Description
This Dry Gobi Manchurian recipe features crispy cauliflower florets coated in a flavorful Indo-Chinese sauce with hints of garlic, soy, chili, and tangy tomato. It’s a perfect vegetarian appetizer that combines crunch with bold, savory-spicy notes.
Ingredients
Scale
- 1 medium head cauliflower, cut into 1.5–2 inch florets
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 tbsp ginger-garlic paste
- 1 tsp black pepper
- 1 tsp soy sauce
- ½ to ¾ cup cold water
- Oil for frying
- 2 tbsp sesame or neutral oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2–3 green chilies, slit lengthwise
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 tbsp soy sauce
- 2 tbsp chili sauce (e.g., Sriracha)
- 1 tbsp white vinegar
- 1 tbsp ketchup or tomato sauce
- ¼ cup chopped spring onions
- ¼ cup chopped fresh cilantro
Instructions
- Mix flour, cornstarch, ginger-garlic paste, black pepper, soy sauce, and water to form a smooth batter. Coat cauliflower florets in batter.
- Deep-fry at 350°F for 4–6 minutes until golden and crispy. Drain on paper towels.
- In a wok, heat 2 tbsp oil on high. Sauté garlic, ginger, and green chilies for 30 seconds.
- Add onion and bell pepper; stir-fry for 2–3 minutes. Stir in soy sauce, chili sauce, vinegar, and ketchup. Simmer for 1 minute.
- Add crispy gobi; toss gently to coat. Garnish with spring onions and cilantro. Serve hot.
Notes
Toss the gobi in sauce just before serving to maintain crispiness.
For extra crunch, try the double-fry method.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Gobi Manchurian, Indo-Chinese cauliflower, crispy gobi, vegetarian appetizer, street food, dry gobi recipe