Gobi manchurian is a delicious Indo-Chinese fusion appetizer made with fried cauliflower in a spicy soy based sauce. It is always a favorite of mine at celebrations and weddings, but I don’t make it at home often because I rarely want to heat up a whole pot of oil. The key to a good gobi manchurian is a crispy batter and a spicy and salty sauce. Here is the recipe to make both!
- 8 ounces of beer
- 1 C all-purpose flour
- 1 t salt, pepper, and cayenne
- 1 head cauliflower cut into florets
- Oil for frying
- 3 cloves garlic, minced
- 1 T ginger minced
- 1/3 C green onion
- 1 T soy sauce
- 2 T sriracha or chili sauce
- 1/4 C ketchup
- 1 t red chili powder
- 1/4 t sugar
- salt to taste
- 1 t cornstarch
- 2 T water
- Combine flour, beer, salt, pepper, and cayenne
- Dip cauliflower in flour mixture and fry until crispy and golden brown. Allow to cool on a wire rack while preparing sauce.
- Saute garlic and ginger on medium heat.
- Add in soy sauce, ketchup, sriracha, chili powder, sugar, and salt. When garlic and ginger are soft, add in green onion.
- Mix together cornstarch and water as a thickening agent. Add to sauce and combine thoroughly.
- Toss fried cauliflower in sauce. Top with cilantro chutney and cilantro. Serve immediately with lemon wedges and enjoy!