Gobi Manchurian Recipe: A Fusion of Flavors

wellhealthorganic.com Gobi Manchurian: Gobi Manchurian stands as a beloved Indo-Chinese appetizer or snack, featuring crisp cauliflower florets coated in a delectable batter, pan-fried to perfection, and then tossed in a tantalizing sauce rich with savory and spicy flavors.

Gobi Manchurian

Preparation Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Cuisine: Indo-Chinese

Course: Snacks

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Ingredients:

For Pan Frying Gobi Florets:

1. 1 medium cauliflower head
2. 1 cup all-purpose flour
3. 4 tablespoons cornstarch (cornflour in India)
4. ¼ teaspoon ground black pepper
5. ¼ to ½ teaspoon Kashmiri red chili powder
6. 1 teaspoon naturally brewed soy sauce
7. 1 cup water (adjust as needed)
8. 5 to 6 tablespoons oil for pan-frying

Other Ingredients:

1. ¾ cup chopped spring onion (white part, reserve greens for garnish)
2. ½ cup finely chopped green bell pepper
3. 1.5-inch piece ginger, finely chopped
4. 8 to 10 medium-sized cloves garlic, finely chopped
5. 2 green chilies, finely chopped
6. ½ tablespoon finely chopped celery (optional)
7. 1.5 tablespoons light soy sauce (adjust to taste)
8. 1 tablespoon tomato ketchup (adjust to taste)
9. 1 teaspoon rice vinegar or ½ teaspoon white vinegar or apple cider vinegar
10. ¼ to ½ teaspoon ground black pepper
11. Salt to taste

Also Read: Lemon Coriander Soup

Instructions:

Preparing Cauliflower Florets:

1. Cut or break the cauliflower into medium or small-sized florets.
2. Boil water with salt and blanch the cauliflower florets for 15 to 20 minutes. Drain and set aside.

Pan Frying Cauliflower Florets:

1. In a bowl, mix together all-purpose flour, cornstarch, soy sauce, black pepper, Kashmiri red chili powder, and salt. Gradually add water until a smooth batter forms.
2. Dip each cauliflower floret in the batter and fry in hot oil until golden and crisp. Fry in batches if needed. Drain excess oil on paper towels.

Making Gobi Manchurian:

1. In the same pan, sauté chopped ginger, garlic, and green chilies until fragrant.
2. Add spring onions, capsicum, and celery (if using). Stir-fry until the capsicum is halfway cooked.
3. Add soy sauce, tomato ketchup, black pepper, and salt. Stir well.
4. Add the fried cauliflower florets and toss until evenly coated with the sauce.
5. Finally, add rice vinegar and mix. Adjust seasoning if necessary.
6. Sprinkle chopped spring onion greens over the dish just before serving.

Also Read: Panch Phoron

Notes:

• Capsicum (Bell Pepper): You can use red or yellow bell peppers instead of green.
• Spring Onions: Substitute with white onions, red onions, or shallots if preferred.
• Green Chilies: Substitute with serrano or anaheim peppers, or use crushed dry red chilies or chili flakes.
• Corn Starch: Tapioca or potato starch can be used instead.
• All-purpose Flour: Whole wheat flour is an alternative.
• Frying: Maintain oil temperature for optimal frying.
• Ajinomoto: Optional, adjust according to preference.