gobi manchurian dry

Gobi Manchurian is a popular and delicious indo Chinese recipe that’s made with crispy fried gobi (cauliflower) coated in a delicious sweet and tangy Manchurian sauce. Read onto learn how to make this lip smacking vegetarian version of the famous Chicken Manchurian right at home.

Gobi Manchurian

cauliflower florets (gobi

all purpose flour

corn flour

red chilli powder

black pepper powder

Salt

garlic (finely chopped)

ginger (finely chopped)

spring onions (finely chopped)

soy sauce

sriracha sauce (or red chilli sauce)

tomato ketchup

sugar

cornstarch

water

Start by blanching the cauliflower florets (gobi) in water for 5 minutes.

Take out in a strainer, and let the florets cool a bit. Then place the cauliflower florets on kitchen towel, and thoroughly dry the florets. Set aside.

Mix all the batter ingredients, and then slowly add a little bit of water and mix. You will need about 3-4 tablespoons of water, but add them one by one. The batter should be thin and smooth, as can be seen in the step by step pictures.

Heat oil to a medium high temperature in a wok or deep pot. Dip each cauliflower floret in the batter and drop in medium hot oil. The trick is to keep the oil at a medium heat, and not too high, because lower temperature helps the cauliflower florets crisp up. Do not overcrowd the pot with cauliflower florets. Fry the florets for a few minutes (about 3-4 minutes) until crispy and golden brown. Place on kitchen towel to drain excess oil. Set aside.

For the Cauliflower:

In a separate frying pan, heat oil and add the finally chopped garlic and ginger and green onions. Fry for a minute or so, and then add the soy sauce, sriracha sauce, red chilli powder, ketchup and sugar. Mix and cook on medium heat for 3 minutes or so, until the sauce is bubbling.

Now add the cornstarch to the water, and make a cornstarch slurry. Add this slurry to the sauce and mix until the Manchurian sauce is slightly thickened.

Now add the cauliflower florets and toss so that the sauce covers all the cauliflower.

Serve immediately with garlic butter or egg fried rice.

For the Manchurian Sauce:

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