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Crispy Dry Gobi Manchurian

Gobi Manchurian is one of those dishes that always sounds simple but can go either brilliantly or terribly wrong. Get it right and you have crispy, golden florets coated in a fiery, tangy Indo-Chinese sauce with layers of flavour in every bite. Get it wrong and it is either soggy or stodgy.
Print Recipe
Course Appetizer, Snack, Starter
Cuisine Desi Chinese, Indian

Ingredients
  

For the Gobi Batter

  • 1 medium cauliflower cut into florets, washed in salted water
  • 6 tablespoons corn flour
  • 1 teaspoon black pepper
  • 1/2 tablespoon Kashmiri red chilli powder
  • 1/2 tablespoon red chilli powder
  • 1 teaspoon salt
  • 5 tablespoons water

For the Manchurian Sauce

  • 1 tablespoon ginger garlic paste
  • 4 tablespoons oil
  • 5 spring onion whites
  • 4 green chillies cut
  • 3 tablespoons tomato ketchup
  • 2 teaspoons green chilli sauce
  • 2 teaspoons red chilli sauce
  • 2 tablespoons dark soya sauce
  • Freshly ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons chilli vinegar
  • 2 onions sliced
  • 1 green bell pepper diced
  • 2 teaspoons black pepper powder
  • Spring onion greens to garnish

Instructions
 

  • Mix corn flour, black pepper, Kashmiri chilli, red chilli powder, salt and 5 tablespoons water into a thick batter.
  • Add cauliflower florets to the batter and marinate for 10 minutes.
  • Deep fry the battered gobi in hot oil until golden and crispy. Drain.
  • In a pan with heat off, add ginger garlic paste and oil. Turn on heat and let the paste cook.
  • Add spring onion whites and green chillies. Stir fry on high heat.
  • Add ketchup, green chilli sauce, red chilli sauce, dark soya, black pepper and salt.
  • Add chilli vinegar, sliced onions and the fried gobi. Mix well.
  • Add diced green bell pepper and black pepper powder.
  • Garnish with spring onion greens and serve immediately.

Video

Keyword gobi manchurian