Gobi Manchurian
Gobi Manchurian is a popular Indo-Chinese dish made by frying cauliflower and tossing it in a spicy, tangy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cauliflower (cut into florets) | 1 | Head |
| All Purpose Flour (for batter) | 100 | Grams |
| Cornstarch (for batter) | 50 | Grams |
| Water (for batter) | 150 | Milliliters |
| Soy Sauce (for sauce) | 4 | Tbsp |
| Ketchup (for sauce) | 3 | Tbsp |
| Chili Sauce (for sauce) | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Bell Pepper (chopped) | 1 | Count |
| Onion (chopped) | 1 | Count |
| Green Chili (sliced) | 2 | Count |
| Spring Onion (chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (to taste) | 1 | Tsp |
| Oil (for frying) | 500 | Milliliters |
Instructions
- In a bowl, mix all purpose flour, cornstarch, salt, and water to form a smooth batter.
- Dip cauliflower florets into the batter, ensuring they are well coated.
- Heat oil in a deep pan and fry the battered cauliflower until golden brown. Remove and drain on paper towels.
- In a separate pan, heat a little oil and sauté garlic, ginger, green chili, onion, and green bell pepper until fragrant.
- Add soy sauce, ketchup, and chili sauce to the sautéed vegetables and stir well.
- Add the fried cauliflower to the sauce and toss to coat evenly.
- Garnish with chopped spring onion and serve hot.
Kitchen equipment
Deep Fryer or Deep PanLarge Mixing Bowl