Gobi Manchurian
Easy Gobi Manchurian is a popular Indo Chinese recipe where super crispy cauliflower florets are tossed in a sweet and spicy sauce in a way that they remain crispy till the end!
Servings 6 people
Calories 127kcal
Ingredients
Cauliflower Prep
- 250 Grams Cauliflower cut into ½ inch florets
- 1 Teaspoon Kashmiri Chilli Powder
- 1 Teaspoon Ginger Garlic Paste
- ⅓ Cup All PurposeFlour
- ¼ Cup Corn Flour
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper freshly ground
- ¼ - ½ Cup Water
- Oil for frying
Sauce
- 1 ½ Teaspoons Soy Sauce I used Ching's Dark Soy Sauce
- 1 Teaspoon Vinegar
- 1 ½ Tablespoon Tomato Ketchup
- 1 Tablespoon Red Chilli Sauce
- ½ Teaspoon Sugar
- ½ Teaspoon White Pepper Powder
- ¼ Cup Water
- ½ Teaspoon Corn Flour
Stir Fry
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Garlic minced
- 1 Tablespoon Ginger minced
- ½ Cup Onion cut into cubes
- 1-2 Green Chilies finely chopped
- ½ Cup Green Bell Pepper cut into cubes
- 1 ½ Teaspoon Salt
- ½ Teaspoon Black Pepper freshly ground
- 2 Tablespoons Spring Onion greens only, chopped
Instructions
Cauliflower Prep
- Trim the stalks and cut the cauliflower into small round florets. Pour hot water and soak for 20 minutes.
- Place the cooked cauliflower on a kitchen towel and spread them out. Allow it to dry out while you prep the remaining ingredients.
- Combine chilli powder, ginger garlic paste, corn flour, all purpose flour, salt and black pepper. Mix and add ¼ cup of water and stir to combine. Ensure there are no lumps. The consistency should be thick enough to coat the cauliflower florets and stick on.
- Heat enough oil in a large kadai for deep frying. Dip the cauliflower florets in the prepared batter and carefully drop it into the oil once hot. Remember to drop in the florets one by one. This will prevent them from sticking to each other. Fry for 3-4 minutes or until golden brown. Remove on a netted tray.
- Increase the heat under the oil till it becomes really hot, and add the cauliflower pieces again. Double frying like this helps them become super crisp. Fry on high heat for only a minute and then remove them.
- Remove the florets using a slotted spoon or a skimmer and transfer to a tissue paper lined tray. Keep aside.
Sauce
- Add all the ingredients into a bowl and stir to combine. Ensure there are no lumps and keep aside.
Stir Fry
- Heat oil in a wok on high heat. Once the oil is hot, add garlic and ginger and saute till fragrant. Add celery, onion, chillies and saute for 1 - 2 minutes.
- Add bell peppers and saute for 2 more minutes. Remember to stir constantly.
- Add the fried cauliflower and toss to combine.
- Add the sauce mix on medium heat and stir continuously. Cook till the sauce thickens, about 3 - 4 minutes. If you find it too dry, add the remaining ¼ cup of water and mix to combine.
- Season with salt and pepper and allow it to thicken to your liking. Garnish with spring onion greens and serve hot!
Video
Notes
- Gobi Manchurian with Gravy: For more gravy, increase the water in the sauce to 1 cup. Follow all the steps as is. The cauliflower won't remain as crispy if you have more gravy because the coating will absorb some of the liquid and soften. It'll still taste fantastic though!
- You can substitute gobi for other vegetables like potato, babycorn, mushroom or even proteins like paneer or chicken. Be sure to adjust the cooking time and method accordingly for the frying part. The stir fry part remains the same.
- Stir Fry happens quick and over high heat. Be sure to keep everything prepped and ready before you begin.
Nutrition
Calories: 127kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 968mg | Potassium: 221mg | Fiber: 2g | Sugar: 5g | Vitamin A: 186IU | Vitamin C: 33mg | Calcium: 26mg | Iron: 1mg