Gobi Manchurian
Gobi Manchurian combines crispy cauliflower with a bold Indo-Chinese sauce.Fresh cauliflower florets are coated in a seasoned flour and corn flour batter.The florets are fried until golden, crunchy, and perfectly crisp.A flavorful sauce is prepared with garlic, ginger, chilies, soy sauce, and chili sauce.The crispy cauliflower is tossed quickly in the hot sauce before serving.Serve immediately as an appetizer, snack, or delicious side dish.
Ingredients
For the Cauliflower
- 1 medium cauliflower, cut into bite-sized florets
- ½ cup corn flour
- 1 tablespoon rice flour, optional
- 1 teaspoon ginger-garlic paste
- ¼ teaspoon black pepper powder
- ½ teaspoon salt
- ½ teaspoon soy sauce
- ½–¾ cup water, as needed
For the Manchurian Sauce
- 1½ tablespoons cooking oil
- 1 tablespoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 2 green chilies, finely chopped
- 1 small onion, finely chopped
- 1 small capsicum, finely chopped
- 1 tablespoon red chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- ½ teaspoon black pepper powder
- Salt, to taste
- 2–3 tablespoons water
Instructions
Prepare the Cauliflower
- Wash the cauliflower thoroughly and cut it into medium-sized florets.Bring water to a boil and add a little salt. Blanch the cauliflower for about 2 minutes. Drain completely and allow the florets to cool.Do not overcook the cauliflower because it should remain firm enough to become crispy during frying.
Make the Batter
- In a large bowl, combine all-purpose flour, corn flour, rice flour, ginger-garlic paste, Kashmiri chili powder, black pepper, salt, and soy sauce.Gradually add water and whisk until you have a thick, smooth batter that coats the cauliflower evenly.
Coat the Cauliflower
- Add the cauliflower florets to the batter.Toss gently until every floret is completely coated.The batter should cling to the cauliflower without being excessively runny.
Fry the Cauliflower
- Heat oil in a deep pan over medium-high heat.Carefully add the coated cauliflower pieces in batches. Avoid overcrowding the pan.Fry until the florets become golden brown and crispy. Remove them using a slotted spoon and place them on a wire rack or paper towel.For extra crispiness, you can fry the cauliflower a second time for 1–2 minutes.
Prepare the Sauce
- Heat 1½ tablespoons oil in a large wok or skillet over high heat.Add chopped garlic, ginger, and green chilies. Stir-fry for about 30 seconds until fragrant.Add chopped onion, capsicum, and the white portions of the spring onions.Stir-fry on high heat for 1–2 minutes while keeping the vegetables slightly crunchy.
Add the Sauces
- Add soy sauce, red chili sauce, tomato ketchup, vinegar, black pepper, and sugar.Mix quickly over high heat.Taste the sauce and adjust the salt, sweetness, acidity, or spice according to your preference.
Add the Corn Flour Slurry
- If you prefer a slightly thicker, glossy sauce, mix corn flour with water to make a smooth slurry.Add it gradually to the wok while stirring continuously.Cook for about 30–60 seconds until the sauce becomes glossy and slightly thick.
Garnish and Serve
- Garnish with chopped spring onions and a few finely sliced green chilies.Serve hot and immediately for the best texture.
Notes
- Cut cauliflower into similarly sized florets so they cook evenly.
- Make sure the cauliflower is completely drained before adding it to the batter.
- A thick batter gives the best crispy coating.
- Do not overcrowd the frying pan.
- Frying at the correct temperature prevents greasy cauliflower.
- Keep the vegetables slightly crunchy for authentic Indo-Chinese texture.
- Toss the fried cauliflower in the sauce only shortly before serving.
- Adjust soy sauce carefully because it can already contain considerable salt.