gobi manchurian recipe | how to make dry gobi manchurian | restaurant style cauliflower manchurian |
by Tarla Dalal
Added to 222 cookbooks
This recipe has been viewed 111566 times
Gobi Manchurian also called Cauliflower Manchurian are crisp-fried cauliflower florets which have a sharp tinges of ginger and garlic and a delight to bite into. Gobi Manchurian is a popular Indo Chinese deep fried starter.
A remote village en route from Coimbatore to Pollachi in Tamil Nadu, a tiny restaurant was selling tasty vegetarian food. He had got the spelling of Gobi Manchurian all wrong, but the “Gopi Manjurian” tasted fantastic and warmed us up on that chilly winter’s evening!
Borrowed from Chinese cuisine, this popular spicy Gobi Manchurian starter has become famous all over India, spanning the length and breadth of the country, being sold in small eateries as well as posh restaurants.
Together with tongue-tickling sauces and crunchy veggies like capsicum and onions, Gobi Manchurian makes a really tasty dish that you can have as such as a starter or as a Main Course when served atop Fried Rice or plain rice.
Enjoy how to make Gobi Manchurian recipe with detailed step by step photos and video below.
For the cauliflower- Combine the cauliflower florets and the ginger-garlic paste in a deep bowl, mix well, cover with a lid and keep aside to marinate for 15 to 20 minutes.
- Heat the oil in a deep non-stick pan, dip each marinated cauliflower floret in the prepared batter and deep-fry on a medium flame a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
How to proceed to make gobi manchurian- Combine the cornflour and 2 tbsp water in a bowl, mix well and keep aside.
- Heat the oil in a broad non-stick pan, add the garlic, ginger paste and green chillies and sauté on a medium flame for a few seconds.
- Add the celery and spring onions and sauté on high flame for 1 minute.
- Add the capsicum and sauté on high flame for 1 minute.
- Add the red chilli sauce, soy sauce, vinegar and salt and sauté on a high flame for 1 minute.
- Add the cornflour-water mixture, mix well and cook on a high flame for a few seconds.
- Add the deep-fried cauliflower florets, toss well and cook on a high flame for 2 minutes, while stirring occasionally.
- Serve the gobi manchurian immediately garnished with spring onion greens.
Gobi Manchurian (Cauliflower Manchurian) Video by Tarla Dalal
Gobi Manchurian, How To Make Gobi Manchurian, Starter recipe with step by step photos
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If you are afraid of the hidden crawlies inside the cauliflower, then boil them for 3-4 minutes, drain and pat dry them before using. If you have more time, then submerge them in salted water for 15 minutes and then use.
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After frying, do not keep deep fried cauliflower florets idle for long time otherwise they will turn soft and you will not get that crispy texture.
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Always fry the cauliflower florets in batches, so they cook evenly.
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You can also make a Gobi manchurian gravy by adding water, more sauces and reducing it with a cornflour slurry and cooking until the sauce forms. You can relish this gobi manchurian gravy with fried rice or hakka noodles.
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You can add red food colour to the batter to prepare red colour gobi manchurian.
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For making gobi manchurian recipe | how to make dry gobi manchurian | restaurant style cauliflower manchurian, clean the cauliflower head, remove the leaves and cut them into medium sized (bite sized) florets. If you detest the flavour of raw cauliflower then blanch them before preparing the cauliflower manchurian.
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Rinse the cauliflower florets with water.
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Strain it using a strainer.
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In a deep bowl, transfer the cauliflower florets.
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Add the ginger-garlic paste.
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Mix well, cover with a lid and keep aside to marinate for 15 to 20 minutes.
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For preparing the batter to coat the cauliflower florets, in a deep bowl, take plain flour.
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Add the cornflour. Cornflour helps in making cauliflower cripsier.
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Next add freshly ground black pepper to provide maximum flavours to the batter.
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Also,add soy sauce. You can use dark or light whichever is available.
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Add salt to taste but don’t forget even soy sauce has salt.
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Gradually add water and whisk to prepare a coating consistency batter. Ensure the batter is not too thick or not too thin. If it is too thin, it won’t coat well, if it is too thick, it might remain raw.
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Using around ¾ cup of water we have mixed to prepare a lump-free, smooth batter.
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For frying the florets to make gobi manchurian recipe | how to make dry gobi manchurian | restaurant style cauliflower manchurian, heat the oil in a deep non-stick pan. You can use vegetable oil or any neutral flavour oil to fry the cauliflower florets.
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Dip a marinated cauliflower floret in the prepared batter.
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Drop 4-5 cauliflower florets one by one carefully in the hot oil. Do not overcrowd the pan or else the temperature of oil will fall drastically, leaving you with soggy cauliflower florets.
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Deep-fry on a medium flame till they turn golden brown in colour from all the sides. Alternatively, you can even shallow fry, air fry the gobi for making the gobi manchurian.
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Drain the cauliflower florets on absorbent paper.
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To prepare gobi manchurian recipe | how to make dry gobi manchurian | restaurant style cauliflower manchurian, in a small bowl, take cornflour.
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Combine the cornflour with 2 tbsp water in a bowl.
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Mix well and keep the cornflour slurry aside.
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Heat the oil in a broad non-stick pan. A wok is ideal for tossing Indo-Chinese recipes but, you can use any other thin bottomed, wide pan too.
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Add the garlic.
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Add the ginger paste. To give a spicy kick, you can add the chilli-garlic paste.
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Add the green chillies and sauté on a medium flame for a few seconds.
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Add the celery. This is optional but, celery gives an amazing taste to the Indo-Chinese gobi manchurian. Also add the spring onions.
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Sauté on high flame for 1 minute.
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Add the capsicum. Bell peppers can also be used to give a nice colour to the gobi manchurian.
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Sauté on high flame for 1 minute. It is important to cook everything on a high flame to maintain the crunchy texture.
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Add the red chilli sauce. You can increase or decrease the amount of chilli sauce according to your taste.
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Add the soy sauce.
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Add the vinegar and salt. You can adjust the quantity of all the sauce to get a desired flavor.
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Sauté on high flame for 1 minute.
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Add the cornflour-water mixture.
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Mix well and cook on a high flame for a few seconds.
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Add the deep-fried cauliflower florets.
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Toss well and cook on a high flame for 2 minutes, while stirring occasionally. Tossing everything on high heat in a pan is a must for making best Chinese gobi manchurian dry as it maintains the texture and flavours.
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Serve gobi manchurian recipe | how to make dry gobi manchurian | restaurant style cauliflower manchurian immediately garnished with spring onion greens. If you enjoyed this recipe of gobi manchurian then also check out our other manchurian recipes like : Veg Manchurian, Corn Manchurian, Cabbage Manchurian or Paneer in Manchurian Sauce
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Nutrient values (Abbrv) per serving
| Energy | 542 cal |
| Protein | 5.6 g |
| Carbohydrates | 30.5 g |
| Fiber | 4.7 g |
| Fat | 44.4 g |
| Cholesterol | 0 mg |
| Sodium | 35.4 mg |
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