Gobi Manchurian - Crispy, Spicy Cauliflower Recipe - Delicious!

Gobi Manchurian - I’ll never look at cauliflowers in the same way again!
#asianrecipe #vegetarianrecipe
Fusion cooking is fairly new to me and I’ve never seen the cauliflower as a centre piece for Chinese/Asian cooking…until now.

I was recently introduced to Manchurian dishes by Indian friends. I’d never heard of these before so was pleasantly surprised to learn that it was based on Indian interpretations of Chinese food. This is my first attempt at one of these dishes, but it’s so tasty I guarantee it won’t be my last!

For a starter for 4 or main course for you will need:
1 med/large head of cauliflower

For the sauce:
4 cloves of garlic
1 small thumb size piece of fresh ginger
1 chilli
1/2 a white onion
1/2 a bell pepper
2 spring onions
2 tbsp chilli sauce
2 tbsp tomato ketchup
1/2 tbsp rice vinegar
1 tbsp light soy sauce
2 tsp sugar
1 pinch of salt
1 pinch ground black pepper
Some water
2 tbsp cooking oil

For the crispy coating
100g plain flour
50g cornflour/cornstarch
1 tsp chilli powder
1 pinch salt
1 pinch freshly ground black pepper
Some water
Enough cooking oil for deep frying

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0:00 Intro
0:20 What are Manchurian dishes
0:36 Prepping the cauliflower or gobi
0:45 Prepping the flavour ingredients
2:28 Blanching the gobi
3:09 Making the batter
5:00 Deep frying the gobi
5:54 Deep fried mars bar anyone?
6:27 Making the Manchurian sauce
8:32 The finishing touch
8:50 So what’s Gob Manchurian like?