Gobi Manchurian
Gobi Manchurian is an Indo-Chinese favourite of crisp fried cauliflower florets tossed in a glossy, garlicky soy-based sauce. The florets should stay crunchy under the sauce, with spring onion greens scattered on top for freshness. It works as a party starter on its own, or as a side with fried rice or plain noodles for a weekend dinner at home. The sauce is savoury, mildly sweet and just spicy enough to keep you reaching for another piece. A practical tip: toss the fried florets in the sauce only at the very end and serve straight away — even five minutes of sitting in the sauce will soften the coating you worked to make crisp.
Ingredients
18 itemsStep-by-Step Instructions
10 steps-
1
Step 1
Wash the cauliflower florets and drain them well so no extra water clings to them.
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2
Step 2
Make the batter with the maida, 40 g of the cornflour, half the salt, the black pepper powder and 120 ml of the water. It should be thick enough to coat the back of a spoon.
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3
Step 3
Heat 280 ml of the oil in a kadhai on medium-high heat (about 175°C). Dip each floret in batter, let the excess drip off, and fry in batches for 4–5 minutes until crisp and golden. Drain on a rack or kitchen paper.
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4
Step 4
Mix the remaining 10 g cornflour with 50 ml of the water to make a smooth slurry. Keep the remaining 100 ml water ready for the sauce.
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5
Step 5
Heat the remaining 20 ml oil in a wide pan or wok on high heat. Add the garlic, ginger and green chillies and stir-fry for 30 seconds.
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6
Step 6
Add the onion petals and capsicum and stir-fry for 2 minutes, keeping them crunchy.
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7
Step 7
Lower the heat slightly and add the soy sauce, tomato ketchup, red chilli sauce, vinegar, sugar, the remaining salt and the 100 ml water kept ready. Mix well and bring to a boil.
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8
Step 8
Stir the cornflour slurry once more, pour it in and cook for 1 minute until the sauce turns glossy and lightly thick.
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9
Step 9
Add the fried florets and toss quickly for 30 seconds until every piece is coated. Sprinkle 2 tbsp of the spring onion greens and toss once more.
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10
Step 10
Transfer to a serving bowl, scatter the remaining 1 tbsp spring onion greens on top and serve immediately.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
