Gobi Manchurian dry – Cauliflower Manchurian dry
Gobi Manchurian or Cauliflower Manchurian is a popular Indo-Chinese appetizer. Cauliflower florets are dipped in corn flour and maida (all purpose flour) batter and fried. It is then sauted in a spicy, sweet and tangy sauce. You can serve it as an appetizer or can be served with fried rice or roti.
Ingredients I (Preparation of Sauce):
- Chopped onion – 1 cup
- Green chilly – 2
- Green onions – 1/4 cup
- Half green bell pepper, chopped
- Finely chopped garlic or garlic paste – 2 tsp
- Finely chopped ginger – 1 tsp
- Red chilly powder – 1 tsp
- Soy sauce – 2 tbsp
- Green chilly sauce – 1 tbsp
- Red chili sauce – 1 tbsp
- Sweet and sour sauce – 1 tbsp
- Vinegar – 1 tbsp
- Tomato sauce – 3 tbsp
- Oil – 1 tbsp
- Salt to taste
- Cilantro or coriander leaves for garnishing
Ingredients II (Preparation of cauliflower fritters):
- All purpose flour/Maida – 1/2 cup
- Corn flour – 6 tsp
- Finely chopped garlic – 1/2 tsp
- Finely chopped ginger – 1/2 tsp
- Red chilly powder – 3/4 tsp
- Salt to taste
- Oil for frying
Method of Preparation:
- Cut the cauliflower into medium size florets and microwave it along with 1 cup of water for 3 minutes. Let it rest in there for another 3 minutes and then strain it.
- If not add it to the boiling water and turn off heat and let it rest for 3 minutes.
- Remove from heat before it gets overcooked and then strain it. Keep it aside.
- Make a thin batter with around a cup of water using the ingredients II except oil. The batter should coat the back of a spoon.
- Heat oil in a heavy bottomed pan or kadai over medium high heat.
- Now dip the florets in the batter and drop it in oil. Fry till golden brown turning both the sides.
- Repeat the process with the rest of the florets.
- While frying the florets, in another stove heat 1 tbsp of oil in a wide pan.
- Add onions and fry till they become translucent and then add the ginger and garlic and saute for a minute.
- Add the chopped green chillies, green onions, chopped bell pepper and cook for 3 minutes.
- Add red chilly powder and salt and stir them together and cook until the raw smell is gone.
- Add all the sauces and vinegar one by one and mix them well.
- Add 2 tbsp of water and cook for a couple of minutes and turn off the stove.
- Now add the fried cauliflower to it and toss gently till it is coated with the sauce.
- After a couple of minutes remove from heat and garnish with chopped coriander leaves and green onions.
🙂 Serve hot as a starter. You can also serve it with Chappathy/Fried Rice Note: Add the fritters to the prepared sauce about 5 to 8 minutes before serving. This will keep them crispy.
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Hey this recipe is yummy…..if anyone interested you can check out my recipe too ….http://ashisree.blogspot.com/….
Thanks for your comments. I am glad you like it.
How do you make green chilly sauce?
I used store bought green chili sauce (Ching’s brand). Never have tried making at home. But soon will try one and post the recipe.
Thanks so much for sharing this recipe. I often crave Gobi Manchurian and am usually disappointed. I live in NJ, and in the past five years or so quite a few restaurants are starting to offer it on their menu, but they usually do a sucky job of making it. China Spice in Jersey City makes an EXCELLENT dry gobi manchurian, and I would say this recipe comes out almost as good as theirs. Thanks to this delicious recipe, I don’t need to trek all the way to JC to enjoy this dish when I crave it.
Hi there, Nithu !
Thank yo SO MUCH for the recipe. My husband loves this dish. I tried Gobi Manchurian several years ago & it was a flop. I tried it again only on New Year’s Eve following your recipe completely. Your method/proportions were so accurate & so easy to follow. I made this & it became a huge hit. I had family over for New Year’s Eve & everyone loved it. Thanks so much.
Please continue to post more recipes. This website is just awesome. The pictures look great too.
Love
Suji
Thanks Suji. I am glad u liked it. Keep visiting us for more exciting recipes.
Hi
I tried this recipe, it was great except that my gobi was not crispy.. Can you suggest what I am doing wrong ?
I just tried this recipe. Because there was no exact measurement for how much water to put in the batter, It came out too thin. I didn’t realize until it was too late because the batter slid right off the cauliflower when I dropped it in the oil, and what stuck took forever to get done. The finished product was disgusting. Could you tell me please how much water to put in the batter? Sorry if this is a stupid question, I only started cooking at all about 3 years ago and this was my first try at Indian food.
Nice recipe and love the clicks!!
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