Gobi Manchurian is a popular Indo-Chinese starter of crisp cauliflower tossed in a glossy sauce with garlic, ginger, chilli and spring onion. Frying or baking the florets separately keeps them crisp before the final toss.
Ingredients
- 1 medium cauliflower, cut into bite-size florets
- 1/2 cup plain flour and 1/4 cup cornflour
- Salt, pepper and water for the batter
- 2 tablespoons oil
- 1 tablespoon chopped garlic and ginger
- 1 onion and 1 capsicum, sliced
- 2 tablespoons soy sauce, 1 tablespoon chilli sauce and 1 tablespoon tomato ketchup
- Spring onion and sesame seeds
Method
- Blanch florets for 2 minutes, drain well and cool.
- Mix flours, salt, pepper and water into a thick batter. Coat cauliflower.
- Bake at 220°C for 25 minutes, or fry until crisp.
- Stir-fry garlic, ginger, onion and capsicum in oil. Add sauces and a splash of water.
- Toss in hot florets just before serving. Finish with spring onion.
Tips and storage
Dry the cauliflower well so the coating adheres. Keep sauce and florets separate until serving; leftovers soften, but can be reheated in a hot oven.
More Indo-Chinese favourites
For more quick vegetarian dishes, try Honey Chilli Baby Corn, explore Vegan Stir Fry, or browse our street food collection.
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