Gobi Manchurian
A popular Indo-Chinese dish featuring crispy cauliflower florets tossed in a spicy, tangy, and savory sauce with garlic, ginger, and soy.
Instructions
- In a large mixing bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, black pepper powder, and salt.
- Gradually add water to the dry ingredients, whisking to form a smooth, lump-free batter.
- Heat oil in a deep frying pan over medium-high heat.
- Dip the cauliflower florets into the batter, ensuring they are well-coated, and carefully drop them into the hot oil.
- Fry the florets until they are golden brown and crispy. Remove and drain on paper towels.
- In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and ginger, sauté until fragrant.
- Add chopped onions, green bell pepper, and green chilies. Stir-fry until the vegetables are tender-crisp.
- Stir in soy sauce, tomato ketchup, chili sauce, and vinegar. Mix well to combine.
- Add the fried cauliflower florets to the sauce. Toss until the florets are well-coated with the sauce.
- Garnish with chopped spring onion greens and serve hot.
Nutritional Information & Health Goals
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Under Construction
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Frequently Asked Questions
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