Crispy Gobi Manchurian
Description
Crispy Gobi Manchurian is a delicious Indo-Chinese dish featuring golden, battered cauliflower florets tossed in a tangy, spicy, glossy sauce. Garlic, ginger, green chilies, soy sauce, and vinegar create a bold restaurant-style flavor, while crunchy onion and capsicum add texture. Serve immediately for the perfect combination of crispy cauliflower and savory Manchurian sauce.
For the gobi:
For the Manchurian sauce:
Instructions
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Boil water with a little salt. Add the cauliflower and blanch for 2–3 minutes. Drain and pat completely dry.
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Mix the maida, cornflour, chili powder, pepper, and salt. Add water gradually to make a thick batter that coats the gobi well.
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Heat oil over medium-high heat. Coat each gobi piece in batter and fry until golden and crispy. Drain on a rack or paper towel.
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Heat 1½ tbsp oil in a wok or large pan. Add the garlic, ginger, and green chilies. Stir-fry for about 30 seconds.
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Add the onion and capsicum. Cook on high heat for 1–2 minutes, keeping them slightly crunchy.
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Add the ketchup, soy sauce, chili sauce, vinegar, sugar, and black pepper. Stir well.
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Add ¼ cup water. When it starts bubbling, add the cornflour slurry and stir until the sauce becomes glossy and slightly thick.
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Turn off the heat and add another ½ tsp vinegar if you want it extra tangy.
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Add the fried gobi and toss quickly until every piece is coated.
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Garnish with spring onions and serve immediately.
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Keep the sauce fairly thick and toss the gobi in it only at the last minute. This gives you a crispy outside with a juicy, tangy coating.
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