Gobi Manchurian

Gobi Manchurian is a popular dish that has become a staple in Indian cuisine, especially in Indo-Chinese restaurants. This delicious dish features crispy, deep-fried cauliflower florets tossed in a spicy, tangy, and flavorful sauce, making it a perfect appetizer or side dish.

History of Gobi Manchurian

The origins are rooted in the fusion of Chinese and Indian cuisines. Though it is not part of traditional Chinese cuisine, the dish was created by Chinese immigrants in India who adapted their recipes to local tastes.

Ingredients:

The key ingredients in making Gobi Manchurian include fresh cauliflower, all-purpose flour (or cornflour), ginger, garlic, soy sauce, and a variety of seasonings. The dish can be prepared in two versions: dry and gravy. The dry version is more common and features crispy cauliflower pieces, while the gravy version is served with a flavorful sauce that is perfect to pour over rice or noodles.

For the batter:

• 1 medium-sized cauliflower (cut into florets)
• 1/2 cup all-purpose flour (or cornflour)
• 1/4 cup rice flour (for extra crispiness)
• 1 tablespoon cornflour
• 1 teaspoon ginger-garlic paste
• Salt and pepper to taste
• Water (to make a batter)

For the sauce:

• 2 tablespoons oil
• 1 tablespoon ginger-garlic paste
• 1 onion, finely chopped
• 1/2 bell pepper, finely chopped
• 2-3 green chilies, slit (optional, for added spice)
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 teaspoon of red chili powder (optional)
• A pinch of MSG (optional)
• Fresh coriander leaves (for garnish)
• A pinch of sesame seeds (optional)

Preparation of Gobi Manchurian

Step 1: Prepare the cauliflower

• Start by cutting the cauliflower into bite-sized florets. Make sure to wash them thoroughly to remove any dirt or pesticides.
• Blanch the cauliflower florets in boiling water for about 2-3 minutes to remove any bitterness. Drain and set them aside.

Step 2: Make the batter

• In a large bowl, combine all-purpose flour, rice flour, cornflour, ginger-garlic paste, and salt. Add water gradually to make a smooth batter. The consistency should be thick enough to coat the cauliflower florets well.
• Dip each cauliflower floret into the batter, ensuring it’s evenly coated.

Step 3: Fry the cauliflower

• Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the battered cauliflower florets into the oil in small batches. Fry until they turn golden brown and crispy.
• Remove the fried cauliflower florets from the oil and drain on paper towels to remove excess oil.

Step 4: Prepare the sauce

• In a separate pan, heat 2 tablespoons of oil. Add the chopped ginger-garlic paste and sauté for a minute until it releases a fragrant aroma.
• Add the finely chopped onion and bell pepper to the pan. Stir-fry for a few minutes until they soften.
• Now, add the soy sauce, vinegar, tomato ketchup, chili sauce, sugar, red chili powder (if using), and salt. Stir well to combine all the ingredients.
• If you want a thicker sauce, you can mix a little cornflour with water and add it to the sauce. Cook for a few more minutes until the sauce thickens.

Step 5: Combine the cauliflower with the sauce

• Once the sauce is ready, toss the crispy fried cauliflower florets into the sauce. Mix gently to ensure the florets are coated with the sauce.
• Cook for another 2-3 minutes, allowing the cauliflower to absorb the flavors of the sauce.

Step 6: Garnish and Serve

• Garnish with freshly chopped coriander leaves and a pinch of sesame seeds for extra crunch.
• Serve hot with fried rice, noodles, or even as a standalone snack.

Tips

• Crispiness: To ensure the cauliflower remains crispy even after being tossed in the sauce, make sure the batter is thick enough and fry the florets on medium-high heat.
• Sauce variation: You can adjust the sauce to suit your preference by adding more or less soy sauce or chili sauce depending on your taste for spice and tang.
• Gravy version: If you prefer the gravy version, simply add a little more water to the sauce and cook for longer until it reaches a desired consistency. Serve it with rice for a hearty meal.
• Vegan version: Ensure that the soy sauce and other condiments used are vegan-friendly. You can also make the batter using chickpea flour for a healthier, gluten-free alternative.