Gobi Manchurian

 

Gobi Manchurian

Gobi Manchurian Recipe

Servings: 3–4

 Prep Time: 20 mins | Cook Time: 20 mins

Ingredients

For the Cauliflower (Gobi):

1 medium cauliflower (cut into bite-sized florets)

½ cup all-purpose flour

¼ cup cornflour

1 tsp ginger-garlic paste

Salt to taste

½ tsp black pepper

Water (to make a thick batter)

Oil (for deep frying)

For the Sauce:

2 tbsp oil

1 tbsp chopped garlic

1 tbsp chopped ginger

2 green chilies (slit or chopped)

1 small onion (finely chopped)

1 small capsicum (bell pepper, chopped)

2 tbsp soy sauce

1 tbsp red chili sauce

2 tbsp tomato ketchup

1 tsp vinegar

1 tsp sugar

Salt to taste

¼ tsp black pepper

1 tsp cornflour mixed with 3 tbsp water (optional, for gravy)

¼ to ½ cup water (for gravy version)

Chopped spring onions (for garnish)

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Instructions

1. Prepare and Fry the Cauliflower

Boil cauliflower florets in salted water for 2–3 minutes, then drain and let them dry.

In a bowl, mix all-purpose flour, cornflour, salt, pepper, and ginger-garlic paste. Add enough water to make a thick batter.

Dip each floret in the batter and deep fry until golden brown and crispy. Set aside on paper towels.

2. Make the Manchurian Sauce

Heat 2 tbsp oil in a pan. Add chopped garlic, ginger, and green chilies. Sauté for 1 minute.

Add chopped onions and capsicum. Stir-fry on high heat for 2–3 minutes.

Add soy sauce, chili sauce, ketchup, vinegar, sugar, salt, and pepper. Mix well.

3.Combine

Add the fried cauliflower to the sauce. Toss quickly on high heat until well coated.

Cook for another 1–2 minutes to let flavors combine.

4. Garnish & Serve

Sprinkle with chopped spring onions.

Serve hot as an appetizer (dry version) or with fried rice/noodles (gravy version).

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Tips:

Serve immediately for the crispiest texture.

Adjust heat level by reducing green chilies or chili sauce if needed.