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Gobi Manchurian Step By Step Recipe

Gobi Manchurian Recipe | Dry Cauliflower Manchurian

Gobi Manchurian is a spicy and crispy Indo Chinese dish made of deep fried cauliflower florets.
4.77 from 157 votes

Recipe Info

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4
Category Snacks
Cuisine Indian

Nutrition

Calories: 151kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g

Ingredients For Gobi Manchurian Recipe | Dry Cauliflower Manchurian
  

For the Florets

  • 1 Medium Sized Phool Gobi / Cauliflower
  • 4-5 Tablespoons Maida (Plain Flour)
  • 3 Tablespoons Cornstarch
  • 1/2 Cup Water
  • 1/2 Teaspoon Garlic Paste
  • 1/2 Teaspoon Ginger Paste
  • 1 Teaspoon Soy Sauce
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Red Chilli Powder
  • 1 Teaspoon Salt, or to taste
  • Oil for frying

For the Gravy

  • 1 Tablespoon Garlic, minced
  • 1 Tablespoon Ginger, grated
  • 1-2 Green Chilli
  • 1/2 Cup Onion
  • 1/2 Cup Spring Onion
  • 1/2 Cup Capsicum
  • 1 Teaspoon Soy Sauce
  • 1/2 Tablespoon Chilli Vinegar
  • 2 Teaspoons Green Chilli Sauce
  • 1 Teaspoon Red Chilli Sauce
  • 1/2 Teaspoon Salt, or to taste
  • 1/2 Teaspoon Black Pepper
  • 2 Tablespoons Oil

Step By Step Instructions for Gobi Manchurian Recipe | Dry Cauliflower Manchurian
 

  • Break the cauliflower into medium sized florets.
    1 Medium Sized Phool Gobi / Cauliflower
  • Add some salt to water and boil it.
    1 Teaspoon Salt, or to taste
  • Then add the cauliflower florets to the water and let them blanch in the salted water on low-medium heat for around 10 minutes.
  • Drain the water from the florets and place them on an absorbent paper.
  • Take a deep bowl and add maida, cornstarch, garlic paste, ginger paste, soy sauce, black pepper, red chilli powder and salt, or to taste.
    4-5 Tablespoons Maida (Plain Flour), 3 Tablespoons Cornstarch, 1/2 Teaspoon Garlic Paste, 1 Teaspoon Soy Sauce, 1/2 Teaspoon Black Pepper, 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt, or to taste, 1/2 Teaspoon Ginger Paste
  • Mix all the ingredients together and water to make a smooth paste. It should neither be too thick nor too thin.
    1/2 Cup Water
  • Add the florets to the batter and coat them evenly.
  • Heat oil in a pan and deep fry the florets in batches over medium heat till they turn golden brown.
  • Flip the florets to ensure even cooking from both sides. Drain the excess oil and place them on an absorbent paper.
  • Heat 2 tablespoons oil in a pan and add grated ginger, minced garlic and finely chopped green chillis.
    1 Tablespoon Garlic, minced, 1 Tablespoon Ginger, grated, 1-2 Green Chilli
  • Add finely chopped onions, green onions whites and finely chopped capsicum. Saute on high heat for 3-4 minutes.
    1/2 Cup Onion, 1/2 Cup Spring Onion, 1/2 Cup Capsicum
  • Add soy sauce, vinegar, green chilli sauce and red chilli sauce. You can also use tomato ketchup instead of red chilli sauce.
    1 Teaspoon Soy Sauce, 1/2 Tablespoon Chilli Vinegar, 2 Teaspoons Green Chilli Sauce, 1 Teaspoon Red Chilli Sauce
  • Also add black pepper powder and salt, or to taste. Stir and mix all the ingredients as they cook for 1-2 minutes.
    1/2 Teaspoon Black Pepper, 1/2 Teaspoon Salt, or to taste
  • Add the florets to the mixture. Toss the mixture to coat the florets evenly with the sauce. Stir the mixture and cook on high flame for 3-4 minutes.
  • Add the florets to the batter and coat them evenly.
  • Gobi Manchurian is ready. Use the spring onion greens to garnish the dish. Serve it separately as a snack or with any indo-chinese noodle and rice dishes.