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
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Prep:25 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 354
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fat 16g
-
saturates 1g
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carbs 40g
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sugars 0g
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fibre 9g
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protein 9g
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salt 4.14g
Ingredients
- 1 cauliflower , cut into florets
- neutral oil such as sunflower or vegetable , for frying
- 2 garlic cloves , chopped
- 1 green chilli , chopped
- 1 red onion , diced
- 2 spring onions , finely sliced, plus extra to serve
- ½ red pepper , diced
- ½ green pepper , diced
- 2 tbsp ketchup
- 2 tbsp chilli sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chilli flakes
- 1 tbsp ground black pepper
- 100g plain flour
- 20g cornflour
- 1 tsp chilli powder
- 1 tsp Kashmiri chilli powder
Method
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.
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.
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.
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.
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.
