Gobi Manchurian (Crispy Cauliflower Florets in Manchurian Sauce)

At home in Malaysia, mom usually adds cauliflower florets to her Chinese style mixed-veggie dish and we seldom use cauliflower in Indian dishes. It’s only after marriage that I learned to make this dish which happens to be one of hubby’s preferred vegetarian dishes. It’s not just simple to make this dish that can be served as an appetizer but also easy to like eating it :)

Although chlorophyll-lacking, cauliflower is one of the ‘white’ veggies known to be laden with health benefits. As it is the cauliflower may be as not as appealing as other vegetables but when cooked the right way and with the right flavoring, it can become as scrumptious.

Manchurian dishes are kind of popular in India and are a must in Indo-Chinese cuisine. The Manchurian sauce is basically sweet and sour sauce (soy sauce, ketchup, chili sauce and maybe some sweet rice wine vinegar) with individually favored level of spiciness. This sauce is used together with non-veg items such as chicken and fish as well as in vegetarian dishes using paneer (Indian cottage cheese) and like the post here, cauliflower florets.

First, the florets are coated in a batter made of rice flour, besan flour, chili powder and salt and are fried till crispy and golden brown. At this stage itself the fried cauliflower florets become tempting…hmmph…they are deep-fried after all! The crispy florets are then tossed with the prepared Manchurian sauce to make a tantalizing side-dish.

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