Gobi Manchurian

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Gobi Manchurian is a popular Indo-Chinese dish that features crispy fried cauliflower florets coated in a tangy, spicy, and savory sauce. The fusion of Indian spices and Chinese-style stir-frying results in a flavorful dish that can be served as an appetizer or a side. With the perfect balance of crunch and a deliciously sticky sauce made from soy sauce, garlic, and chili, Gobi Manchurian is a crowd-pleaser at any meal or gathering. Whether enjoyed dry or with extra sauce as a gravy, this dish is a delightful way to enjoy cauliflower in a bold, exciting form.

Ingredients:

For the Cauliflower:

  • 1 medium head of cauliflower (gobi), cut into florets
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp ginger-garlic paste
  • ½ tsp chili powder
  • Salt and pepper, to taste
  • Water (as needed for batter)
  • Oil for frying

For the Sauce:

  • 2 tbsp oil
  • 3 garlic cloves, minced
  • 1-inch piece ginger, minced
  • 1 small onion, finely chopped
  • 1 small green bell pepper, diced
  • 2-3 green chilies, finely chopped (optional, for extra heat)
  • 3 tbsp soy sauce
  • 2 tbsp ketchup
  • 1 tbsp chili sauce (adjust to taste)
  • 1 tsp vinegar
  • 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
  • 2-3 tbsp chopped spring onions (for garnish)

Instructions:

Prepare the Cauliflower:

  1. Make the batter: In a bowl, whisk together the flour, cornstarch, ginger-garlic paste, chili powder, salt, and pepper. Gradually add water to form a smooth, thick batter.
  2. Fry the cauliflower: Heat oil in a deep pan for frying. Dip each cauliflower floret into the batter, making sure it’s well coated, and then deep fry until golden and crispy. Drain on paper towels and set aside.

Make the Sauce:

  1. Sauté the aromatics: In a large pan or wok, heat 2 tablespoons of oil over medium heat. Add the minced garlic, ginger, and green chilies (if using), and sauté until fragrant, about 1 minute.
  2. Cook the vegetables: Add the chopped onions and bell pepper, and stir-fry for 2-3 minutes until slightly softened.
  3. Prepare the sauce: Stir in the soy sauce, ketchup, chili sauce, and vinegar. Add the cornstarch slurry if you prefer a thicker sauce. Simmer the sauce for 2-3 minutes until it thickens slightly.
  4. Toss the cauliflower: Add the fried cauliflower florets to the pan and toss well to coat them evenly in the sauce.
  5. Garnish and serve: Garnish with chopped spring onions and serve hot.

Enjoy this crispy, tangy Gobi Manchurian as a perfect appetizer or a side dish with fried rice or noodles!