Gobi Manchurian
Dive into the tantalizing world of Indo-Chinese cuisine with this Gobi Manchurian recipe! Featuring perfectly crisp cauliflower florets coated in a luscious, savory sauce made with soy sauce, tomato ketchup, and a hint of red chili sauce, this dish strikes the ideal balance of spicy, tangy, and umami flavors. Enhanced with aromatic ginger-garlic, crunchy capsicum, and vibrant spring onions, Gobi Manchurian is a delightful appetizer or side dish that will elevate any meal. Easy to prepare in just under an hour, this vegetarian favorite is perfect for serving alongside fried rice or noodles, making it a must-try for fans of fusion delicacies.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 60 grams All-purpose flour
- 40 grams Corn flour
- 2 teaspoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 cup Water
- 500 ml Oil (for frying)
- 2 tablespoons Vegetable oil
- 4 pieces Garlic cloves, minced
- 1 piece Green chili, finely chopped
- 4 stalks Spring onions, finely chopped
- 1 medium Capsicum, diced
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Red chili sauce
- 1 teaspoon Vinegar
- 0.5 teaspoon Black pepper powder
Instructions
Clean and separate the cauliflower into medium-sized florets.
In a mixing bowl, combine all-purpose flour, corn flour, ginger-garlic paste, red chili powder, and salt.
Gradually add water to the mixture to form a smooth and thick batter.
Heat oil for frying in a deep pan over medium heat.
Dip each cauliflower floret in the batter, ensuring it's well-coated, then gently drop it into the hot oil.
Fry the florets in batches until they're golden brown and crisp. Drain them on paper towels to remove excess oil.
In a separate pan, heat 2 tablespoons of vegetable oil over medium heat.
Add minced garlic and chopped green chili, and sauté until the garlic turns golden brown.
Add chopped spring onions and diced capsicum, and stir-fry for 2-3 minutes until they are slightly tender.
Lower the heat and add soy sauce, tomato ketchup, red chili sauce, vinegar, and black pepper powder. Stir the mixture well.
Add the fried cauliflower florets to the sauce in the pan and toss everything together until the florets are well coated.
Garnish with additional chopped spring onions and serve hot.
Nutrition Facts
Calories |
5300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.0 g | 679% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4208 mg | 183% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 25.6 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
