Gobi Manchurian

A popular Indo-Chinese delicacy, Gobi Manchurian features crispy fried cauliflower florets tossed in a spicy, tangy, and aromatic sauce. It perfectly balances textures and flavors — crunchy on the outside, soft inside, with a bold umami kick from soy sauce and chili.

Ingredients

• 1 medium cauliflower, cleaned and broken into big florets
• 1 small bunch spring onion, finely chopped
• 2 tsp ginger, finely chopped
• 1 tsp garlic, finely chopped
• 1/4 cup plain flour
• 3 tbsp corn flour
• 1/4 tsp red chili powder
• 2 dry red chilies
• 3 tbsp oil
• 1 1/2 cups water
• 1 tbsp milk
• Salt to taste
• 1 tbsp soy sauce

Instructions

Step 1: Prepare the Cauliflower

1. Clean and separate the cauliflower into medium-sized florets.
2. Boil water in a large pot, add 1 tablespoon milk, and blanch the florets for 3–4 minutes to remove any raw smell or impurities.
3. Drain the florets completely and pat them dry using a clean kitchen towel or paper napkin.

Step 2: Make the Batter

1. In a mixing bowl, combine plain flour, 2 tablespoons corn flour, ¼ teaspoon ginger, ¼ teaspoon garlic, red chili powder, and salt.
2. Gradually add water to form a smooth, thin batter — it should be just thick enough to coat the florets evenly.

Step 3: Fry the Cauliflower

1. Heat oil in a deep frying pan or wok over medium heat.
2. Dip each blanched cauliflower floret into the prepared batter, ensuring it’s fully coated.
3. Deep fry in hot oil until golden brown and crisp.
4. Remove and drain on absorbent paper to remove excess oil. Keep aside.

Step 4: Prepare the Sauce Base

1. In a separate wok, heat 3 tablespoons of oil (use the leftover oil from frying, if preferred).
2. Add the remaining ginger, garlic, and crushed dry red chilies, and sauté for a minute until aromatic.
3. Add the chopped spring onions and stir fry for another minute on high heat.

Step 5: Make the Gravy

1. Pour 1½ cups of water into the wok and bring it to a gentle boil.
2. In a small bowl, mix 1 tablespoon corn flour with ¼ cup water to create a smooth slurry.
3. Gradually pour this into the boiling sauce while stirring continuously to prevent lumps.
4. Continue to stir until the sauce thickens and turns glossy and transparent.
5. Add soy sauce and salt to taste. Stir well to combine.

Step 6: Combine and Finish

1. Add the fried cauliflower florets into the thickened sauce.
2. Toss well to coat the florets evenly with the spicy, tangy gravy.
3. Simmer for 2 minutes, allowing the flavors to meld.
4. Garnish with finely chopped spring onion greens.

Serving Suggestion:

Serve Gobi Manchurian hot as a starter or as a main course with fried rice, noodles, or Hakka noodles.

Variations:

1. Dry Manchurian:

   • Skip the gravy. After frying florets, stir-fry them with spring onions and soy sauce.
   • Sprinkle 1 teaspoon corn flour and stir-fry for 2 minutes until the sauce lightly coats the florets.

2. Vegetable Manchurian:

   • Replace cauliflower with finely chopped mixed vegetables.
   • Bind with corn flour or breadcrumbs, shape into balls, deep fry, and cook as per the gravy or dry version.

Tip: Adjust chili levels to suit your spice preference. For extra flavor, add a splash of vinegar or tomato ketchup to the sauce.