Meal Prep · Indian
Gobi Manchurian
Crispy fried cauliflower florets tossed in a spicy, tangy Indo-Chinese sauce.
Ingredients
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Step-by-step- Wash and thoroughly dry the cauliflower florets. Ensure they are completely dry to prevent oil splatters.
- Prepare the batter: In a bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, black pepper, salt, and gradually add water to form a thick, smooth batter that coats the cauliflower well.
- Dip each cauliflower floret into the batter, ensuring it’s evenly coated. Shake off any excess batter.
- Heat oil for deep frying in a wok or deep pan over medium-high heat. Carefully add the battered cauliflower florets in batches, ensuring not to overcrowd the pan.
- Fry the cauliflower until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- For the sauce: Heat 1 tbsp oil in a separate large pan or wok over high heat. Add chopped garlic, ginger, and spring onion whites. Sauté for 30 seconds until fragrant.
- Add bell peppers and sauté for another 1-2 minutes until slightly tender-crisp.
- Stir in soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and water. Bring the sauce to a gentle boil.
- Add the cornstarch slurry and stir continuously until the sauce thickens to your desired consistency. Taste and adjust salt if needed (soy sauce is already salty).
- Add the crispy fried cauliflower florets to the sauce. Toss quickly to coat all the florets evenly. Do not overcook once cauliflower is added, to maintain crispness.
- Garnish with chopped spring onion greens and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 10 g |
| Fat | 25 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover Gobi Manchurian in an airtight container in the refrigerator. The cauliflower may lose some crispness.
Freezer Not recommended
Freezing is not recommended for Gobi Manchurian as the cauliflower will become soggy and lose its texture upon thawing.
Reheat Stovetop/Oven
To reheat, spread on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or quickly toss in a hot pan over medium heat until warmed through. Microwaving may make it soft.
Chef’s Corner
- Ensure cauliflower is completely dry before battering to achieve maximum crispness and prevent oil splatters.
- For extra crispy cauliflower, you can double-fry: fry once until lightly golden, remove, let cool slightly, then fry again at a higher temperature until deep golden and extra crisp.
- Adjust the amount of chili sauce to control the spice level according to your preference.
- Serve immediately after tossing in the sauce to enjoy the best texture. If making ahead, keep the fried cauliflower and sauce separate and combine just before serving.
