Gobi Manchurian
A popular Indo-Chinese appetizer, Gobi Manchurian features crispy fried cauliflower florets tossed in a sweet, sour, and spicy sauce. This vegan version offers a delightful balance of textures and flavors.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 45 د
- عدد الحصص
- 4
- الصعوبة
- متوسطة
- لكل حصة
- 336 kcal
معلومات مسببات الحساسية: قد تحتوي على غلوتين وصويا وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 500 gcauliflower, cut into florets
- 3 كوبvegetable oil, for deep frying
batter
- 0.5 كوبall-purpose flour
- 0.25 كوبcornstarch
- 1 ملعقة صغيرةginger garlic paste
- 0.5 ملعقة صغيرةsalt
- 0.25 ملعقة صغيرةblack pepper, ground
- 0.5 كوبwater
sauce
- 1 ملعقة كبيرةginger, finely chopped
- 1 ملعقة كبيرةgarlic, finely chopped
- 1 قطعةgreen chili, slit
- 0.25 قطعةyellow onion, finely chopped
- 0.5 قطعةbell pepper, diced
- 2 ملعقة كبيرةsoy sauce
- 2 ملعقة كبيرةtomato ketchup
- 1 ملعقة كبيرةchili sauce
- 1 ملعقة صغيرةrice vinegar
- 1 ملعقة صغيرةsugar
slurry
- 1 ملعقة صغيرةcornstarch
- 2 ملعقة كبيرةwater
garnish
- 2 قطعةscallion, chopped
الأدوات
slotted spoon · wok · deep pan · paper towels · large bowl · whisk
طريقة التحضير
خطوة بخطوة
- 1
In a large bowl, combine the all-purpose flour, cornstarch, ginger garlic paste, salt, and black pepper for the batter.
حوالي 2 د
- 2
Gradually add water to the dry ingredients, whisking until you have a smooth, lump-free batter of medium consistency.
حوالي 3 د
ملاحظة الطاهي: The batter should be thick enough to coat the cauliflower florets.
- 3
Add the cauliflower florets to the batter and toss gently to ensure they are fully coated.
حوالي 2 د
- 4
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).
حوالي 5 د
ملاحظة الطاهي: Test the oil temperature by dropping a small amount of batter; it should sizzle and rise immediately.
- 5
Carefully drop the battered cauliflower florets into the hot oil, frying them in batches to avoid overcrowding the pan.
حوالي 8 د
ملاحظة الطاهي: Overcrowding will lower the oil temperature and make the cauliflower soggy.
- 6
Fry each batch for 3-4 minutes, or until the cauliflower is golden brown and crispy.
- 7
Remove the fried cauliflower with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
حوالي 1 د
- 8
In a separate pan or wok, heat a tablespoon of the remaining vegetable oil over medium heat.
حوالي 1 د
- 9
Add the chopped ginger, garlic, and green chili, and sauté for 30 seconds until fragrant.
حوالي 1 د
- 10
Stir in the chopped yellow onion and diced bell pepper, cooking for 2-3 minutes until they begin to soften.
حوالي 3 د
ملاحظة الطاهي: Do not overcook the vegetables; they should retain a slight crunch.
- 11
Add the soy sauce, tomato ketchup, chili sauce, rice vinegar, and sugar to the pan, stirring to combine well.
حوالي 1 د
- 12
In a small bowl, whisk together the cornstarch and water to create a slurry.
حوالي 1 د
- 13
Pour the cornstarch slurry into the sauce, stirring continuously until the sauce thickens.
حوالي 1 د
- 14
Add the fried cauliflower florets to the thickened sauce and toss quickly to coat them evenly.
حوالي 1 د
ملاحظة الطاهي: Work quickly to keep the cauliflower crispy.
- 15
Garnish with chopped scallions and serve immediately.
ملاحظة الطاهي: Gobi Manchurian is best enjoyed fresh.
لكل حصة
القيم الغذائية
- السعرات الحرارية
- 335.7kcal
- البروتين
- 5.4g
- الكربوهيدرات
- 34.9g
- الدهون
- 20.3g
- الألياف
- 4g
- السكر
- 7.1g
تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.
حافظ على جودتها
Store leftover Gobi Manchurian in an airtight container in the refrigerator.
Reheat in a pan over medium heat or in an oven until warmed through, though it may lose some crispness.