Gobi Manchurian is a popular Indo-Chinese recipe for crispy fried cauliflower; serve it as a snack or appetizer.
- oil for deep frying
- 5 tablespoons all-purpose flour
- 3 tablespoons cornmeal
- ⅓ cup water
- 1 teaspoon ground black pepper
- ¾ teaspoon salt, or to taste
- 15 cauliflower florets
- ¾ 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
- ½ 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)
- Heat oil in a large pot over medium heat.
- 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.
- Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
- Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
- 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.
- Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.