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Gobi Manchurian

Serves 4
40 mins
280 Kcal
The Gobi Manchurian recipe is a very popular Indo-Chinese snack, relished by people for its crunchiness and pungency in flavour. This Indian-Chinese fusion has given birth to this dish. It is the epitome of how different food traditions can combine seamlessly into one. The essential ingredient is cauliflower florets in spiced batter and deep-fried to a golden brown, turning them crisp. It is usually prepared with all-purpose flour, corn flour, and many spices, giving it a light and crunchy exterior that contrasts predominantly with the soft interior of the cauliflower. The sauce is cooked thickly, coating the cauliflower with a rich, glossy finish. This recipe of Gobi Manchurian can be made in two ways: as a dry starter or with some gravy. Then it is garnished with chopped spring onions and sometimes fresh coriander, giving the dish colour and freshness. Gobi Manchurian epitomises the harmony of flavours-spicy, sweet, and tangy-which makes it instantly appealing, whether at a party, family gathering, or street food stall. The crispy, flavourfully adequate cauliflower with spicy-savoury sauce gave it a real Indo-Chinese feel, exuding innovation and tradition in every bite.

Ingredients required for Gobi Manchurian

  1. 500 gms cauliflower
  2. 1 tsp garlic
  3. 1 tbsp ginger garlic paste
  4. 3 green chilli
  5. 1/4 cup capsicum
  6. 1 tsp ginger
  7. As per taste salt
  8. 100 gms maida
  9. 1 tbsp red chilli sauce
  10. 1/4 cup onion
  11. 1 tsp red chilli powder
  12. 2 tbsp tomato sauce
  13. 50 gms corn starch
  14. 2 tbsp soy sauce
  15. Cooking oil

Cooking steps for Gobi Manchurian

  1. 1
    First, chop 500 gms of cauliflower into florets of medium size. Make the length of each piece as uniform as possible so that they will be cooked at approximately the same time. Wash the florets under running water to clean them from dirt. Strain and set aside the florets after washing. The florets must be well-drained before battering to avoid excess moisture, affecting the crispiness of the fried cauliflower. Mix 100 gms of maida in a mixing bowl with 50 gms of cornflour. Add 1 tsp ginger-garlic paste, 1 tsp red chilli powder, and salt to taste. Mix these dry ingredients. Add water to the mixture and keep stirring until you get a thick batter. The batter should be such that it coats the cauliflower florets well and doesn't drip off. Add water accordingly.
  2. 2
    Heat oil in a kadai or deep frying pan over medium heat. To check whether the oil is hot enough, add a little batter to the oil. If the batter comes up to the surface and starts bubbling, then the oil is ok to go. Dip each floret of cauliflower into the batter and coat well. Carefully add the battered florets to the heated oil, being careful not to add too many into the pan, which would lower the oil temperature. Fry the florets until they are golden brown and crispy or about 3-4 minutes long. Remove the fried cauliflower with a slotted spoon and place it onto a paper towel to remove excess oil. Repeat with all the florets. Place 2 tbsp of oil in a pan over medium heat. Add to that one tbsp of finely chopped garlic, one tbsp of finely chopped ginger, and 2-3 chopped green chillies. Saut for about a minute or till they become aromatic. Care must be taken not to burn the garlic and ginger. Add 1/4 cup chopped onions and 1/4 cup chopped capsicum to it. Let them cook for 2-3 minutes or until they start softening but are still crunchy. This gives the sauce a nice crunch and flavour.
  3. 3
    Add to the saut ed vegetables 2 tbsp soy sauce, 2 tbsp tomato ketchup, 1 tbsp red chilli sauce, and salt to taste. Mix everything well so that all the sauces combine; let it cook for about a minute. This step marinades the flavours together, developing a bold and sour basis for the cauliflower.
  4. 4
    Mix one tbsp of cornflour in a small bowl with 1/4 cup of water. Mix well into the pan and stir until there are no lumps. Let the sauce cook until it reaches an ideal thickness. The cornstarch is a thickener that makes the sauce shiny, even in texture and clings well to the cauliflower. Add fried cauliflower florets in a pan with sauce. Gently toss the florets in the sauce to coat them well. Cook for 2-3 minutes, just enough to let the cauliflower absorb a little sauce and retain some crunch. Transfer the coated cauliflower to a serving dish. Garnish with chopped spring onion greens for freshness. This recipe of Gobi Manchurian is an appetiser or side dish to be served hot, with its crunchy exterior and spicy and sour sauce making people want more of this very popular delicacy.

Shop Ingredients

Cooking Oil
148
1
177
1
138
1
144
1
153
1
278
1
144
1
713
1
236
1
179
1
Corn Starch (50 gms)
30
1
57
1
87
1
47
1
32
1
30
1
Salt (as per taste)
27
1
21
1
97
1
22
1
50
1
107
1
57
1
105
1
67
1
75
1
Ginger Garlic Paste (1 Tbsp)
38
1
43
1
40
1
42
1
50
1
Ginger (1 Tsp)
24
1
56
1
47
1
108
1
Red Chilli Sauce (1 Tbsp)
113
1
48
1
89
1
45
1
Garlic (1 Tsp)
112
1
98
1
133
1
196
1
166
1
135
1
129
1
Red Chilli Powder (1 Tsp)
580
1
300
1
Green Chilli (3)
29
1
Maida (100 gms)
59
1
38
1
36
1
46
1
55
1
80
1
63
1
70
1
68
1
69
1
Soy Sauce (2 Tbsp)
57
1
171
1
47
1
48
1
144
1
45
1
300
1
280
1
Cauliflower (500 gms)
33
1
56
1
103
1
116
1
Tomato Sauce (2 Tbsp)
130
1
15
1
120
1
185
1
97
1
71
1
95
1
130
1
140
1
260
1
Capsicum (1/4 cup)
30
1
114
1
73
1
82
1
44
1
83
1
53
1
114
1
Onion (1/4 cup)
86
1
180
1
43
1
141
1
104
1
190
1
100
1

FAQs

What makes Gobi Manchurian tasty?

Gobi Manchurian is tasty with crispy fried cauliflower florets dipped in flavoured sauce. The cauliflower dipped in the batter is deep-fried to a golden crisp. Then, it is merged with an unfortunately tangy and spicy soy sauce, garlic, ginger, green chillies, and a hint of vinegar. This dish, sprinkled with chopped scallions and coriander, shows a nice textural contrast all dressed in bold flavours.

How to store Gobi Manchurian?

Store Gobi Manchurian in an airtight container and refrigerate for 2-3 days. Preferably store the sauce and fried cauliflower separately. Reheat the cauliflower in an oven or air fryer until crispy again, and then toss with the sauce. Avoid freezing, as it can ruin the texture and flavour of the dish.

How to serve Gobi Manchurian?

Serve Gobi Manchurian hot as an appetiser or side dish. Garnish with chopped green onions, cilantro, and sesame seeds sprinkle to add flavour and presentation. It goes well with steamed rice or noodles and can be served with a side of raita or a tangy dipping sauce. Add a squeeze of fresh lime juice just before serving.