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Gobi Manchurian

Name: Gobi Manchurian
Yield: Serves 4
Cuisine: Asia, Chinese, Indian
Ingredients: 1/4 cup, ketchup; 3 tablespoons, water; 2 tablespoons, soy sauce; 1 tablespoon, Asian chili-garlic sauce; 2 teaspoons, lime juice, plus lime wedges for serving; 3/4 teaspoon, pepper; 1/2 teaspoon, ground cumin; 2 tablespoons, vegetable oil; 3 , scallions, white and green parts separated and sliced thin; 1 tablespoon, grated fresh ginger; 3 , garlic cloves, minced; 1 cup, water; 2/3 cup, cornstarch; 2/3 cup, all-purpose flour; 1 teaspoon, table salt; 1 teaspoon, baking powder; 1 pound (1½-inch), cauliflower florets (4 cups); 2 quarts peanut or, vegetable oil for frying

26 comments

Appears in Cook's Country October/November 2020, Cook's Country TV

This satisfying, multitextured dish is perfect for sharing—or eating all by yourself.

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

Gobi Manchurian, a multinational dish with roots in Chinese immigrant communities in Kolkata, India, features cauliflower florets battered and fried until crisp and then served with or tossed in a flavorful, spicy sauce. In recent years the...

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