Crispy Restaurant Style Gobi Manchurian

A delicious and a different take on manchurian, Gobi Manchurian or Cauliflower Manchurian combines the goodness of cauliflower and sizzling sauces as a wonderful appetizer recipe. I have included gravy, dry, vegan, gluten free, healthy, baked and air fryer options to make this crispy restaurant style gobi manchurian recipe in the post. Here is how to make Gobi Manchurian at home. (Step by Step)

Lunch, supper or dinner, we have all been there and felt that – “Oh, if only we had something quick and delicious to munch on!”. Though our usual meals, includes roti, sabzi, salads, buttermilk, rice, and dal, sometimes, it is good to have some change on the table, right, ladies?

So, whenever possible I try to make an accompaniment that is both easy for me to prepare like Kerala Style Instant Mango Pickle, Andhra Style Tomato Garlic Pickle, Nimbu Hari Mirch ka Achar and even a varieties of Raita.

But, starters being a sure hit in my home, we have this little pact to relishing them at least once a week! So, for the #SummerSpecialStarters, I have recipes like Dry Prawn Chilli, Aloo Chaat and even Soya Manchurian Gravy all made and thoroughly tasted by the clan! And it was only while making Soya Manchurian Gravy, did I realize that Gobi Manchurian Recipe can get ideated as well!

A delicious and a different take on manchurian, Gobi Manchurian combines the goodness of cauliflower and sizzling sauces as a wonderful appetizer! Instead of using cabbage which is usually required for making Manchurian, this variation, allows your family to eat their dose of cauliflower in any season as they wouldn’t even realize that it is Gobi while munching on it, ha!

All you need is coat cauliflower with a batter made with maida, cornflour, fry them and quickly saute them with sauces and fresh greens and there you go, your tempting plate of yummilicious  Gobi Manchurian gets made within no time!

Serve crunchy, tender Gobi Manchurian for awesome summer party or surprise your family with its serving, its going to turn out too awesome, telling you! On that note, do bookmark its recipe and make Gobi Manchurian at home.

What is Gobi Manchurian?

Gobi Manchurian is an Indo Chinese recipe where cauliflower florets are dipped in a batter and fried until crisp. They are then tossed in a spicy sauce and served as a appetizer.

Is Gobi Manchurian Vegan and Gluten Free?

In this recipe I have used Maida which is All Purpose Flour and is not gluten free. But if you are looking at a gluten free version, skip using maida and use corn flour in it’s place and replace soy sauce with Tamari and you have a gluten free version ready.

To make a vegan version, skip using egg in the batter and it should be perfectly fine.

How to make Baked Gobi Manchurian?

To make baked Gobi Manchurian, Dip the florets in the batter and line them on a baking tray in a single layer. Spray them with little oil. Bake in a pre heated oven at 200 Degrees C for 35-40 minutes until they  are browned. Turn them over once midway and then toss them in the sauce.

How to make Gobi Manchurian in Air Fryer?

To make Gobi Manchurian in an air fryer, dip the florets in the batter and line them on the tray of the air fryer in a single layer. Spray them with little oil. Air fry in a pre heated air fryer at 200 Degrees C for 10 minutes. Turn them over and air fry for another 7-8 minutes or until they are browned.

How to make Gobi Manchurian Gravy?

To make Gobi Manchurian Gravy, while making the sauce, mix 4 tbsp corn flour in 1 cup water and add it in the pan after adding the sauces and let the sauce thickens. Once the sauce is thick, add more water if you want more gravy and bring it to a boil. Add the fried cauliflower florets and toss quickly and serve immediately.

What to eat with Gobi Manchurian?

Gobi Manchurian Dry can be served as an snack or appetizer on its own. You can wrap it inside a flour tortilla along with lettuce and onion and serve as a wrap too.

Serve Fried Rice or Garlic Noodles with Gobi Manchurian Gravy.

Tips to make best Crunchy Cauliflower Manchurian Recipe

The batter should be of medium consistency. Just enough to coat the cauliflower well. Do not make it too runny.

Fry the cauliflower florets on medium high heat. If the heat is low, they will not become crunchy and if the heat is very high, they will burn from outside.

Fry the cauliflower in batches. I fried this amount in 3 batches.

You can increase or decrease the amount of chilli according to your taste.

Even the sauces can be adjusted to your taste. This is the measurement that works best for us.

If you want to serve this for a party, fry the gobi once and drain and keep aside. Make the sauce and keep it aside. Once ready to serve, heat oil and fry the gobi on high heat once again until crisp and heat the sauce again. Then toss them together and serve immediately.

How to make Gobi Manchurian Dry Step by Step

For the batter, combine maida, cornflour, egg, ginger garlic paste, salt, chilli sauce, 1/2 tsp soy sauce, 1/2 tsp pepper powder and enough water to make a coating consistency medium thick batter.

Dip the blanched cauliflower florets in it and coat them well.

Deep fry them in medium hot oil till crisp and golden brown in colour.

For the sauce, heat the oil in a wok. Once the oil becomes hot, add chopped ginger and garlic. Saute them for just few seconds.

Add green chillies and onion. Saute for one minute.

Add capsicum and fry for one more minute.

Combine rest of the soy sauce, vinegar, chilli paste and red chilli sauce, tomato sauce, salt and pepper in a bowl. Add in all the sauces to the wok. 

Add the fried cauliflower florets to the sauce and toss well.

Gobi Manchurian Recipe Video

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Gobi Manchurian Recipe

5 from 4 votes

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Gobi Manchurian Recipe

A delicious and a different take on manchurian, Gobi Manchurian combines the goodness of cauliflower and sizzling sauces as a wonderful appetizer.

Course Appetizer

Cuisine Indo Chinese

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 160 kcal

Author Neha Mathur

Ingredients

• 3 cups Cauliflower Cut into small florets
• 6 tbsp Maida / All Purpose Flour
• 4 tbsp Cornflour
• 1 Egg
• 1 tsp Ginger Garlic Paste
• Salt to taste
• 1/2 tsp Chilli Sauce
• 3 tbsp Dark Soya Sauce Divided
• 1 tsp Pepper Powder Divided
• 2 tbsp Oil Plus for frying
• 1 tsp Ginger Finely Chopped
• 1 tbsp Garlic Finely Chopped
• 2 Green Chillies Chopped
• 1/2 cup Onion Cut into 1 inch pieces
• 1/2 cup Capsicum cut into 1 inch pieces
• 1 tsp Vinegar
• 1 tsp Chilli Paste
• 2 tsp Red Chilli sauce
• 2 tsp Tomato sauce
• 3 tbsp Spring Onion Greens Chopped

Instructions

1. Blanch the cauliflower florets in hot water for 2 minutes.

2. For the batter, combine maida, cornflour, egg, ginger garlic paste, salt, chilli sauce, 1/2 tsp soy sauce, 1/2 tsp pepper powder and enough water to make a coating consistency medium thick batter.

3. Dip the cauliflower florets in it and deep fry them in hot oil on medium high heat till crisp and golden brown in colour.

4. While the florets are getting done, prepare the sauce.

5. For that, heat the oil in a wok.

6. Once the oil becomes hot, add chopped ginger and garlic.

7. Saute them for just few seconds.

8. Add green chillies and onion.

9. Saute for one minute.

10. Add capsicum and fry for one more minute.

11. Combine rest of the soy sauce, vinegar, chilli paste and red chilli sauce, tomato sauce, sugar, salt and pepper in a bowl.

12. Add in all the sauces to the wok.

13. Add 2 tbsp of water to it.

14. Bring it to boil.

15. Add the fried cauliflower florets to the sauce and toss well.

16. Switch off the heat and sprinkle spring onion greens on it.

17. Serve hot with fried rice or noodles.

Nutrition Facts

Gobi Manchurian Recipe

Amount Per Serving

Calories 160 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Cholesterol 40mg 13%

Sodium 156mg 7%

Potassium 345mg 10%

Total Carbohydrates 18g 6%

Dietary Fiber 3g 12%

Sugars 5g

Protein 3g 6%

Vitamin A 17.5%

Vitamin C 83%

Calcium 3.5%

Iron 3.8%

* Percent Daily Values are based on a 2000 calorie diet.

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