For the second day of this week’s ‘Deep fried dishes’ theme, I made our family favorite Gobhi Manchurian. Crispy deep fried cauliflower florets with tangy, spicy thick gravy makes for an addictive dish. It is usually served as an appetizer or as a side dish for fried rice or noodles.It is a little time consuming dish but well worth every minute of it. If there’s any cuisine we are like in our family, then it has to be Indo-Chinese. My husband has always been a big fan of it and recently even my 11 year old jumped on the band wagon. He can eat manchurian all day every day 🙂 He started eating and tolerating spicy food after eating the spicy manchurian in India. My son keeps asking for it and I finally made it this weekend. Let me tell you he was a very happy camper. I had to save some for his dinner too. This was our simple Indo-Chinese lunch with tofu fried rice and dessert wontons (recipe coming up tomorrow).The time consuming part of this recipe is the deep frying the cauliflower. I used this recipe from Tarla Dalal’s site. Only change I made was to par cook the cauliflower before deep frying. The golden brown crispy fried cauliflower are inviting and delicious on their own. I lost a few of them to the kids who couldn’t wait for the whole dish to be completed. The gravy part doesn’t take too long to make. Also it is important that that fried florets are tossed in the sauce as quickly as possible, so they stay crispy and don’t get soggy. Depending on how you are serving the dish, there can be a lot or little gravy.Dry gobhi manchurian is perfect as an appetizer whereas manchurian with gravy is great as a side dish for Indo Chinese dishes. If you don’t want to deep fry, then use the appe/ aebliskiver pan to fry - like in this low-cal version. All in all, this is a great dish to have in the repertoire to please family and friends.Lets check out what my fellow marathoners have cooked today for BM# 95.
