Gobi Manchurian Recipe (2024)

Are you looking for a super hit vegetarian recipe? I bet you won’t find anything better than Gobi Manchurian. This is one of the few vegetarian recipes that can compete with a nonveg dish in taste.

The first thing people often ask is that what isgobi? So, acauliflower in Hindi / Urdu is called a gobi. Gobi Manchurian is made from cauliflower florets dipped in batter and deep fried. The fried cauliflower is then tossed in a sweet and sour tomato ketchup sauce. The result is a juicy flavourful appetizer that is on the spicier side. This dish can be paired with fried rice can be served as a main course.

Where it came from?

Sometimes, people misunderstand Gobi Manchurian as a Chinese dish. But actually, it has an Indian origin. It was first invented by the Chinese community living near Kolkata. (source Wikipedia) While, the dish was first introduced in Mumbai by Nelson Wang, who as the owner of a restaurant and of Chinese descent.Gobi Manchurian is a variant of its non-veg version of Chicken Manchurian. You’d be marveled at how humble cauliflower is turned into a delicious appetizer.

It is not Chinese in origin and is correctly called an indo-Chinese dish which is popular all over India, Pakistan, and even Britain. The dish influences traditional Manchu Cuisine from neighboring China and tastes resemble Chinese cuisine. (Manchurian or Manchu Cuisine belongs to ancient Manchuria, a region that had parts of present-day China and Russia.)

Why this recipe works?

For this recipe, you need crispy fried cauliflower. So for best results, you need to dig into the best frying techniques.

Double frying technique for extra crisp texture

This is the same technique we use in making French Fries that is you fry cauliflower florets on medium-high heat for about 2 minutes. Then remove to a kitchen towel and let it cool completely. While it cools, make your Manchurian gravy. Then just before serving deep fry cauliflower florets once again on very high heat for just about 30 seconds until golden. Toss them in the gravy and coat them evenly. Serve hot immediately.

This works amazingly for parties and potluck. Where everything needs to be ready and you can assemble the dish quickly in the last minutes.

Single frying for a quick and simple recipe

While the above technique is best and mentioned in the recipe card, there are days when you are hungry. And you want a quick dinner. In that case, make your gravy first and deep fry cauliflower just once until golden. Toss them in gravy and serve.

We indulge in this dish occasionally, like once in 3 weeks or even less. It is always advisable to ask your doctor for any serious health concerns. My speculations are generally not of a health adviser.

Ingredients

For Fried Cauliflower:

These are the ingredients for step one, in which will fry the cauliflower.

Cornflour: Remember, cornflour and cornstarch are interchangeable terms for the same thing. You can substitute it for rice flour in equal measure.

Kashmiri chili powder: Kashmiri chilies are long dark red chilies used in this recipe for only extra red color. You can use paprika instead in equal measures to substitute it. It is spicer than paprika so adjust red chili to taste.

Above is the ingredient for Manchurian sauce.

Oil: Use sesame oil for the best results, but vegetable oil also works.

The cumin seeds, have intense flavor, skip it if you don't like cumin.

Chilli garlic sauce is sweet and spicy tomato ketchup, you can substitute it with more tomato ketchup, or any similar sauce.

You may use distilled or rice vinegar in the recipe.

The Chilli sauce, I used is not very spicy type. It's basically red chilies diluted with vinegar. So, you can substitute it with ½ teaspoon hot sauce. Less or more to taste.

How to make it?

1. Cut cauliflower in floret and blanch in hot water for 2 minutes. Mix flours, chilies, ginger, and garlic in a bowl. Now separate 3 tablespoons of the mixture from it and set aside.
2. Mix water with the remaining flour mixture and make a smooth batter of flowing consistency like pakora batter.
3. Add blanched cauliflower and mix well.
4. Now add the separated flour to the cauliflower. (This step with help thicker coating and crispier cauliflowers. )
5. Mix well.
6. Heat the oil first, and add the battered cauliflowers. Reduce heat to medium and fry for 2 minutes without stirring. Then remove the cauliflower from a kitchen towel and let it cool. (Make sure to work in small batches.) The cauliflowers will be lightly golden and not very crispy but that's ok.

1. In a pan fry garlic and cumin until golden. Add veggies of your choice like onion, capsicum, and green chilies, and cook for 2 minutes on medium heat until veggies are soft.
2. Now reduce heat and add sauce and seasoning. Mix well and let the gravy simmer, this will enhance flavor.
3. While gravy simmers, make cornflour slurry and add it to the gravy. The gravy will thicken. Add little water at this stage as we need a thick gravy but not lumpy.
4. Now, here is the fun part, you can prepare both gravy and fried cauliflower an hour or two ahead. Then just before serving reheat your gravy on low heat.
5. Heat oil until very hot. Then add the fried cauliflowers (work in small batches.) Fry 30 seconds until cauliflower is golden and crispy.
6. Add cauliflower to the gravy. Also, add green onions. Mix well and serve immediately.

FAQ

Hungry? Try these Indo-Chinese recipes.

• Vegetable Fried Rice
• Chicken Manchurian
• Chicken 65

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