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Gobhi Manchurian

Gobhi Manchurian is a classic and quintessential Indo-Chinese dish. Crispy deep fried cauliflower in tangy, spicy gravy is absolutely scrumptious.
Author: Pavani
Print Pin
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Appetizer, Side Dish
Cuisine: fusion, Indian, indo chinese
Servings: 4 Servings

Ingredients

For the Fritters:

  • 2 cups Cauliflower florets (from about 1 small head)
  • 2 tsp Ginger+garlic paste
  • ½ cup All purpose flour
  • ¼ cup Corn flour
  • 1 tsp Soy sauce
  • To taste Salt & pepper
  • As needed Oil, for deep frying

For the Manchuria Gravy:

  • 2 tsp Oil
  • 1" Ginger piece, finely grated
  • 3 Garlic cloves, finely grated
  • 4~5 Green onions, finely chopped
  • 1 Small Green Pepper, finely chopped
  • 1 tbsp Soy sauce
  • 2 tsp Chili sauce
  • 1 tbsp Tomato Ketchup
  • To taste Salt & Pepper
  • 2 tsp Corn flour whisked in ¼ cup of water Add more water to make the gravy

Instructions

Make the Fritters:

  • Steam or microwave cauliflower florets until fork tender. Make sure not to overcook them, they have to be cooked but not mushy. Drain and add the ginger+garlic paste. Mix to combine. Set aside to marinate for about 20~30 minutes.
  • Combine all purpose flour, corn flour, salt, pepper and soy sauce, Add about ¾cup of water to make a thick, yet pourable batter.
  • Heat oil for deep frying. Dip the florets in the batter and gently add to the hot oil. Fry on medium-high flame until they are lightly golden on all sides. Remove with a slotted spoon onto a paper lined plate and repeat with the remaining fritters.

Make Gobhi Manchurian:

  • Heat oil in a large skillet on medium-high heat. Add ginger, garlic and cook for 30 seconds or until aromatic. Next add the green onions and green pepper - cook for 2~3 minutes or until the veggies are crisp tender.
  • Add soy sauce, chili sauce, ketchup, salt and pepper. Cook for 30 seconds.
  • Stir in the corn flour mixture and cook until the mixture thickens. Add the fried cauliflower florets and toss to coat them evenly with the sauce. Add more water to make a more saucy gravy. Serve as is or as a side for Indo-Chinese main dishes.
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