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Crispy Gobi Manchurian Recipe (Dry & Gravy Versions)

Crispy Gobi Manchurian (Dry & Gravy)

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 medium Cauliflower Cut into bite-sized florets
  • 1/2 cup All-purpose flour Maida
  • 1/4 cup Cornstarch For the batter
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Red chili powder
  • 1/2 tsp Salt
  • 2 cups Vegetable oil For deep frying
  • 2 tbsp Vegetable oil For stir-frying the sauce
  • 2 tbsp Garlic Finely chopped
  • 1 tbsp Ginger Finely chopped
  • 2 Green chilies Slit or finely chopped
  • 1/4 cup Spring onions Chopped, whites and greens separated
  • 1/2 Capsicum (bell pepper) Diced
  • 2 tbsp Soy sauce
  • 1 tbsp Red chili sauce
  • 2 tbsp Tomato ketchup
  • 1 tsp Vinegar
  • 1 tsp Cornstarch Mixed with 2 tbsp water to create a slurry

Instructions
 

  • Boil the cauliflower florets in salted water for 2-3 minutes. Drain completely and pat dry.
  • Whisk the all-purpose flour, 1/4 cup cornstarch, ginger-garlic paste, red chili powder, and salt with enough water to form a smooth, thick batter.
  • Heat the deep frying oil in a wok or heavy-bottomed pan. Dip the dried cauliflower florets into the batter to coat evenly, then carefully drop them into the hot oil.
  • Fry the florets until golden brown and crispy. Remove using a slotted spoon and drain on paper towels.
  • In a separate wok, heat 2 tablespoons of oil over high heat. Add the finely chopped garlic, ginger, green chilies, and the white parts of the spring onions. Stir-fry for 1 minute.
  • Add the diced capsicum and stir-fry for another minute until slightly softened but still crunchy.
  • Stir in the soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well.
  • Pour in the cornstarch slurry and cook until the sauce thickens and turns glossy. To make a gravy version, add 1.5 cups of water before adding the slurry.
  • Add the crispy fried cauliflower to the pan and toss quickly to coat each floret evenly in the hot Manchurian sauce.
  • Garnish with the green parts of the spring onions and serve immediately.