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The Indo-Chinese dish Gobi Manchurian is one of the best ways to cook cauliflower. The florets are deep-fried in a crisp, fluffy batter and tossed in a sweet, sour and spicy sauce.
From the book
The Ramadan Cookbook
80 recipes for celebrating Ramadan and beyond
From filling ideas for suhoor to satisfying dishes for iftar
An essential resource for anyone observing Ramadan
Available to download for just 99p for a limited time only, for UK customers.
Also known as Gobi Manchurian, this popular Indo-Chinese dish has crispy cauliflower florets tossed in a spicy sauce.
| 1 | cauliflower, cut into florets |
| 1 tbsp | oil, plus extra for deep-frying |
| 2 | garlic cloves, chopped |
| 1 | fresh green chilli, chopped |
| 1 | red onion, diced |
| 2 | spring onions, finely sliced, plus extra to garnish |
| ½ | red pepper, diced |
| ½ | green pepper, diced |
| 2 tbsp | tomato ketchup |
| 2 tbsp | chilli sauce |
| 2 tbsp | dark soy sauce |
| 1 tbsp | rice vinegar |
| 1 tbsp | chilli flakes |
| 1 tbsp | ground black pepper |
| 1 tsp | salt |
| For the batter: | |
|---|---|
| 100g | plain flour |
| 20g | cornflour |
| 1 tsp | chilli powder |
| 1 tsp | Kashmiri chilli powder |
| 1 tsp | ground black pepper |
| 1 tsp | salt |
| 200ml | water |
Cook the cauliflower florets in a large saucepan of boiling water for 8–10 minutes, then drain in a colander and set aside.
For the batter, mix all the dry ingredients together in a large bowl, then slowly add the 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.
Heat the oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180°C. Fry the cauliflower florets in batches for about 6 minutes until golden and crisp, then drain in a colander to remove excess oil.
Heat the oil in a large wok on a low heat, add the garlic, chopped chilli, red onion, spring onions and red and green peppers and cook, stirring, for 2 minutes. Add the ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, black pepper and salt and heat through for 1 minute.
Toss the fried florets in the sauce, making sure to coat them properly. Serve the cauliflower in a bowl, garnished with sliced spring onions.
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From filling ideas for suhoor, to satisfying dishes for iftar The Ramadan Cookbook, from award-winning food blogger Anisa Karolia, is the ultimate guide to cooking during the annual month of fasting observed throughout the Muslim world.
Available to download for just 99p for a limited time only, for UK customers.
The Ramadan Cookbook
80 recipes for celebrating Ramadan and beyond
From filling ideas for suhoor to satisfying dishes for iftar
An essential resource for anyone observing Ramadan
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