Gobi Manchurian Dry / Cauliflower Manchurian Dry

Gobi Manchurian is one of the indo-chinese dishes that I love and first thing I order from any indo Chinese based restaurants. Gobi translates to 'cauliflower' in hindi which cooked in a sweet, spicy and tangy Manchurian sauce. In simple words, this recipe is a creation of Chinese dish in India according to Indian taste buds.

This appetizer is made using cauliflower as a main ingredient and uses maida, corn flour and various sauces to bring out the final dish. Manchurian can be prepared in two ways - dry and gravy.

I have described the dry version here where the cauliflower florets coated with corn starch based batter, deep fried and coated with sauces. Pick uniform size cauliflower florets for making this dish. Also, make sure to mix the fried florets with the sauces just before serving for the better taste and crispy manchurian. Otherwise, serve it after 10 to 15 minutes once the sauces are blended well with cauliflower. It tastes good in both the ways.
Basic Information:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2


For Gobi Fry:

Cauliflower – 25 florets
Maida – ½ cup
Corn flour – 3 tbsp
Red chilli powder – 1 tsp
Salt – to taste
Ginger garlic paste – 1 tsp
Soy sauce – 1 tsp
Water – ½ to ¾ cup
Oil - for deep frying

For Manchurian:

Oil – 1 tbsp
Onion – ½ cup, finely chopped
Ginger garlic paste – 1tsp
Green chilli – 2, finely chopped
Green Capsicum – ½ cup, cubed
Red chilli powder – 1 tsp
Tomato ketchup – 1 and ½ tbsp
Soy sauce – 2 and ½ tsp
Salt – to taste
Black Pepper powder – ½ tsp
Spring onion – ¼ cup

Video Recipe:
Method with Stepwise Pictures:

For Gobi Fry:

1) Cut the cauliflower into small uniform size florets.
2) Add these florets to boiling water. Add a pinch of salt to the water and close the container with a lid and leave it for 15 minutes.
3) After 15 minutes, drain the water and keep it aside.
4) In a mixing bowl, add all the ingredients given under 'for frying' except oil and cauliflower. Add 1/2 cup water and make a slightly thin and smooth batter. If needed, add more water. Approximately I used 1/2 cup to 3/4 cup water for the batter.
5) Batter should be appropriately diluted. It should not be too watery nor it should be too thick.
6) Take a frying pan and heat the oil in it.
7) Dip the cauliflower florets in the prepared batter and fry them.
8) Fry florets well till they turn golden brown and crispy to taste.

For Manchurian:

1) Take a wide pan and heat the oil in it.
2) Add onions and saute them well.
3) Add ginger garlic paste and fry for few seconds.
4) Add green chillies and capsicum. Saute them well for 3 minutes.
5) Add red chili powder and salt. Fry them well for another 2 to 3 minutes.
6) When all ingredients in the mixture appear crisp and cooked, add soy sauce, tomato ketchup and black pepper powder.
7) If required add little water and mix the contents well.
8) Now the Manchurian is ready.
9) Add the fried crispy florets to this mixture and mix it gently.
10) Make sure Manchurian sauce blends well with the fried florets.
11) Reduce the flame and leave it for few minutes. Garnish with chopped spring onion.
12) Serve hot.

Serving Suggestions:
1) Gobi manchurian dry can be enjoyed as it is or it can be served with any chinese based rice recipes like fried rice.
1) Make sure to choose the uniform cauliflower florets
2) Add water little by little to make a smooth dough.
3) I have used tomato ketchup, so i have skipped vinegar. if you are using tomato sauce, please add vinegar.
4) I used red chilli powder instead of red chilli sauce.

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will be making this tonight. Thank you

will be making this tonight. Thank you

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