Gobi Manchurian

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This popular Chinese-Indian fusion dish was created by a small Chinese community in India and has now become a popular dish in many Indian restaurants across the world!

Let's start cooking!

Coat cauliflowers in batter

Step 1 - Make batter and coat cauliflower in batter

  • In a large bowl, mix 100 g cornstarch, wheat flour, 1 tsp salt, 1 tsp black pepper, 1 Tbsp chili sauce and 300 ml water until there are no more lumps.
  • Coat cauliflower florets evenly in batter.
Deep frying cauliflower

Step 2 - Deep-fry cauliflower florets

  • In a pot on medium heat, heat up enough vegetable oil for deep-frying.
  • Place coated cauliflower florets into the hot oil and deep-fry for 3 to 5 minutes until lightly browned.
  • Remove from oil and place on a paper towel-lined plate to drain excess oil.
  • Repeat with remaining cauliflower florets and set aside.
Fry vegetables and sauce

Step 3 - Make sauce

  • In a large pan on medium heat, heat up 4 Tbsp vegetable oil.
  • Stir-fry garlic, shallots and green chili for 2 to 3 minutes until fragrant.
  • Once fragrant, add in ketchup, chili sauce, soy sauce and 100 ml water.
  • Mix well and bring to a boil.
Thicken sauce with cornstarch

Step 4 - Thicken and season sauce

  • Mix 1 Tbsp cornstarch with 2 Tbsp water in a cup before pouring into pan.
  • Cook for 1 minute until sauce thickens.
  • Season sauce with 1 tsp black pepper and stir well.
Ensure sauce is hot when adding cornstarch slurry to allow it to thicken up
Mix cauliflower with sauce

Step 5- Coat deep-fried cauliflower florets in sauce

  • Toss spring onions and deep-fried cauliflower florets into the sauce until evenly coated.
Serve with rice or enjoy with Indian breads

Plate and serve!

Plated gobi manchurian

Transfer dish into serving plate or dish and serve hot.

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