Cauliflower Buffalo Wings (GOBI MANCHURIAN)
Cauliflower Buffalo Wings (Gobi Manchurian) is a popular Indo-Chinese dish that mimics the taste of buffalo chicken wings only made vegetarian style with cauliflower instead of chicken. It is fried crispy just like wings and dunked in a savory flavorful sauce made of typical Indian and Chinese ingredients like ginger, garlic, onion, soy sauce and green onions. Oh I almost forgot the most important ingredient … Ketchup, giving this dish its tangy sweet aftertaste and makes it just that much more addictive.
Ingredients
Cauliflower Wings
- Cauliflower – 1 medium cut into large florets
For Frying
- Canola Oil – For frying
Batter for cauliflower
- All purpose flour – 3/4 Cup
- Corn flour – 1/4 Cup
- Rice flour – 1 Tbsp
- Freshly ground pepper powder – 1 tsp
- Ginger Garlic paste – 1-2 Tbsp
- Salt – 1/2 tsp adjust per taste
Sauce
- 8 oz Curry Starter
- 1 Tbsp Soy sauce
- 2 Tbsp Ketchup
- 3 Tbsp Asian Hot Chilli Sauce
- 1 tsp Red Chilli Flakes optional
- Corn Flour – 1 Tbsp dissolved in 1/4 cup cold water this is a slurry that thickens your sauce and is optional
- Salt – 1/2 tsp optional
Garnish
- Spring onion – 2 chopped OR 1/4 Cup Cilantro chopped for garnish
Instructions
Prepare the Cauliflower:
- Blanch the Cauliflower by boiling water in a pot and add a little salt.
- Add the cauliflower florets and cook for 2-3 minutes.
- Drain and pat dry.
Make the Batter and Fry the Cauliflower:
- In a mixing bowl, combine the all-purpose flour, cornstarch, red chili powder, black pepper powder, and salt.
- Add water gradually to form a thick batter.
- Heat oil in a deep pan for frying.
- Dip each cauliflower floret into the batter, ensuring it’s well-coated
- Fry the florets in batches until they are golden brown and crispy.
- Drain on paper towels and set aside.
Prepare the Sauce:
- Heat Curry Starter by Usha’s Kitchen large pan over medium heat.
- sauté until fragrant.
- Add soy sauce, chili sauce, tomato ketchup, vinegar, and sugar (if using).
- Stir well to combine.
- Adjust the seasoning with salt as needed.
- Add cornflour slurry and stir quickly
- Add the fried cauliflower florets to the pan
- Toss them gently in the sauce, ensuring they are evenly coated.
Plating
- Garnish with chopped spring onions.
- Serve hot as an appetizer or with fried rice or noodles.
Notes
Alternatively you can serve the fried cauliflower without the sauce on it for those who do not care for spicy food like my kids when they were young.
Serve the sauce on the side and you can even mix in a little extra ketchup and eliminate the hot sauce in this recipe to make this dish mild in spice.
