Gobi Manchurian


Gobi Manchurian

Served on udon noodles

The best way to eat cauliflower: battered with gram flour and fried in spicy Hakka Indo-Chinese sauce! I was inspired by one of favourite dishes at Lily’s Vegetarian Indian Cuisine in Greater Manchester, and bought a packet of “Veg Manchurian Miracle Masala” powder at the ASM supermarket next door. This recipe is from the back of that packet, swapping grated cabbage for cauliflower.

Ingredients

  • 1 cauliflour, chopped into small chunks
  • 1 tsp ginger, chopped
  • 1 tsp green chilli, chopped (I left this out and it still tasted good)
  • ¼ cup gram flour (besan/chick pea flour)
  • sunflower oil (enough to fry in)
  • 3 tbsp/20 g (half packet) “Ching’s Secret Veg Manchurian Miracle Masala”
  • 300 ml water
  • 1 white onion, sliced
  • 1 red pepper, sliced
  • 1 orange pepper, sliced
  • 2 stalks celery, chopped
  • 2 tbsp more oil
  • 2 packs udon noodles

Method

  1. Make the Manchurian balls: Mix the cauliflower, ginger, chilli and gram flour in a bowl (add a little salt to taste). If using cabbage instead, make into small balls.
  2. Fry the balls on a low heat until golden brown. (Deep fry if you can, or shallow fry and turn frequently.) Transfer the balls to some kitchen roll to remove excess oil.
  3. Mix the water and “Miracle Masala” in a bowl. Heat a pan with more water, enough for the noodles, which will be added later.
  4. Heat another 2 tbsp and stir fry the onion, peppers and celery for 2-3 minutes. Add the Manchurian balls.
  5. Add the masala mixture, stirring well. Bring to the boil and simmer for 2-4 minutes (longer to produce a thicker sauce). Add the noodles to the other pan of hot water and simmer for 4 minutes (or follow the instructions on that packet).
  6. Serve while still hot, and choose a garnish such as spring onion. A little soya yogurt makes a good accompaniment, as does smoked tofu.
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