Gobi Manchurian Dry

Instructions

1. 1

   Prepare the Cauliflower

   • Wash the cauliflower thoroughly and cut into medium-sized, biteable florets.
   • Bring a large pot of water (about 6-8 cups) to a rolling boil. Add 1 tsp of salt.
   • Blanch the cauliflower florets in the boiling water for 3-4 minutes until they are tender-crisp. Do not overcook.
   • Immediately drain the florets in a colander and rinse with cold water to stop the cooking process. Let them drain completely.
2. 2

   Make the Batter and Slurry

   • In a large mixing bowl, combine all-purpose flour, 4 tbsp of cornflour, ginger-garlic paste, Kashmiri red chili powder, black pepper powder, and 0.75 tsp of salt.
   • Gradually add about 120ml (1/2 cup) of water, whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter, thick enough to coat the florets.
   • In a separate small bowl, mix the remaining 1 tbsp of cornflour with 30ml (2 tbsp) of water to create a slurry. Set aside for the sauce.
3. 3

   Fry the Cauliflower

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it reaches 175°C (350°F).
   • Dip each blanched floret into the batter, ensuring it's evenly coated, and gently slide it into the hot oil.
   • Fry in batches of 8-10 florets to avoid overcrowding the pan. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
   • Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
   • For extra crispy gobi, perform a second fry. Let the first batch cool slightly, then fry again in hotter oil for 1-2 minutes until deep golden brown.
4. 4

   Prepare the Manchurian Sauce

   • Heat 2 tbsp of sunflower oil in a wok or large skillet over high heat.
   • Add the finely chopped ginger, garlic, and slit green chilies. Stir-fry for 30-45 seconds until fragrant.
   • Add the diced onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are tender yet still crunchy.
   • Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, white vinegar, sugar, and the remaining 0.25 tsp of salt. Stir well to combine.
   • Give the cornflour slurry a quick stir and pour it into the wok. Cook for 1 minute, stirring constantly, until the sauce thickens and becomes glossy.
5. 5

   Finish and Serve

   • Immediately add the fried cauliflower florets to the wok with the thickened sauce.
   • Increase the heat to high and toss everything gently but quickly for about 1 minute, ensuring every floret is evenly coated in the sauce.
   • Turn off the heat. Garnish with freshly chopped spring onion greens.
   • Serve immediately while hot and crispy.