Gobi Manchurian is a Chinese dish but I have made it in an Indo-Chinese way. This dish is different from other manchurian dishes as I have used chilli garlic sauce and the cauliflower pieces are not dipped in the batter and fried but marinated in a dry form and deep fried in oil. I have tried so many manchurian dishes but this is my favourite amongst all. This is spicy too. You can vary the ingredients according to your taste. You can try with paneer or chicken or mixed vegetable instead of cauliflowers. Cauliflower manchurian goes well with any fried rice or stir fry noodles.
Usually Chinese food is cooked in a wok and cooked on a high flame, but my cooking is done in the wide pan or kadai, which is available at my home and cooked on medium to low flame according to my comfort. My main aim is to give you tasty food the easy way.
For the batter
For the sauce
Batter and deep frying