Gobi Manchurian
Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower (gobi) that is deep-fried and then tossed in a tangy, spicy, and savoury sauce. This dish can be served dry as an appetizer or with gravy for a more saucy version. It’s a delicious blend of Indian and Chinese culinary styles and is enjoyed by many as a street food or a restaurant delicacy.
Ingredients
For Frying the Cauliflower
- Cauliflower: 1 medium-sized cut into florets (I used 300gms of florets)
- 2 tbsp gram flour
- 1 tbsp rice flour
- 3 tbsp cornstarch
- 1 tsp Ginger-garlic paste
- 3 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 1 ½ tsp cumin powder
- 1 ½ tsp garam masala powder
- 1 tsp black pepper powder
- 2 tbsp lemon juice
- Salt to taste
- Water as needed to make a batter
- 2 tbsp oil plus Oil for deep frying
For the Sauce
- 2 tbsp oil
- 2-3 garlic cloves finely chopped
- 1- inch piece ginger finely chopped
- 1 – 2 Green chillies slit
- 1 Onion finely chopped
- 2 tsp Soy sauce
- 1 tbsp tomato ketchup
- 2 tbsp Chili sauce
- 1 tsp Vinegar
- 1 tsp sugar
- Cornstarch - 1 tablespoon mixed with 2 tablespoons water for slurry
- Spring onions/coriander leaves for garnish
- Salt and black pepper to taste
- Lemon optional, for serving
Instructions
- Break the cauliflower into small, even-sized florets and wash them thoroughly.
- Blanch (Optional): For a softer inside, blanch the florets in boiling water for 2-3 minutes and then cool them in ice water. This step can help remove any impurities and soften the cauliflower slightly.
- In a mixing bowl, combine gram flour, rice flour, cornstarch, ginger-garlic paste, red chilli powder, coriander, cumin, garam masala, black pepper, lemon juice, oil and salt.
- Add water gradually to form a smooth and thick batter.
- Marinate each cauliflower floret into the batter, ensuring it's well-coated. Let this rest for 10 to 15 minutes.
- Heat oil in a deep frying pan over medium heat. The oil should be hot enough, usually around 175°C to 190°C. You can test this by dropping a small piece of batter into the oil. It should sizzle and rise to the top immediately.
- Carefully drop each floret one by one into the hot oil and fry until they turns golden brown and crispy. Avoid overcrowding the pan to maintain the oil's temperature.
- Remove and drain on paper towels to absorb excess oil.
- Tip: When you're frying cauliflower with a masala coating, it's important to give them some undisturbed time in the hot oil right after you drop them in. This helps ensure that the coating adheres properly and achieves a crispy, golden texture.
Sauce
- In a separate pan, heat 2 tablespoons of oil over medium heat.
- Add chopped garlic, ginger, and slit green chillies. Sauté until they are fragrant and the garlic is slightly golden.
- Add the chopped onions. Stir-fry for about 2-3 minutes until they are slightly tender but still crunchy.
- Add soy sauce, tomato ketchup, chilli sauce, and vinegar to the pan. Mix well and let it cook for a minute. Add a few tablespoons of water.
- Add salt and black pepper to taste.
- Add the cornstarch slurry to the pan and stir continuously until the sauce thickens.
- Add the fried cauliflower florets to the sauce and toss well to coat evenly.
- Cook for another 1-2 minutes, allowing the cauliflower to absorb the flavours.
- Garnishing and Serving
- Garnish with chopped spring onions and serve hot.
- Dry Gobi Manchurian: Serve it as a starter or snack.
- Gobi Manchurian Gravy: For a gravy version, add more water and adjust the seasoning before adding the cauliflower.
Notes
Crispy Cauliflower: Ensure the oil is hot enough before frying to get crispy cauliflower.
Blanching: Make sure the cauliflower is dry and possibly pre-blanched if you want a softer inside. Blanching involves boiling the florets for a couple of minutes and then immediately cooling them in ice water.
Batter Consistency: The batter should be thick enough to coat the florets properly.
Oil Temperature: Maintaining the correct oil temperature is crucial. Too low, and the coating will absorb more oil and become soggy; too high, and it might burn without cooking the cauliflower through.
Adjust Spices: Feel free to adjust the level of spiciness and sweetness according to your taste preferences.
Coating Falls Off: Ensure the florets are not overcrowded and the oil is hot enough. Also, check the consistency of the batter, as a too-thin batter may not adhere well.
Soggy Texture: This can occur if the oil temperature is too low. Increase the heat slightly and ensure the cauliflower is dry before coating.
Uneven Browning: Make sure to turn the florets evenly while frying and keep them spaced out in the oil.
Serve Immediately: Gobi Manchurian is best served hot and fresh to maintain its crispiness.