Crispy Gobi Manchurian Recipe A Flavorful Indo-Chinese Delight

If you love Indo-Chinese cuisine, then crispy Gobi Manchurian is sure to be one of your favourites. A popular street food across India, this dish is made by deep-frying cauliflower florets until crisp and then tossing them in a spicy, tangy Manchurian sauce. Whether you're serving it as a starter or as a side with fried rice or noodles, this recipe promises restaurant-style taste at home.
Here’s how you can make crispy Gobi Manchurian step-by-step.

Ingredients:
For the Cauliflower Fritters:
●    1 medium cauliflower (cut into bite-sized florets)

●    4 tbsp all-purpose flour (maida)

●    3 tbsp cornflour

●    1 tsp ginger-garlic paste

●    ½ tsp black pepper powder

●    Salt to taste

●    Water as needed

●    Oil for deep frying

For the Manchurian Sauce:
●    1 tbsp oil

●    1 tbsp finely chopped garlic

●    1 tbsp finely chopped ginger

●    2-3 green chilies (slit or chopped)

●    ¼ cup chopped spring onion whites

●    ¼ cup chopped capsicum (optional)

●    2 tbsp soy sauce

●    1 tbsp red chili sauce

●    1 tbsp tomato ketchup

●    1 tsp vinegar

●    1 tsp cornflour mixed in 2 tbsp water (optional, for thickening)

●    Salt and pepper to taste

●    Spring onion greens for garnish


Instructions:
Step 1: Blanch the Cauliflower
●    Boil water with a pinch of salt.

●    Add the cauliflower florets and blanch them for 3-4 minutes.

●    Drain and set aside.

Step 2: Prepare the Batter
●    In a mixing bowl, add all-purpose flour, cornflour, ginger-garlic paste, salt, and pepper.

●    Add water little by little to form a thick batter.

●    Toss the blanched florets into the batter and coat them well.

Step 3: Deep Fry the Cauliflower
●    Heat oil in a deep pan.

●    Drop the batter-coated florets one by one and fry on medium-high flame until golden and crispy.

●    Remove on paper towels to drain excess oil.

Step 4: Make the Manchurian Sauce
●    Heat 1 tbsp oil in a wok or pan.

●    Add garlic, ginger, green chilies, and sauté for a few seconds.

●    Add spring onion whites and capsicum; stir-fry for a minute.

●    Pour in soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well.

●    Add the cornflour slurry if you want a thicker sauce consistency.

●    Season with salt and pepper to taste.

Step 5: Toss and Serve
●    Add the fried cauliflower florets into the sauce.

●    Toss quickly on high heat so the sauce coats the florets evenly without turning soggy.

●    Garnish with spring onion greens.


Serving Tips:
●    Serve hot and crisp as a starter with a side of schezwan chutney or as a side dish with fried rice or hakka noodles.

●    You can also make a "gravy" version by increasing the sauce quantity and adding a bit more water with cornflour slurry.


This homemade crispy Gobi Manchurian recipe is the perfect blend of crunch and bold flavors. Enjoy the irresistible combination of crispy texture and spicy tangy sauce right from your kitchen.

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