One of my fav Indian takeout is Gobi Manchurian with chow mein or fried rice. Pretty sure the combination is a favorite to many Indians. Our taste bud is extremely fond of Indo-Chinese meals and this combination of Gobi Manchurian with rice or noodles is always a hit.
Gobi Manchurian comes in two form
Gobi Manchurian can be served dry as an appetizer or serve it saucy as a main course.
What is Indo-Chinese Food?
It’s a style of cooking that was invented long back by a small Chinese community in the eastern part of India. It’s a blend of Chinese style of cooking in hot wok with a blend of Chinese and Indian flavors. Of course, people in India just refer to it as Chinese food, which I eventually realized is not appropriate.
The typical Chinese food is way different from Indo-Chinese! Well, whatever category this dish falls in, it surely is one of those addictive and moreish types that you have to try, if you haven’t already.
Simple Steps to prepare Gobi Manchurian
- Make a thick batter with corn flour, all-purpose flour and ground spices. Then coat the mildly boiled florets in the batter and deep fry.
- Prepare the sweet and spicy sauce with onion, capsicum, garlic, ginger, good quality soya sauce, chili sauce (if you want it spicier), vinegar, salt and sugar.
- Then toss the fried florets in the sauce and serve it warm.
Manchurian sauce is a tad bit sweet but if you want it much Spicer then toss it some slit green chili in the sauce and simmer for a while before tossing the fried cauliflower florets.
Can you bake the cauliflower florets?
YES! I barely make Gobi Manchurian at home because of the guilt I get from deep frying the florets.
You can definitely bake the florets or fry in air fryer.
I personally prefer the deep-fried version hence I eat Gobi Manchurian once in three months or so.
The KEY THING to remember about this dish is that it is best when served immediately. If you let the crispy florets sit in the sticky sauce for too long, it gets all mushy.
for the crispy fried florets
- ½ head 11.5 oz/328 g cauliflower
- 3/4 cup all-purpose flour
- ½ cup corn flour
- grated ginger - 1 teaspoon
- grated garlic - 1 teaspoon
- 1 teaspoon chilly powder
- 1 tablespoon salt
- water to make the batter
- oil for deep frying the florets
for the Manchurian sauce
- Oil - 1 tablespoon
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 2 green chilies finely chopped (optional)
- 1 small 2.9 oz/82 g red onion,
- 1 teaspoon sugar
- 2 tablespoons dark soy sauce
- 1 teaspoon white vinegar
- 1 tablespoon corn flour
- 1/2 cup finely chopped green onions
- Using a sharp knife, cut the florets out of the cauliflower head.
- Place some ice cubes in a big mixing bowl and pour water. Bring a pot of water to boil and drop the florets along with ½ tablespoon of salt. Let the florets boil for 5 minutes and then, drain the florets. Drop the hot florets immediately in ice water and after a minute, drain it using a colander.
- Take a big mixing bowl and pour the all-purpose flour, corn flour, rest of the salt, ginger, garlic and chili powder. Give it a mix and then pour water little by little to make a thick batter that could coat the florets evenly.
- Once the batter is ready, place a heavy bottom pan or skillet in medium high heat. Pour enough oil to deep fry the florets. Once the oil heats up, drop the florets in the batter, coat the batter all around and then, drop it carefully in the hot oil. Do not overcrowd the pan/skillet while frying.
- Place a kitchen towel on a plate. Allow the florets to fry for a couple of minutes and then, using a slotted spoon, take if off the hot oil to the plate layered with kitchen towel.
- To prepare the sauce, place a pan on medium heat and pour the oil. When the oil heats up, scatter the garlic, ginger and green chili. Stir and cook for 1 minute. Then, drop the chopped onion. Sprinkle the salt and cook for a couple of minutes.
- Pour the soya sauce, vinegar and sugar. Stir and cook for 2 minutes.
- Take one cup of water and mix the corn flour making sure there are no lumps. Pour the mixture to the pan and give it a stir.
- Drop the fried cauliflower florets and toss to coat the sauce evenly all around. Check for salt and add any, if required.
- Scatter half of the green onion and cook for 1 minute.
- Serve immediately by sprinkling rest of the green onion on top.