Feeling Gobi today
Spicy, Chinese starter or snack that will be an instant hit.
Ingredients
For the cauliflower batter
- 1 medium cauliflower
- 1cup all purpose flour
- 4tbsp corn starch
- tsp ¼black pepper
- tsp ¼ to ½kashmiri red chilli powder
- 1tsp soy sauce
- 1cup + 1 tbsp water or as required
- 5tbsp to 6oil for pan frying
For the sauce
- cup ¾chopped spring onion/scallion whitesreserve the greens for garnish
- cup ½finely chopped capsicum/green bell pepper/shimla mirch
- 1.5tsp inch gingerfinely chopped or 3finely chopped ginger
- 8tsp to 10 medium garlicfinely chopped or 3finely chopped garlic
- 2tsp Green chiliesfinely chopped or 1finely chopped green chilies
- tbsp ½finely chopped celery
- 1.5tbsp light soy sauce
- 1tbsp Tomato sauce
- 1tsp rice vinegar
- tsp ¼ to ½black pepper powder
- salt as required
Instructions
- Chop or break the cauliflower into medium sized florets.
- Mix water with salt and set to boil.
- Rinse the cauliflower florets and add them to the hot water.(let them blanch for 15-20 minutes, drain and keep aside.
- Mix together the ingredients for making the batter, except the water.
- Add water sparingly and whisk to make a smooth batter without any lumps.
- Heat oil for frying in a pan.
- When the oil is hot, dip each gobi floret in the batter and drop them gently in hot oil.
- Flip a couple of times more, so that the gobi florets are evenly fried and light golden.
- Drain the fried gobi florets on a kitchen paper towel. Repeat for the remaining florets.
Preparing the sauce
- In the same pan, lower the heat and add chopped ginger, garlic and green chilies. Saute for a half a minute.
- Add the chopped spring onions, capsicum and celery. Increase the flame and stir fry for half a minute.
- Add soy sauce, tomato sauce, black pepper and salt and stir till combined.
- Add the pan fried cauliflower florets.
- Stir fry for two to three minutes so that the sauce coats the cauliflower florets well.
- Lastly add vinegar and stir well.
- Remove from flame and garnish with the chopped spring onions greens. Serve warm.
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