Gobi Manchurian Recipe
Are you a fan of cauliflower? Then this Manchurian with Gobi or cauliflower will be a hit with your taste buds. This crunchy fried snack is a favorite among Indians.
Manchurian made from Gobi is the best starter you can have at any party. It is a popular Indian Chinese recipe filled with flavor and deliciousness. The Manchurian dish is the fusion of Chinese cooking and seasoning techniques to suit Indian tastes. Coating cauliflower bites make Gobi Manchurian with tangy, sweet, and spicy Chinese-style sauce. This cauliflower Manchurian can be prepared dry and served as an appetizer or gravy and served as a main meal with rice or noodles.
While chicken Manchurian is the most popular, vegetarians prefer Gobi Manchurian or cauliflower Manchurian. This is also a vegan recipe. Crispy deep-fried cauliflower florets mixed in a spicy Manchurian sauce composed of soy sauce, bell peppers, and spring onion greens are guaranteed to be a crowd-pleaser.
We divided the cauliflower recipe into three steps to make it easier.
- Make the crispy fried cauliflower.
- Prepare Manchurian sauce
- Toss them together
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Serves: 4 servings
Gobi Manchurian Ingredients:
For Florets: 1/2 cup Corn Flour, 5 tablespoons all-purpose flour, 1 medium size Cauliflower (broken into medium size florets), 1/2 teaspoon Garlic Paste, 1/2 teaspoon Ginger Paste, Oil for deep frying, Salt.
For Sauté: 2 Green Chilies (finely chopped), 1½ teaspoons Garlic Paste, 2 teaspoons Ginger Paste, 1 small Green Capsicum, 1 large Onion, 1½ tablespoons Soy Sauce, 1/2 tablespoon Chili Sauce, 2 tablespoons Spring Onion, 2 tablespoons Tomato Ketchup, 2 tablespoons Cooking Oil.
How To Make Crispy Cauliflower Manchurian?
Cook cauliflower florets in salted water for 3-4 minutes over medium heat. Drain excess water and pat dry florets with tissue paper after boiling.
- In a bowl, mix all-purpose flour, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste, and salt. To prepare a batter, gradually add water (about 1/2 cup) and whisk.
- Check that the batter isn't too thick or too thin. Mix all of the florets into the batter thoroughly. The batter should uniformly coat the florets for perfect Manchurian.
Fry Cauliflower Florets
We'll cook the florets twice in oil once they've been coated with the flour batter. This method of double-frying ensures super-crispy cauliflower.
In a large skillet, heat oil over medium-high heat. When the oil is hot, add the cauliflower florets one by one and fry until gently browned on medium heat. Place on a platter to drain. Increase the heat to high and thoroughly heat the oil once all of the florets have been cooked. Drop a few florets into the pan and cook them on high heat until well browned and crispy. Drain them on a paper towel-lined platter.
Tip: Fry the florets in batches to avoid overcrowding the pan and ensure that they cook evenly.
Sauté Cauliflower with the Sauce
- In a pan or wok, heat 2 tablespoons of oil over medium heat. 2 tsp ginger paste, 112 tsp garlic paste, chopped green chilies, sliced capsicum, and chopped onion.
- Sauté on high flame for 3-4 minutes.
- Add soy sauce, chili sauce, tomato ketchup, and salt.
- Cook for a minute while stirring constantly.
- Add Deep-fried florets. In a pan over high heat, toss and mix deep-fried florets with other ingredients for 1-2 minutes. (To make the greatest Chinese Gobi Manchurian, toss everything in a wok or pan over high heat.)
- Garnish with spring onion. Serve with tomato ketchup and chili sauce on the side.
Expert Tips For Gobi Manchurian
- When it comes to frying cauliflower florets, you have a few alternatives. After dipping the florets in batter, pan-fry, shallow fry, or deep fry them.
- If you leave deep-fried florets out for an extended period of time, they will soften and lose their crunchiness.
- Don't omit the soy sauce; it gives this dish a great umami flavor.
- For that signature Chinese flavor, use a lot of spring onions in this recipe.
Offer this dry Gobi Manchurian as an appetizer or snack with sweet corn clear soup. This dish is also delicious with Hakka noodles, sesame noodles, fried rice, and paneer fried rice.
How do you make gluten-free Gobi Manchurian?
- To make this dish gluten-free, replace the regular flour in the batter with chickpea flour. Also, check the soy sauce you're using is gluten-free.
- How to make a baked Gobi Manchurian?
- Dip the florets in the batter and arrange them in a single layer on a baking pan to make baked Gobi Manchurian.
- Apply a coat of oil on them. Preheat oven to 400°F (200°C) and bake for 35-40 minutes, or until golden brown. Midway through, flip them over. Toss in the sauce and serve once everything is ready.