Gobi Manchurian

$- 1 medium cauliflower, cut into florets - 1 cup all-purpose flour - ½ cup cornflour - 1 teaspoon ginger-garlic paste - 1 teaspoon red chili powder - ½ teaspoon turmeric powder - Salt to taste - Water as needed - Oil for frying - 1 tablespoon vegetable oil (for sauce) - 1 onion, finely chopped - 1 bell pepper (any color), finely chopped - 2-3 green chilies, slit - 3 tablespoons soy sauce - 1 tablespoon ketchup - 1 tablespoon vinegar - 1 teaspoon sugar - 2 green onions, finely chopped - 1 teaspoon sesame seeds (optional, for garnish) To make Gobi Manchurian, you need a good cauliflower. This veggie is the star of the dish. You will also need flour, cornflour, and some spices for the batter. The sauce is important too, as it brings all the flavors together. For the best experience, make sure you have fresh ingredients. Fresh cauliflower will give you a nice crunch. The spices add a kick, and the sauce ties it all together. I love using soy sauce for its deep flavor. Ketchup adds sweetness, while vinegar gives a tangy twist. When you serve Gobi Manchurian, it looks amazing with green onions and sesame seeds on top. These garnishes not only look good but add more flavor too. If you want to impress, don't skip these! For the complete cooking process, check the Full Recipe. It will guide you step by step to create this delicious dish. First, cut the medium cauliflower into small florets. Make sure all pieces are even. This helps them cook well and stay crispy. Next, let’s make the batter. In a big bowl, mix together the all-purpose flour, cornflour, ginger-garlic paste, red chili powder, turmeric powder, and salt. Slowly add water until it’s smooth. The batter should coat the florets well, not too thick or thin. Now, heat oil in a deep frying pan over medium heat. You want the oil hot, but not smoking. Dip each cauliflower floret into the batter, letting the extra batter drip off. Fry them in batches until they turn golden brown. This takes about 4-5 minutes. Once done, take them out and drain on paper towels to remove excess oil. In another pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onions and bell peppers. Sauté for about 3-4 minutes until they soften. Then, add the slit green chilies and cook for one more minute. Pour in the soy sauce, ketchup, vinegar, and sugar. Mix well so everything combines. It’s time to toss the fried cauliflower in the sauce. Add them to the pan and mix gently. Make sure each floret is coated with the sauce. Cook for another 2-3 minutes. This helps the flavors blend together. For the full recipe, you can check the details above. Now, enjoy your delicious Gobi Manchurian! To get that perfect crunch, let the batter rest for at least 15 minutes. This rest time helps the flour absorb moisture, creating a better coating. The frying temperature is key as well. Heat oil until it's hot but not smoking. If the oil is too cold, the cauliflower will soak up too much oil. If it's too hot, the batter may burn before cooking through. Aim for around 350°F (175°C) for the best results. One common mistake is not seasoning the batter. Add salt and spices to enhance flavor. If you skip this step, your dish may taste bland. Another mistake is overcrowding the frying pan. Fry the cauliflower in small batches. This allows them to cook evenly and stay crispy. If you put in too many at once, they will steam instead of fry. Gobi Manchurian pairs well with various side dishes. Serve it with steamed rice or fried rice for a complete meal. You can also enjoy it with naan or parathas. For sauces, a small bowl of soy sauce or chili sauce works great for dipping. You can also consider a tangy coriander chutney for added flavor. {{image_2}} For dry Gobi Manchurian, we focus on bold flavors without the sauce. - Ingredients: - 1 medium cauliflower, cut into florets - 1 cup all-purpose flour - ½ cup cornflour - 1 teaspoon ginger-garlic paste - 1 teaspoon red chili powder - ½ teaspoon turmeric powder - Salt to taste - Water as needed - Oil for frying - 1 tablespoon vegetable oil - 1 onion, finely chopped - 1 bell pepper, finely chopped - 2-3 green chilies, slit - 1 teaspoon soy sauce - 1 teaspoon vinegar - 2 green onions, finely chopped (for garnish) Preparation Steps: 1. Mix flour, cornflour, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. 2. Add water to make a thick batter. 3. Coat the cauliflower florets in the batter. 4. Heat oil in a pan and fry the florets until golden brown. 5. In another pan, heat oil and sauté onions and bell peppers. 6. Add green chilies, soy sauce, and vinegar. Stir well. 7. Toss the fried cauliflower in the pan and mix until coated. 8. Garnish with green onions and serve hot. For gravy Gobi Manchurian, we add a luscious sauce to the dish. Adjustments for the Sauce: - Use the same ingredients but increase the sauce components. - Add 3 tablespoons of soy sauce, 2 tablespoons of ketchup, and 2 tablespoons of water. - After sautéing vegetables, add the sauce mix and bring it to a simmer. - Toss the fried cauliflower in the sauce until it thickens and coats them well. You can make Gobi Manchurian healthier with a few easy swaps. - Baking Instead of Frying: Instead of frying, you can bake the cauliflower. Just coat it in the batter and place it on a baking sheet. Bake at 400°F (200°C) for about 25 minutes or until golden and crispy. - Using Gluten-Free Flour Options: If you need a gluten-free dish, swap all-purpose flour with almond flour or a gluten-free blend. This keeps the flavor while making it safe for gluten-sensitive eaters. These variations keep Gobi Manchurian exciting and cater to different tastes and diets. Enjoy exploring these options! To keep Gobi Manchurian fresh, store leftovers in the fridge. First, let it cool down to room temperature. Then, place it in an airtight container. This keeps moisture in and prevents odors from mixing. Ideally, use it within 2-3 days for the best taste. When you want to enjoy your leftovers, reheating is key. The best method is to use an oven or an air fryer. Preheat your oven to 350°F (175°C). Spread the Gobi Manchurian on a baking sheet. Heat for about 10-15 minutes until crispy again. If using an air fryer, set it to 350°F and cook for 5-7 minutes. This way, you keep that delicious crunchy texture. Freezing Gobi Manchurian is simple. Start by allowing the dish to cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. For best results, consume it within 1-2 months. When you’re ready to eat, take it out and thaw it in the fridge overnight. Reheat in the oven or air fryer to restore crispiness. This way, you can enjoy your savory cauliflower delight even later! For the full recipe, check the details above. You can serve Gobi Manchurian with many tasty sides. Here are some ideas: - Steamed basmati rice - Fried rice or noodles - Raita (yogurt sauce) - Pickles for added zing - A cold drink like lemonade or soda These pairings enhance the meal and balance the flavors. Yes, you can prepare Gobi Manchurian ahead of time. Here’s how: - Prep the cauliflower: Cut and soak florets in water. Drain before frying. - Make the batter: Mix flour and spices, and store in the fridge. - Fry the cauliflower: Do this just before serving for the best texture. Making it ahead saves time and keeps your kitchen clean. Yes, Gobi Manchurian is vegan. Check these ingredients: - Cauliflower, flour, and spices are all plant-based. - Use vegan-friendly sauces like soy sauce and ketchup. If you want to adjust any ingredients, ensure they are also vegan. You can control the heat easily. Here are some tips: - Milder: Reduce the red chili powder or omit green chilies. - Spicier: Add more chili powder or use spicy sauces. Taste as you go to get your desired flavor. For the complete Gobi Manchurian recipe steps, check the Full Recipe. Gobi Manchurian is a tasty dish packed with flavor. We covered key ingredients, from the cauliflower to spices. You now know how to prepare and fry it, plus how to make a rich sauce. Remember to avoid common mistakes for the best texture. Whether you choose dry or gravy styles, variations abound for your taste. Store leftovers well for later enjoyment. Enjoy making this dish and sharing it with others!$

Indulge in the irresistible flavors of Gobi Manchurian Delight with this easy recipe! Perfectly crispy cauliflower florets are tossed in a savory sauce filled with vibrant veggies and spices. Ideal as a snack or appetizer, this dish is a must-try for any occasion. Ready in just 30 minutes, learn how to create this delicious meal that will impress your family and friends.

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Ingredients

1 medium cauliflower, cut into florets

1 cup all-purpose flour

½ cup cornflour

1 teaspoon ginger-garlic paste

1 teaspoon red chili powder

½ teaspoon turmeric powder

Salt to taste

Water as needed

Oil for frying

1 tablespoon vegetable oil (for sauce)

1 onion, finely chopped

1 bell pepper (any color), finely chopped

2-3 green chilies, slit

3 tablespoons soy sauce

1 tablespoon ketchup

1 tablespoon vinegar

1 teaspoon sugar

2 green onions, finely chopped (for garnish)

1 teaspoon sesame seeds (optional, for garnish)

Instructions

In a large mixing bowl, combine the all-purpose flour, cornflour, ginger-garlic paste, red chili powder, turmeric powder, and salt. Gradually add water to make a smooth batter that can coat the cauliflower florets.

Heat oil in a deep frying pan over medium heat. Dip each cauliflower floret in the batter, allowing excess to drip off, and fry them in batches until golden brown and crispy. Remove and drain on paper towels.

In another pan, heat 1 tablespoon of vegetable oil over medium heat. Sauté the chopped onions and bell peppers until they start to soften, about 3-4 minutes.

Add the slit green chilies and cook for another minute. Then, pour in the soy sauce, ketchup, vinegar, and sugar. Stir well to combine.

Add the fried cauliflower florets to the pan and toss them gently in the sauce until well coated. Cook for an additional 2-3 minutes so the flavors meld together.

Remove from heat and garnish with chopped green onions and sesame seeds if using.

- Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Presentation Tips: Serve hot on a large platter, garnished with additional green onions and a sprinkle of sesame seeds, alongside toothpicks for easy serving. A small bowl of extra soy sauce or chili sauce can be placed on the side for dipping.