Gobi Manchurian Recipe | with step by step photos and video. Tasty Indo Chinese starter recipe prepared with cauliflower & Chinese sauces. Perhaps, one of the famous party starters or an appetizer within the vegetarian community. It can be served both with dry and gravy versions and this is a dry version of the cauliflower Manchurian recipe.
In Hindi ‘Gobi’ means Cauliflower. ‘Manchurian’ stands for the Manchurian sauce which is made with sautéed spring onions, capsicum, green chillies, ginger and garlic in a mix of soy sauce, tomato ketchup and chili sauce.
You can serve this semi-dry gobi Manchurian as such as an appetizer. It also goes well with noodles, hakka noodles, and fried rice.
How to make Gobi Manchurian recipe?
Gobi Manchurian Recipe | with step by step photos and video. Gobi is cauliflower, so for this dish cauliflower florets are first fried by tossing them in a flour-cornstarch batter which makes them crispy. And then they are tossed in Manchurian sauces which is slightly sweet, spicy, and tangy.
Firstly, clean the gobi florets properly and blanch them in hot water for 5 to 7 minutes approximately. This not only cleans but also cooks it evenly for the gobi fritters. Lastly, once the Manchurian is prepared, it has to be served immediately as it may turn soggy if kept for a while.
Gobi Manchurian RecipeCourse: Appetizers, SidesCuisine: Indo-chineseDifficulty: Easy
Gobi Manchurian Recipe | with step by step photos and video. Tasty Indo Chinese starter recipe prepared with cauliflower & Chinese sauces.
2 cups of hot water
1 tsp salt
1 cup of small to medium cut Cauliflower florets
- Batter For Frying Cauliflower
1/2 cup maida
2 tbsp cornflour
1/2 tsp pepper powder
1/2 tsp Kashmiri red chili powder
1/2 tsp soya sauce
1/4 cup + 2 tbsp water
- Corn Slurry
1/2 tbsp cornflour
1 cup of water
- For Gobi Manchurian
2 tsp oil
1 green chili finely chopped
1 tsp garlic finely chopped
1 tsp ginger finely chopped
1/2 cup of finely chopped onion
2 tbsp spring onions
1/4 cup finely chopped capsicum
2 tsp tomato sauce
1 tsp red chili sauce
1 tsp soya sauce
1/4 tsp pepper powder
salt as required
Spring onions for garnishing
- Firstly chop or break the gobi in medium-size or small florets. Rinse 1 cup of cauliflower florets and add them to the hot water along with 1 tsp salt.
- Cover and let the cauliflower florets get blanched in the water for 5 to 7 minutes. Later drain in a colander and keep aside.
- Batter for Frying Cauliflower
- Add 1/2 cup maida, 2 tbsp cornflour, 1/2 tsp pepper powder, 1/2 tsp Kashmiri red chili powder, 1/2 tsp soya sauce to a mixing bowl. Mix well.
- Then add water little by little and whisk to make a smooth batter without any lumps. (I used 1/4 cup + 2 tbsp water)
- Gently mix the cauliflower florets in the batter & fry them in hot oil.
- When one side gets cooked and crisp, turn over each floret. Flip for a couple of times more, so that the florets are evenly fried and lightly golden.
- Drain the fried cauliflower florets & keep aside.
- Making Gobi Manchurian
- Heat 2 tsp oil in a pan or kadai.
- Saute 1 green chili finely chopped, 1 tsp garlic finely chopped, 1 tsp ginger finely chopped until the raw smell disappears.
- Then add 1/2 cup of finely chopped onion & saute on a medium-high flame.
- Followed by 2 tbsp spring onion & 1/4 cup of finely chopped capsicum. Saute for 30 seconds on high flame.
- Reduce the flame & add 2 tsp tomato sauce, 1 tsp red chili sauce, 1 tsp soya sauce, 1/4 tsp pepper powder, and salt as required.
- Mix well & pour the cornflour slurry.
- give a good mix until the gravy slightly thickens.
- Add the fried gobi and mix gently making sure the sauce has coated well uniformly.
- Finally, transfer the gobi Manchurian to a serving bowl and garnish with chopped spring onions green.
- Cornflour Slurry
- Mix 1/2 tbsp cornflour in 1 cup of water. Whisk & form a paste without any lumps.
- clean the gobi florets properly and blanch them in hot water for 5 to 7 minutes approximately. This not only cleans but also cooks it evenly for the gobi fritters.
- once the Manchurian is prepared, it has to be served immediately as it may turn soggy if kept for a while.