Search Recipes

Recipe of Gobi Manchurian | How to Make Gobi Manchurian

Vama Dattani | Monday, March 16, 2015 |
Gobi Manchurian
Gobi Manchurian, a semi dry version of the famous Indo Chinese starter made with deep fried cauliflower cooked in spicy and colorful sauce

Gobi Manchurian is an extremely popular Indo Chinese dish. In India you will find this dish available in most of the popular food joints, restaurants and road side stalls. It uses Chinese cooking techniques but the flavors are adjusted to Indian taste

I never liked Gobi or cauliflower so much however my husband likes dishes prepared from cauliflower like gobi paratha, gobi pakoras, gobi manchurian etc. I tried many dishes with Gobi and now I have kind of started to like it :)

Authenticate Chinese food is generally healthy and has a lots of vegetables. But the Chinese food that you get on the road side stalls in India sometimes has a lots of oil, salt and spices. However at times you cannot resist the temptation and also kids love these dishes. This is the reason why I prefer to make dishes like Gobi Manchurian at home so you can keep it low on oil, salt and spices

In my recipe of Gobi Manchurian as you can see from the picture I have made small florets. However you can keep the size of the florets big if you like. This is a semi dry version of Gobi Manchurian. I always like a little bit gravy which coats the Gobi and its not too watery also


Tips 
  1. It is advised to blanch the cauliflower before using. It helps in cleaning the cauliflower
  2. There are two types of soy sauce dark and light. To give a nice restaurant type color use dark soy sauce
  3. To get nice crunchy florets fry them twice
  4. Quickly add the fried florets to sauce and serve immediately
  5. Make sure florets are dipped and well coated with batter before frying
  6. Fry the florets in batches, otherwise they will be under cooked
  7. For making a dry version of this dish, skip the step of adding water to the sauce we prepared
  8. The soy sauce and chilli sauce already contain some amount of salt, so be careful while adding salt

So lets proceed step by step for making gobi manchurian


To make our gobi manchurian first finely chop the capsicum and spring onions. Break the cauliflower into small florets. Make ginger green chilli and garlic paste

To prepare the Gobi

Wash the cauliflower florets in running water and then boil them in salted water for 3-4 minutes. Strain them and keep aside

In a bowl take maida (all purpose flour), 1 tablespoon corn flour, pepper powder, 1 tablespoon soy sauce and salt 

Slowly add water and stir to make a smooth batter. The batter should be running enough (like pakoras), but not too watery so we can dip the cauliflower before frying

Dip the florets in the batter. To get perfect manchurian the florets should be coated evenly

Heat oil in a kadai. Deep fry the florets on a medium flame in oil until golden brown in color 

Drain the florets and transfer it onto a paper napkin. Repeat the above step and fry all the remaining florets


For the Sauce

Heat 3 tablespoons of oil in a pan and add the ginger, chillies and garlic paste. Cook for about one minute on medium flame.

Now add the spring onions and capsicum

Saute them on medium flame for 3-4 minutes and add soy sauce, chilli sauce, tomato sauce and salt

Mix all the ingredients well saute for a minute. Now add one cup of water

Allow it to simmer for few minutes. Make a paste of 1 tablespoon corn flour & water and add it to the sauce we prepared. Cook the sauce till you get desired consistency

Now add the florets

Mix well and cook for a minute. Gobi Manchurian is ready

Garnish with some spring onion greens and serve hot.

Gobi Manchurian

Recipe of Gobi Manchurian

Gobi Manchurian Gobi Manchurian, a semi dry version of the famous Indo Chinese starter made with deep fried cauliflower cooked in spicy and colorful sauce
Cuisine: Indian, Chinese
Category: Appetizer, Main
Serves: 2
Author:
Prep Time: Cook Time: Total Time:

Ingredients
    For Florets
  • 1/2 Cauliflower(Gobi)
  • 4 tablespoon Maida (All purpose flour)
  • 2 tablespoon Corn Flour
  • 1/4th tablespoon Pepper Powder
  • Oil for Deep Frying
  • 1 tablespoon Soy Sauce + 1 tablespoon
  • Salt To Taste
  • For Sauce
  • 1 tablespoon Ginger, Chilies and Garlic paste
  • 1 Spring Onion
  • 1/4th Green Capsicum
  • 2 tablespoon Soy Sauce
  • 1 tablespoon Chilli Sauce
  • 1/2 tablespoon Tomato Ketchup
  • 3 tablespoon Cooking Oil
  • Salt to Taste

Instructions
  1. Finely chop capsicum and spring onions. Break the cauliflower into small florets. Make ginger, green chilli and garlic paste
  2. Wash the florets in running water and then boil them in salted water for 3-4 minutes
  3. In a bowl take maida (all purpose flour), corn starch, pepper powder, soy sauce and salt 
  4. Slowly add water and stir to make a batter
  5. Dip the florets in the batter. To get perfect manchurian the florets should be coated evenly
  6. Heat oil in kadai. Deep fry the florets on a medium flame in oil until golden brown in color 
  7. Drain the florets and transfer it onto a paper napkin. Repeat the above step and fry all the remaining florets
  8. Remove excess oil (just leave about 3 tablespoon) oil in the pan. In the same pan add ginger green chillies and garlic paste. Cook for a minute
  9. Saute them on medium flame for 3-4 minutes and add soy sauce, chilli sauce, tomato sauce and salt
  10. Add spring onions and then add capsicum
  11. Mix all the ingredients well saute for a minute and then add 1 cup water
  12. Allow it to simmer for few minutes. Make a paste of 1 tablespoon corn flour & water and add it to the sauce we prepared
  13. Now add the florets, mix well and cook for a minute.
  14. Gobi Manchurian is ready serve hot.

You can serve this popular dish as a starter for your parties or also as a main dish with fried rice or noodles

Gobi Manchurian

If you are looking for other Indian Chinese recipes check  Vegetable Noodles, Fried Rice 

2 comments: