Gobi Manchurian is a popular Indo-Chinese dish featuring crispy cauliflower florets tossed in a flavorful, tangy, and mildly spicy sauce. The cauliflower is coated in a seasoned batter, deep-fried until crispy, and then combined with a savory sauce made with garlic, ginger, chili, and a blend of sauces like soy, chili, and tomato ketchup. This delicious dish is a beloved appetizer or side, offering a delightful fusion of Indian and Chinese flavors.
Here’s a detailed recipe:
Ingredients:
For the cauliflower florets:
- 1 medium-sized cauliflower, cut into florets
- 1/2 cup all-purpose flour (maida)
- 1/4 cup cornflour
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon black pepper powder
- Salt to taste
- Water (as needed)
- Oil for deep frying
For the Manchurian sauce:
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 small onion, finely chopped
- 1 small capsicum (bell pepper), diced
- 2 tablespoons tomato ketchup
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon vinegar
- 1 tablespoon cornflour dissolved in 1/4 cup water (for thickening)
- 1 teaspoon sugar
- Salt to taste
- Spring onions for garnish (optional)
Instructions:
Preparing the cauliflower florets:
- Blanching the cauliflower:
- Boil water in a pot, add a pinch of salt, and blanch the cauliflower florets for about 3-4 minutes. Drain and keep aside.
- Making the batter:
- In a bowl, mix all-purpose flour, cornflour, ginger-garlic paste, red chili powder, black pepper powder, and salt.
- Add water gradually to make a thick batter, ensuring there are no lumps.
- Dip the blanched cauliflower florets into the batter, coating them evenly.
- Frying the cauliflower:
- Heat oil for deep frying in a pan or wok over medium heat.
- Once the oil is hot, add the battered cauliflower florets one by one and fry until they turn golden brown and crispy.
- Remove the fried cauliflower florets onto a plate lined with paper towels to absorb excess oil. Keep them aside.
Making the Manchurian sauce:
- Prepare the sauce base:
- Heat 2 tablespoons of oil in a pan or wok over medium-high heat.
- Add chopped garlic, ginger, and green chilies. Sauté for a minute until aromatic.
- Add vegetables and sauces:
- Add chopped onions and diced capsicum. Stir-fry for a couple of minutes until they turn slightly tender yet crunchy.
- Add tomato ketchup, soy sauce, chili sauce, vinegar, sugar, and salt. Mix well.
- Thicken the sauce:
- Pour the cornflour-water mixture into the pan and stir quickly. Allow the sauce to simmer and thicken. Adjust the consistency by adding more water if needed.
- Combine with fried cauliflower:
- Once the sauce reaches the desired consistency, add the fried cauliflower florets to the pan.
- Toss the florets gently in the sauce until they are coated well. Cook for a minute or two, ensuring the cauliflower absorbs the flavors of the sauce.
- Garnish and serve:
- Garnish the Gobi Manchurian with chopped spring onions (if using).
- Serve hot as a starter or as a side dish with fried rice or noodles.
This deliciously crispy and flavorful Gobi Manchurian makes for a great appetizer or side dish, perfect to enjoy with family and friends!
