Gobi (meaning cauliflower in Hindi and Manchurian) is a sweet, tangy and slightly spicy dish made with chili sauce, vinegar, ginger and garlic. Extremely rich in vitamins and minerals, this cauliflower manchurian is one of the most popular dishes from Indo-Chinese cuisine. This recipe is healthy, delicious and super easy to make. 

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3

INGREDIENTS

3 cups cauliflower florets
1/2 cup all-purpose flour
1/4 corn starch
1/2 - 1 teaspoon red chili flakes
1/2 teaspoon red chili powder
1/4 teaspoon black pepper
1/4 teaspoon Kosher salt, flaked
BACI Kitchen organic EVOO, for frying

For Manchurian Sauce

1 1/2 tablespoons of BACI Kitchen organic EVOO
3-4 tablespoons water
2-3 tablespoons red chili sauce
2 tablespoons green onion, for garnish
1-2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon garlic, finely chopped
1/2 tablespoon ginger, finely chopped
1/3 cup spring onion
1/2 teaspoon BACI Kitchen Champagne vinegar
1 teaspoon sugar, to taste
1/2 - 3/4 teaspoon black pepper
1/8 teaspoon salt, adjust to taste

DIRECTIONS:

1. Cut cauliflower into bite-sized florets.
2. Add them to 3 cups of hot water and let rest for 5 minutes.
3. Drain cauliflower on clean, dry cloth until no moisture remains.
4. Heat cooking oil for deep frying on medium heat.
5. Meanwhile, in a mixing bowl, make a batter of: cornstarch, flour, red chili powder, black pepper and salt. 
6. Mix the batter, adding water (little by little) as needed to make a free flowing, lump free batter. The consistency has to be medium and not too thick or runny. Adjust salt as needed by tasting the batter.
7. Add the florets to the batter in batches, coat them well.

Frying the Cauliflower:

1. When the oil turns hot, pick up the florets with a spoon or fingers and gently drop each one into the hot oil. If the temperature of the oil drops from too many piece of cauliflower, increase the temperature of the heat.
2. Drain cooked cauliflower on a kitchen towel or paper towel. Repeat until all the cauliflower is cooked. 
3. For extra crispy cauliflower, you can refry each gobi again in hot oil. This is usually not necessary.

Making the Sauce:

1. Mix together the red chili powder with a little water creating a paste. Set aside.
2. Heat 1 1/2 tablespoons of oil in wide pan.
3. Once the oil turns hot, add spring onion, garlic and ginger. Saute for a minute or two.
4. Add soy sauce, red chili sauce, ketchup, sugar and vinegar. 
5. Mix and add water as needed. 
6. Cook on a medium heat until the sauce thickens.
7. Check for taste. The sauce needs to be slightly sour, sweet and hot. 
8. Allow the sauce to cool for 2 minutes.
9. Add the fried gobi and stir gently to coat the gobi well. 
10. Garnish with green onions.
11. Serve immediately. 

WINE PAIRING: California Chardonnay, German Riesling