Go Back
+ servings
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.
No ratings yet

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.