08
Gobi Manchurian
Prep Time:
10 Minutes
Cook Time:
40 Minutes
Serves:
2 Servings
About the Recipe
Fusion food is all the rave, and Indo-Chinese ranks high in terms of taste profile. I love this dish as it blends 2 cultures that are very close to my heart.
- Sunni Patel, PhD
As part of the cruciferous family, cauliflower is high in fibre, Vits B6, C, and K including glucosinolates to prevent gut bacteria overgrowth.
The spices in this dish also help to give an extra serving of anti-oxidants.
Ingredients
1 head cauliflower (florets)
100g chickpea flour
3 tbsp cornflour
1 tsp turmeric
¼ tsp chilli powder
¼ tsp black pepper
1 tbsp soy sauce
1 tsp garlic powder
1 ½ tsp cumin seeds
100-150ml water
1 tbsp oil
1 medium onion (finely diced)
1 red pepper (finely diced)
1 tsp garlic (minced)
1 tsp ginger (minced)
½ tsp green chilli (optional)
1 tbsp cornflour
2 tbsp water
¼ tsp chilli powder
1 tbsp soy sauce
2 tbsp ketchup
1 tsp coconut sugar
½ tbsp cider vinegar
½ tsp pepper
Preparation
Step 1
In a bowl, combine the chickpea flour, cornflour, turmeric, chilli powder, black pepper, soy sauce, garlic powder, cumin seeds with 100-150ml water until you get a batter-like consistency to coat the cauliflower florets.
Step 2
Evenly coat the florets in the batter, and bake in the oven at
200°C for 30-40 minutes until roasted.
Step 3
To prepare the Manchurian sauce, sauté the onion and pepper with the minced garlic, ginger and green chilli until
softened.
Step 4
In a bowl create a slake, which is a thickened mixture combining the 1 tbsp cornflour, 1 tbsp water, chilli powder, soy sauce, ketchup, sugar, vinegar and pepper.
Step 5
Add the slake to the sautéed vegetables and a further 100ml
water to reduce to a thickened sauce.
Step 6
Serve with the sauce poured over the roasted florets and
garnish with sliced green onions.