Gobi Manchurian | Easy & Crispy Restaurant Style Recipe

Learn how to make delicious Gobi Manchurian, a popular Indo-Chinese dish, with this step-by-step recipe tutorial! This crispy, spicy, and tangy cauliflower dish is a perfect appetizer or side dish for any meal. Follow along as I show you how to prepare the cauliflower, make the batter, and fry it to perfection. Then, I'll teach you how to make the savory and flavorful Manchurian sauce to coat the cauliflower. Don't miss out on this mouth-watering recipe that will surely impress your friends and family!

Gobi Manchurian Recipe:

Ingredients:

For the Cauliflower:

400g Cauliflower florets
6 cups water
1 teaspoon salt

For the batter:

1/2 cup all-purpose flour
1/2 cup corn flour
1/4 cup rice flour
1 teaspoon red chili powder
1/4 teaspoon white pepper powder
1/3 teaspoon salt
Water as needed

For the Sauce:

2 tablespoons oil
5 tablespoons finely chopped spring onions
1 tablespoon chopped garlic
1/4 cup capsicum, finely chopped
1 green chili, chopped
2 tablespoons soy sauce
2 tablespoons chili sauce
4 tablespoons tomato ketchup
1 teaspoon vinegar
1/2 cup water + 1 tablespoon corn flour (for slurry)
1/8 teaspoon white pepper powder
Salt to taste
Chopped green onions, (for garnishing)

Instructions:

1. Boil the Cauliflower:
Add water and salt in a pan. Mix well and bring it to a boil over high heat.
Add the cauliflower florets to the boiling water.
Let the cauliflower florets boil for about 3-4 minutes or until they are slightly tender but still firm.
Drain the cauliflower florets using a fine mesh sieve. Set aside.

2. Prepare the Batter:
Add all-purpose flour, corn flour, rice flour, red chili powder, white pepper powder and salt in a bowl. Mix well.
Gradually add water while stirring continuously to make a smooth and slightly thick batter.
Add the boiled cauliflower florets into the batter and mix well.

3. Fry the Coated Cauliflower florets:
Heat oil in a wok over medium heat. Once the oil is hot, fry the cauliflower florets in batches until they are golden brown and crispy. Once fried, remove the cauliflower florets from the oil and place them on a paper towel-lined plate to drain excess oil. Set aside.

4. Prepare the Sauce:
Heat 2 tablespoons of oil in a wok over medium heat.
Add chopped spring onions, garlic and green chili. Saute for a minute.
Next add chopped capsicum and Saute for a minute.
Add soy sauce, chili sauce, tomato ketchup, vinegar, white pepper powder and salt. Mix well.
Add 1 tablespoon of corn flour in 1/2 cup of water and mix well to make a slurry.
Pour in the corn flour slurry and cook until the sauce thickens.
Add the fried cauliflower florets to the sauce and stir until they are evenly coated with the sauce.
Garnish with chopped green onions.
Serve hot and enjoy!
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