Gobi Manchurian

INDIA

Indo-Chinese sweet and spicy cauliflower

SUBMITTED BY

Aisiri

When Aisiri submitted this dish for the Cauliflower episode, I was PUMPED! It’s one of my personal favorite dishes. Indian Gobi Manchurian is a popular Indo-Chinese appetizer that has captured the hearts of food lovers worldwide. This flavorful dish is made from crispy, battered cauliflower florets tossed in a tangy, spicy sauce. The Gobi Manchurian recipe blends the perfect mix of Chinese flavors with an Indian twist, making it a must-try for spice enthusiasts. The dish is typically served as an appetizer or snack, but it can also be paired with fried rice or noodles for a complete meal.

The key to making a delicious Gobi Manchurian lies in the crispy coating of the cauliflower, which is achieved by deep frying the batter-dipped florets until golden brown. The sauce is made with ingredients like soy sauce, ginger, garlic, green chilies, and a variety of spices, giving the dish its signature bold and tangy flavor.

Whether served as a street food favorite or at home, Gobi Manchurian is an irresistible treat for vegetarians and non-vegetarians alike. Its fusion of crispy texture and spicy, savory sauce is what makes it a timeless favorite in Indian cuisine. If you’re craving a spicy, crispy snack with an Asian flair, Gobi Manchurian is the perfect dish to indulge in.

Gobi Manchurian

Ingredients
  

For the cauliflower

  • 1 medium-sized cauliflower cut into florets
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp salt
  • 1 tsp red chili powder
  • 1 tsp black pepper
  • water as needed
  • oil for frying

For the sauce

  • 2 Tbsp oil
  • 1 small onion chopped
  • 1 small green bell pepper chopped
  • 2-3 green chilis slit
  • 1 Tbsp ginger-garlic paste
  • 2 Tbsp soy sauce
  • 1 Tbsp red chili sauce adjust to taste
  • 1 Tbsp tomato ketchup
  • 1 tsp white vinegar
  • 1 tsp sugar
  • salt to taste
  • chopped spring onions for garnish

Instructions
 

Make the sauce

  • Heat oil in a pan. Add the chopped onions, bell pepper, and green chilies. Sauté until the onions turn translucent.
  • Add the ginger-garlic paste and fry for a minute until fragrant.
  • Pour in the soy sauce, tomato ketchup, red chili sauce, vinegar, and sugar. Mix well and cook for 2-3 minutes. Adjust salt as needed and add a bit of water if the sauce becomes too thick.

Prepare the cauliflower

  • In a large bowl, mix the all-purpose flour, cornflour, salt, red chili powder, and black pepper powder.
  • Add enough water to make a thick batter.
  • Coat the cauliflower florets in the batter.
  • Heat oil in a deep pan and fry the florets until they are golden and crisp. Drain excess oil and set aside.

Combine

  • Toss the fried cauliflower florets into the sauce and stir gently to coat them evenly.
  • Garnish with chopped spring onions and serve hot.
Course: Dinner, Snack
Region: Asia

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