Ingredients
Scale
Gobi
- 1 cauliflower head – cut into small florets
- 1& 1/2 cup all purpose flour
- 3 tbsp corn starch
- 1 tsp each salt and pepper
- 2 garlic cloves – grated
- 2 tsp ginger – grated
- 1 green chili – minced
- 1 tsp cumin seeds
- 2 cups club soda or water
- Oil for frying
Gravy
- 3 tbsp oil
- ¼ cup onion finely chopped
- 1–2 green chili finely minced
- 2 tsp ginger grated
- 2 tsp garlic grated
- 1 tsp salt + pepper
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 3 tbsp chings chili sauce
- 2 cups water
- ½ tbsp cornstarch mixed with 3tbsp water for cornstarch slurry
Instructions
Gobi Manchurian
- In a large bowl, mix everything together, flour, corn starch, seasonings stir in the club soda. Using a whisk, whisk everything until you have a lump free batter.
- Add the cauliflower florets into the batter and prepare the oil for frying.
- In a deep pot or dutch oven, heat up 4 cups of oil and fry the florets in small batches making sure not to over crowd the pot. Fry until golden brown and set aside on a cooling rack.
Gravy
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In a sauce pan, heat up the oil and add the onions and green chili. Cook for 1-2 mins on med high heat. Next add the ginger + garlic and salt + pepper. Cook for 30 seconds or until the ginger garlic is fragrant.
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Add the ketchup, soy sauce and chili sauce. Stir until everything is well incorporated and add in the water. Bring this to a simmer and add in the cornstarch slurry. Bring this to a low simmer and you’ll start to see the gravy gets thicken up a bit.
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Add the fried gobi to the gravy, mix and garnish with scallion and enjoy.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Cuisine: Indian
Keywords: Gobi Manchurian, Indo Chinese