Phool Gobi/Cauliflower Manchurian is a Indo – Chinese dish popular in India. This dish is available in most of the restaurants. Children like this dish very much.
I prepare this dish occasionally at home as it involves deep frying of cauliflower. For the purpose of publishing as a post in this blog, I prepared this dish now.
Cauliflower is known as Phool Gobi in Hindi.
Ingredients
For Manchurian
- Cauliflower florets – from one medium size flower
- All purpose flour/maida – half cup
- Corn flour – half cup
- Black Pepper powder – quarter teaspoon
- Ginger garlic paste – half teaspoon
- Soy sauce – half teaspoon
- Red chilli powder – half teaspoon
- Ajinomoto – pinch (optional)
- Salt – as per need
- Oil – for deep frying
For sauce
- Spring onion – small bunch
- Onion – 4 no
- Green chilli – 3 no
- Tomato sauce – 4 tablespoon
- Soy sauce – 1 tablespoon
- Corn flour – 1 teaspoon
- Garlic – 10 cloves
- Ginger – one inch long piece
- Ajinomoto – pinch (optional)
- Sugar – half teaspoon
- Salt – as per taste
- Oil – 1 tablespoon
Method
Preparation of Phool Gobi/Cauliflower
- In a big pan, boil enough water with little turmeric powder and salt; add cauliflower florets when water starts boiling.
- Switch off fire, keep the pan closed for 5 minutes; then drain water and keep the partially cooked cauliflower florets in open air for some time.
- Now in a bowl mix corn flour, all purpose flour, red chilli powder, pepper powder, salt, Ajinomoto, ginger garlic paste; add water little by little to make a thick paste/batter; add soy sauce finally and mix well.
- Heat oil in a pan, dip half boiled cauliflower florets in the batter and deep fry till crisp; keep deep fried cauliflower florets on a kitchen tissue to absorb excess oil.
Sauce for Phool Gobi/Cauliflower Manchurian
- Chop finely onion, ginger, garlic, green chilli and the bulbs of spring onion; keep the leaves of spring onion to garnish the dish before serving.
- Heat a pan with oil; add above chopped items and fry till soft (also by now the colour changes to golden); now add salt, Ajinomoto, soy sauce, tomato sauce, sugar and some water.
- Let this boil for few seconds; now mix corn flour with little water and add in the boiling sauce; cook for few more seconds; corn flour helps to make the sauce thick and gives a glace look to the sauce.
Serving
- Mix enough quantity of sauce with deep fried cauliflower.
- Garnish with some spring onion leaves and serve immediately.
Tips
- Quantity of spices like green chilli and soy sauce can be varied to suit your taste.
- Thickness of the sauce can be varied to suit your requirement.
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