Make tasty Gobi Manchurian at home with this easy recipe

Few culinary fusions are as fascinating as Indo-Chinese dishes like Gobi Manchurian which comprises crispy fried cauliflower florets in tangy sweet and spicy sauces.

As the dish gets a ban in Goa’s Mapusa town amid apprehensions regarding hygiene and the use of synthetic colours in many small eateries, Tarun Shetty, corporate chef, SMAAASH discusses what makes a good Gobi Manchurian, as he calls it a ‘unique fusion of tastes’ that combines Chinese cooking skills with aromatic Indian spices.

‘Gobi Manchurian is a delicious dish where cauliflower florets are coated in a batter made with flour, cornstarch, spices, and water. The enticing combination of sweet and spicy spices and tangy sauces create a flavoursome dish,’ said Shetty.

He also listed five foods that Gobi Manchurian can be paired with

– A good appetiser for drinks
– With fried rice
– With Hakka noodles
– With tandoori naan
– With steamed rice

Shetty also shared an easy recipe for the delectable dish that can be prepared at home in a jiffy.

Here’s the recipe

Ingredients

200g – Cauliflower
Oil for frying
100g – Flour
40g – Cornstarch
25g – Red chilli powder
20g – Black pepper powder
20g – Salt
50ml – Water