Gobi Manchurian Recipe - A Crispy and Tangy Cauliflower Delight

Introduction: 

Gobi Manchurian, a popular Indo-Chinese dish, transforms humble cauliflower into a flavorful and crunchy appetizer. This dish features crispy fried cauliflower florets coated in a zesty Manchurian sauce, creating a perfect balance of textures and flavors. In this article, we'll guide you through an easy-to-follow recipe to prepare the delectable Gobi Manchurian at home, ensuring a burst of taste in every bite.

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Ingredients:

For the Fried Gobi:

1 medium-sized cauliflower, cut into florets

1/2 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon ginger-garlic paste

1 teaspoon soy sauce

Salt and pepper to taste

Water for the batter

Oil for deep frying

For the Manchurian Sauce:

2 tablespoons oil

1 tablespoon garlic, minced

1 tablespoon ginger, minced

2-3 green chilies, finely chopped

1/2 cup onions, finely chopped

1/4 cup bell peppers (mixed colors), thinly sliced

2 tablespoons soy sauce

1 tablespoon tomato ketchup

1 tablespoon chilli sauce

1 teaspoon vinegar

1 teaspoon sugar

Salt and pepper to taste

1 cup vegetable broth or water

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Spring onions for garnish

Instructions:

For the Fried Gobi:

Prepare the Batter:

In a bowl, mix all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, salt, and pepper.

Gradually add water to create a smooth and thick batter.

Coat the Cauliflower:

Dip each cauliflower floret into the batter, ensuring it's well-coated.

Deep Fry the Cauliflower:

Heat oil in a deep pan for frying.

Fry the coated cauliflower florets until they turn golden brown and crispy.

Remove and place them on a paper towel to absorb excess oil.

For the Manchurian Sauce:

Sauté Aromatics:

In a separate pan, heat oil over medium heat.

Add minced garlic, ginger, and chopped green chilies. Sauté until aromatic.

Add Vegetables:

Add finely chopped onions and thinly sliced bell peppers. Stir-fry until the vegetables are slightly tender.

Prepare the Sauce:

Add soy sauce, tomato ketchup, chilli sauce, vinegar, sugar, salt, and pepper. Mix well.

Pour in vegetable broth or water. Allow the mixture to simmer.

Thicken the Sauce (Optional):

If you prefer a thicker consistency, slowly pour the cornstarch mixture into the sauce while stirring continuously. Simmer until it thickens.

Toss in Fried Gobi:

Add the fried cauliflower florets to the pan with the Manchurian sauce. Toss gently to coat the florets evenly with the flavorful sauce.

Garnish and Serve:

Garnish with chopped spring onions.

Serve the Crispy Gobi Manchurian hot as an appetizer or a side dish.

Optional Tips:

Adjust the quantity of green chilies and chilli sauce based on your spice preference.

For an extra kick, add a sprinkle of red chili flakes before serving.

Conclusion: 

Crispy Gobi Manchurian is a delightful fusion of textures and tastes, combining the crunchiness of fried cauliflower with the tangy and spicy Manchurian sauce. Whether served as an appetizer at gatherings or as a side dish for your Indo-Chinese meal, this recipe is sure to be a hit. Relish the delightful flavors of Gobi Manchurian as you embark on a culinary adventure that captures the essence of both Indian and Chinese cuisines.