Gobi Manchurian Dry recipe with step-by-step photos & a video recipe. A delicious crisp-fried appetizer made with deep-fried cauliflower (gobi) sauteed in a sauce flavored with soy sauce. It is one of the popular Indo-Chinese dishes served in Chinese restaurants in India. You can serve this Cauliflower Manchurian with fried rice, or noodles.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Snack, Starter
Cuisine: Indo-Chinese
Servings: 8people
Calories: 280kcal
Author: Preeti
Equipment
Wok or Heavy bottom pan
Ingredients
For frying the Gobi
2cupscauliflower florets
½ teaspoonblack pepper powder
1teaspoonKashmiri red chili powder
½teaspoonvinegaroptional
¼cuprice flour
¼cupcornflour
¼cupAll-purpose flour(Maida)
salt to taste
Oil for frying
For making the Gobi Manchurian
4cloves of garlic, finely chopped
½teaspoonginger, finely chopped
2spring onion whites, finely chopped
¼cupcapsicum, finely chopped
1teaspoontomato & chili sauce(or use tomato ketchup)
1teaspoonvinegar
1teaspoonsoya sauce(low sodium, light soy sauce)
salt to taste
½teaspoonblack pepper powder
spring onion greens
To make cornflour slurry
1teaspooncornflour
3tablespoonwater
Instructions
Preparations
Finely chop ginger, and garlic. Chop capsicum & spring onions. Keep it aside.
Keep all the sauces & seasonings ready.
Cut the gobi in medium size florets. Rinse it well & keep it aside.
Boil water & add salt. Add the cauliflower florets & cook for 5 minutes. Immediately drain it into a colander & keep it aside for 5 minutes. Transfer the gobi to a mixing bowl.
Frying the cauliflower florets (gobi)
In the mixing bowl, combine cauliflower florets, black pepper powder, Kashmiri red chili powder, ginger garlic paste & vinegar.
Add water little by little (1-2 tbsp) & mix until the cauliflower florets are coated well with the batter. The batter should not be runny.
Heat oil in a heavy bottom pan over medium heat.
Fry the cauliflower florets in hot oil until golden brown.
Remove & keep it on a kitchen tissue to drain off the excess oil.
Making the Gobi Manchurian dry recipe
Heat 2 teaspoon oil in the pan at high flame.
Add chopped ginger, garlic, spring onion whites & capsicum. Saute for 2 minutes.
Add tomato sauce, soya sauce, black pepper powder, & vinegar. Stir it.
Next, add the cornflour slurry & mix.
Let it come to a boil.
Taste the Manchurian sauce and add more salt or pepper, if needed.
Add spring onion greens & fried cauliflower florets. Mix it well so that cauliflower florets are coated well with the sauce.
Garnish with spring onion greens. Gobi Manchurian is ready.
Serve hot and enjoy!
Video
Notes
Cut the cauliflower into medium size florets. It should not be too small or too big.
Fry the cauliflower florets in batches.
While frying the cauliflower florets, do not overcrowd the oil. It will reduce the temperature of oil while frying. If the oil is not hot enough then the gobi will absorb oil while deep frying it.
Stir cornflour slurry continuously until it thickens to avoid lumps.
If you do not have vinegar then replace it with lemon juice.
All the sauces especially soya sauce have salt in them. Take care while adding salt to the recipe.
You can add red color to give it a bright red color. Few restaurants add red color to the batter while deep frying the gobi. I suggest not adding food color as it is not good for health. You will get the same result by adding Kashmiri red chili powder.
Also, do not make this dish ahead of time. It should be prepared and served immediately or else it will not remain crisp.