Dry Gobi Manchurian, aka Cauliflower Manchurian is a tantalizing Indian Chinese appetizer and very different from the gravy version. The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce. It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal. Try this absolutely delicious recipe!
Cauliflower - 1/2 medium, cut to bite-size florets
Oil - for deep frying
For the batter:
All-purpose Flour - 5 Tbsp
Corn Starch - 3 Tbsp
Salt - 1/4 tsp
Black Pepper - 1/4 tsp
Water - 1/4 cup plus 2 Tbsp
For the sauce:
Oil - 1 Tbsp
Onion - 1/2 medium, chopped finely
Green Chilies - to taste, cut diagonally
Garlic - 3 large cloves, chopped finely
Ketchup - 2 Tbsp
Red Chili Sauce - 2 Tbsp or to taste
Soy Sauce - 4 tsp or to taste
White Vinegar - 2 tsp
Water - 4 Tbsp
Corn Starch - 2 tsp
Green Onions - 2 stalks, cut diagonally for garnishing
1. Heat Oil in a medium non-stick pan.
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