsp
- Finely chopped ginger – 1 & ½ tbsp
- Finely chopped green chillies – 2, finely chopped
- Vinegar – ½ tsp
- Tomato ketchup – 2 tbsp
- Soya sauce – 2 tbsp
- Green chilli sauce – 1 tbsp
- Salt to taste
- Cornflour – 2 tbsp
- All-purpose flour (maida) – 2 tbsp
- Spring onion – 1, chopped with leaves
- Oil for deep frying
- Blanch the cauliflower florets in salted boiling water for exactly 2 minutes and drain. Immerse them in cold water immediately and leave it for five minutes. Then drain out all the water and set aside.
- Mix all-purpose flour, cornflour, half a teaspoon of salt and little water in a bowl to make a batter of coating consistency so that it adheres to the cauliflower florets.
- Heat enough oil in a deep pan for deep-frying.
- While the oil is being hot, dip the cauliflower florets in the batter and coat them well. Tip in the coated cauliflowers in hot oil and fry it on medium flame till they turn lightly golden. Take them out and set aside on absorbent kitchen towel.
- Now take two tablespoons of oil in a wok and bring it to smoking hot.
- Add chopped ginger, garlic and chillies and sauté them for a minute on medium flame.
- Then add tomato ketchup, chilli sauce and soya sauce and stir continuously to mix everything well.
- Next add vinegar, half a cup of water and salt (keep in mind that all the sauces and ketch up also have salt in them, so add extra salt carefully) and cook for couple of minutes more.
- Add the fried cauliflower and toss them with the sauce for 2 to 3 minutes so that all the florets are well-coated with the Manchurian sauce.
- Garnish with chopped spring onion and serve hot.