My name is Lakshmi, and I am a homemaker. I love cooking and experimenting with different recipes, especially those from my native India.
Gobi Manchurian is an amazing Indo-Chinese appetizer. Blending both Indian and Chinese flavors, the dish features crispy fried cauliflower florets that are tossed in a spicy, sweet, and tangy Manchurian sauce. This dish is a favorite with kids and adults alike.
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3 to 4 servings
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- 250 grams cauliflower
- 1/2 cup all-purpose flour
- 1/4 cup corn starch
- 2 teaspoon chilli powder
- 1/2 teaspoon pepper powder
- 2 tablespoons sesame oil
- 10 cashews
- 1 teaspoon ginger-garlic paste
- 2 green chillies, finely chopped
- 1 medium capsicum, chopped
- 2 tablespoons tomato sauce
- 1 tablespoon soya sauce
- 2 tablespoons chilli sauce
- 1 tablespoon cornstarch, mixed in water
- 1/2 teaspoon sugar
- Salt, to taste
- Cut the cauliflower into small florets. Wash well with hot water.
- In a bowl, add all-purpose flour, corn starch, chilli powder, pepper powder, and salt. Add water and mix well.
- Add the washed cauliflower florets into the mixture. Blend well till the pieces are well coated.
- Deep-fry the cauliflower in hot oil. Set aside.
- In a pan, heat the sesame oil and add ginger-garlic paste and chilli. Saute for a while. Add the capsicum and saute for 5 more minutes. The heat should be high.
- Add the remaining chilli powder, sugar, all the sauces, and salt. Saute for a while.
- Add the cornflour mix into it. The gravy will become thick.
- Add the fried cauliflower florets, toss well, and serve. Enjoy!