Gobi manchurian
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 cauliflowercut into florets
- 1tbsp neutral oil such as sunflower or vegetablefor frying
- 2 garlic cloveschopped
- 1 green chillichopped
- 1 red oniondiced
- 2 spring onionsfinely sliced, plus extra to serve
- ½ red pepperdiced
- ½ green pepperdiced
- 2 tbsp ketchup
- 2 tbsp chilli sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chilli flakes
- 1 tbsp ground black pepper
For the batter
- 100g plain flour
- 20g cornflour
- 1 tsp chilli powder
- 1 tsp Kashmiri chilli powder
Nutrition: Per serving
- kcal354
- fat16g
- saturates1g
- carbs40g
- sugars12g
- fibre9ghigh
- protein9g
- salt4.14g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
step 5
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.
