Bangalore manchuri

Bangalore is synonymous with awesome sambar –rice but not many local small time eateries or road side shacks serve other foodstuffs like fast-foods, chaat items, pav bhaji, etc.  But Chinese road-side stalls are a big hit & what’s  the favourite timepass  snack –GOBI MANCHURI.

( I know its actually Manchurian but the locals sometimes call it manchuri ;) :P) 

This dish is not so popular in Mumbai or Maharashtra where I come from, but the kanadika’s seem to love it! Infact they  are hooked to it & thats the reason why in every corner  you will find  a manchuri  stall selling it for as little as rs.20!

Trust me besides south-indian fare like the idlis, dosas  & the eternal  sambar-rice, kanada cooks have learnt to cook manchuri the best!

The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce, picked up with a toothpick. At some places cabbage manchuri is available too! 

This recipe calls for some hard work since the preparation is a bit time consuming.

A bowl full of crispy Gobi Manchurian served with tomato chilli sauce is all I need to spend a rainy evening in Bangalore and enjoy it to the fullest!

So, I guess its time for some Gobi Manchurian this time. Let me share this mouth watering dish with you guys… Give it a try, you won’t be disappointed…

Ingredients
4 cup cauliflower - separated into small florets
2 tsp ginger - minced
2 tbsp garlic - minced
3 tbsp maida
2 tsp corn flour
1 tsp red chilli powder
1/2 tsp white pepper powder
2 tsp salt
2 tsp soya sauce
1/2 tsp vinegar

For Saute
1 onion - sliced
1 green bell pepper - sliced
1 green chillies - sliced
1 tsp ginger garlic paste
3 tbsp green spring onions - finely chopped
1 tbsp soy sauce
2 tbsp chili-garlic sauce
3 tbsp tomato ketchup
salt to taste
3 tbsp oil (for saute)

2 cups oil (for frying)

Method
Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel.

Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, and ajinomoto in a bowl. Make a thick paste and add cauliflower and toss in to coat it with the paste.

Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

Now heat 3 tbsp oil in a wide saucepan on high flame. Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins and once they turn slightly tender, add soy sauce, tomato ketchup, chilli garlic sauce and salt. Toss everything and mix well for few minutes. Finally add the green onions ,lower the flame &  add the fried cauliflower until the gravy becomes dry.Garnish with chopped coriander leaves. I won’t say serve coz I know it will be over in no time!