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.