Gobi (Cauliflower) Manchurian
Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce.
- 20 cauliflower pieces cut into medium size florets
For Sauce
- 2 tbsp oil
- 1 tbsp ginger paste or finely shredded ginger (adrak)
- 1 green chili chopped
- 1/4 cup celery finely chopped
- 2 tbsp red chili sauce
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 2 tbsp tomato paste
- 1/2 tbsp sugar
- 2 tbsp corn starch or arrow root powder
- Approx. ½ cup water
For Batter
- 1/3 cup all purpose flour (plain flour, maida)
- 3 tbsp corn starch or arrow root powder
- 1/2 tbsp salt
- 1/8 tbsp black pepper
- Approx. ½ cup water
Mix the corn starch with water and set aside.
Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
Sauce is ready, set aside.
To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).
Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)
Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
Repeat this process for the remaining cauliflowers.
Fold fried cauliflower/ gobies into gravy and serve hot.
Notes
Manchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off.
Gobi Manchurian Recipe: A Delicious Indo-Chinese Delight
Gobi Manchurian is a beloved Indo-Chinese dish that combines the crispiness of cauliflower with a tangy, spicy sauce. It is a delectable fusion appetizer featuring crispy cauliflower florets coated in a savory vegan curry/gravy infused with aromatic vegetables.If you're craving this flavorful dish and want to recreate it at home, look no further than this gobi manchurian recipe. With simple ingredients and easy-to-follow steps, you'll be able to whip up a batch of delicious cauliflower manchurian in no time.Preparation:
Begin by preparing the cauliflower florets. Make sure they are clean and dry before proceeding with the recipe. You can blanch the florets in hot water for a few minutes to soften them slightly, or you can proceed with frying them directly for a crispier texture.Frying the Cauliflower (cauliflower manchurian recipe):
In a bowl, prepare a batter using all-purpose flour, cornflour, salt, pepper, ginger, and water. Coat each cauliflower floret in the batter, ensuring they are evenly coated. Heat oil in a deep pan or wok over medium heat. Once the oil is hot, carefully add the battered cauliflower florets in batches. Fry them until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.Making the Manchurian Sauce (recipe for manchurian cauliflower):
In another pan, heat oil over medium heat. Add finely chopped ginger, and green chilies. Sauté them until fragrant. Next, add bell peppers. Cook until they turn soft and translucent. Now, it's time to add the sauces. Pour in soy sauce, chili sauce, ketchup, vinegar, and a pinch of sugar. Stir well to combine all the ingredients. In a small bowl, prepare a slurry using cornflour and water. Add this slurry to the pan to thicken the sauce. Stir continuously to avoid lumps. Once the sauce reaches your desired consistency, add the fried cauliflower florets to the pan. Toss them gently in the sauce until they are well coated.Tips for Perfect Gobi Manchurian:
- Make sure the cauliflower florets are dry before coating them in the batter to prevent the batter from becoming soggy.
- Adjust the amount of chili sauce and green chilies according to your spice preference.
- For a healthier version, you can bake the cauliflower florets instead of frying them. Simply coat them in the batter and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until crispy.
Variations to Try:
- Add diced carrots, cabbage, or other vegetables of your choice to make the dish more colorful and nutritious.
- For a vegan version, use tamari instead of soy sauce and skip the vinegar or use apple cider vinegar.
- Garnish the gobi manchurian or cilantro for an extra burst of flavor and freshness.
Benefits of Gobi Manchurian
Gobi Manchurian is not only delicious but also packed with nutrients. Cauliflower is a rich source of vitamins, minerals, and antioxidants, making it beneficial for overall health. Additionally, by controlling the ingredients used in the recipe, you can make it healthier compared to the restaurant version.FAQs (cauliflower manchurian):
Q: Can I use frozen cauliflower for this recipe?
A: While fresh cauliflower is preferred for its crisp texture, you can use frozen cauliflower if that's what you have on hand. Make sure to thaw and pat dry the cauliflower before using it in the recipe.Q: How can I make the sauce less spicy?
A: To reduce the spice level of the sauce, you can decrease the amount of chili sauce and green chilies used in the recipe. You can also omit the green chilies altogether for a milder flavor. With this comprehensive gobi manchurian recipe, you'll be able to recreate the flavors of your favorite Indo-Chinese dish right in your own kitchen. Whether you're cooking for a special occasion or simply craving a tasty snack, this dish is sure to satisfy your cravings. Enjoy the crispy texture of the cauliflower combined with the savory and tangy flavors of the Manchurian sauce—it's a winning combination that's sure to become a favorite in your household. Other Recipes If you enjoyed this banana rice recipe, you might also like to try these other recipes from Manjula's Kitchen:- Vegetable Pulao
- Mango Lassi
- Chickpea Salad
- Coconut Chutney
- Vegetable Pakoras
- Paneer Tikka Masala
- Fruit Chaat
Comments
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A Shah
March 30, 2021 at 3:00 pmHi Manjulaben,
Can you Please tell me whig type of Chili sauce you use in the manchurian sauce? It looks delicious by the way. All your recipes are so clearly and demonstrated. Thankyou.
A Shah
Sunita
March 11, 2018 at 4:52 pmWhat vinegar can you use?
Malt ok ?
Manjula Jain
March 16, 2018 at 8:51 pmSunita, rice vinegar
William Swaine
March 11, 2018 at 4:08 pmThis is a lovely and tasty recipe Manjula. Thank you.
Joan
April 26, 2017 at 7:24 pmWhat is a “green chili”? Is it a jalapeño? Anaheim pepper? Poblano? Thank you .
Parul
April 24, 2017 at 4:47 pmHello aunty
Instead of celery what we can use ? Alternative of celery
Sudeep
September 1, 2017 at 6:22 amYou may use cilantro stems without leaves
Usha
June 23, 2016 at 9:52 amMy cauliflower flower fried was very greasy and oily. Why? I used 3 table spoons of all purpose and exactly half of that corn flour plus soy sauce and red chilly powder and salt. Why was it greasy?
Neera
April 11, 2016 at 11:36 pmwhy no garlic, me use to add garlic to it.
Manjula Jain
April 12, 2016 at 12:04 amNeera, this is a personal choice I prefer without garlic
Nina
September 16, 2015 at 8:16 amHi manjula,
Im not a big fan of frying….can the cauliflowers be baked in the oven? Or is there another way of cooking them instead of frying?
Thanks
Manjula Jain
October 1, 2015 at 6:16 pmNina it is not same as frying, I have no idea how it will come
sarmada
May 1, 2015 at 10:54 pmcan we use water instead of corn starch
Manjula Jain
May 2, 2015 at 12:00 amSarmada, corn starch gives the thickness to gray
Sunita
February 3, 2015 at 12:05 pmcan you use any vinegar and chilli sauce. I have malt vinegar and sweet chilli sauce in cupboard.
sumanaveen
December 27, 2014 at 9:56 amManjulaji I am a south I Indian, I have been following almost all the recepies of yours and am enjoying cooking and my daughter now interested in cooking because of your easy recepie
Susha Shivadas
September 23, 2014 at 2:49 amIf celery is not available what ingredient should add to make Gobi manchurien
Padma
May 11, 2016 at 5:24 amSpring onions can be an alternative 🙂
Akash
April 16, 2014 at 1:08 pmA very good recipe.. I actually did not get arrow root powder and so I could not add it. I did not get a crispy manchurian, is it because I did not add tat ingredient??
deepika
July 30, 2014 at 4:12 amNo. Crispness has nothing to do wit arrow root powder.. It just makes sticky consistency… Frying cauliflower properly , ll give u crispness…n batter shud not be very watery.
Jains
March 18, 2014 at 2:03 pmHi Aunty,
I would love to try this. Please could you give me the name of the soy sauce and chilli sauce that you’ve used?
TIA.
Manjula Jain
March 18, 2014 at 8:37 pmJains,
I am using Kikkoman soy sauce and Sambal Oelek chilly sauce and the chilly sauce don’t have any garlic.
Jains
April 1, 2014 at 7:46 amThanks very much, Aunty!
Niki
February 13, 2014 at 10:06 pmAmazing recipe! As always 🙂
Vani
February 7, 2014 at 6:40 pmDelectable. My husband and kids loved it 🙂
Thanks for sharing.
Lakshmi Raj
February 4, 2014 at 11:03 amA very nice recipe aunty.. Thanks for it!! The picture looks really yummy…
Mike
February 3, 2014 at 5:01 amI made this for me and my wife yesterday. It waas what I expected, but my wife had eaten it at a different restaurant, and expected something a little different.
I realized that what exactly she expected was the exact same recipe, but with a pinch of baking soda in the batter. The sauce seemed spot on.
Thanks, Manjula!
Kim
January 31, 2014 at 7:06 amNamaste Manjula ji,
Manchurian looks yummy. I am planning to make it this weekend. Can you please let me know which brand red chilli sauce did you use?
Thanks