I love fusion cooking! I enjoy mixing and matching non-traditional methods and ingredients and creating something different. Its a wonderful feeling to bring This time around, I decided to go my all-time favourite. A wonderful blend of easy Chinese cooking with a dash of Indian spices thrown in!
This has to be one of the most popular and tastiest dishes in the Indo-Chinese menu. You won’t find it in any of the authentic Chinese restaurants, maybe because it must be an Indo-fusion creation that has been perfected by the hawkers on any street in India!But you will surely find it in any Hakka place around Mississauga. Till your next trip there, put on your apron and dish this up. It’s as close to the real thing as it may get!
When I was in India, I simply loved Chinese food! Anytime we went out for dinner, it was usually Chinese. The food would be spicy and bursting with flavour. Even soups were never simple. The zestier it was, the more it was loved!
Little did I know that Chinese food usually served in India, is influenced with Indian tastes! It was a surprise to find out that authentic Chinese food is not really all that spicy. Well, as you all already know, I’m a sucker for spicy food, and so the authentic Chinese food, so easily available here doesn’t tantalize my taste buds! Luckily for me, we have all those Hakka joints in Mississauga that serve the so-called Chinese dishes we Indians as so very used to.
Gobi (Cauliflower) Machurian – Dry
Prep time: 20 min | Cooking time: 15 min | Serves: 3-4 as main, 6 as side
For the batter:
1/2 cup all-purpose Flour
1/4 cup Corn Flour
1/4 tsp red chili Powder
Salt, to taste
water, as needed
1 medium-sized cauliflower broken into florets
oil for deep frying
2 tbsp light cooking oil
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
1 tbsp green chili, finely chopped
1 large onion, finely chopped
1/4 tsp white pepper
2 tbsp Soy Sauce
3 tbsp Tomato-chili sauce
1/4 cup of water
Salt and pepper, to taste
fresh coriander leaves, finely chopped for garnish
green onion, finely chopped for garnish
Combine together all-purpose flour, corn flour, red chili powder, salt and a little bit of water to form a batter thick enough to coat each cauliflower floret.
Heat the oil in a pan and deep fry florets coated with batter, till golden brown. Set aside.
Heat 2 tablespoons of oil in a large wok. Add in ginger, garlic and green chilies, and fry for a few seconds till fragrant. Add in the onions and fry for a few minutes till lightly browned.
Stir in white pepper, soy sauce, tomato-chilli sauce and water, and let it come to a simmer to form a thick saucy consistency.
Season with salt and pepper, and toss in the fried cauliflower florets to coat well with the sauce.
Garnish with chopped spring onions and coriander leaves.
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