Craving a flavourful and restaurant-style lunch? This 20-minute Gobi Manchurian recipe is spicy, crispy, and perfect for packing into your office lunchbox. It’s a great way to enjoy Indo-Chinese flavors without stepping out. Tap to read!
Ingredients
One cauliflower, one onion, six cloves garlic, one green chilli, one-fourth cup capsicum, four spring onion, one tbsp chilli tomato sauce, two tsp soy sauce, one tsp pepper powder, salt, two tbsp all purpose flour maida, two tbsp corn flour, oil, 2-3 tsp corn flour corn starch, white vinegar.
Prep the Cauliflower
Wash cauliflower, cut it into florets, and parboil in salted water for 15–20 minutes. Remove and drain.
Make and Apply Batter
Make a thick batter out of corn flour, all-purpose flour, and soda. Coat the cauliflower and deep fry till crispy golden.
Sauté the Aromatics
Heat oil, sauté chopped garlic and green chilli. Add the onions, spring onion whites, and optional colourful capsicum mix.
Add Sauces and Seasoning
Put in soy sauce, chili sauce, salt, pepper, and sugar if you wish to have. Stir well to combine and simmer briefly.
Combine and Garnish
Toss fried cauliflower in the sauce until evenly coated, garnish with finely chopped spring onion greens, and serve immediately while hot.
Information credits
This recipe is sourced from the Raks Kitchen’s website, which offers homemade recipes. You can make alterations to this recipe to suit your needs and taste.