Restaurant-Style
Gobi Manchurian
At Home – Crispy and Saucy Perfection

Name: Restaurant-Style ~Gobi Manchurian~ At Home – Crispy and Saucy Perfection
Total time: 35 min
Yield: 1
Cuisine: Indo-Chinese
Ingredients: 200 g Cauliflower florets, (cut into bite-sized pieces); ¼ cup All-purpose flour (maida); 2 tbsp Cornflour (cornstarch); ½ tsp Ginger-garlic paste; ¼ tsp black pepper powder; to taste Salt; as required Water; for deep frying Oil; 1 tbsp Oil (For Manchurian Sauce); ½ tbsp Finely chopped garlic (about 2 cloves); ½ tbsp Finely chopped ginger; 1 Green chilli (slit); 2 tbsp Spring onion whites (finely chopped); ¼ cup Onion (cubed); ¼ cup Capsicum/bell pepper (cubed); 1 tbsp Soy sauce; 1 tbsp Tomato ketchup; ½ tbsp Red chilli sauce; ½ tsp Vinegar; ½ tsp cornflour mixed with 1 tbsp water (slurry); ¼ tsp Sugar (Adjust to taste) optional; ⅓ tsp Kashmiri red chilli powder (or paprika optional); as needed Salt; ½ to ⅓ tsp Black pepper (ground); 2 tbsp Spring onion greens (for garnish)

35 mins

Cooking Time

Easy

Difficulty

Ingredients

Vegan

Diet

Gobi Manchurian is a beloved Indo-Chinese dish that has captured the hearts of food lovers all over India and beyond. This delightful creation blends Chinese cooking techniques with Indian spices, making its debut in Indian-Chinese restaurants, particularly in Mumbai and Kolkata, during the late 20th century. As time went on, it transformed into a popular street food snack and became a staple on restaurant menus. The dish showcases crispy cauliflower florets, which are coated in a spiced batter and deep-fried to a perfect golden brown. They're then tossed in a delicious sauce made from soy sauce, garlic, ginger, and chilli. With its crunchy texture and bold flavours, Gobi Manchurian has become a go-to favourite for both vegetarians and spice enthusiasts alike.

Ingredients

UNITSIngredients

200 gCauliflower florets, (cut into bite-sized pieces)

¼ cupAll-purpose flour (maida)

2 tbspCornflour (cornstarch)

½ tspGinger-garlic paste

¼ tspblack pepper powder

to tasteSalt

as requiredWater

for deep fryingOil

1 tbspOil (For Manchurian Sauce)

½ tbspFinely chopped garlic (about 2 cloves)

½ tbspFinely chopped ginger

1Green chilli (slit)

2 tbspSpring onion whites (finely chopped)

¼ cupOnion (cubed)

¼ cupCapsicum/bell pepper (cubed)

1 tbspSoy sauce

1 tbspTomato ketchup

½ tbspRed chilli sauce

½ tspVinegar

½ tspcornflour mixed with 1 tbsp water (slurry)

¼ tspSugar (Adjust to taste) optional

⅓ tspKashmiri red chilli powder (or paprika optional)

as neededSalt

½ to ⅓ tspBlack pepper (ground)

2 tbspSpring onion greens (for garnish)

Follow
Directions

Description - Step 1

Step 1: Preparing the Cauliflower

Blanch cauliflower florets in hot salted water for 2–3 minutes, then drain.
In a bowl, mix flour, cornflour, ginger-garlic paste, pepper, and salt. Add water gradually to make a medium-thick batter.
Dip the florets in the batter and coat well.