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Ingredients
- Serves 2 people
For the batter and deep frying of cauliflower:
1 medium cauliflower, cut into bite-sized florets
100 g all-purpose flour
30 g corn starch
3 g black pepper powder
2 g red chili powder
10 ml soy sauce
120 ml water
300 ml oil for deep frying
For the Gobi Manchurian:
30 g chopped spring onion bulbs (scallion whites)
30 g green bell pepper, finely-chopped
5 g ginger, finely-chopped
8 to 10 garlic cloves, finely-chopped
2 green chilies, finely-chopped
15 ml light soy sauce
5 ml white vinegar
3 g black pepper powder
2 to 3 g salt to taste
For garnishing:
scallion greens, finely-sliced
fresh coriander leaves, finely-chopped
Gobi Manchurian (Indo-Chinese Style Fried Cauliflower)
Gobi Manchurian is a crispy appetizer that is born from the Indo-Chinese fusion cuisine, that has taken over India. It is seasoned with the common Indo-Chinese flavours of ginger, garlic, and soy sauce. You can find locals throng street vendors for Gobi Manchurian all over the country. Try your version of the Gobi Manchurian with a chilled beverage!
- Easy
- 20 min
- 10 min
- 15 min
- 2 steps
- 20 Ingredients
- Easy
- 2 steps
- 20 Ingredients
- 20 min
- 10 min
- 15 min
Instructions
-
Batter and fry the cauliflower
- In a large bowl, add all of the dry ingredients listed for the batter.
- Add water and whisk to make a smooth batter without any lumps.
- In a large pot, add the oil for deep frying and start heating. Dip each cauliflower floret in the batter.
- Fry the batter-coated cauliflower florets in the hot oil. Only add a few pieces of cauliflower at a time as this will ensure even cooking and the cauliflower can get beautifully crispy.s
- Once all of the cauliflowers are fried in batches, drain the florets on a paper towel to get rid of the excess oil.
-
Make the Gobi Manchurian
- In a shallow pan over medium heat, add oil and heat.
- Add the chopped ginger, garlic and green chilies. Sauté for some seconds till the raw aroma of ginger and garlic disappears, or for about 2 to 3 minutes.
- Add the chopped spring onion bulbs and the green bell pepper. Turn the heat to high and cook all the vegetables.
- Add soy sauce, black pepper, 2 to 3 g salt and stir well.
- Add the crispy cauliflower florets and toss them in the vegetables until all the cauliflower florets are completely coated.
Plate and Serve!
Serve the Gobi Manchurian hot and garnish with scallion leaves and chopped coriander.
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Ingredients
- Serves 2 people
-
For the batter and deep frying of cauliflower:
1 medium cauliflower, cut into bite-sized florets
100 g all-purpose flour
30 g corn starch
3 g black pepper powder
2 g red chili powder
10 ml soy sauce
120 ml water
300 ml oil for deep frying
-
For the Gobi Manchurian:
30 g chopped spring onion bulbs (scallion whites)
30 g green bell pepper, finely-chopped
5 g ginger, finely-chopped
8 to 10 garlic cloves, finely-chopped
2 green chilies, finely-chopped
15 ml light soy sauce
5 ml white vinegar
3 g black pepper powder
2 to 3 g salt to taste
-
For garnishing:
scallion greens, finely-sliced
fresh coriander leaves, finely-chopped
Nutrition
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