Gobi Manchurian Recipe | Indo-Chinese Dish
Learn how to make perfect restaurant style crispy Gobi Manchurian with this simple recipe. This popular and highly coveted Indo-Chinese dish is a favorite amongst many Indians across the world. Make this at home and let me know how turned out for you in the comments below!
This recipe serves around 4-5 people.
Preparation time: 10 mins
Cooking time: 25 mins
Ingredients:
Florets:
500g of cauliflower florets
1 tsp of salt
1 tsp of red chilli powder(adjust based on spice level)
1 tsp of black pepper powder
1 tbsp of ginger garlic paste
3 tbsp of all purpose flour(maida)
5-6 tbsp of cornstarch
2-3 tbsp of water
Oil(as needed for frying)
Sauce:
3 tbsp of oil
1 tbsp of chopped garlic
1 tbsp of chopped ginger
1-2 chopped green chilis(adjust based on taste)
1 medium sized chopped onion
2 tbsp of red chili sauce
1 tbsp of tomato ketchup
2 tbsp of dark soy sauce
1 tsp of vinegar
50 ml of water
2 tbsp of chopped spring onions
Preparing the florets:
Place the cauliflower florets in a mixing bowl. Add salt, red chili powder, black pepper powder, ginger garlic paste, all purpose flour(maida), cornstarch ,and mix them well together. While mixing, sprinkle 2-3 tbsp of water bit by bit until the florets are fully coated. Heat up some oil and add a few florets one by one and fry them on medium flame. Don’t add too much at a time! It takes about 6-8 minutes to fry them until crispy. Then, take the florets out and place them on a paper towel. Repeat the frying process until all the florets are fried.
Preparing the sauce:
Heat a separate pan and add 3 tbsp of oil. Once the oil is heated, add garlic and ginger, and stir until light brown. Add green chilis and stir for around 30 seconds. Add the chopped onions and fry until they are soft. Add red chili sauce, tomato ketchup, dark soy sauce and mix them well. Make sure your flame is not on high otherwise it will burn very fast. Add vinegar and water and cook the sauce for 1 minute(until bubbling is visible). Add the fried florets, and mix them well with the sauce. Lastly, sprinkle some spring onions and mix them well.
Before serving, garnish with some more spring onions for visual appeal and serve it hot!
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