Gobi Manchurian comes in two form
Gobi Manchurian can be served dry as an appetizer or serve it saucy as a main course.
What is Indo-Chinese Food?
It’s a style of cooking that was invented long back by a small Chinese community in the eastern part of India. It’s a blend of Chinese style of cooking in hot wok with a blend of Chinese and Indian flavors. Of course, people in India just refer to it as Chinese food, which I eventually realized is not appropriate. The typical Chinese food is way different from Indo-Chinese! Well, whatever category this dish falls in, it surely is one of those addictive and moreish types that you have to try, if you haven’t already.
Simple Steps to prepare Gobi Manchurian
Make a thick batter with corn flour, all-purpose flour and ground spices. Then coat the mildly boiled florets in the batter and deep fry.Prepare the sweet and spicy sauce with onion, capsicum, garlic, ginger, good quality soya sauce, chili sauce (if you want it spicier), vinegar, salt and sugar.Then toss the fried florets in the sauce and serve it warm.
Manchurian sauce is a tad bit sweet but if you want it much Spicer then toss it some slit green chili in the sauce and simmer for a while before tossing the fried cauliflower florets.
Can you bake the cauliflower florets?
YES! I barely make Gobi Manchurian at home because of the guilt I get from deep frying the florets. You can definitely bake the florets or fry in air fryer. I personally prefer the deep-fried version hence I eat Gobi Manchurian once in three months or so. The KEY THING to remember about this dish is that it is best when served immediately. If you let the crispy florets sit in the sticky sauce for too long, it gets all mushy.
