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Gobi Manchurian Recipe

Indo-Chinese · Appetizer · 40 min total

Crispy cauliflower florets tossed in a tangy, spicy soy-based sauce, this Indo-Chinese appetizer is a popular street food and party favorite.

Ingredients

• 1 medium cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon red chili powder
• 1/4 teaspoon black pepper
• Salt to taste
• Oil for deep frying
• 2 tablespoons oil for sauce
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2 green chilies, slit
• 1/2 cup finely chopped spring onions (white and green parts separated)
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• 1/2 teaspoon sugar
• 1/2 cup water
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. Mix flour, cornstarch, ginger-garlic paste, red chili powder, black pepper, and salt with enough water to make a thick batter. Add cauliflower florets and coat well.
2. Heat oil for deep frying. Fry coated florets in batches until golden and crispy. Drain on paper towels.
3. For the sauce, heat 2 tablespoons oil in a pan. Add garlic, ginger, and green chilies; sauté for 30 seconds.
4. Add white parts of spring onions and sauté for 1 minute. Add soy sauce, chili sauce, ketchup, vinegar, sugar, and water. Bring to a boil.
5. Add cornstarch slurry and stir until sauce thickens. Adjust salt and spices.
6. Add fried cauliflower and toss to coat evenly. Garnish with green spring onion tops. Serve hot.

Tips

• To keep cauliflower crispy, serve immediately after tossing with sauce.
• Can be made gluten-free by using rice flour instead of all-purpose flour.
• Store leftover sauce and cauliflower separately; reheat and toss before serving.

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