Gobi Manchurian with Ginger and Green Chilies

A spicy Indo-Chinese fusion appetizer

Crispy cauliflower florets tossed in a tangy and spicy Manchurian sauce, perfumed with ginger and green chilies.

1 h 10 min
4
Intermediate

Ingredients

For the Cauliflower

1 large cauliflower

cut into florets

1 cup all-purpose flour

¼ cup cornflour

1 teaspoon salt

½ teaspoon black pepper

Water

as required for coating

Vegetable oil

for deep frying

For the Manchurian Sauce

2 tablespoons vegetable oil

1 tablespoon ginger

finely chopped

2-3 green chilies

sliced

3 tablespoons soy sauce

2 tablespoons tomato ketchup

1 tablespoon hot chili sauce

1 tablespoon vinegar

1 teaspoon sugar

Salt

to taste

For Garnishing

Fresh coriander leaves

chopped

Spring onion greens

sliced

For Serving

Lime wedges

Preparation

Preparing the Cauliflower

Mix dry ingredients

In a large bowl, combine all-purpose flour, cornflour, salt, and black pepper.

Make batter

Gradually add water to make a smooth batter, similar to pancake batter.

Coat cauliflower

Dip each cauliflower floret into the batter, ensuring an even coat.

Preparing the Manchurian Sauce

Heat oil and aromatics

Heat 2 tablespoons of vegetable oil in a pan over medium heat.

Sauté ginger and chilies

Add the chopped ginger and sliced green chilies; sauté for about 2 minutes until aromatic.

Maintain a steady heat to avoid burning the ginger and chilies.

Add sauces and seasoning

Add the soy sauce, tomato ketchup, hot chili sauce, vinegar, sugar, and salt; stir well.

Adding a splash of water to the sauce can help blend flavors perfectly.

Cooking Process

Deep Frying the Cauliflower

Heat oil in a deep pan and fry the batter-coated cauliflower florets until golden brown and crisp.

Tossing in Sauce

Reduce the heat and add the fried cauliflower to the prepared sauce, tossing gently to ensure even coating.

Final Sauté

Stir fry everything on high heat for a minute to blend flavors.

Plating & Serving

Gobi Manchurian with Ginger and Green Chilies

FaUtensils

Plating & Serving

Serve the Gobi Manchurian hot, garnished with fresh coriander leaves and spring onion greens, accompanied by lime wedges for an extra zing.

Sauce Pairings

Soy Ginger Sauce

for additional dipping

Sweet Chili Sauce

for extra heat

Garnishes & Accompaniments

Chopped fresh corianderSliced spring onion greens

Perfect Sides

Steamed jasmine rice

Stir-fried vegetables