Gobi Manchurian is a popular Indo-Chinese dish made by deep-frying cauliflower florets coated in a spiced batter and then stir-frying them in a sweet and savory sauce. It is a popular vegetarian alternative to chicken Manchurian and is usually served as an appetizer or a side dish. The dish is believed to have originated in the Indian Chinese community of Kolkata, India, and has since become a popular street food across India. The dish has a unique fusion of Indian and Chinese flavors, making it a perfect addition to any Indo-Chinese menu. Check the easy-to-make gobi manchurian recipe
Ingredients:
- 1 medium-sized cauliflower, cut into florets
- 1/2 cup all-purpose flour
- 1/4 cup corn flour
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/4 teaspoon black pepper powder
- Salt, to taste
- Oil, for deep frying
For the sauce:
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 green chili, finely chopped
- 1 onion, finely chopped
- 1 capsicum, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 1/2 teaspoon red chili sauce
- 1/4 teaspoon black pepper powder
- Salt, to taste
- 1 tablespoon corn flour
- 1/2 cup water
- 2 spring onions, finely chopped
Instructions:
- In a mixing bowl, combine all-purpose flour, corn flour, ginger-garlic paste, red chili powder, black pepper powder, and salt.
- Add water little by little and mix well to make a smooth batter. The batter should be thick enough to coat the cauliflower florets.
- Heat oil in a deep frying pan over medium heat.
- Dip the cauliflower florets in the batter, making sure each floret is well coated.
- Drop the battered cauliflower florets into the hot oil and fry until golden brown. Remove from the oil and keep aside.
- In another pan, heat oil over medium heat.
- Add finely chopped garlic, ginger, and green chili. Saute for a few seconds.
- Add finely chopped onion and capsicum. Saute for 1-2 minutes.
- Add soy sauce, tomato ketchup, red chili sauce, black pepper powder, and salt. Mix well.
- In a separate bowl, mix corn flour and water to make a slurry.
- Add the corn flour slurry to the pan and mix well.
- Bring the sauce to a boil and cook until it thickens.
- Add the fried cauliflower florets to the pan and mix well with the sauce.
- Garnish with finely chopped spring onions and serve hot.