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.
65 Comments
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This is something I haven’t tried making before, and I’m not sure I’ve even tasted Gobi Manchurian but I love cauliflower so I should try it soon, It looks so good!
That looks professional, Nithu! Great recipe! 🙂
indo-chinese at its best… looks delicious. the best gobi manchurian i tasted was from road side cart in bangalore…
hmmmmmmmm …the dish looks mouth watering delicious…….i lovvvvvvvvve it:)
Looks absolutely delicious…
Lovely curry! Looks fantastic.
That looks wonderful Nithu.Must tasted yummy.
it just looks mouthwatering nithu
i just want to taste it!!!!!!!!
Thanks Meeso. Hpe u ll try it and like it.
Thank u Kalai.
Even I have tasted it from the road side cart. They make it so fast and yummy. Aren’t they? Thanks Sia.
Thanks for the comments Ranji.
Thanks Jayashree
Thank u Uma and Annu.
Thanks for stopping by Sagari.
Lovely, i tried plenty of version, got to try ur’s which looks perfect…
Hey…I just made this dish today but my recipe is a bit differen.Will post it soon.Your manchurian looks like a perfect starter!!
hey thats my favorite too!gonna make this today.good foto.
u have a wonderful blog.
This is one of my fav Indo-Chinese dishes.
Thanks cham. Hope u will get a good result.
Thanks HC, Expect to c ur post very soon.
Thank you mamta.
Thanks for stopping by TBC
This is my husbands favorite. Looks wonderful.
hey that was delicious,i tried it.tastes so different from my own.keep up the good work.we can be culinery friends.
Thanks Bips. Sure we can.
Hi,
Thank you so much. I tried this recipe it was very good. My husband loved it. I have one doubt. How to keep the bell pepper cripsy. Mine was not that crispy.
Keep posting recipe like this.
hi its nice i tried it in my home its delecious and wonderfull
Is tomato sauce the same as ketchup? And is corn flour the same as corn starch? Where can I get the green chili sauce?
Hey, i just tried it. It came out good. Thanks for the recipe
its awesome just made it…but in rec II try to add garam masala test really yummy
hey hi i don’t have maida can we use some thing else instead of maida ??
Hi Anusha, If you don’t have maida, you can try it with a thin batter of besan flour (gram flour). But maida will taste better.
Hi Ramya, glad u liked it. And when the bell pepper is half cooked, add the sauces and cauliflower. when u keep it for 5 mins with the cauliflower it will be almost cooked and crispy.
Hi xxxxx, Thanks for the comments.
Hi Tejal, Tomato sauce is same as ketchup. Corn flour is same as corn starch. You get this green chilly sauce in the Chinese grocery aile in any global store or regular store. I bought ching’s brand.
Hi Jayashree, I am glad u liked it.
Thanks kru. I will try it next time.
My daughter (12yr old) and I cooked this together and had lot of fun- the family loved it. Great recipe definitely a repeat. I just didnt have spring onions on hand but I’m sure we got the essence anyway. Thanks !!
Hi Nithu,
First of all i should thank you for posting this nice recipe.
I searched the recipe for this dish in many site but i couldn’t get a good one. Your’s is awesome. Iam a very big fan of this dish and now i could make this dish by myself. I tried this dish many times and it came out really good. Thanks to u once again for posting this wonderful recipe.
Hi Priti, happy t hear that u and ur family enjoyed it. Thanks for dropping by.
Hi Anandhi, Thanks for ur coments. Happy to hear that you liked the recipe.
Nithu, Today we tried this and the dish was wonderful. Photo was good. Our outcome is also similar to that 😉 Thanks and keep this coming..
Thats cool. thanks for ur comments. sure will post more yummy recipes…
the picture was given itself made me go to heaven and i loved it.
Thanks for your receipe
i tried ur receipe….but something is missing…..i felt like Cauliflower florets is not cooked ..
Thanks Remya. If you put the florets in hot water for sometime, it will be cooked. Try it let me know.
Hi
I tried the recipe yesterday and it turned out very good, thanks for sharing.
Hey Nithu,
I love gobhi manchruian. I tried it first time in a restaiurant called Udipi in Westerville, Ohio. I just love it. I tried your way… it tasted really good. But I added the gobi pakoras just 5 minutes before serving in the hot gravy. That kept my gobi really crisp. I enjoyed it.
Keep posting… 🙂
Hi,
Planning to make this tonight for about 10 family members who are coming over. I’m sure the dish based on your recipe, will come out well. Shall keep you informed. Thanks for the recipe.
Thanks Gowri, Neha and Rajesh.
Neha, Great u dropped the florets before serving. I forgot to mention it and I am going to do it now.
HI! Hithu,
I had invited my newly wed niece and her husband over for dinner this week. My niece likes gobi manchurian. I wanted to cook this dish, but wanted an easy yet tasty recipe to follow and tried your recipe. It was delicious! Thanks A LOT for sharing. I was truly amazed with the result. I added one additional tablespoon of tomato ketchup as it tasted slightly salty. Will do it again for another gathering real soon……
Recommend with confident..
Hi Nithu..
Thanks a lot for sharing this.!!! the recipe is very easy and the i will surely try it out…:-)
Hi Nithu…I just tried this recipe today and it came out really well! I actually did double the quantity and the proportions were perfect! Only thing is I prepared it in the morning and by evening, the crispiness of the cauliflower was gone..it was a lil soggy but still my hubby enjoyed it! I guess next time I will add the cauliflower just before serving.
Thanks a lot for the recipe!
thnx good recipe
hi,
i had tasted one long back in a restaurant in bangalore
i’ll try it thnx
Great recipe – I tried it today and compared the taste with the one I bought from the restaurant a couple of days back – as good or better than the restaurant according to feedback from my dad – I have a photo and would love to share – however, need not sure how to upload to this site.
Thanks all of you for the wonderful comments.
Hi Sinclair, You can send us the picture to tastyspicy@gmail.com
i tried this its actually awesome like restaurants….thanku
lovely dish …i tried it ,came out fantastic!thanka for the receipe.
hi i tried this recipe n my hubby n my 8yr old gal just loved it…. great job thank u for sharing…
Perfect and tasty
Hi… It sounds g8.. wanna try it… but if u put florets into boiling water, ll it be crispy wen u fry it? what if u skip the boiling part?
Thanks all of you.
Hi Aks, Cauliflower will not coked inside if u skip boiling it. At the same time it should not be over cooked.
Hi
I did this tonight for potluck.It became super hit.Now everybody asked the recipe and I refered this.
Thanks for posting this awesome receipe.
Recipe worked very well! I subbed besan flour for the corn flour. The fritters came out crisp, but when they went in the sauce, they softened and were no longer crispy. Do you have any tips for keeping the fritters crisp?
Thanks lax and Gabriele.
Hi Gabriele, try adding the fritters to the gravy 5 minutes before serving. It will keep them crispy.
Hi Nithu,
Me and my friend tried this today.. this is so delicious. OMG, we loved it. Thanks for posting it.