Gobi Manchurian Recipe
Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower florets coated in a spicy and tangy sauce. The dish is loved for its crispy texture and vibrant flavors, making it a perfect appetizer or side dish for any meal.
Equipment
- 1 mixing bowl
- 1 frying pan or wok
- 1 slotted spoon
- 1 cooking spoon
- 1 plate lined with paper towels
- 1 baking tray (optional for baking option)
Ingredients
- 500 grams cauliflower florets
- 1 cup all-purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- to taste salt
- as needed water for batter
- about 2 cups oil for deep frying
- 2 spring onions finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon green chili sauce
- 1 tablespoon vinegar
- 1/2 teaspoon black pepper
Instructions
- Wash and cut the cauliflower into small florets.
- In a mixing bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, salt, and enough water to form a smooth batter.
- Dip each cauliflower floret into the batter, ensuring it is well-coated.
- Heat oil in a frying pan or wok over medium heat. Once the oil is hot, carefully add the battered cauliflower florets in batches.
- Fry the florets until they turn golden brown and crispy. Remove them using a slotted spoon and let them drain on a plate lined with paper towels.
- In another pan, heat a small amount of oil over medium heat. Add the chopped spring onions and stir-fry for about 1 minute.
- Add the soy sauce, tomato ketchup, green chili sauce, vinegar, and black pepper to the pan. Stir well to combine.
- Add the fried cauliflower florets to the sauce and toss until well coated. Cook for an additional 2-3 minutes to heat through.
- Serve hot as an appetizer or side dish.
Notes
You can adjust the spice level by adding more or fewer green chilies or red chili powder.
For a healthier option, consider baking the cauliflower after coating the florets instead of deep-frying.
Garnish with additional chopped spring onions or coriander before serving for added flavor and presentation.