Gobi Manchurian is a delightful medley of batter-fried crisp cauliflower florets in a delicious Manchurian sauce.
Happy New Year, you guys! Ouch, it's February, I know and I'm sure you might be wondering where the heck I was. Well, a blogging hiatus was in order because I wasn't quite pleased with what I was bringing to y'all in terms of my content. Usually, in such times, I end up worrying a lot and there is this nagging voice in my head always saying I ain't doing enough. I become a nervous wreck and all the worst-case scenarios float into my mind 24/7.
However, this time, I made use of the blogging break to learn (and improve!) things that would hopefully help me bring quality content. If you find any positive change in this space starting today, please feel free to drop in a message for it would encourage me to keep up the good work.
That said, here I am, hoping to stick to a schedule.
If you are a regular reader of this space, you'd know that I am a total sucker for (Indo) Chinese food. Give me a saucy General Tso's or Kung Pao anytime of the day, I will lick the bowl clean. Cauliflower wasn't my favorite vegetable as a kid and I remember how Dad made me Cauliflower Manchurian in the pretext of Chicken Manchurian. Well, he could never fool me, but it was still delicious.
Gobi Manchurian is an Indo Chinese dish where cauliflower florets are first dipped in a batter and deep fried. These are then tossed in a delightful Manchurian sauce and is (usually!) served as an appetizer.
Cauliflower Manchurian can also be made as a gravy to be served as a side dish to fried rice. For a gravy version, the fried cauliflower florets are added to a more spicy and watery sauce. For this dry version, the florets are coated with a thick sauce.
The Manchurian sauce is slightly tangy due to the addition of vinegar or lemon juice. It is also sweet and sour- thanks to the different sauces.
Tips to make Crispy Cauliflower Manchurian
The batter is made of All purpose flour and Corn flour. The addition of about a tablespoon of rice flour makes all the difference. It makes the florets crispy when deep fried.
Cut the florets medium-sized. Once it is coated with the batter and deep fried, it becomes a mouthful.
The batter shouldn't be too runny or thick. It should have the consistency to just coat the florets.
Fry the florets in batches and do not overcrowd. Frying at medium temperature ensures even cooking and helps in crisping up.
I add the fried cauliflower florets to the sauce only at the time of serving. Well, that is if it is to be served within 15 minutes or so. Keeping the florets in
Dry Gobi Manchurian Recipe:Print
How to Make Gobi Manchurian (Dry)
- Total Time: 0 hours
- Yield: 4 people 1x
Gobi Manchurian Dry is a popular Indo Chinese dish, usually served as an appetizer. A brilliant alternative to its non-vegetarian version, Cauliflower Manchurian is made with battered and fried cauliflower florets, cooked in a delicious Manchurian sauce.
- 1 Cauliflower, medium, the florets cut into medium chunks
- 2 Onion, medium, finely chopped
- 3 Garlic cloves, finely chopped
- 1" Ginger, finely chopped
- 2 Green chillies, finely chopped
- 4 Spring Onion, greens and whites, finely chopped
- 1 Green capsicum, finely chopped
- 1 Red capsicum, finely chopped
- Salt, to taste
- Sugar, a pinch
- ½ tsp Vinegar
- ½ cup water
- Oil, for deep frying
- 2 tbsp Sesame Oil
- ¾ cup All purpose flour
- ¼ cup Corn flour
- 1 tbsp Rice flour
- ½ tsp Salt
- 1 tsp Pepper, ground
- 1 tsp Mixed herbs
- 1 tbsp Ginger Garlic paste
- ¾ cup Water
- 1 tbsp Soy sauce
- 2 tbsp Sriracha sauce
- 2 tbsp Hot and Chilli sauce
- 2 tbsp Tomato ketchup
Corn Flour Slurry
- 1 tbsp Corn flour
- 2 tbsp Water
- In a mixing bowl, add the ingredients for batter except for water. Mix well.
- Slowly add the ¾ cup of water to make a batter. It would neither be too thick nor too thin, just enough to coat the cauliflower pieces.
- Heat oil for frying. Dip each cauliflower floret in the batter and drop in the hot oil.
- Fry in medium flame to get a nice golden color on the florets.
- Remove from oil to a tissue lined plate.
- Heat the sesame oil in a pan and add onion, garlic, ginger and green chillies. Add the whites of spring onion too.
- Saute in high flame for about a minute.
- Add the green and red capsicum. Saute for about a minute.
- Add the sauces and mix well. Reduce the flame to medium.
- Add cornflour slurry and cook for another minute. The sauce has now started to thicken.
- Add salt, sugar and about half a cup of water and mix well.
- Add vinegar and mix.
- Increase the flame to high and add the fried cauliflower florets. Coat it with the sauce.
- Cook for a couple of minutes and remove from the flame.
- Garnish with spring onion greens and serve hot.
The batter shouldn't be too flowy or too thick. It should be just thick enough to coat the florets. While frying, do not overcrowd but fry in batches.
Adjust the spice level to your taste. This recipe isn't too spicy. If required, add red chilli powder or red chilli flakes to the sauces.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Appetizer
- Cuisine: Indo-Chinese
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Kala Ravi says
I am seriously craving these crispy flavorful nuggets now! Your recipe seems doable and it would be the perfect monsoon treat for my family!
Parul Thakur says
I am drooling here. The recipe is easy and doable but I will be honest. I would love someone to make it for me 😀
I noticed beautiful pictures. I can understand the break you took and that you are committing to being consistent.
Shilpa Garg says
Love Gobi Manchurian. Thanks for your tips. Will add rice flour to the batter from next time. Your pictures are awe-inspiring
I love Gobi Manchurian and make it at home. This looks yummy, Shalini. Your food photos looks so delicious. ❤️
I love gobi Manchurian... It's one of my favorite appetizer. Your pictures make my tummy grumble. So delicious
Hmmm.... I think you have cracked the crispiness with the rice flour. I will use this tip for my black pepper mushrooms which is Hubby Dear's current favourite. BTW What is General Tso's Chicken? I've never had that before...
The images look stunning! Kudos on that!
I use the exact same recipe to make manchurian and love the way it turns out! Something about desi Chinese that instantly makes you salivate 😛
Shilpa Gupte says
What is this re, Shalini! Now I so so want to eat this Gobi MAnchurian--I LOVE manchurian like crazy!!!
However, I am not a great cook, like you, so I would like it if someone made it for me. Guess, I will send this recipe to my SIL and beg her to make it for me. 😛
Hey, the Pinterest image you made, doesn't have the P symbol....didn't find it when I hovered over the image, so couldn't share it on Pinterest with that particular image. Do look into it, dear. <3
Shesha Chaturvedi says
Indo Chinese is my favorite too. And at present I am suffering from deficiency of the same! I am surely going to try this recipe over this weekend! Thanks for putting here 🙂
Roshan Radhakrishnan says
Have always been a big fan of the Indo Chinese version of gobi like manchurian and chilly gobi. Probably way more than I love the Indian versions 🙂
This looks lip-smackingly yummy, Shalini! So glad you’re back to blogging. I hope you’re planning a revival of your YouTube channel too! xx
Looks delicious! Saw these yummy pics on Instagram yesterday; have been craving gobi manchurian since. 🙂
I make it in a very similar manner, Shalini. It is delicious bit being deep fried is not made often.