Gobi Manchurian (Crispy Cauliflower Manchurian)
Gobi Manchurian is a popular Indian-Chinese starter or snack made with batter-coated, pan-fried cauliflower florets. The crispy cauliflower is tossed in a spicy, savory, umami sauce made with alliums, herbs, soy sauce, chilli sauce and tomato ketchup. This dry version is the most commonly served style in Chinese restaurants. It is usually enjoyed hot as an appetizer or snack.
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cauliflower (– small to medium head)
- 1 cup all-purpose flour ((maida))
- 4 tbsp cornstarch ((known as cornflour in India))
- 1/4 tsp black pepper powder ((ground black pepper))
- 1/2 tsp kashmiri chilli powder
- 1 tsp ginger garlic paste (or 1 teaspoon minced ginger-garlic)
- 1 tsp soy sauce (– naturally brewed)
- 1 cup water (or add as required)
- 5 to 6 tablespoons oil (– or add as needed, for pan frying)
- 3 tsp or 1.5 inches ginger (– finely chopped)
- 3 tsp or 8 to 10 medium-sized cloves of garlic (– finely chopped)
- 1 tsp or 2 green chillies (– finely chopped)
- 3/4 cup spring onion whites (– chopped (scallion whites), reserve the greens for garnish)
- 1/2 cup capsicum (– finely chopped (green bell pepper))
- 1 tbsp celery (– finely chopped, optional)
- 1 tbsp soy sauce (or add as per your taste)
- 1 tbsp tomato ketchup (or add as required)
- 1 tsp red chilli sauce (or green chilli sauce or red chilli paste, spicy and not sweet)
- 1 tsp rice vinegar (or 1/2 teaspoon white vinegar or apple cider vinegar)
- 1/4 to 1/2 teaspoon black pepper powder ((ground black pepper))
- 1/4 to 1/2 teaspoon sugar (– optional)
- salt (as required)
- 2 to 3 tablespoons spring onions greens (– finely chopped, for garnish)
Instructions
- 1
Chop or break the cauliflower into small to medium florets.
- 2
Rinse the florets well and drain.
- 3
Bring 3 cups water with ½ teaspoon salt to a boil. Switch off the heat and add the cauliflower florets.
- 4
Blanch for 4 to 5 minutes. Drain and spread the florets on a tray or plate to air-dry for a few minutes.
- 5
In a bowl, mix all-purpose flour, cornstarch, soy sauce, black pepper, ginger-garlic paste, Kashmiri red chilli powder, and salt.
- 6
Add water and whisk to make a smooth, medium-consistency batter.
- 7
Add the cauliflower florets and mix until evenly coated.
- 8
Heat oil in a frying pan over medium heat.
- 9
Gently place the batter-coated florets in the pan and pan-fry in batches.
- 10
When one side turns crisp, flip the cauliflower florets and pan-fry the other sides.
- 11
Turn the florets as needed and fry until crisp and golden on all sides.
- 12
Drain on kitchen paper towels. Fry all the florets the same way.
- 13
In the same pan, use the remaining oil and heat it over low to medium-low heat. Add finely chopped ginger, garlic, and green chillies. Sauté briefly until aromatic.
- 14
Add chopped spring onion whites, capsicum, and celery (if using). Increase the heat slightly and stir-fry until the capsicum is half-cooked.
- 15
Add soy sauce, tomato ketchup, spicy chilli sauce, black pepper, sugar, and salt. Mix well.
- 16
Add the pan-fried cauliflower florets and toss until evenly coated with the sauce.
- 17
Add rice vinegar, mix well, and switch off the heat. Adjust seasoning if needed.
- 18
Garnish with spring onion greens.
- 19
Serve Gobi Manchurian hot as a snack or as a side dish with veg fried rice, mushroom fried rice, hakka noodles or veg noodles.