Gobi Manchurian

Gobi Manchurian or Cauliflower Manchurian is well-liked vegetarian appetizer with bold and vibrant palate that is prepared by blanching the cauliflower florets, battered and fried until perfectly crisp, and finally tossed in a spicy, sweet and tangy Manchurian sauce.

Best Indo-Chinese recipes that comes together in 30 minutes!

WHAT ARE THE INGREDIENTS YOU WILL NEED FOR MAKING GOBI MANCHURIAN?

Here’s a list of ingredients you’ll need to make these ,

• Medium Sized cauliflower, cut into florets
• All purpose flour
• Corn flour
• Green onion (white and green parts separated and chopped)
• Ginger and Garlic
• Soy sauce
• Chilli sauce
• Tomato ketchup
• Rice vinegar
• Pepper powder
• brown sugar
• corn flour slurry
• salt
• oil

HOW TO PREPARE GOBI MANCHURIAN:

To deep fry the cauliflower florets:

1. Cut the cauliflower into bite-sized florets.
2. To make the batter for frying, mix the ingredients list under for frying and gradually add water until you get a nice semi-thin(not too runny) batter.
3. Add the bite-sized cauliflower florets to the prepared batter and coated them evenly.
4. Then, deep fry the florets in hot oil until you get golden brown and crisp.

To make the manchurian sauce:

1. Heat the wok on high heat. Once hot, add the oil, grated garlic, ginger, green chilies and white part of spring onions, sauté for a minute.
2. Then add the chopped onion and bell pepper. Stir well on high heat for around 2 minutes.
3. Then add the soy sauce, ketchup, vinegar, chilli sauce, sugar, salt and pepper powder.
4. Make a corn flour slurry by mixing 1 tbsp of corn flour with 1/4 cup water. Add it to the manchurian sauce.
5. Simmer the sauce for a minute to get it thick and transfer the fried cauliflower florets into the sauce.
6. Toss well until all the florets are well coated with the sauce.
7. Garnish with green onions, coriander leaves and serve gobi manchurian with noodles or fried rice or enjoy as it is!

TIPS TO MAKE THE PERFECT, CRISPY GOBI MANCHURIAN:

1. If you add too much water and the batter is too thin, add a spoon of flour, stir, and add more as needed. 
2. Fry the cauliflower florets in very hot oil for a golden-brown, crisp exterior and remove quickly once done. If the oil is not hot enough, you will have to fry the florets longer. They will absorb more oil and also get over-cooked.
3.  Adding too much oil can cause it bubble over, which can potentially cause a grease fire.
4. You can do a second “flash fry” to get the cauliflower extra crispy and stays crispy for quite some time. 
5. Don’t cook the cauliflower in the sauce otherwise it will become too soft. When the sauce is ready, switch off the heat and toss the florets in the sauce until they have absorbed the liquid.
6. Serve the manchurian as soon as you can after making it. The vegetables lose their crispiness and become soggy.

CAN WE BAKE OR AIRFRY THE CAULIFLOWER?

Yes, instead for deep frying the cauliflower florets you can bake in a pre-heated oven at 200 C for 30 minutes until they are crisp and browned.

SERVING SUGGESTIONS:

You can serve this semi-dry Gobi Manchurian as such as an appetizer. And the gravy version goes well Hakka noodles, fried rice etc

Some of the other Favorite Chinese Recipes:

• Fried Rice : Vegetable Fired Rice , Burnt Garlic Mushroom Fried Rice , Egg Fried Rice, Shrimp Fried Rice, Cauliflower Fried Rice
• Noodles: Vegetable Hakka Noodles, Thai Peanut Noodles, Chilli Garlic Noodles
• Other Indo-Chinese Recipes: Kung Pao Tofu, Chilli Paneer, Orange Tofu, Honey Siracha Tofu, Cashew Tofu

Some of the other cauliflower recipes,

Gobi Paratha

Tandoori Cauliflower

Gobi 65

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Gobi Manchurian

Gobi Manchurian or Cauliflower Manchurian is well-liked vegetarian appetizer with bold and vibrant palate that is prepared by blanching the cauliflower florets, battered and fried until perfectly crisp, and finally tossed in a spicy, sweet and tangy Manchurian sauce.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Indo-Chinese

Servings 4 people

Calories 275 kcal

Ingredients

  

For frying the cauliflower:

• 1 meduim sized cauliflower
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic paste/powder
• 1/4 tsp salt
• 1/4 tsp pepper powder
• 1/4 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• water as required

For making base sauce:

• oil for frying
• 1 tbsp any oil of choice
• 1 tbsp garlic freshly grated
• 1 tbsp ginger freshly grated
• 1-2 green chilies finely chopped
• 2-3 stalks green onions finely chopped
• 1 small onion finely chopped
• 1 medium green pepper finely chopped
• 1 tbsp dark soy sauce
• 1 tbsp green chilli sauce
• 1 tbsp tomato ketchup
• 1 tbsp rice vinegar
• 1 tbsp green chilli sauce
• 1 tsp brown sugar
• 1/2 tsp pepper powder
• 1 tbsp corn flour
• 1/4 cup water
• spring onion greens and coriander leaves for garnish
• salt to taste

Instructions

 

To deep fry the cauliflower florets:

• Cut the cauliflower into bite-sized florets.
• To make the batter for frying, mix the ingredients list under for frying and gradually add water until you get a nice semi-thin(not too runny) batter.
• Add the bite-sized cauliflower florets to the prepared batter and coated them evenly.
• Then, deep fry the florets in hot oil until you get golden brown and crisp.

To make the manchurian sauce:

• Heat the wok on high heat. Once hot, add the oil, grated garlic, ginger, green chilies and white part of spring onions, sauté for a minute.
• Then add the chopped onion and bell pepper. Stir well on high heat for around 2 minutes.
• Then add the soy sauce, ketchup, vinegar, chilli sauce, sugar, salt and pepper powder.
• Make a corn flour slurry by mixing 1 tbsp of corn flour with 1/4 cup water. Add it to the manchurian sauce.
• Simmer the sauce for a minute to get it thick and transfer the fried cauliflower florets into the sauce.
• Toss well until all the florets are well coated with the sauce.
• Garnish with green onions, coriander leaves and serve Gobi Manchurian with noodles or fried rice or enjoy as it is!

Notes

1. If you add too much water and the batter is too thin, add a spoon of flour, stir, and add more as needed. 
2. Fry the cauliflower florets in very hot oil for a golden-brown, crisp exterior and remove quickly once done. If the oil is not hot enough, you will have to fry the florets longer. They will absorb more oil and also get over-cooked.
3.  Adding too much oil can cause it bubble over, which can potentially cause a grease fire.
4. You can do a second “flash fry” to get the cauliflower extra crispy and stays crispy for quite some time. 
5. Don’t cook the cauliflower in the sauce otherwise it will become too soft. When the sauce is ready, switch off the heat and toss the florets in the sauce until they have absorbed the liquid.
6. Serve the manchurian as soon as you can after making it. The vegetables lose their crispiness and become soggy.

Keyword Gobi Manchurian, Indo-chinese appetizer, Manchurian