Gobi Manchurian Dry / Cauliflower Manchurian

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Gobi manchurian is a popular Indo-Chinese dish with fried cauliflower florets in spicy and tangy manchurian sauce served as an appetizer/ starter in Indian restaurants.  Come, let’s see how to make this perfect recipe at home with easy method and step by step pictures.

Author: PRIYA SRINIVAS

Category: Vegan

Cuisine: Indo- Chinese

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients:

For parboiling cauliflower:

  1. 1 medium sized cauliflower, cut into small equal sized florets
  2. Water- 2 cups
  3. Turmeric powder- 1/4 tsp
  4. Salt- 1/2 tsp

For the Batter:

  1. All purpose flour – 2 tbsp
  2. Corn flour – 2 tbsp
  3. Baking soda – 2 pinches
  4. Salt- as required
  5. Red chilli powder- 1 tsp
  6. Ginger garlic paste- 1 tsp
  7. Water- for making the batter

Oil- for deep frying

For Manchurian Sauce

  1. Oil- 1 tbsp
  2. Garlic- 4 pods
  3. Spring onion white- 4 sprigs
  4. Onion- 1/2
  5. Green chilli- 3 small
  6. Capsicum- 1/4
  7. Soya sauce- 1 tsp
  8. Red chilli sauce- 1 tbsp, Ketchup- 1 tbsp (Or) chilly tomato sauce- 2 tbsp
  9. Vinegar- 1/2 tsp
  10. Salt
  11. Spring onion green- 4 sprig

Method:

  1. Preparation: Cut the cauliflower into florets and discard the stem part. Wash well and set aside. Finely chop the garlic, spring onion whites and greens. Cut the onion and capsicum into small pieces and slit the green chillies.
  2. To parboil the cauliflower: Boil 2 cups water and add turmeric and salt. Switch off the flame and add the cauliflower florets into it and keep it covered for 10 minutes.

3. Add the items under “for the batter” to a bowl and add water to it gradually to make a thick batter.

4. Add 8-10 cauliflower florets in the batter at a time and coat evenly.

5. Heat oil in a pan in medium flame and add the cauliflower florets carefully into hot oil.

6. Deep fry the florets till golden brown (should be crispy). Drain the excess oil on paper towel.

7. For Manchurian sauce: Heat oil in pan, add garlic, spring onion whites, onion and sauté till onions turn golden. Do not brown the onions.

8. Add capsicum, and sauté for 2 minutes.. add soya sauce, red chilli tomato sauce and vinegar and little salt .. keep the flame low to avoid burning

9. Add the fried cauliflower, and keep it in medium flame for 2 minutes.. add spring onion green and switch it off. Serve as appetiser or with fried rice or noodles. Delicious restaurant style gobi manchurian is ready to eat!

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