Swasthi's Recipes

Gobi manchurian recipe video | How to make crispy cauliflower manchurian

By , on , 46 Comments

Jump to Recipe

Gobi manchurian recipe with video and step by step photos. One of the most popular manchurian recipe from Indo chinese cuisine. To make this Cauliflower known as gobi in Indian language is deep fried and tossed in sweet, sour and hot manchurian sauce. This delicious crisp fried appetizer makes its appearance everywhere in street stalls, restaurants and even in parties.
gobi manchurian recipe
Though a manchurian recipe can be made using minced chicken, mixed vegetable, soya chunks, fish etc – one that is made using cauliflower is very much loved and raved by most Indians. The aroma and taste of fried cauliflower makes gobi manchurian unique and distinct from the other dishes.

This is usually served as a starter or appetizer but goes great as a side with fried rice or noodles too.

This crispy gobi manchurian recipe is roughly adapted from the other manchurian recipes on the blog,
Veg manchurian
Chicken manchurian
Fish manchurian

In this post I have shared how to make dry crispy gobi manchurian without using corn starch for the manchurian sauce. The method and the quantity of ingredients used to make a gravy version are different, will share that recipe sometime soon.

You may like to check these Cauliflower recipes
Gobi 65
Crispy gobi pakoda

Chinese Gobi manchurian recipe

gobi manchurian recipe

Gobi manchurian recipe | How to make dry cauliflower manchurian

Cauliflower or Gobi manchurian is one of the most popular vegetarian manchurian dish from Indian chinese cuisine. Fried cauliflower in dunked in slightly sour, sweet and hot manchurian sauce. Gobi manchurian can be served as a starter or as a side with noodles or fried rice.

Print
Course Appetizer
Cuisine Indo Chinese
Keyword easy, restaurant
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3
Calories 299 kcal
Author Swasthi

Ingredients (240 ml cup used)

  • 250 grams cauliflower florets (or gobi cleaned)
  • 1/3 cup plain flour (or 5 to 6 tbsp maida, prefer organic or at least unbleached)
  • 3 tbsp corn flour (or corn starch)
  • ½ to 1 tsp red chilli powder or paste (less spicy variety)
  • ¼ tsp pepper coarse crushed
  • salt as needed
  • Oil for deep frying as needed

For Manchurian sauce

  • 1 tbsp garlic finely chopped
  • ½ tbsp ginger finely chopped
  • 1 green chili chopped finely (less spicy variety)
  • ¼ cup bell pepper (capsicum chopped finely)
  • 1/3 cup onions or spring onions finely chopped
  • 1 tbsp Soya sauce
  • 2 tbsp. Red Chilli sauce
  • 1 tbsp red chili paste (optional) made using ½ tbsp chilli powder (less spicy variety)
  • ½ tbsp vinegar (I used apple cider vinegar)
  • 1 tbsp tomato sauce optional, I have not used
  • ¾ tsp sugar
  • salt as needed
  • 3 tbsp water
  • ½ to 1 tsp pepper coarsely crushed
  • salt as needed
  • 2 tbsp spring onion greens chopped for garnish

How to make the recipe

Preparation for gobi manchurian

  1. Clean gobi and cut the florets to medium size. Add them to hot water and rest for 5 minutes.
  2. Drain completely and spread on a clean cloth until no moisture remains on the gobi.
  3. Heat up the oil for deep frying on a medium heat. Meanwhile make the batter by adding corn flour, plain flour, red chilli powder, pepper and salt to a mixing bowl.
  4. Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter.
  5. Add the gobi florets to the batter in batches, coat them well.

Frying cauliflower

  1. When the oil turns hot enough, drop the florets one by one in the oil. The flame has to be medium initially and should be increased slightly as more gobi is added.
  2. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.
  3. Drain them to a kitchen tissue.

How to make gobi manchurian

  1. Heat oil in a wide pan and add garlic, ginger and chillies.
  2. Saute for a minute or two. Then add spring onions & capsicum. Saute them on a high flame for 2 mins.
  3. Add soya sauce, red chili sauce, red chilli paste, sugar and vinegar.
  4. Mix and add water. Mix and cook stirring and add pepper.
  5. Cook on a medium heat until the sauce thickens.
  6. Turn off the stove and check the taste. The sauce has to be slightly sour, sweet & hot. If needed you can adjust the salt as well.
  7. Allow the sauce to cool for 1 to 2 mins.
  8. Add the fried cauliflower and stir.
  9. Garnish gobi manchurian with spring onions. Serve immediately.

Recipe Video

Video of crispy gobi manchurian recipe

Recipe Notes

Since cauliflower is fried for long time, for health reasons discard the used oil and do not reuse it.

Nutrition Facts
Gobi manchurian recipe | How to make dry cauliflower manchurian
Amount Per Serving
Calories 299 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 1g 5%
Sodium 460mg 19%
Potassium 302mg 9%
Total Carbohydrates 29g 10%
Dietary Fiber 2g 8%
Sugars 8g
Protein 3g 6%
Vitamin A 7.8%
Vitamin C 67.9%
Calcium 1.8%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.

gobi manchurian recipe

 

Preparation for gobi manchurian recipe

1. Clean cauliflower florets and add them to hot water, not to very hot or boiling water. Rest them for 3 to 5 mins. Discard the water and rinse them well few times. Drain them to a colander. Allow the water to drain completely.

2. Spread them on a clean cotton cloth or a wide colander. Air dry for sometime. This is done to remove excess moisture after washing. I usually leave them in a wide basket colander for sometime.

3. Begin to heat oil in a kadai on a medium flame. Meanwhile prepare the batter. To a large mixing bowl, add plain flour/ maida, corn flour, red chilli powder, salt and pepper. Mix.

4. Add water as needed and make a free flowing batter.

5. The batter must be smooth, free flowing and thick. It should not be runny or too thick. Check the salt, if needed add more.

6. Add gobi to this batter and coat them well.

7. Check if the oil is hot enough and pick up the florets one by one and drop in hot oil.

How to make crispy gobi manchurian?

8. This two step guide will help you to make perfect crunchy fried gobi.
Make sure the flame is medium when you begin to add the florets and the oil is hot. Gradually as you add more florets to the pan, slightly increase the flame to maintain the temperature.

9. Once you finish adding the florets, regulate the flame to medium again and keep frying stirring often. At one point you will see that the bubbles begin to seize or at least reduce, then put the flame to low and allow them to fry for 2 to 3 mins without burning. During this 2 to 3 mins you have to keep stirring without stopping else they may get burnt.

10. The above 2 steps give the same effect of double frying the gobi which is usually done in restaurants. Remove them when they are golden.

11. Drain them on a kitchen tissue. This recipe requires frying gobi for longer time, the oil is no longer good to use. Just discard it.

Manchurian sauce

12. Add 1 ½ tbsp fresh oil in a wide pan or wok and heat it. Add garlic, ginger and green chilies. Saute them well for 1 to 2 mins. Do not over fry as it makes the manchurian bitter.

13. Add onions or spring onions and capsicum. Even onion works well here. Finely chopped capsicum lends a very good flavor to the sauce. Saute this for 1 to 2 mins.

14. Add soya sauce. Prefer organic or at least naturally brewed soya sauce for health reasons.

15. Add red chilli sauce, red chilli paste and vinegar. To make red chilli paste, mix chilli powder with little water. Do not add dry powder to the pan, this may make the sauce bitter.

16. Add sugar.

17. Mix everything well.

18. Pour 3 tbsps of water. Mix it very well and allow to cook on a low heat until the sauce thickens. Red chilli sauce has already starch added to it so as we add water and cook it turns saucy.

19. Add coarsely crushed pepper. When the sauce turns thick turn off the stove and allow to cool down a bit. Just for 2 mins. Taste the sauce. It has to be slightly sour, sweet & hot. If needed you can adjust the salt, vinegar and red chilli sauce as well. I have not used any extra sauce than mentioned in the recipe card.

20. Add fried gobi, just before serving. Toss well.

21. Garnish with spring onions.

Serve gobi manchurian as a appetizer or a side with fried rice or noodles.
gobi manchurian

Share this post:

Google+PinterestLinkedinReddit

Related Posts

RANDOM RECIPES

Reader Interactions

Share Your Comments & Feedback:

This site uses Akismet to reduce spam. To Learn more see our privacy policy

Comments

  1. Hi, why are you not using Ajinomoto , want it taste better i know it’s bad for health. Thank’s it was helpfull and easy to understand.

    Reply

  4. Hi swasti!
    I have tried some of ur recipied it was awsome. I like to know the recipie for gobi manchurian gravy and can i use wheat flour instead of maida

    Reply

    • Hi Jithu,
      Thanks for trying. You can use 1 tbsp corn starch with 3/4 cup water. Stir in and pour to the pan at step 18. Skip 3 tbsp water i mentioned there. Double the soya sauce and tripe the red chili sauce. Hope this helps

      Reply

  5. Hi

    I would like to know weather I can make ahead for a party. If I fry the gobi day before, do I need to refrigerate it.

    TIN

    Reply

    • Hi,
      It will not taste good if made 1 day ahead as the gobi will turn soggy. The specialty of this is to serve it when it is crispy. Instead you can make the sauce 1 day ahead and fry the gobi on the day you prefer to serve. You will need to heat up the sauce and bring to consistency by adding little water. Then add the fried gobi.
      You can check this gobi pakora recipe. This is very quick to make and taste good when served with some sauce or chutney.

      Reply

  7. Hi Ananda here I could no find the red chilli sauce of Maggie are you referring to the Maggie hit and sweet sauce.

    Reply

  9. Hi Swasthi,

    I have tried this & it came super yummy. Even my husband also liked it very much. I have tried your some of the recipes & all are very easy to make and tasty. Keep sharing such lovely stuffs for us!! Thanks again 🙂

    Reply

  10. Hi Swasthi,

    Very helpful steps, I tried it and it came out delicious. Have you tried baking the cauliflower instead of deep frying? Then of course dipping it in the flour mix will not work. Am looking for a healthy version which I and my friends can eat guilt free 🙂

    Thank you for sharing your recipe!

    Maahi

    Reply

  11. Hi Swasthi
    Thanks for ur wishes n HOPE U HAVE A GREAT YEAR AHEAD
    I’ve made the recipe…..its SUUUPPPEEEEEERRRRR…….the heat was very high in this recipe which i usually dont find in other recipes of urs…..i reduced the red chilli paste n sauce to 1/2……still it was very spicy
    Its good that v minimise usage of readymade sauces…..i hv few doubts here pls clarify
    1. Can i use plain vinegar
    2. Can v use any one among red chilli paste or sauce…..does skipping anyone change the taste ( I’d like to skip red chilli sauce)
    3. Did u use red chilli paste for color appearance
    Thanks for ur patience with me.

    Reply

    • Welcome Anu,
      Yes You can use white vinegar – Next time when you buy look for chemical free vinegar or organic vinegar. Organic Apple vinegar is best for health.
      You can skip the red chili paste, I have used it for color. I guess the red chili sauce I get here is different from what you get in your place. Mine is more on the sweeter side with moderate heat.
      Do not skip red chilli sauce as we are not using corn starch for the sauce. Red chilli sauce has corn starch which actually gives that saucy consistency to the manchurian sauce we make.
      Hope these help.Thanks a ton for the wishes.
      🙂

      Reply

  12. Hi swasthi
    Was waiting for this recipe from a long time…..finally its here
    Why haven’t u used tomato ketchup…..can v skip using sugar n vinegar and add ketchup instead of them……i quite don’t know the combinations
    Pls reply asap……our mouths are watering……luv u

    Reply

    • Hi Anu,
      Wishing you all a very happy new year. I try to minimise the use of ready made sauces in most recipes as they are not healthy. For that reason I have not used tomato ketchup here. Yes you can replace vinegar and sugar with ketchup. Probably 1 to 2 tbsp would be enough. Hope this helps. Thanks a lot for the love.
      🙂

      Reply

  13. hi swasthi,
    We tried this recipe today and it came perfect our family enjoyed it a lot, perfect restaurant style taste? Thanks for posting….

    Reply

  14. Excellent recipe! I added little soy sauce and it was bang on!
    I used red chilli sauce from Indian store which is chunky and it was fine!

    Reply

  15. have not tried gobi manchurian recipe but i am 100% sure it will be awesome.i always follow your recipes when cooking,they are always bang on money.Just wanted to thank you for the gold mine you have on internet.

    Reply

  16. My boyfriend and I ordered this from an Indian restaurant recently and we absolutely loved it! After I made your recipe, he told me it tasted exactly like the restaurant version- thanks so much. It was easy to make and really, really delicious.

    Reply

  18. Hi,
    *I would like to know which red chilli sauce you used in this receipe and the composition of red chilli in sauce because different brands red chilli sauces contain different proportions of *ingredients especially Red chilli percentage

    Reply

  21. Awesome recipe and instructions for preparing it…. I tried it for first time and it came out awesome… Shared it with my friends and blew their mind off…

    Thank you for sharing …

    Reply

  24. Your recipes are really very nice and you make it simple for beginners like me! Thank you so much!

    Reply