Crispy Babycorn and Gobi Manchurian: Restaurant-Style Recipe
50 minutes
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About Crispy Babycorn and Gobi Manchurian: Restaurant-Style Recipe
This Babycorn and Gobi Manchurian recipe delivers the irresistible crunch and flavor of a classic Indo-Chinese dish, elevated with a delightful fusion of baby corn and cauliflower. Inspired by a family request for gobi Manchurian, this recipe is a guaranteed crowd-pleaser, perfect for brunch, dinner, or a satisfying snack.The secret lies in a perfectly balanced batter, ensuring crispy fried vegetables, and a vibrant, flavorful sauce. This recipe simplifies the restaurant-style technique for home cooks, resulting in a dish that's both authentic and easy to recreate.Enjoy the satisfying textures and bold tastes that make this Babycorn and Gobi Manchurian a true culinary delight! Impress your family and friends with this restaurant-quality recipe made easily at home.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Vegetables
- 10 ounce Baby Corn thickly sliced
- 1 cup Cauliflower cut into florets
For the Batter
- 2/3 cup All-Purpose Flour
- 3 tbsp Corn Flour
- 1 tbsp Rice Flour
- 1/2 tsp Pepper Powder white
- 1 pinch Food Coloring for color, optional, red
- 1 1/2 tsp Salt or to taste
- 1/2 cup Water or as needed to create a medium-thick batter
For Frying
- 2 cup Vegetable Oil for deep frying
For the Sauce
- 1 tbsp Vegetable Oil
- 1 tsp Chili finely chopped, green
- 1 tsp Garlic minced
- 1/2 tsp Ginger minced
- 1 medium Onion finely chopped
- 2 tbsp Tomato Ketchup
- 1 tbsp Chili Garlic Sauce
- 1/2 tbsp Soy Sauce
- 1/2 tsp Pepper Powder white
- 1 tsp Oregano dried
- 2 tbsp Water
- 1 1/2 tsp Salt or to taste
Instructions
Prepare the Batter
- Combine all-purpose flour, cornstarch, rice flour, white pepper powder, salt, and red food coloring (if using) in a bowl. Gradually add water, mixing until a smooth, medium-thick batter forms.
Prepare the Vegetables
- In a separate bowl, combine the baby corn and cauliflower florets.
Fry the Vegetables
- Heat vegetable oil in a wok or deep skillet over medium-high heat. Dip each vegetable piece into the batter, ensuring it's fully coated. Carefully add the battered vegetables to the hot oil, frying in batches until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Make the Sauce
- In the same wok, heat 1 tablespoon of oil. Add minced garlic, ginger, and green chilies; sauté until fragrant (about 30 seconds).
Add Aromatics
- Add the chopped onion and sauté for 2-3 minutes, until softened.
Simmer the Sauce
- Add tomato ketchup, chili garlic sauce, soy sauce, white pepper powder, oregano, salt, and water. Bring to a simmer, stirring occasionally, until the sauce slightly thickens (about 2 minutes).
Combine and Serve
- Add the fried baby corn and cauliflower to the sauce. Gently toss to combine, ensuring all vegetables are coated. Cook for another minute. Serve hot, garnished with sesame seeds (optional).
Recipe Notes
Expert Tips for the Best Babycorn and Gobi Manchurian
- For extra crispy vegetables, ensure the oil is hot enough before adding them. Overcrowding the pan will lower the oil temperature, resulting in soggy vegetables.
- Don't be afraid to adjust the spice level to your preference. Add more or less chili garlic sauce, or use a different chili for a unique flavor profile.
- If your sauce becomes too thick, add a tablespoon of water at a time until you reach your desired consistency.
- For a vegetarian version, make sure to use vegetable oil and confirm that all your sauces are vegetarian-friendly.
Recipe Video
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Recipe Nutrition
Calories: 250kcalCarbohydrates: 23gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 1710mgFiber: 1gSugar: 1g
Roshni Subudhi
Articles: 15
3 Comments
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Looks so delicious! Thanks for the recipe.
Absolutely mouthwatering! Great share.
Perfect dish! Can’t wait to cook it.