Gobi Manchurian Recipe | Cauliflower Manchurian

Gobi Manchurian is a delightful Indo-Chinese dish that brings together the humble cauliflower in a crispy, flavorful coating, tossed in a tangy and spicy Manchurian sauce. Whether served as an appetizer or paired with noodles or fried rice, this dish is a favorite at street stalls and restaurants alike. Here’s how to create this mouth-watering dish at home.

Gobi Manchurian is a fusion dish that has won the hearts of many across India. Originating from the Indo-Chinese cuisine, it’s a perfect blend of Indian spices and Chinese cooking techniques. This dish is loved for its crispy texture and the explosion of flavors from the spicy, tangy sauce. In this recipe, we’ll guide you step-by-step to make both dry and gravy versions of Gobi Manchurian, using simple ingredients and straightforward techniques.

Ingredients

For the Batter:

• 1 small head (500 grams) cauliflower (gobi), 250 grams cleaned florets
• Oil for deep frying
• ½ cup (65 grams) all-purpose flour (prefer organic or unbleached)
• ¼ cup (32 grams) cornstarch (white or yellow corn flour)
• ½ to 1 teaspoon Kashmiri red chili powder or paste (optional, for color)
• ¼ teaspoon black pepper, crushed or ground
• ¼ teaspoon salt (adjust to taste)
• ½ cup water (more if needed)

For the Gobi Manchurian Sauce:

• 1½ tablespoons oil (for sauce)
• 1 tablespoon finely chopped garlic
• ½ tablespoon finely chopped ginger
• 1 green chili, chopped (optional)
• ⅓ cup finely chopped onions or spring onions (green & white separated)
• ¼ cup finely chopped bell pepper (capsicum) (optional)
• 1 tablespoon soya sauce (organic or naturally brewed)
• 2 to 3 tablespoons red chili sauce (or 2 teaspoons hot sauce, adjust to taste)
• 1 to 2 tablespoons tomato ketchup (optional, use if using hot sauce)
• ½ teaspoon Kashmiri red chili powder (or paprika, optional)
• ½ tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon sugar (adjust to taste)
• Salt as needed
• 3 to 4 tablespoons water
• ½ to ¾ teaspoon black pepper, crushed or ground
• 2 tablespoons spring onion greens, chopped (for garnish)

How to Make Gobi Manchurian

Preparation:

1. Prep the Cauliflower: Cut the gobi into medium-sized florets. Soak them in 3 cups of slightly hot water (not boiling) for 5 minutes. Discard the water, rinse with cold water, and drain them in a colander. Pat them dry with a clean cloth or paper towels to remove excess moisture. This step ensures that the gobi turns out crispy when fried.
2. Make the Batter: In a mixing bowl, combine cornstarch, all-purpose flour, red chili powder, black pepper, and salt. Gradually add water and whisk to create a smooth, lump-free batter. The consistency should be medium—not too thick, not too runny. Adjust the salt by tasting the batter.
3. Fry the Cauliflower: Heat oil in a deep frying pan over medium heat. When the oil is hot, dip the gobi florets into the batter, ensuring they are well-coated. Gently drop the coated florets into the hot oil. Fry them in batches, without overcrowding the pan. Fry until they turn golden and crispy, stirring occasionally for even cooking. Remove the florets using a slotted spoon and drain on paper towels.
4. Optional Step for Extra Crispiness: If you prefer extra crispy Gobi Manchurian, you can double-fry the florets. This step is optional, as the single-fry method already yields a good crunch.

Prepare the Sauce:

1. Make the Sauce Paste: In a small bowl, mix together the soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar, and vinegar. Set aside.
2. Cook the Sauce: Heat oil in a wide pan or wok. Add the chopped garlic, ginger, and green chili. Sauté for a minute or two until fragrant. Add the white part of the spring onions and the bell pepper. Sauté on high flame for about 2 minutes.
3. Thicken the Sauce: Pour in the prepared sauce mixture and add water. Stir continuously until the sauce thickens. Add black pepper and adjust the seasoning to your taste. The sauce should be a balance of tangy, sweet, and spicy flavors.
4. Coat the Cauliflower: Allow the sauce to cool slightly for 1 to 2 minutes. Add the fried cauliflower and toss gently to coat the florets evenly with the sauce.
5. Garnish: Sprinkle the chopped spring onion greens over the Gobi Manchurian and serve hot as an appetizer or a side dish with noodles or fried rice.

Nutritional Information (Estimated)

• Calories: 299 kcal
• Carbohydrates: 29 g
• Protein: 3 g
• Fat: 19 g
• Saturated Fat: 1 g
• Sodium: 460 mg
• Potassium: 302 mg
• Fiber: 2 g
• Sugar: 8 g
• Vitamin A: 390 IU
• Vitamin C: 56 mg
• Calcium: 18 mg
• Iron: 1.1 mg

Tips for the Perfect Gobi Manchurian

• Crispy Cauliflower: Ensure the gobi is completely dry before coating it with the batter. Any moisture will result in a soggy texture.
• Consistency of Batter: The batter should be of medium consistency—not too thick or too thin. This ensures the cauliflower gets an even coating.
• Double-Frying: For an extra crunch, you can double-fry the cauliflower. This is especially useful if you’re preparing the dish in advance.
• Sauce Balance: Adjust the sweetness, tanginess, and spice levels in the sauce according to your preference.
• Serving: Gobi Manchurian tastes best when served immediately after preparation. It loses its crispiness if left to sit for too long.

Also Read How to Make Gobi Paratha

Frequently Asked Questions (FAQs)

1. Can I make Gobi Manchurian without frying?
   • While traditional Gobi Manchurian is deep-fried, you can try baking or air-frying the cauliflower for a healthier version. However, the texture may differ slightly.
2. Is Gobi Manchurian vegan?
   • Yes, this recipe is vegan as it uses plant-based ingredients.
3. Can I use other vegetables?
   • Yes, you can substitute cauliflower with broccoli, paneer, or even mushrooms.
4. How can I store leftovers?
   • Gobi Manchurian is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan to regain some of the crispiness.
5. Can I make the sauce in advance?
   • Yes, you can prepare the sauce in advance and store it in the refrigerator for a few days. Reheat before adding the fried cauliflower.
6. Is there a gluten-free version?
   • You can make a gluten-free version by substituting the all-purpose flour with rice flour or a gluten-free flour blend.
7. Can I make it less spicy?
   • Adjust the amount of red chili powder and chili sauce to make a milder version of the dish.
8. What can I serve with Gobi Manchurian?
   • Gobi Manchurian pairs well with fried rice, noodles, or even as a snack on its own.
9. Can I use frozen cauliflower?
   • Fresh cauliflower is recommended for the best texture. If using frozen, thaw it completely and pat dry before use.
10. What’s the difference between dry and gravy Gobi Manchurian?
    • Dry Gobi Manchurian has a thick coating of sauce, while the gravy version has more liquid and can be served with rice or noodles.

Conclusion

Gobi Manchurian is a versatile dish that you can tailor to your taste. Whether you prefer the dry, crispy version or the saucy gravy, it’s a delicious way to enjoy cauliflower with a kick of Indo-Chinese flavors. With the tips and variations provided, you can confidently create this popular dish at home, impressing your family and friends with your culinary skills.

Enjoy your homemade Gobi Manchurian with your favorite accompaniments, and relish the burst of flavors in every bite!