Hey Lykkers! If you're a fan of spicy, crispy cauliflower dishes, then you have to try this Gobi Manchurian recipe.
It's one of my absolute favorite ways to enjoy cauliflower, and it's a must-have dish at many Indo-Chinese restaurants. Whether you're looking to serve it as a side or as the main attraction, this Gobi Manchurian is sure to be a hit with your family and friends.
Plus, if you want to make it a bit healthier, you can bake the cauliflower instead of frying it (though it won't have that crispy edge!). Let's dive into the recipe, step by step, so you can make this dish at home and impress everyone at your dinner table!
Ingredients You'll Need
Before we get started, let's make sure we have all the ingredients. For the fried cauliflower and the Manchurian sauce, here's what you'll need:
For the Fried Cauliflower:
• Oil for deep frying
• 5 tablespoons all-purpose flour
• 3 tablespoons cornmeal
• ⅓ cup water
• 1 teaspoon ground black pepper
• ¾ teaspoon salt (or to taste)
• 15 cauliflower florets
For the Manchurian Sauce:
• ¾ cup vegetable stock, divided
• 1 tablespoon cornmeal
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 tablespoon chile-garlic sauce (like Sriracha®)
• Salt to taste
• 1 tablespoon vegetable oil
• ½ cup chopped onion
• 1 green chile pepper, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon finely chopped ginger
• 1 green onion, chopped (optional)
Now that we have everything ready, let's move on to preparing this tasty dish!
Step 1: Preparing the Fried Cauliflower
The first thing we need to do is get our cauliflower crispy! Start by heating oil in a large pan over medium heat. In the meantime, mix your flour, cornmeal, water, black pepper, and salt in a bowl. You want to create a thick batter. Once that's ready, toss in the cauliflower florets and coat them well with the batter.
Next, carefully deep fry the cauliflower florets in small batches to avoid overcrowding the pan. Fry them for about 3 minutes, or until they're golden brown and crispy. Once done, transfer the florets to a paper towel-lined plate to drain any excess oil. And that's it for the cauliflower—crispy, delicious, and ready to be smothered in that tasty sauce!
Step 2: Preparing the Manchurian Sauce
Now, let's work on that mouth-watering Manchurian sauce. In a small bowl, combine ¼ cup of the vegetable stock with the cornmeal. Stir until it forms a smooth mixture. Then, add the soy sauce, ketchup, chile-garlic sauce, and salt. Set the sauce aside for now.
In a wok or large frying pan, heat 1 tablespoon of vegetable oil over high heat. Add the chopped onions, green chile pepper, garlic, and ginger to the pan. Stir-fry them for a few seconds until they start to become fragrant. Once everything is nicely sautéed, add your cornmeal mixture to the pan and cook for another 1 to 2 minutes.
Next, pour in the remaining vegetable stock and let the sauce cook until it thickens, about 10 minutes. Once it's thickened, remove the sauce from the heat and set it aside. Now, you're ready to bring it all together!
Step 3: Combining the Cauliflower and Sauce
To bring everything together, spoon the thick Manchurian sauce over the fried cauliflower and toss it gently to ensure each floret is coated with the sauce. Garnish the dish with chopped green onions for an extra burst of color and flavor.
This dish is best served hot, right after you've tossed the cauliflower in the sauce. The sauce brings a perfect balance of spice, sweetness, and tang, making each bite absolutely irresistible.
Enjoy Your Homemade Gobi Manchurian!
And there you have it, Lykkers! Your homemade Gobi Manchurian is ready to serve. This dish is a delicious mix of crispy cauliflower and a tangy, spicy sauce that will leave everyone asking for more. Whether you're making it for a family dinner or a gathering with friends, it's sure to impress.
Now that you have the recipe, it's time to get cooking! Don't forget to share your creations with us—I'd love to hear how your Gobi Manchurian turned out!
