Gobi Manchurian Dry Recipe | Cauliflower Manchurian Recipe

How to make Gobi Manchurian recipe / Cauliflower Manchurian is a fusion of  Indo – Chinese Cuisine, altered to suit Indian taste buds.This Cauliflower Manchurian recipe is always a winning combo with fried rice, noodles  also, there are two variants of Gobi Manchurian like dry one and with gravy. We can see this recipe in the menu cards of star hotels to roadside shops and perhaps it is a perfect party starter or appetizer too. Usually, in hotels Ajinomoto / Mono sodium gultamate is added to get a nice taste, but all of us know it is not good for health, but you can double fry the cauliflower to get retain the crispiness for a long time as done in hotels.

Gobi Manchurian Dry Recipe

How to make Gobi Manchurian Recipe | Cauliflower Manchurian

Priya Santhamohan

How to make Gobi Manchurian recipe post is a fusion of Indo Chinese cuisine. This Cauliflower Manchurian recipe is always a winning combo with fried rice and noodles.

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Side Dish, Starters

Cuisine Indo Chinese

Servings 3 People

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Medium Size Cauliflower
• Oil For Deep Frying
• Water To Parboil Florets
• Salt As Required

For the Batter

• 4 tbsp All-Purpose Flour
• 2 tbsp Corn Flour
• ½ tbsp Rice Flour
• ½ tsp Ginger Garlic Paste
• 1 tsp Pepper Powder / Chilli Powder
• 1 Pinch Cooking Soda
• 1 Pinch Red Food Colour - 1 Pinch Optional
• Salt and Water As Needed

For the Sauce

• 1 tbsp White Part of Spring Onion- 1 tbsp
• 2 tbsp Capsicum (Chopped)
• 6 to 7 Flakes Garlic
• 1 Small Piece Ginger
• 2 tsp Soya Sauce
• 1 tbsp Tomato Sauce
• 1 tsp Pepper Powder
• ½ tsp Sugar
• 4 to 5 sprig Green Part of Spring Onion
• Salt To Taste

Instructions

 

• Cut and clean cauliflower into florets. Boil water with salt in a Kadai and add cleaned florets. Boil for a minute, Drain the florets. This step is to get rid of worms and it is optional. Chop onion, garlic, ginger, capsicum, white and green parts of spring onions separately.
• In a bowl, mix the items given in the table ‘For the Batter’. Add water little by little to make a smooth batter. The batter should not be too thick or in running consistency. The batter should coat the florets well.
• Heat oil in a Kadai and dip the florets in the batter and deep fry them. Drain it in a kitchen towel. Heat oil in a pan, add garlic, ginger, the white part of spring onion and fry for a while.
• Now add onion, capsicum and saute until it shrinks. Then add sauces, pepper powder, sugar and salt.
• Finally add the fried florets, green part of spring onion and toss well. Ensure that sauce coats the florets well.
• Serve this Gobi Manchurian recipe hot as a starter or with fried rice.

Notes

Tips for Cauliflower Manchurian

1. Always parboil the cauliflower to remove the worms. But don't boil for time and make the florets mushy.
2. I used All Purpose Flour / maida for the batter, but for a healthy version atta can be used.
3. Don't skip rice flour as it gives a nice crispy gobi manchurian.
4. Add garlic and pepper powder generously which lends more flavour to this Cauliflower Manchurian.
5. Tomato sauce and soya sauce, have added salt in it, so adjust with salt accordingly when adding.
6. Addition of sugar gives a restaurant style taste to the dish, so do add it.
7. In hotels, Ajinomoto and Food colour is used to get the original Chinese food taste and vibrant colour. But it is not advisable, as it is harmful to health.
8. If you are calorie conscious, shallow fry or air fry or tawa fry the cauliflower florets.
9. If you want the cauliflower Manchurian to be crisper for a long time, double fry them.

Keyword Cauliflower Manchurian Recipe, Gobi Manchurian Recipe, How to make gobi manchurian

Gobi Manchurian Dry Recipe

Method for Gobi Manchurian Dry Recipe

1. Cut and clean cauliflower into florets. Boil water with salt in a Kadai and add cleaned florets. Boil for a minute, Drain the florets. This step is to get rid of worms and it is optional. Chop onion, garlic, ginger, capsicum, white and green parts of spring onions separately.

2. In a bowl, mix the items given in the table ‘For the Batter’. Add water little by little to make a smooth batter. The batter should not be too thick or in running consistency. The batter should coat the florets well.

3. Heat oil in a Kadai and dip the florets in the batter and deep fry them. Drain it in a kitchen towel. Heat oil in a pan, add garlic, ginger, the white part of spring onion and fry for a while.

4. Now add onion, capsicum and saute until it shrinks. Then add sauces, pepper powder, sugar and salt.

5. Finally add the fried florets, green part of spring onion and toss well. Ensure that sauce coats the florets well.

Serve this Cauliflower Manchurian hot as a starter or with fried rice.

Cauliflower Manchurian Recipe