Gobi Manchurian Recipe
5/5
Gobi Manchurian is a popular Indo-Chinese dish made with crispy cauliflower florets tossed in a flavorful sauce. The dish has a perfect balance of sweet, tangy, and spicy flavors, making it a favorite among many. The cauliflower florets are coated in a batter, deep-fried until crispy, and then tossed in a delicious sauce made with onions, capsicum, and a combination of sauces. Gobi Manchurian is a versatile dish that can be enjoyed as an appetizer or as a side dish with fried rice or noodles. It is loved for its crispy texture, vibrant colors, and bold flavors.
INGREDIENTS
For the batter:
- Cauliflower florets: 2 cups
- All-purpose flour: 1/2 cup
- Cornstarch: 1/4 cup
- Ginger-garlic paste: 1 teaspoon
- Red chili powder: 1/2 teaspoon
- Soy sauce: 1 tablespoon
- Salt to taste
- Water as needed
For the sauce:
- Oil: 2 tablespoons
- Ginger-garlic paste: 1 teaspoon
- Green chili: 1, finely chopped
- Onion: 1 medium-sized, thinly sliced
- Capsicum (bell pepper): 1 medium-sized, thinly sliced
- Soy sauce: 1 tablespoon
- Tomato ketchup: 2 tablespoons
- Red chili sauce: 1 tablespoon
- Vinegar: 1 tablespoon
- Salt to taste
- Spring onions (scallions) for garnishing
INSTRUCTIONS
- In a mixing bowl, combine the all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, soy sauce, and salt. Add water gradually to make a smooth batter. The consistency should be thick enough to coat the cauliflower florets.
- Dip each cauliflower floret into the batter, ensuring it is well-coated. Shake off any excess batter and place the coated florets on a plate.
- Heat oil in a pan or kadhai for deep frying. Once the oil is hot, carefully drop the coated cauliflower florets into the oil and fry them until they turn golden brown and crispy. Remove them from the oil and drain on a kitchen towel to remove excess oil.
- In another pan, heat 2 tablespoons of oil. Add ginger-garlic paste and chopped green chili. Sauté for a minute until the raw smell disappears.
- Add thinly sliced onions and sauté until they turn translucent.
- Add thinly sliced capsicum and sauté for a couple of minutes until they are slightly cooked but still retain their crunch.
- Add soy sauce, tomato ketchup, red chili sauce, vinegar, and salt. Mix well and cook for a minute.
- Add the fried cauliflower florets to the sauce mixture. Toss gently to coat the florets with the sauce. Cook for a few minutes on low heat, allowing the flavors to combine.
- Garnish with chopped spring onions (scallions).
- Serve Gobi Manchurian hot as an appetizer or as a side dish with fried rice or noodles.
TIPS
- Choose fresh and firm cauliflower for the best results. Ensure that the florets are evenly coated with the batter for uniform frying.
- Adjust the spice levels according to your preference. Increase or decrease the amount of red chili powder and sauces accordingly.
- Fry the cauliflower florets in batches to ensure they cook evenly and become crispy.
- For a healthier version, you can bake the coated cauliflower florets in the oven until they turn golden brown and crispy instead of deep frying.
- Garnish with fresh spring onions (scallions) to add a fresh and aromatic touch.
- Serve Gobi Manchurian immediately to enjoy the crispy texture. If left for too long, the florets may lose their crispiness.
NUTRITION VALUE
- Calories: Approximately 200-250 calories
- Carbohydrates: Approximately 30-35 grams
- Protein: Approximately 5-8 grams
- Fat: Approximately 8-10 grams
- Fiber: Approximately 4-6 grams
