Gobi Manchurian
This Gobi Manchurian is packed with texture and flavor. It combines crispy, double-fried battered cauliflower with a spicy, tangy sauce. It's no surprise that this Indo-Chinese classic, also known as Chindian cuisine, is one of the most popular Indo-Chinese recipes in the world.
Ingredients
For the Cauliflower:
- 250 grams cauliflower cut into bite-sized florets
- 30 grams cornstarch about 3 tablespoons
- 30 grams all-purpose flour about 3 tablespoons
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Kashmiri red chili powder
- Water as needed to form a thick but runny batter
For the Sauce:
- 2 tablespoons oil
- 1 tablespoon garlic finely chopped
- 1/2 tablespoon ginger finely chopped
- 1 green chili finely chopped
- 1 spring onion white parts finely chopped, green parts reserved for garnish
- 30 grams red onion finely chopped (about 2 tablespoons)
- 30 grams capsicum finely chopped (about 2 tablespoons)
- 1 teaspoon soy sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon red chili sauce
- 1 teaspoon MSG optional
- 1/2 teaspoon white pepper
- 1 tablespoon water
For the Cornstarch Slurry:
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Prepare the Batter:
- In a large bowl, combine the cornstarch, all-purpose flour, salt, Kashmiri red chili powder, and pepper. Gradually mix in enough water to form a thick but runny batter. Add the cauliflower florets and toss until well coated.
Fry the Cauliflower:
- Heat oil in a large pot between 160°C and 170°C (320°F and 340°F). Deep fry the battered cauliflower in batches for about 3 minutes or until cooked through. Remove from the oil and drain on a wire rack. Increase the oil temperature to 180°C (355°F) and fry the cauliflower again in batches until golden brown and crispy. Remove and drain again.
Make the Sauce:
- In a large deep sauté pan or karahi, heat 2 tablespoons of oil over medium heat. Add red onion, garlic, ginger, green chili, and the white parts of the spring onion. Season with salt, MSG (if using), and white pepper. Stir fry until the garlic is soft.
- Add the capsicum and continue to stir fry for 2 minutes. Stir in the soy sauce, red chili sauce, tomato ketchup, and water. Simmer for 3-4 minutes.
Thicken the Sauce:
- Prepare a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water. Add to the sauce and simmer for 1 minute, or until the sauce thickens.
Combine and Serve:
- Add the fried cauliflower to the sauce, toss to coat, and cook until hot. Garnish with the green parts of the spring onion. Serve immediately.
Nutrition
Calories: 631kcalCarbohydrates: 81gProtein: 10gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gSodium: 1870mgPotassium: 1023mgFiber: 10gSugar: 13gVitamin A: 1137IUVitamin C: 172mgCalcium: 101mgIron: 3mg
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