GOBI MANCHURIAN RESTAURANT STYLE (USING PANTRY STAPLES) | CAULIFLOWER MANCHURIAN

Gobi Manchurian Recipe Restaurant Style Using Pantry Staples - Cauliflower Manchurian - Indo Chinese Recipe
Today I will be cooking a popular Indo Chinese dish commonly served at restaurants known as Gobi Manchurian, Gobi being cauliflower. It has these crispy cauliflower florets that are tossed in a spicy sweet and sour sauce.

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Ingredients Required For Making Gobi Manchurian Recipe -
Cauliflower cut into small florets - 300 gm / 11oz
Onion - 1/2 cup chopped
Ginger - 2 teaspoons chopped
Garlic - 3 teaspoons chopped
Chopped green chili - depending how you like them
Onion powder - 1/2 teaspoon
Garlic Powder - 1/2 teaspoon
Red capsicum (bell pepper) / Green capsicum - 1/2 cup chopped
salt - to taste (remember soy sauce already is very salty so add less of salt)
Freshly Ground Black Pepper
Greens of green onions or cilantro (coriander leaves) - 2 tablespoons
oil for deep frying & 2 tablespoons for making sauce
For the sauce -
Tomato Ketchup - 3 tablespoons
Light soy sauce or regular soy sauce - 1 tablespoon
Dark Soy Sauce - 1 tablespoon. If you do not have dark soy sauce, just use another tablespoon of regular soy sauce or light soy sauce
Sriracha Hot Chili Sauce - I used 1/2 tablespoon. You can adjust according to your preference. If you do not have sriracha you can use regular chili sauce. In that case add 1 teaspoon of white vinegar or lemon/lime juice
Sugar - 1 teaspoon. Add another teaspoon if you are not using dark soy sauce
Water - 1/2 cup
For Cornflour slurry-
Cornflour(cornstarch) - 1 teaspoon level
Water - 3 tablespoons
For Batter -
All Purpose Flour (Maida) - 4 tablespoons
Cornstarch(Cornflour) - 4 tablespoons
baking Powder - 1/2 teaspoon
Kashmiri red chili powder / paprika - 1 teaspoon
Grated Ginger and garlic or ginger garlic paste - 1 tablespoon
Salt - about 1/2 teaspoon
Freshly Ground Black Pepper
Chilled refrigerated water - as required. Do not add too much water in the beginning. Add little at a time and mix. Remember to make the batter just before frying. Please do not make the batter way ahead of time.That will result in an oily outer coating.
After frying the cauliflower you can keep them in a 200 degree F oven to keep them warm and crisp while you prepare your sauce. You can also make the sauce first then fry the cauliflower. Heat up the sauce before adding the cauliflower.
Serve this with my peas pulao or black bean rice. Recipe Links given below. You can also serve with hot steamed rice.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.