Gobi manchurian

Preparation for gobi manchurian Clean 250 grams of gobi and cut the florets to medium size

Add them to 3 cups of hot water and rest for 5 minutes

Later drain the gobi completely to a colander or spread on a clean cloth until no moisture remains on the gobi

You can do this ahead and set aside

Any moisture in the gobi will cook it to soft and not crisp

Heat up the oil for deep frying on a medium heat

Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl

Mix and add water little by little as needed and make a free flowing lump free batter

The consistency has to be medium and not too thick or very runny

Adjust salt as needed by tasting the batter

(check video) Then add the gobi florets to the batter in batches, coat them well

Frying cauliflower When the oil turns hot enough, check by dropping a small amount of batter to the hot oil

The batter has to rise without browning

This is the correct temperature

Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil

The flame has to be medium initially and should be increased slightly as more gobi is added

Reduce the flame to medium and fry until the florets turn golden and crisp

Keep stirring in between for even frying

Drain them to a kitchen tissue or a steel colander

Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp

For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil

I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe

How to make gobi manchurian Mix together red chili powder with little water to a paste and keep aside

This step is optional and is used mainly for the red color

Heat 1½ tablespoons oil in a wide pan

When the oil turns hot, add garlic, ginger and green chilies

Saute for a minute or two

Then add spring onions & capsicum

Saute them on a high flame for 2 mins

Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar

(for gravy version refer the notes section below)

Mix and add water

Mix and cook stirring and add pepper

Cook on a medium heat until the sauce thickens

Turn off the stove and check the taste

The sauce has to be slightly sour, sweet & hot

If needed you can adjust the salt & add more sauces as well

Allow the sauce to cool for 1 to 2 mins

Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce

Garnish gobi manchurian with spring onion greens

Serve immediately as a appetizer or as a side with noodles or fried rice