Gobi Manchurian Recipe

SMC Kitchen

Gobi Manchurian Recipe

Gobi Manchurian is a popular Indo-Chinese dish made with crispy fried cauliflower florets tossed in a flavorful, tangy, and spicy sauce. It's perfect as an appetizer or a side dish. Here's how you can prepare this delicious dish at home.

Gobi Manchurian Recipe

Ingredients

For the Batter and Cauliflower:

  • 1 medium cauliflower (gobi), cut into florets
  • 1/2 cup all-purpose flour (maida)
  • 1/4 cup cornflour
  • 1/2 teaspoon ginger-garlic paste
  • 1/4 teaspoon black pepper powder
  • Salt to taste
  • Water (to make a thick batter)
  • Oil (for deep frying)

For the Sauce:

  • 2 tablespoons oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 2-3 green chilies, slit or finely chopped
  • 1 medium onion, diced
  • 1 medium capsicum (bell pepper), diced
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon red chili sauce (adjust to taste)
  • 1 teaspoon vinegar
  • 1 teaspoon cornflour mixed in 3 tablespoons water (cornflour slurry)
  • 1/2 teaspoon sugar (optional)
  • Salt to taste
  • Spring onions (green part), finely chopped, for garnish

Instructions

1. Preparing the Cauliflower

  1. Wash the cauliflower florets thoroughly. Boil water in a pot and blanch the florets for 2-3 minutes. Drain and set aside.

2. Making the Batter and Frying the Cauliflower

  1. In a mixing bowl, combine all-purpose flour, cornflour, ginger-garlic paste, black pepper powder, and salt. Gradually add water to make a thick, smooth batter.
  2. Heat oil in a deep pan or wok. Dip each cauliflower floret in the batter, ensuring it's evenly coated, and gently drop it into the hot oil.
  3. Fry the florets on medium heat until golden and crispy. Remove with a slotted spoon and drain on paper towels.

3. Preparing the Sauce

  1. Heat 2 tablespoons of oil in a wok or pan. Add chopped garlic, ginger, and green chilies. Sauté for a few seconds until fragrant.
  2. Add diced onions and capsicum. Stir-fry on high heat for 2-3 minutes. The vegetables should remain slightly crunchy.
  3. Add soy sauce, tomato ketchup, red chili sauce, vinegar, and sugar. Mix well.
  4. Pour in the cornflour slurry and stir continuously until the sauce thickens to a glossy consistency. Adjust salt if needed.

4. Combining the Cauliflower and Sauce

  1. Add the fried cauliflower florets to the sauce. Toss gently to coat the florets evenly with the sauce.
  2. Cook for 1-2 minutes to let the flavors meld.

Serving Suggestions

  • Garnish Gobi Manchurian with finely chopped spring onions before serving.
  • Serve hot as an appetizer or as a side dish with fried rice, noodles, or plain steamed rice.

Gobi Manchurian Recipe

Tips for Perfect Gobi Manchurian

  1. Crispy Cauliflower: Fry the cauliflower twice for extra crispiness.
  2. Adjust Spice Level: Modify the quantity of chili sauce and green chilies to suit your taste.
  3. Avoid Soggy Cauliflower: Toss the florets in the sauce just before serving to keep them crispy.
  4. Consistency: For a dry version, reduce the sauce; for a gravy version, add more water or broth.

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