Tiny Gobi Manchurian | Schezwan Sauce Recipe |Easy & Crispy Restaurant Style Recipe | The Tiny Foods

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: wheat flour

Chickpea flour adds protein and fiber.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a natural thickener.

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lemon juice provides acidity with fewer calories.

Cut cauliflower into bite-sized florets.

Boil cauliflower in salted water for 2-3 minutes until slightly tender.

Drain and cool the cauliflower florets.

In a bowl, mix cornstarch, all-purpose flour, salt, and black pepper.

Coat each cauliflower floret in the flour mixture.

Heat oil in a deep pan over medium heat until shimmering.

Fry the coated cauliflower in batches until golden brown, about 4-5 minutes.

Remove and drain on paper towels.

In a separate pan, heat a little oil over medium heat.

Add minced ginger, garlic, and green chili; sauté for 1-2 minutes until fragrant.

Add chopped capsicum and sauté for another 2-3 minutes.

Stir in soy sauce, vinegar, and ketchup; mix well.

Add the fried cauliflower and toss to coat evenly.

Garnish with chopped spring onions and sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens