Gobi Manchurian

A popular Indo-Chinese dish where crispy fried cauliflower florets are tossed in a flavorful sauce made from garlic, ginger, soy sauce, chili, and tomato.

Ingredients:

• For the Batter:

  • Cauliflower (gobi), 1 medium, cut into florets

  • All-purpose flour, 1/2 cup

  • Cornstarch, 1/4 cup

  • Red chili powder, 1 teaspoon

  • Black pepper powder, 1/2 teaspoon

  • Salt to taste

  • Water, as needed

  • Oil, for frying

• For the Sauce:

  • Oil, 2 tablespoons

  • Garlic, 2 tablespoons, finely chopped

  • Ginger, 1 tablespoon, finely chopped

  • Green chili, 1-2, finely chopped

  • Spring onions, 2, finely chopped

  • Onion, 1 small, finely chopped

  • Soy sauce, 2 tablespoons

  • Tomato ketchup, 3 tablespoons

  • Chili sauce, 1 tablespoon

  • Cornstarch, 1 tablespoon, mixed with 2 tablespoons water

  • Water or vegetable broth, 1/4 cup

  • White or black pepper powder, 1/2 teaspoon

  • Salt to taste

Instructions:

1. Prepare the Cauliflower:

   • In a large mixing bowl, combine all-purpose flour, cornstarch, red chili powder, black pepper powder, and salt.

   • Add water gradually to form a thick batter.

   • Dip the cauliflower florets into the batter, ensuring they're well-coated.

   • Heat oil in a deep pan and fry the battered florets in batches until golden and crisp. Drain on paper towels.

2. Prepare the Sauce:

   • Heat oil in a pan over medium heat.

   • Add chopped garlic, ginger, and green chili, and sauté until fragrant.

   • Add chopped onions and spring onions, and sauté until translucent.

   • Stir in soy sauce, tomato ketchup, chili sauce, and black pepper powder.

   • Add water or vegetable broth and bring the sauce to a simmer.

   • Stir in the cornstarch slurry to thicken the sauce.

3. Combine and Serve:

   • Add the fried cauliflower florets to the sauce and toss to coat well.

   • Garnish with additional chopped spring onions and serve hot as an appetizer or with fried rice or noodles.