Classic Gobi Manchurian Dry
A popular Indo-Chinese appetizer featuring crispy fried cauliflower florets tossed in a spicy, sweet, and tangy umami sauce.
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Ingredients
- 500 grams Cauliflower florets
- 1/2 cup All-purpose flour (Maida)
- 1/4 cup Cornstarch
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Soy sauce
- 1 tablespoon Green chili sauce
- 2 tablespoons Tomato ketchup
- 2 tablespoons Finely chopped garlic
- 1 tablespoon Finely chopped ginger
- 1/4 cup Spring onion greens
- 2 cups Oil
- 1/2 teaspoon Black pepper powder
Instructions
- 1
Parboil the cauliflower florets in salted water for 3-4 minutes, then drain and pat dry completely.
- 2
In a bowl, mix all-purpose flour, cornstarch, ginger-garlic paste, salt, and pepper with water to make a thick, smooth batter.
- 3
Coat the cauliflower florets thoroughly in the batter and deep-fry in hot oil until golden brown and crispy.
- 4
Heat 1 tablespoon of oil in a wok; sauté chopped ginger, garlic, and green chilies on high heat for 1 minute.
- 5
Add the soy sauce, green chili sauce, and ketchup, stirring quickly to combine.
- 6
Add the fried cauliflower florets to the wok and toss rapidly on high heat to coat them evenly with the sauce.
- 7
Season with a pinch of sugar and salt if needed, ensuring the texture remains dry and crispy.
- 8
Garnish with freshly chopped spring onion greens and serve immediately.
Nutrition per Serving
285
Calories
6g
Protein
38g
Carbs
14g
Fat
4g
Fiber
7g
Sugar
850mg
Sodium
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