Gobi Manchurian
Crispy cauliflower florets tossed in a spicy, tangy Indo-Chinese sauce with green chilies and fresh cilantro.
- Total time
- 35 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
comfort foodpartyIndo-Chinesevegetarianvegetablecrispycoatedweeknight dinner
Ingredients
- 1 medium head cauliflower florets
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ¾ cup water
- 3 tablespoons vegetable oil
- 2 cloves, minced garlic
- 1 teaspoon, grated ginger
- 2 sliced green chilies
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- ¼ cup, chopped cilantro
Instructions
- 1
Mix flour, cornstarch, water, and salt into a thick batter.
- 2
Dip cauliflower florets in batter and deep-fry until golden and crisp.
- 3
Heat oil in a wok; sauté garlic, ginger, and green chilies for 30 seconds.
- 4
Add soy sauce, ketchup, and 2 tablespoons water; simmer for 1 minute.
- 5
Toss fried cauliflower in the sauce until evenly coated.
- 6
Garnish with cilantro and serve hot.
Tools you’ll need
- wok or large skillet
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
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