🔥 Restaurant-Style Dry Gobi Manchurian Recipe
🌸 Ingredients
For the Cauliflower (Gobi):
- 1 medium cauliflower (cut into bite-sized florets)
- 1/2 cup all-purpose flour (maida)
- 1/4 cup corn flour (cornstarch)
- 1 tsp ginger-garlic paste
- 1/2 tsp black pepper powder
- Salt to taste
- Water (enough to make a thick batter)
- Oil for deep frying
For the Manchurian Sauce:
- 2 tbsp oil
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2-3 green chilies (slit or chopped)
- 1/2 cup chopped spring onions (white & green parts)
- 1 small onion (diced)
- 1 small capsicum (diced)
- 2 tbsp soy sauce
- 1 tbsp red chili sauce (adjust to taste)
- 1 tbsp tomato ketchup
- 1 tsp vinegar
- 1/2 tsp sugar (optional, balances the flavor)
- Salt & black pepper to taste
- 1 tsp cornflour mixed with 2 tbsp water (optional for a light coating sauce)
👩🍳 Method
Step 1: Prep the Cauliflower
1. Boil water with salt. Blanch the cauliflower florets for 3–4 mins. Drain and set aside.
2. Make a thick batter with flour, cornflour, salt, pepper, and water.
3. Dip florets in the batter and deep-fry in hot oil till golden and crispy. Remove and set on paper towels.
Step 2: Make the Sauce
1. In a pan or wok, heat 2 tbsp oil on high heat.
2. Add garlic, ginger, and green chilies. Sauté for a few seconds till aromatic.
3. Add spring onion whites, diced onion, and capsicum. Stir-fry for 2–3 mins (keep them slightly crunchy).
4. Add soy sauce, chili sauce, ketchup, vinegar, and sugar. Mix well.
5. (Optional) Add the cornflour-water mix for a slightly glossy, clingy sauce. Stir till it thickens.
Step 3: Toss & Serve
1. Add the fried gobi and toss quickly on high heat until coated well.
2. Garnish with spring onion greens.
3. Serve hot immediately!
🍽 Pro Tips
- Fry the gobi in hot oil but not on maximum flame – this keeps it crispy without burning.
- Toss with sauce only before serving to keep the crispiness.
- Want a gravy version? Add 1/2–3/4 cup water or stock and more cornflour slurry to make it saucy.
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