gobi manchurian

gobi manchurian
  • Fried Cauliflower:
  • oil for deep frying
  • 5 tablespoons all-purpose flour
  • 3 tablespoons cornmeal
  • 1/3 cup water
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon salt, or to taste
  • 15 cauliflower florets
  • Manchurian Sauce:
  • 3/4 cup vegetable stock, divided
  • 1 tablespoon cornmeal
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon chile-garlic sauce (such as Sriracha®)
  • salt to taste
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 green chile pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon finely chopped ginger
  • 1 green onion, chopped, or to taste (optional)


  1. Heat oil in a large pot over medium heat.
  2. Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
  3. Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
  4. Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
  5. Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
  6. Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

07/20/2019
gobi manchurian, recipe PT15M PT1H 5 455 calories

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