Make tasty Gobi Manchurian at home with this easy recipe

Few culinary fusions are as fascinating as Indo-Chinese dishes like Gobi Manchurian which comprises crispy fried cauliflower florets in tangy sweet and spicy sauces. As the dish gets a ban in Goa’s Mapusa town amid apprehensions regarding hygiene and the use of synthetic colours in many small eateries, Tarun Shetty, corporate chef, SMAAASH discusses what makes a good Gobi Manchurian, as he calls it a “unique fusion of tastes” that combines Chinese cooking skills with aromatic Indian spices.

“Gobi Manchurian is a delicious dish where cauliflower florets are coated in a batter made with flour, cornstarch, spices, and water. The enticing combination of sweet and spicy spices and tangy sauces create a flavoursome dish,” said Shetty.

He also listed five foods that Gobi Manchurian can be paired with

– A good appetiser for drinks
– With fried rice
– With Hakka noodles
– With tandoori naan
– With steamed rice

Shetty also shared an easy recipe for the delectable dish that can be prepared at home in a jiffy.

Here’s the recipe

Ingredients 

200g – Cauliflower
Oil for frying
100g – Flour
40g – Cornstarch
25g – Red chilli powder
20g – Black pepper powder
20g – Salt
50ml – Water

For Manchurian sauce

Ingredients

20g – Garlic, chopped
20g – Ginger, chopped
10h – Green chillies, chopped
30g – Green onions
50g – Capscicum
15ml – Soy sauce
30ml – Red chilli sauce
10ml – Vinegar
5g – White pepper
10g – Salt
20ml – Oil

Method

*Make the batter using all the ingredients.
*Dip the cauliflower florets in it and fry it in hot oil. Let it fry till it’s crispy and brown and keep it aside.
*In a saucepan, heat oil. Put in the ginger, garlic, and chilli and stir for some time add in the diced onion bulbs of the green onion and the capsicum and stir for some time.
*Add all the sauces and the fried cauliflower and continuously add the salt and pepper.

“In the end, garnish with chopped green onion and serve hot,” said Shetty.

Chef tips

– Gobi Manchurian can be prepared dry (simply tossed in the sauce).
– If you are fond of gravy, add stock water or regular water to make it thinner.
– Serve hot to relish all the flavours.

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