By Sue Lau | Palatable Pastime
Gobi Manchurian is my recipe of the day with the blogging group Sunday Funday. We post weekly and members choose the topic on which we post. Today we are sharing recipes for Diwali. Glad you could join us!
Diwali is the Hindu Festival of lights. And to celebrate, I am sharing one of my favorite Indian appetizers/main dishes. That happens to be Gobi Manchurian, deep fried cauliflower in a besan breading with a sweet and spicy sauce. (Besan is also known as gram flour. It’s made from ground dried chickpeas. Worth noting is that it’s gluten free as well.)
This recipe is very festive. Since it is fried it is more of a special occasion recipe for me at home. But that being said, it is healthily vegetarian. Clearly, I won’t vouch for some of the ingredients being vegan. But it can be made so if you are careful selecting them. Thinking here of the chili sauces and sugar in particular.
There’s a vegetarian Indian restaurant we often visit for the lunch buffet that usually includes this dish. And the hubs and I almost always have some. It really is quite tasty! A lot of other people like it, too, as evidenced by how fast the pan empties.
- Easy Rabdi with Evaporated milk from Cook with Renu
- Date & Walnut Rolls from Sneha’s Recipe
- Kheer from A Day in the Life on the Farm
- Gobi Manchurian from Palatable Pastime
- Chickpea & Sweet Potato Curry from Mayuri’s Jikoni
- Baked Gobi 65 from Amy’s Cooking Adventures
- Two Homemade Breads for Diwali: Pita and Naan from Culinary Cam
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- 1 wok
- 1 deep skillet
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 1/4 cup Thai sweet chilli sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon rice vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon Trader Joe's chilli onion crunch
- 1 tablespoon chopped garlic
- 1 tablespoon minced ginger
- 1 teaspoon black pepper
- 1/4 cup water
- 1 cup besan or chickpea flour
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1-1/2 cups water
- 2-1/2 pound whole cauliflower cut into florets
- 1 red bell pepper diced
- 1 medium onion chopped
- 3 hot Thai green chillies chopped
- cooking oil as needed
- Stir together ingredients for sauce and set aside.
- Stir together ingredients for batter and set aside.
- Heat cooking oil several inches deep in a large skillet, not filling the skillet more than half full to a med-high temp but not smoking hot.
- Dip cauliflower into batter, tapping off excess, and fry in batches until golden, keeping cooked pieces warm.
- Use two tablespoons of that cooking oil in a wok and add vegetables, stir-frying a few minutes until the bell pepper and onion are crisp-tender.
- Add the sauce mixture to the wok along with the cooked cauliflower and stir until well mixed and hot.
For accurate nutrition facts with frying: since not all the oil will be used, measure what you put in the skillet, then after cooking, measure what is left and subtract it to get an accurate nutrition count using the info on your bottle.
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