Crispy Cauliflower (Gobi) Manchurian Recipe

To make crispy cauliflower Manchurian, start by cutting the cauliflower into bite-sized florets and soaking them in salt water for 3-4 minutes. Prepare a batter using equal parts refined flour and corn flour, seasoned with salt, black pepper, and Kashmiri red chilli powder. Coat the florets in the batter and fry them until golden brown. For the sauce, sauté onions, ginger, garlic, and green chillies in hot oil, then add capsicum and seasonings. Thicken the sauce with a corn flour slurry, and finally, mix in the fried cauliflower and fresh herbs.

Crispy cauliflower Manchurian is not inherently gluten-free due to the use of refined flour in the batter. However, you can easily make it gluten-free by substituting the refined flour with a gluten-free flour blend or chickpea flour. Ensure that all other ingredients, like soy sauce, are also gluten-free to maintain dietary compatibility.

If you don't have corn flour on hand, you can substitute it with potato starch or tapioca flour, which will provide a similar texture and crispiness. Alternatively, you can use all-purpose flour, but keep in mind that it may alter the final texture slightly.

To store leftover crispy cauliflower Manchurian, let it cool completely, then place it in an airtight container. It can be refrigerated for up to 2-3 days. To reheat, place it in an oven or air fryer to regain its crispiness, rather than using a microwave, which can make it soggy.

Crispy cauliflower Manchurian pairs well with steamed rice, fried rice, or noodles for a complete meal. You can also serve it with a side of vegetable stir-fry or a fresh salad to balance the flavors. For dipping, a tangy chili sauce or soy sauce can enhance the dish further.