Master The Art Of Making Gobi Manchurian At Home

Gobi Manchurian involves frying batter-coated cauliflower florets and tossing them in a savory sauce made with garlic, ginger, chilies, and various sauces. The dish is garnished with spring onions and served hot. It's a popular Indo-Chinese appetizer or side dish.

Gobi Manchurian is a popular Indo-Chinese dish made from cauliflower florets dipped in a spiced batter, deep-fried until crispy, and then tossed in a flavorful sauce. The batter consists of all-purpose flour, cornflour, ginger-garlic paste, and red chili powder. After blanching and battering the cauliflower, it's fried to a golden brown. The sauce is made with garlic, ginger, green chilies, onions, and green bell pepper, flavored with soy sauce, tomato ketchup, red chili sauce, and vinegar. The fried cauliflower is then coated in this thickened sauce and garnished with spring onions. It's typically served hot as an appetizer or with fried rice or noodles.

Ingredients:

For the Batter:

1 medium cauliflower (cut into florets)
1/2 cup all-purpose flour (maida)
1/4 cup cornflour
1 tsp ginger-garlic paste
1/2 tsp red chili powder
Salt to taste
Water as needed
Oil for deep frying

For the Sauce:

2 tbsp oil
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
2-3 green chilies (sliced)
1 small onion (finely chopped)
1 small green bell pepper (capsicum) (finely chopped)
2-3 tbsp soy sauce
2 tbsp tomato ketchup
1 tbsp red chili sauce (adjust to taste)
1 tsp vinegar
1/2 tsp sugar
Salt to taste
1/2 cup water
1 tbsp cornflour mixed with 2 tbsp water (cornflour slurry)
Spring onions (finely chopped, for garnish)

Instructions:

1. Preparing the Cauliflower:

Clean and cut the cauliflower into medium-sized florets.
Boil water in a large pot. Add a little salt and the cauliflower florets.
Blanch the cauliflower florets for 2-3 minutes. Drain and set aside.

2. Making the Batter:

In a mixing bowl, combine all-purpose flour, cornflour, ginger-garlic paste, red chili powder, and salt.
Add water gradually to make a smooth batter of medium consistency.
Dip each blanched cauliflower floret into the batter, ensuring it is well coated.

3. Frying the Cauliflower:

Heat oil in a deep frying pan or wok over medium heat.
Deep fry the batter-coated cauliflower florets in batches until they turn golden brown and crispy.
Remove with a slotted spoon and drain on paper towels to remove excess oil.

4. Preparing the Sauce:

In another pan, heat 2 tbsp oil over medium heat.
Add finely chopped garlic, ginger, and green chilies. Saut for a minute until fragrant.
Add the finely chopped onion and green bell pepper. Saut until they turn slightly soft.
Add soy sauce, tomato ketchup, red chili sauce, vinegar, sugar, and salt. Mix well.
Pour in 1/2 cup water and bring the sauce to a simmer.

5. Thickening the Sauce: