Gobhi Manchurian Recipe | Indo-Chinese Cauliflower Delight
Equipment
- 1 Wok
- 1 spatula
Ingredients
- 1 Cauliflower florets
- ½ cup All-purpose flour Add a tbsp if its runny
- 2 tbsp Corn Starch
- ½ tsp Salt black pepper, and red chili powder
- ½ cup Water to make the batter
- ¼ tsp black pepper powder
- Oil for deep frying Air fried
For the Sauce:
- 2 tbsp Oil
- 2 tbsp Spring onions
- 2 Tbsp Dark Soy sauce
- 2 Tbsp Light Soy Sauce
- 1 tbsp Tomato ketchup adds slight sweetness
- 1 tsp Cornstarch slurry for thickening
- 1 inch Ginger chopped
- 5 Garlic cloves chopped
- Salt and pepper to taste
- 1 tsp Chili garlic sauce
Instructions
- Clean and blanch the cauliflower florets briefly. Then dip them in a seasoned flour batter and deep fry until golden and crispy.
- If making air fryer version like me, coat the cauliflower with the batter and place in your air fryer sheet and spray oil and let it cook for 10 mins at 425 degrees and then turn them to cook the other side.
- Cook until crispy by checking and turning again if needed
- In a wok, sauté garlic, ginger, and chilies in oil. Add sauces, adjust seasoning, and let the mixture come together into a thick, glossy sauce.
- Add the crispy gobhi to the sauce and toss quickly until well coated. Garnish with chopped spring onions and serve hot!