A popular Indo-Chinese street food dish featuring crispy fried cauliflower florets tossed in a spicy, tangy gravy. This recipe includes instructions for both dry and gravy versions, with a tip for maintaining crispiness.
1. Wash and cut cauliflower into desired size pieces.
2. Now add that in a bowl along with salt and water and leave it for 30 minutes.
3. Drain all the water.
4. Make batter by adding flour and all the spices listed above along with salt to taste.
5. Heat pan and dry all Gobi on medium heat until crunchy and transfer into kitchen towels to drain all excess oil.
6. Do not dry on high heat it will be soggy.
7. Now in a Wok add oil and chopped onions and sauté.
8. Add bell peppers and grated ginger garlic along with chopped chillies and sauté.
9. Add carrots and sauté.
10. Add Soy and Red Hot sauce.
11. Now add corn flour slurry along with water and let it cook for good 5-7 minutes.
12. Add friend gobhi and mix well. Garnish with chopped cilantro and greens from green onions along with black sesame seeds.
13. Enjoy right away - to enjoy crispy texture.
Note: Let’s be honest here… No Manchurian balls be it any balls would stay crispy for longer once it’s added to gravy. For crispy texture always serve and eat right away. So what I do is I always make gravy ahead without adding corn flour slurry (never cook all the way and always leave everything undercooked) and fry gobhi after and when we are ready to eat, I just heat that gravy and add corn flour slurry and let it cook. Once gravy is cooked, add fried crisp balls and enjoy right away.
