An Indo-Chinese dish which you are sure to find being served in almost every Indian based Chinese restaurant.
This vegetarian delight is my go-to lunch recipe whenever we have cauliflower stocked in our refrigerator. One of our family favourites, and even the pickiest of eaters often say ‘yes’ to this treat.
People also refer to these as ‘Gobi Manchurian’ and they take less than 30minutes to get ready. The recipe is also very easy and flexible, using just a few pantry staples.
I personally enjoy these with freshly boiled rice, you can also have it with pasta, Indian breads or just as it is!
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minutesIngredients
- Cauliflower Coating
1 medium sized cauliflower, cut into florets
1/4 cup all-purpose flour
2 Tbsp corn flour
2 Tbsp rice flour
1 1/2 Tsp red chilli powder
Salt, to taste
Water, as needed
Vegetable oil for frying
- Honey Garlic Sauce
1 medium onion, diced
4 garlic cloves, minced
1/2 Tbsp ginger paste
1 Tbsp honey
1-2 Tsp soya sauce
3 Tbsp Tomato paste
1/3 cup Tomato ketchup
1/3 cup Thai chilli sauce (or any chilli sauce)
Corn Flour slurry (2 Tsp corn flour + 3/4 cup water)
Directions
- Optional step: Disinfect/Clean cauliflower florets by soaking it in a vinegar solution made of 1/2 cup vinegar and 1 and 1/2 cup lukewarm water for 10 minutes. Pat dry when done.
- Add vegetable oil in a deep frying pan and put it on medium-low heat, you can switch to medium high when you start frying later.
- Meanwhile, prepare the cauliflower coating by mixing together the flours, chili powder and salt with water, as needed, to create a coat-able paste.
- Once the oil is hot enough, coat the cauliflower with the batter and fry them all in batches.
- Once it is fried, you can keep it on a wire rack and let it cool. A wire rack helps in keeping them crisp.
- Start making the honey garlic sauce by heating a pan on medium high, add a little vegetable oil, let it heat and follow up by adding in the chopped onions, garlic and ginger paste.
- Mix and let it cook until the onions are translucent. Add in the honey.
- Now add the various sauces: soya sauce, tomato ketchup and paste as well as Thai Chili sauce.
- Mix in the corn flour slurry and keep stiring until it lightly thickens. Remove from heat.
- Let it cool for 5 minutes and add in the fried cauliflower into the sauce and stir until the sauce coats them all evenly.
- Sprinkle with some sesame seeds and serve fresh!
Notes
- When making the batter, add little water at a time until you get a good coat-able consistency. And incase, you find your batter too runny you can always just add a little more flour.
