Crispy cauliflower florets are batter-fried to perfection and then tossed in a tangy, savory, and slightly spicy sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or as a delicious evening snack.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
333cal
6gprotein
30gcarbs
21g
Ingredients
500 g Cauliflower (1 medium head, cut into bite-sized florets)
0.5 cup All Purpose Flour (Also known as Maida)
5 tbsp Cornflour (4 tbsp for batter, 1 tbsp for slurry)
1 tsp Ginger Garlic Paste
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 tsp Black Pepper Powder (Freshly ground is best)
2 tsp Salt (Divided for blanching, batter, and sauce)
150 ml Water (Approx. 120ml for batter, 30ml for slurry)
A fiery and flavor-packed Indo-Chinese classic. Perfectly cooked rice tossed with crisp vegetables and a bold, spicy Schezwan sauce, this dish comes together in minutes for a satisfying meal.
About Gobi Manchurian Dry with Schezwan Fried Rice
Crispy Gobi Manchurian with fiery Schezwan fried rice. A perfectly spiced, fiber-rich, energy-giving delight!
This indo_chinese dish is perfect for lunch. With 1163.3600000000001 calories and 20.78g of protein per serving, it's a nutritious choice for your meal plan.
fat
Oil
(For deep frying)
2 tbsp Sunflower Oil (For the sauce)
4 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 Green Chili (Slit lengthwise)
1 Onion (Medium, cut into 1-inch cubes or petals)
1 Green Capsicum (Medium, cut into 1-inch cubes)
2 tbsp Soy Sauce (Naturally brewed)
1 tbsp Red Chili Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
1 tsp White Vinegar
0.5 tsp Sugar (To balance the flavors)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
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
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
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
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
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.
830cal
15gprotein
158gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked and cooled, preferably day-old)
3 tbsp Sesame Oil
6 clove Garlic (finely chopped)
1 inch Ginger (finely chopped)
2 pc Green Chili (slit lengthwise, optional)
1 medium Carrot (finely diced)
10 pc French Beans (finely chopped)
1 medium Capsicum (finely diced)
1 cup Cabbage (shredded)
4 tbsp Schezwan Sauce (adjust to your spice preference)
1 tbsp Soy Sauce (naturally brewed)
1 tsp Rice Vinegar
0.5 tsp Salt (adjust as sauces are salty)
0.5 tsp Black Pepper Powder (freshly ground)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare Ingredients (Mise en Place): Ensure all vegetables are chopped, aromatics are minced, and sauces are measured out. Break up any clumps in the cold, cooked rice with your fingers or a fork. This entire process is very fast, so having everything ready is key.
2
Heat the Wok: Place a wok or a large, heavy-bottomed skillet over high heat. Add the sesame oil and swirl to coat. Wait for about 30-60 seconds until the oil is shimmering and very hot.
3
Sauté Aromatics: Add the finely chopped ginger, garlic, and slit green chilies to the hot oil. Stir-fry continuously for about 30 seconds until they release a strong aroma. Be careful not to burn them.
4
Stir-fry Hard Vegetables: Add the diced carrots and french beans to the wok. Stir-fry on high heat for 1-2 minutes. They should be slightly tender but still have a crisp bite.
5
Stir-fry Soft Vegetables: Add the diced capsicum and shredded cabbage. Continue to stir-fry for another minute. The goal is to cook the vegetables quickly so they remain crunchy and vibrant.
6
Add Rice and Sauces: Add the cooled, separated rice to the wok. Pour the Schezwan sauce, soy sauce, and rice vinegar over the rice. Sprinkle with salt and black pepper powder.
7
Toss and Finish: Increase the heat back to high and toss everything together vigorously for 2-3 minutes. Use a spatula to constantly lift and turn the rice to ensure it's evenly coated with the sauce and heated through without getting mushy. Turn off the heat, stir in most of the chopped spring onion greens.
