Gobi Manchurian is a popular Indo Chinese dish where crispy fried cauliflower florets are tossed in a spicy sauce. Make it dry and serve as an appetizer or make with gravy for the main course.
if you are looking for more Indo Chinese recipes, here are some of them – Indo Chinese Veg Manchurian, Schezwan Egg Fried Rice, Chilli Paneer, Soya Chunks Manchurian, Chilli Garlic Noodles, and Egg Fried Rice.
About This Recipe
Gobi Manchurian is an Indo Chinese recipe where cauliflower florets are boiled, then dipped in a spicy batter and deep-fried until crisp.
They crispy florets are then tossed in a spicy sauce, which makes it delicious. This combination of crispy cauliflower and spicy Indo Chinese sauce is just a bomb, and everyone just loves it when they take their first bite.
This is a great appetizer to serve for house parties or as a side dish for your weekend Indo Chinese meal.
You can also make a gravy version of Gobi Manchurian by adding a cornflour slurry and cooking until the sauce forms. This gravy can be served with fried rice or noodles as the main course.
The best part, Gobi Manchurian is very simple and quick to make, and thus it is great for everyday meals.
This Gobi Manchurian is,
- Quick & Easy
- Perfect for party appetizers
For the batter – To make the batter for frying the cauliflower, you will need all-purpose flour, cornflour, ginger garlic paste, salt, chili sauce, soy sauce, and pepper powder.
Cornflour helps to make the gobi crispier.
Other ingredients such as chili sauce, ginger garlic paste, and pepper powder collectively add a spicy taste in the batter.
Cauliflower – Cut the cauliflower into bite-sized florets, blanch it and make the batter a little thick in consistency so that it sticks to the florets.
Oil – You can use vegetable oil or any neutral flavor oil to fry the cauliflower florets.
For the Sauce – To make the sauce, you will need ginger, garlic, onion, green chili, and capsicum. And sauce like soy sauce, red chili sauce, tomato sauce, and vinegar.
I have also added some homemade red chili paste for a spicy kick but you can skip adding it if you want it mild.
Cut the onions and capsicum in big pieces to add in this Gobi Manchurian, they add a nice bite.
Step by Step Recipe
Heat water in a pan and add cauliflower florets. Blanch the cauliflower florets and keep it aside to cool down.
For the batter, combine all-purpose flour, cornflour, ginger-garlic paste, salt, chili sauce, ½ tsp soy sauce, ½ 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 a few seconds.
Add green chillies and onion. Saute for one minute.
Add capsicum and fry for one more minute.
Add the rest of the soy sauce, vinegar, chili paste, red chili sauce, gree chili sauce, sugar, salt, and pepper in the pan.
Now add the fried cauliflower florets to the sauce and toss well.
Frequently asked Questions:
Cauliflower has lots of creepy crawlies hidden inside the florets and the best way to get rid of them is by blanching it.
I always blanch the cauliflower before using it in any of the recipes and highly recommend you do it too.
To blanch it, heat water in a large pot. When it comes to a boil, add the cut florets and cook for 2-3 minutes.
Drain the cauliflower and run it under cold water to stop cooking. Now this cauliflower is ready to be used in recipes.
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 cornflour in its place and replace soy sauce with tamari sauce and you have a gluten-free version ready.
This recipe is vegan.
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 preheated 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.
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 preheated 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.
To make Gobi Manchurian Gravy, while making the sauce, mix 4 tbsp cornflour 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.
Gobi Manchurian Dry can be served as a 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.
It is always good to serve Gobi Manchurian fresh because if stored the crispy deep-fried cauliflower will become soft. But if you have leftovers, store Gobi Manchurian in an airtight container for 2-3 days in the fridge.
Pro Tips by Neha
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.
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Gobi Manchurian Recipe
- 3 cups Cauliflower (Cut into small florets)
- 6 tbsp All Purpose Flour
- 4 tbsp Cornflour
- 1 tsp Ginger Garlic Paste
- Salt to taste
- ½ 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)
- ½ cup Onion (Cut into 1 inch pieces)
- ½ cup Capsicum (cut into 1 inch pieces)
- 1 tsp Vinegar
- 1 tsp Chilli Paste
- 2 tsp Red Chilli Sauce
- 1 tsp Green Chilli Sauce
- 1 tsp Sugar
- 3 tbsp Spring Onion Greens (Chopped)
- Blanch the cauliflower florets in hot water for 2 minutes.
- For the batter, combine all purpose, cornflour, ginger garlic paste, salt, chilli sauce, ½ tsp soy sauce, ½ tsp pepper powder and enough water to make a coating consistency medium thick batter.
- Dip the cauliflower florets in it and deep fry them in hot oil on medium high heat till crisp and golden brown in colour.
- While the florets are getting done, prepare the sauce.
- For that, heat the oil in a wok.
- Once the oil becomes hot, add chopped ginger and garlic and saute for a few seconds.
- Add green chillies and onion and saute for a minute.
- Add capsicum and fry for one more minute.
- Now add the rest of the soy sauce, vinegar, chili paste, red chili sauce, green chili sauce, sugar, salt, and pepper in the pan.
- Add 2 tbsp of water to it and bring the sauce to a boil.
- Add the fried cauliflower florets to the sauce and toss well.
- Switch off the heat and sprinkle spring onion greens on it.
- Serve hot with fried rice or noodles.