If you are searching for an ideal appetizer or party starter recipe made from Gobi or cauliflower, then make the super delicious and crispy Gobi Manchurian at home with minimal ingredients. This recipe is the best option from Indo-Chinese cuisine. To recreate restaurant-style
Indo-Chinese flavors at home or seek a delicious vegetarian appetizer, Gobi Manchurian is a dish that delivers a sweet, tangy, spicy, and slightly crispy taste and texture.
It’s an ideal, perfect for parties or as a side dish, but it tastes great. Here’s a comprehensive, most requested Gobi Manchurian recipe, including ingredients, preparation, photos, a step-by-step making process video, and proper tips and guidance. We will tell you this recipe
About Gobi Manchurian
Gobi Manchurian is a popular Indo-Chinese recipe that consists of crispy fried cauliflower florets tossed in a savory and spicy sauce made with chili sauce, vinegar, ginger, and garlic. There are two variations of gobi manchurian you can prepare, either as a dry or a semi-dry appetizer, and another version with a thick gravy to be served with fried rice or noodles. The dry version of Gobi Manchurian is a widely preferred and sought-after recipe due to its versatility as a snack that can be served as a starter or as an accompaniment to dinner.
What Is Gobi Manchurian?
Gobi means cauliflower in Hindi, so the dish uses cauliflower florets, and Manchurian refers to a style of cooking in Indo-Chinese cuisine. Gobi Manchurian is a popular vegetarian appetizer that combines battered and deep-fried florets until golden and crispy. Then these are tossed in a sauce with Chinese Soy Sauce, Vinegar, and along with Indian chillies, ginger, and garlic. This dish is known for its delightful contrast between the fried, crunchy texture of gobi and the tangy, spicy, sweet, and umami all in one.
A starter recipe for vegetarians or Cauliflower/Gobi lovers. The recipe is easy and simple compared to its successors, and can be made directly from the deep-fried floret fritters.
The Inspiration:
Indo Chinese recipe is hugely popular not only in India but also anywhere the Indian diaspore exists. This Gobi Manchurian is one of my all-time favorite dish also my entire family has always been a huge fan of the Gobi Manchurian Recipe. In the Winter time, it is perhaps one of frequent recipes in my home.
About my recipe:
Before going ahead with the recipe, firstly, I cleaned the cauliflower florets properly, then boiled or blanched them for approximately 2 minutes. After that strain it, make sure to be dry. To coat the boiled florets, prepare a batter of Cornflour, all-purpose flour, and spices. Coat the florets and deep fry until golden crisp over medium-hot oil.
Separately heat a wok or kadai to make a sauce using ginger, garlic, Indian spices, with sauces like soy sauce, vinegar, ketchup, and chilli sauce. Tossed the fried florets in this sauce to get evenly coated and flavour infused. This way, the cauliflower remains crisp.
Recommended Kitchen Tools for Gobi Manchurian recipe:
- A large pot or pan – For mixing, use a pot or pan of the right size.
- Knife – A sharp and high-quality chef’s knife is essential.
- Spatula – to stir and turn.
- Slotted Spoon: To remove boiled pasta.
- Mixing bowl – Useful for mixing grated potato and spices.
- Measuring Cups and Spoons – For accurately measuring the ingredients.
- Serving Plate or Platter: To present the finished dish.
- Colander or Pasta Strainer: To drain boiled pasta.
- Knife and Cutting Board: For peeling and chopping the veggies.
- Grater – adding freshly grated ginger and garlic.
Ingredients Required-
The quantity mentioned in the post is what I use in my recipe
Ingredients:
- Salt 1 tbsp
- Turmeric – 1/2 tsp
- Cauliflower – 500 gm
- Maida /plain flour – 1/4 cup
- Cornflour – 1/4 cup
- Rice powder – 2 tbsp + 4 tbsp
- Red chill powder – 1 tsp
- Salt
- Black pepper – 1/4 tsp
- Ginger garlic paste – 1 tbsp
- Oil to fry
- Cornflour – 1 tbsp
- Water
- Oil – 3 tbsp
- Chopped garlic – 2 tbsp
- Chopped ginger – 1 tbsp
- Chopped Green chilli – 2
- Onion cubes – 1/2 cup
- Capsicum cube – 1/2 cup
- Tomato ketchup – 4 tbsp
- Soy sauce – 2 tbsp
- Red chill powder – 1 tsp
- Salt
- Vinegar – 1tbsp
- Black pepper – 1/4 tsp
- Chopped Green onions
- Chopped Coriander
- Oil ( to deep fry )
How to make Vegetable Cutlet (step-by-step process )
Step 1: ( Cook the Cauliflower Florets)
- Boil some water with 1 tsp of salt and turmeric, then add the cleaned and washed bite-sized florets (gobi) and boil them for 2 minutes on a high flame.
- After blanching, strain and save on a plate to cool.
Step 2: ( Make the batter )
- In a bowl, add cornflour, plain flour, rice flour, salt, red chilli powder, black pepper powder, and ginger-garlic paste.
- Mix and combine everything well add enough water to make a semi-thick batter. Make sure the batter is lump-free.
- Gently mix and coat each blanched cauliflower floret in the batter. After being nicely coated, once again, add ¼ cup of rice flour mix and coat it nicely to make it dry.
Step 3: ( Fry the cauliflower fritters )
- Check if the oil is hot enough, then carefully slide the coated florets into the hot oil. Slightly increase the flame to maintain the temperature.
- Once finish adding the florets, keep the flame medium, flip and fry using a slotted ladle until golden.
- Continue with the rest of the florets and fry in batches. Remove the crispy florets with an a slotted spoon and place on a paper towel to remove excess oil.
Step 4: ( Make the Sauce )
- Heat oil in pan or kadai.Add chopped garlic, ginger and green chilli, keep the flame high stir and cooked 1 minute or till fragrant.
- Add onion cubs and chopped capsicum Saute until veggies are slightly tender but still cisp.
- Add tomato ketchup, soya suce, chilli powder, salt to taste, vinegar and black pepper mix everything well.Cook, stirring continuously, until the sauce thickens and becomes glossy.
- Take a bowl, combine 1 tsp cornflour and water, and make a lump-free slurry. Dilute & add. Quickly stir constantly, Sauce gets thick.
- Add ¼ cup of water or stock and bring to a simmer until sauce become glossy.
Step 5: ( Combine & Serve )
- Just before serving add the fried cauliflower fritters into the sauce and toss gently to well coating.
- Sauce coat well,garnish with Chopped white and green spring onions for extra aroma.
- Crispy Gobi manchurian ready serve hot as an appetizer or an accompaniment with Chinese fried rice /noodeles. Garnish with chopped spring onions and a wedge of lemon for freshness.
Serving Idea:
Serve Gobi Manchurian Dry Version : Serve Immediately to keep crispiness and
Gravy Version : Pair with chinese fried rice or noodles.
Tips and Variation:
- To clean the cauliflower florets, soak them in saleted and turmeric water for 10 minutes.
- For healthier version bake or air fry the cauliflower but the texture may differ.
- Make sure the batter isn’t too runny,it should be medium consistency.
- For extra spicy, increase green chillies, chilli powder or chilli sauce.
- For a dry version don’t use water in the sauce and for a gravy version increase water/stock.
- For crispy gobi frying should be at medium high flame and florets cook thoroughly.
- Don’t keep fried florets for long time otherwise it will turn soft and soggy.
- To get crispy taste of florets serve gobi manchurian immediately.
How to make the healthiest Gobi Manchurian:
- To reduce fat, use baking, or air frying instead of deep frying.
- Instead of Plain flour use whole-grain coatings like poha or rice flour.
- To improve fiber and nutrient density, include more non-starchy veggies.
- Choose a healthier oil for frying.
- Use minimal oil for sauteing flavour ingredients.
- For a gluten-free version: use rice flour instead of plain flour, ensure soy sauce is gluten free.
Quick Safety Tips While Cooking
- Be careful with hot oil – Add ingredients slowly to prevent splattering.
- Keep the stove attended – Never leave your dish unattended on a high flame.
- Use the Right Equipment – Use a nonstick cookware or a heavy-bottomed pan.
- Control Oil Temperature – Maintain optimal range & avoid overheating.
- Keep the stove attended – Never leave your dish unattended on a high flame.
- Avoid Overcrowding – Frying in small batches.
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Frequently Asked Questions for Gobi Manchurian Recipe:
Can I make it without deep frying (healthier version)?
Yes You can bake or Air fry for healthier version.
What is the difference between “dry” and “gravy” versions?
Dry Version: The gobi florets are coat with sauce but with minimal liquid and serveas an appetizer.
Gravy Version: A sauce with more liquid with corflour slurry and can serve with rice or noodles.
How spicy is Gobi Manchurian — can adjust the spice level?
Gobi manchurian spice level is depends how you cook mild or spice. you can adjust the spice level according to your taste.
What can I serve it with?
For dry version serve as an appetizr with drinks and for gravy version pair with fried rice or noodles or roti.
Can i prepair it ahead?
Yes you can prepair it ahead and just before serving toss it wit sauce.
What can i add to make Gobi manchurian Unique?
To make unique taste to gobi manchurian add fried chicken, fish, soya chunk or mixed vegetables.
What sauce is used in Gobi Manchurian?
As an indo- chinese recipe soy sauce, chili sauce and a generous amount of Indian aromatic like ginger, garlic and pepper etc.
What is another name for Gobi Manchurian?
The other name of Gobi Manchurian is Cauliflower manchurian.
Conclusion & Suggestion :
If you are looking for new ways to incorporate manchurian. This Gobi Manchurian dish is a great choice, so be sure to try it out to impress your family members and friends. Where every bit feels sweet, tanguy, spicy, hot and umami manchurian sauce. Enjoy it fresh and serve it hot.
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