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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.
Prepare the Cauliflower
Make the Batter and Slurry
Fry the Cauliflower
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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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 332.92 calories per serving with 5.58g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side_dish.
Prepare the Manchurian Sauce
Finish and Serve
To make a gravy version, double the sauce ingredients and add 1 to 1.5 cups of water or vegetable broth after sautéing the vegetables. Bring to a boil and then thicken with a larger cornflour slurry (2 tbsp cornflour mixed in 1/4 cup water).
For a healthier alternative, toss the battered cauliflower with 1-2 tbsp of oil and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp. Then, toss in the prepared sauce.
To make this gluten-free, substitute the all-purpose flour with an equal amount of rice flour or a gluten-free all-purpose blend. Use tamari instead of soy sauce.
This recipe works well with other vegetables like mushrooms, baby corn, or even with paneer (Indian cottage cheese) or tofu.
Cauliflower is an excellent source of Vitamin C, an antioxidant that supports the immune system, aids in collagen production for healthy skin, and helps protect cells from damage.
Cauliflower provides dietary fiber, which is essential for digestive health. Fiber helps promote regular bowel movements, feeds beneficial gut bacteria, and can contribute to a feeling of fullness.
As a cruciferous vegetable, cauliflower contains sulforaphane, a plant compound that has been studied for its potential anti-inflammatory and antioxidant effects, which may contribute to overall health.
One serving (about 215g) of Gobi Manchurian Dry contains approximately 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
While cauliflower itself is a very nutritious vegetable, Gobi Manchurian is generally considered an indulgence. It is deep-fried and the sauces contain significant amounts of sodium and sugar. For a healthier version, try the baked variation mentioned in the recipe.
The key to ultimate crispiness is the double-frying method. Fry the battered florets once until light golden, let them cool for a few minutes, then fry them again in hotter oil until deep golden brown. Also, only toss them in the sauce right before you plan to serve.
It is best served fresh. However, you can do the prep work in advance. Fry the cauliflower florets and store them in an airtight container at room temperature for a few hours. Prepare the sauce base (without the cornflour slurry) and refrigerate. When ready to serve, reheat the sauce, add the slurry to thicken, and then toss in the fried gobi.
Sogginess usually happens for a few reasons: the batter was too thin, the oil wasn't hot enough for frying, the pan was overcrowded, or the fried gobi sat in the sauce for too long before serving. Ensure a medium-thick batter, hot oil, fry in batches, and toss with the sauce at the very last minute.