Gobi Manchurian
Appetizer Cooked Kitchen Vegan Vegetarian

Gobi Manchurian | Crispy dry Gobi Manchurian recipe

Gobi Manchurian is a popular Indo-Chinese Dish, it has deep fried crispy cauliflower florets tossed in a spicy, sweet and tangy Manchurian sauce.

Make the best super delicious and crispy gobi Manchurian at home with this simple recipe. Tastes great with Hakka noodles or fried rice! Also, this dish is vegan.

It’s far from authentic Chinese food, I can tell you that. But it became popular in India many years ago as a street style food and it is also available in restaurants. It’s popularity still remains high.

What is Gobi Manchurian?

Gobi Manchurian is an indo chinese dish.

Gobi is cauliflower, so for this dish cauliflower florets are first fried by tossing them in a Corn flour and all purpose flour batter which makes them crispy.

And then they are tossed in a manchurian sauce which is made with soy sauce, vinegar and is slightly sweet and tangy. It can also be spicy if you add a lot of chilli sauce.

This dish is usually served in two ways- the dry version and the one with sauce (gravy version).

The dry version is usually served as an appetizer and the one with gravy as a main meal with noodles or rice.

My version is the dry gobi manchurian with no gravy at all.

In this recipe, I have shared how to make dry crispy Gobi Manchurian without using corn starch for the Manchurian sauce.

Tips to make Gobi Manchurian

  1. Wash and cut the cauliflower florets into small pieces. This will ensure they are cooked thouroughly when deep fried even without boiling them first.
  2. When making the batter do not add too much water at once. Add 2 tbsp at a time as required and stop once the florets are coated well.
  3. Heat the oil nicely on full flame and drop the coated cauliflower florets one by one. Once you’ve added the florets reduce the flame to medium and fry for about 6-7 minutes.
  4. Before adding the second batch, give 1-2 minutes gap for the oil to become hot again.
  5. Do not overcrowd the oil with florets, this will cause a drop in the temperature of oil and cauliflower florets won’t turn out to be crispy.

Note: If you let the sauce and cauliflower sit for long, it won’t remain crispy. It would still be very good though. So if you don’t mind about your gobi manchurian being crispy, then by all the means you can ignore this tip.

Serving Suggestions for Gobi manchurian

You can serve this dry gobi manchurian as an appetizer.

You can also serve it as a side dish with Hakka Noodles.

It also goes great with fried rice.

Now let’s see how to make Gobi Manchurian

Gobi Manchurian | Crispy dry Gobi Manchurian recipe

Recipe by syedasmaCourse: AppetizerDifficulty: Medium
Servings

3

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

Gobi Manchurian is a popular Indo-Chinese dish where crispy cauliflower florets are tossed in a manchurian sauce. Goes well with fried rice or Hakka noodles or can also be served as an appetizer.

Ingredients

  • To deep fry the Cauliflower florets
  • Cauliflower florets – 500 gms

  • Salt to taste

  • Red chilli powder – 1 Tsp

  • Black Pepper powder – 1/2 Tsp

  • Corn Flour – 3 Tbsp

  • All Purpose flour – 1&1/2 Tbsp

  • Water – 4 Tbsp

  • For the Manchurian sauce
  • Oil – 2 tbsp

  • Garlic cloves minced – 4

  • Ginger finely chopped – 1 inch

  • Green chillies slit – 3

  • Onion finely chopped – 1 medium

  • Chilli sauce – 2 Tbsp

  • Tomato ketchup – 1 Tbsp

  • Soy sauce – 1&1/2 Tsp

  • Vinegar – 1 Tsp

  • Chopped coriander leaves – 2 tbsp

Directions

  • Wash and cut the cauliflower into small florets.
  • Take the cauliflower florets into a bowl and add salt to taste, 1 tsp chilli powder and 1/2 tsp black pepper powder.
  • Mix well until red chili powder and black pepper powder are coated well on the florets.
  • Now, add 3 tbsp cornflour and mix well until the cornflour is coated well on the florets.
  • Once that is coated well, add 1&1/2 tbsp all purpose flour and mix well until that is coated well.
  • Now, add water little by little and mix everything. It took me 4 tbsp of water.
  • Mix until all the florets are coated well with the batter.
  • Heat oil on full flame and drop these batter coated cauliflower florets one by one into oil and reduce the flame to medium. Do not overcrowd the oil with too many florets.
  • Fry for about 6-7 minutes on medium flame.
  • Once they look golden brown, take them onto a plate lined with paper towel. Keep aside.
  • Similarly fry the second batch also, but before adding second batch
    give 1-2 minutes gap for the oil to become hot again.
  • Now, in a pan or wok heat 2 tbsp oil.
  • Once the oil is hot, add 4 minced garlic cloves and 1-inch ginger finely chopped. Saute for a minute or so.
  • Add 3 green chillies slit and saute for another minute.
  • Now, add 1 medium sized onion finely chopped. Saute until the onion turns translucent.
  • Once the onion turns translucent, add 2 tbsp chilli sauce, 1 tbsp tomato ketchup and 1&1/2 tsp soy sauce.
  • Mix everything well and add 1 tsp vinegar. Cook the sauce for a minute.
  • Now, add the fried cauliflower florets into the manchurian sauce and mix everything well until the florets are coated well with the sauce.
  • Sprinkle 2 tbsp chopped coriander leaves and mix.
  • The dry gobi manchurian is ready.

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