Gobi Manchurian / Babycorn Manchurian Recipe

Prep

If using cauliflower: cut into bite-size florets, rinse and pat dry. If using babycorn: halve lengthwise (or keep whole for bite-size) and pat dry so batter adheres.

Make batter

In a bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, 1/4 tsp black pepper and 1 tbsp ginger-garlic paste. Add about 3/4 cup water gradually and whisk to a thick, smooth batter that coats the back of a spoon. Batter should be thick but pourable; adjust with more water or flour as needed.

Coat and fry

Heat 2 cups vegetable oil in a deep pan or wok over medium-high heat to 350°F (175°C) or until a small drop of batter sizzles and rises. Dip each floret or babycorn piece in the batter to coat thoroughly, letting excess drip off. Fry in batches without overcrowding until golden brown and crisp, about 3–5 minutes per batch for cauliflower, slightly less for babycorn. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm.

Prepare aromatics and vegetables: separate spring onion whites from greens; slice whites thinly and reserve greens for garnish. Mince garlic and ginger, slice onion into thin wedges, dice bell pepper, and finely chop green chilies.

Heat 1 tablespoon vegetable oil and 1/2 teaspoon sesame oil in a wide skillet or wok over medium-high heat. Add minced garlic, ginger and chopped green chilies and stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic.

Add the sliced onions and bell pepper to the pan. Stir-fry for 1–2 minutes until they start to soften but remain slightly crisp. Add the white parts of the spring onions and cook for another 30 seconds.

Add 3 tablespoons tomato ketchup, 2 tablespoons soy sauce, 1 tablespoon red chili sauce, 1 teaspoon vinegar and 1 teaspoon brown sugar. Stir to combine and let the sauce come to a gentle simmer for 30 seconds.

Pour in 1/2 cup water or vegetable stock and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer.

Stir the prepared cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to re-mix, then slowly pour into the simmering sauce while stirring constantly. Cook for 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust sweetness, salt or heat as desired.

Add the fried cauliflower florets or babycorn to the sauce. Toss gently but quickly so each piece is well coated with the glossy Manchurian sauce. Cook together for 1–2 minutes so the exterior re-crisps slightly and flavor melds.

Transfer the Gobi Manchurian / Babycorn Manchurian to a serving plate. Sprinkle sliced spring onion greens and sesame seeds over the top.

Serve immediately as an appetizer or with steamed rice or fried rice as part of a meal. Best eaten hot so the fried pieces remain crisp.