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Crispy Gobi Manchurian: A Flavor-Packed Indo-Chinese Delight

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Cauliflower (Gobi) Florets
  • 1 medium cauliflower cut into bite-sized florets
  • 1/2 cup all-purpose flour maida
  • 1/4 cup cornstarch corn flour
  • 1 tsp ginger-garlic paste
  • 1/2 tsp red chili powder
  • Salt to taste
  • Water as needed for a thick batter
  • Oil for deep frying
For the Manchurian Sauce
  • 2 tbsp oil
  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 2-3 green chilies slit
  • 1 medium onion finely chopped
  • 1/2 capsicum bell pepper, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp red chili sauce
  • 1 tbsp tomato ketchup
  • 1 tsp vinegar
  • 1/2 tsp black pepper powder
  • 1 tsp sugar
  • 1 tbsp cornstarch dissolved in 2 tbsp water slurry
  • Spring onion greens for garnish

Method
 

Preparation
  1. Blanch the cauliflower florets in boiling salted water for 3-4 minutes. Drain and pat dry.
  2. In a large bowl, mix all-purpose flour, cornstarch, ginger-garlic paste, chili powder, and salt.
  3. Add water gradually to make a smooth, thick batter that coats the florets well.
Frying the Gobi
  1. Heat oil in a deep pan for frying.
  2. Dip each cauliflower floret into the batter and drop carefully into the hot oil.
  3. Fry on medium-high heat until the florets are golden brown and crispy. Drain on paper towels.
Making the Sauce
  1. Heat 2 tbsp oil in a wok or large pan. Add chopped garlic, ginger, and green chilies. Sauté for a minute.
  2. Add chopped onions and capsicum. Sauté on high heat until they are slightly softened but still crunchy.
  3. Add soy sauce, chili sauce, ketchup, vinegar, pepper, sugar, and salt. Mix well.
  4. Pour in the cornstarch slurry and stir until the sauce thickens and becomes glossy.
Finishing
  1. Add the fried cauliflower florets to the sauce.
  2. Toss quickly on high heat to coat the florets evenly with the sauce.
  3. Garnish with plenty of chopped spring onion greens and serve immediately while crispy.