Gobi Manchurian

This Gobi Manchurian recipe hits the spot for a fun appetizer. Crispy cauliflower in a savory, slightly sweet sauce. It's a fantastic starter.

Ingredients

• 2 medium cauliflower heads
• 0.75 cup all-purpose flour
• 0.5 cup cornstarch
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper powder
• 0.75 cup water
• 2 cups vegetable oil for frying
• 2 tablespoons vegetable oil
• 4 cloves garlic
• 1 medium onion
• 1 inch ginger
• 2 green chilies
• 0.5 cup vegetable broth
• 4 tablespoons soy sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons spring onion greens

Instructions

1. Wash 2 medium cauliflower heads thoroughly and cut them into bite-sized florets. Set aside.
2. In a large bowl, prepare the batter by combining 0.75 cup all-purpose flour, 0.5 cup cornstarch, 0.5 teaspoon salt, 0.25 teaspoon black pepper powder, and 0.75 cup water. Stir until a smooth, thick batter forms.
3. Dip each cauliflower floret into the prepared batter, ensuring it's fully coated. Shake off any excess batter.
4. Heat 2 cups vegetable oil in a deep pan or pot over medium-high heat for deep frying. The oil should be hot enough to sizzle when a drop of batter is added.
5. Carefully place the battered cauliflower florets into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-5 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
6. For the Manchurian sauce, finely chop 4 cloves garlic, 1 medium onion, 1 inch ginger, and 2 green chilies. Set aside.
7. In a separate wok or large pan, heat 2 tablespoons vegetable oil over medium heat.
8. Add the finely chopped 4 cloves garlic, 1 medium onion, 1 inch ginger, and 2 green chilies to the pan. Sauté for 2-3 minutes, until the onion becomes translucent and the raw smell disappears.
9. Pour in 0.5 cup vegetable broth, 4 tablespoons soy sauce, 2 tablespoons tomato ketchup, 1 tablespoon rice vinegar, and 1 tablespoon brown sugar. Stir well to combine.
10. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Add this slurry to the sauce in the pan, stirring continuously. Cook for 1-2 minutes, until the sauce thickens.
11. Add the crispy fried cauliflower florets to the thickened sauce. Gently toss to ensure all florets are evenly coated with the sauce.
12. Finely chop 2 tablespoons spring onion greens. Garnish the Gobi Manchurian with the chopped 2 tablespoons spring onion greens before serving.
13. Serve hot as an appetizer or with fried rice.

View the interactive Gobi Manchurian recipe