Gobi Manchurian Dry

Name: Gobi Manchurian Dry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 500 g cauliflower (cut into medium florets); 0.5 cup all-purpose flour; 0.5 cup corn flour; 1 tbsp ginger (finely chopped); 1 tbsp garlic (finely chopped); 2 pcs green chili (slit or finely chopped); 1 pcs onion (medium, cubed); 1 pcs bell pepper (medium, cubed); 3 pcs spring onion (with greens, chopped); 1 tbsp soy sauce; 1 tbsp tomato ketchup; 1 tsp red chili sauce; 1 tsp vinegar; 1 pinch black pepper; 1 pinch red chili powder; 0.5 tsp salt (divided); 2 cup oil for frying (for deep frying); 0.5 cup water (to make batter and sauce)

RATING

4.6/5(163)

TASTE SCORE

9/10

Crispy cauliflower florets tossed in a glossy, spicy Indo-Chinese sauce with garlic, ginger, onion, and bell pepper. It has that classic street-style balance of crunch, heat, and tangy flavor that makes it hard to stop at one bite.

PREP

20m

COOK

25m

SERVES

1 KATORI

291 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the cauliflower and batter.
1.Wash the cauliflower florets and pat them dry well.
2.In a bowl, mix all-purpose flour, corn flour, red chili powder, half the salt, and enough water to make a smooth medium-thick batter.
3.Add the cauliflower florets and coat them evenly in the batter.
TIPDry florets hold the batter better and fry up crisper.
fry · ~15 min
Fry the cauliflower until crisp.
1.Heat oil for frying in a deep pan over medium heat.
2.Slide in the coated cauliflower florets in batches without crowding the pan.
3.Fry until golden and crisp, about 4 to 5 minutes per batch.
4.Lift them out and drain well before frying the next batch.
TIPKeep the heat medium so the coating cooks through without turning too dark.
saute · ~4 min
Cook the aromatics and vegetables.
1.Heat 1 tbsp oil in a wide pan.
2.Add ginger, garlic, and green chili and sauté for 30 seconds until fragrant.
3.Add onion and bell pepper and cook on high heat for 2 to 3 minutes so they stay slightly crisp.
4.Add the white part of the spring onion and toss briefly.
mix · ~2 min
Make the Manchurian sauce.
Add soy sauce, tomato ketchup, red chili sauce, vinegar, black pepper, the remaining salt, and a splash of water. Mix well and cook for 1 to 2 minutes until the sauce looks glossy and lightly thickened.
assemble · ~2 min
Toss the fried cauliflower in the sauce.
Add the fried cauliflower to the pan and toss quickly so every piece is coated. Cook for 1 minute on high heat, then add the spring onion greens and toss once more.
TIPToss only at the end so the cauliflower stays crisp instead of turning soggy.
serve
Serve hot right away.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the cauliflower very dry before battering or the coating will slip and splutter in oil.
2
Use a medium-thick batter that clings to each floret; a thin batter gives patchy, less crisp coverage.
3
Fry in small batches so the oil temperature stays steady and the florets turn crisp instead of oily.
4
For extra street-style crunch, let the first fry cool for a few minutes, then fry briefly a second time.
5
Cook onion and bell pepper on high heat just until slightly blistered so they stay crunchy in the final toss.
6
Have the sauce ready before adding the fried cauliflower, because even a minute too long in the pan softens the crust.
7
Serve immediately after tossing; dry Gobi Manchurian loses its signature crispness as it sits.