Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Cauliflower Manchurian

by Anisa Karolia from The Ramadan Cookbook

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

Introduction

Also known as Gobi Manchurian, this popular Indo-Chinese dish has crispy cauliflower florets tossed in a spicy sauce.

Read more Read less

Ingredients

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

Method

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.

More Recipes from The Ramadan Cookbook


View all

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: The Ramadan Cookbook

Close menu