Gobi Manchurian
Gobi Manchurian is the poster child of Indo-Chinese cuisine—a fiery, tangy, and crunchy dish that combines Chinese stir-frying techniques with Indian spice sensibilities. It features cauliflower florets coated in a seasoned batter, deep-fried until glass-like in crispiness, and then tossed in a glossy 'Manchurian' sauce made of soy, chili, and garlic. Created in the kitchens of Kolkata, this dish has become a ubiquitous street food across India. It offers a perfect explosion of flavors: the heat of the green chilies, the tang of the vinegar, and the deep umami of the soy sauce. Whether served 'dry' as an appetizer or in 'gravy' with rice, it is an addictive favorite for all ages.
Chef's Secret: To keep the cauliflower crispy even after tossing in the sauce, ensure your sauce is very thick and sizzling hot before you add the fried florets; work quickly!
Ingredients
- Cauliflower 1 medium
- Salt 1 tsp
- All-purpose Flour 1/2 cup
- Cornstarch 1/3 cup
- Ginger-garlic Paste 1 tsp
- Red Chili Powder 1 tsp
- Vegetable Oil as needed
- Garlic 1 tbsp
- Ginger 1 tbsp
- Onion 1 medium
- Green Bell Pepper 1 medium
- Green Chilies 3
- Soy Sauce 2 tbsp
- Green Chili Sauce 1 tbsp
- Tomato Ketchup 1 tbsp
- Vinegar 1 tsp
- Spring Onions 2 stalks
Instructions
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Prep the Cauliflower: Cut 1 medium cauliflower into bite-sized florets. Boil them in salted water for exactly 3 minutes (parboiling). Drain and immediately pat dry with a towel.Expert Tip: Parboiling ensures the inside of the cauliflower is tender and cooked through, while the dry surface allows the batter to cling better for maximum crunch.
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Make the Batter: In a bowl, mix 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, and salt. Add water gradually to make a thick, smooth batter that coats the back of a spoon.
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Dip each cauliflower floret into the batter. Deep fry in hot oil over medium-high heat until they are light golden. Remove them, wait 2 minutes, then fry them a second time for 1 minute until they are deep golden and extra crispy.Expert Tip: The 'Double Fry' technique is the professional secret to Indo-Chinese cooking; the first fry cooks the vegetable, the second fry shatters the moisture in the batter for a long-lasting crunch.
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Prepare the Sauce: Heat 2 tablespoons of oil in a wide wok or pan. Add 1 tablespoon of finely chopped garlic and 1 tablespoon of finely chopped ginger. Sauté on high heat for 30 seconds.Expert Tip: High heat is essential for the 'wok hei' (breath of the wok) flavor; the aromatics should sizzle violently but not burn.
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Add 1 chopped onion, 1 chopped green bell pepper, and 3 slit green chilies. Sauté for 2 minutes on high heat until the vegetables are slightly softened but still retain a distinct crunch.
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Add 2 tablespoons of soy sauce, 1 tablespoon of green chili sauce, 1 tablespoon of tomato ketchup, and 1 teaspoon of vinegar. Mix 1 teaspoon of cornstarch in 2 tablespoons of water and add it to the pan to thicken the sauce.
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Add the fried cauliflower to the wok. Toss rapidly on high heat for 30-60 seconds until every floret is glazed in the sauce. Garnish with chopped spring onion greens and serve immediately.
Nutrition Information
240
Calories
6g
Protein
28g
Carbs
12g
Fat