Gobi Manchurian Recipe | How to make Cauliflower Manchurian | Startup Cooking

GOBI MANCHURIAN | CAULIFLOWER MANCHURIAN | STARTERS | EVENING SNACK | STARTUP COOKING

Gobi Manchurian is a popular and delicious Indo Chinese recipe that’s made with crispy fried gobi (cauliflower)  coated in a delicious sweet and tangy Manchurian sauce. Gobi is a Hindi word for cauliflower. Gobi Manchurian is quite popular in Pakistan and India. This delicious crispy fried appetizer is very popular in Indian subcontinent. It is quite popular in street foods, restaurants and parties.

Gobi Manchurian has a right balance of slightly spicy, sour, sweet and tangy sauce that’s primarily made with soya sauce, tomato sauce and red chilli sauce. Manchurian dishes are usually bright red in color and for that I added Kashmiri red chilli powder and don’t add any food color to the sauce. Manchurian recipe can be made using chicken, mixed vegetable, soya chunks, etc., If you want more crispy florets and add more corn flour to the batter. Gobi Manchurian goes well with fried rice or noodles or serve as starter or appetizer. Follow my step-by-step photo recipe to prepare Gobi Manchurian. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR GOBI MANCHURIAN

Course       : Starter / Appetizer

Cuisine      : India

Author       : Jayashree Karthik

Prep Time  : 15 min

Cook Time : 30 min

Total Time  : 45 min

INGREDIENTS

• 300 g cauliflower florets

• 3 cup water

• 1/3 cup all purpose flour

• 3 tbsp corn flour

• 1 tsp red chilli powder

• 1/2 tsp pepper powder

• salt to taste

• oil for deep frying

For Manchurian Sauce

• 1.5 tbsp olive oil / vegetable oil

• 1 tbsp garlic – finely chopped

• 1 tbsp ginger – finely chopped

• 1 large green chili – finely chopped

• 1/3 cup onion  or spring onion – finely chopped

• 1/4 cup capsicum – finely chopped

• 1 tbsp soya sauce

• 2 tbsp red chilli sauce

• 1/2 tsp kashmiri chilli powder

• 1 tbsp vinegar or lemon juice

• 1 tbsp tomato sauce

• 1 tsp sugar

• salt to taste

• less than 1/4 cup water

• 1/2 tsp pepper powder

• 2 – 3 tbsp spring onion – finely chopped – for garnish

PROCEDURE

• cut the cauliflower florets to medium size

• bring water to boil in sauce pan

• add florets into boiling water and cook or 5 minutes

• switch off the flame

• drain the water through the strainer

• spread the florets in a kitchen towel until no moisture remains on the cauliflower

• in a mixing bowl, add all purpose flour, corn flour, red chilli powder, pepper powder and salt

• mix well

• add water little by little as needed and make a free flowing lump free batter. The consistency of the batter has to be medium and not too thick or too runny

• add cauliflower florets to the batter and coat them well and rest for 5-10 minutes

• drop each floret in hot oil and cook on medium flame

• fry until the florets turn golden and crisp

• drain the fried florets in a paper towel. Repeat the process for the rest of the cauliflower florets

• heat oil in a wide pan

• when the oil turns hot, add finely chopped garlic, ginger and green chilli

• saute for a minute

• add chopped onion and saute on high flame for 2 minutes

• add chopped capsicum and saute on high flame for 1 minute

• add soya sauce, red chili sauce, Kashmiri chilli powder, pepper powder, tomato sauce, sugar, vinegar and salt

• mix well

• add less than 1/4 cup water and cook in medium flame until the sauce thickens

• switch off the flame

• allow the manchurian sauce to cool for 2-3 minutes

• add fried cauliflower florets and mix gently to coat the cauliflower well with the sauce

• garnish with spring onions

• serve immediately as a starter/appetizer or with fried rice or noodles.

GOBI MANCHURIAN WITH STEP-BY-STEP PHOTO RECIPE

cut the cauliflower florets into medium size

bring water to boil in a sauce pan

add florets into boiling water 

cook for 5 minutes

drain the water

spread the florets in a kitchen towel until no moisture remains on the cauliflower

in a mixing bowl, add all purpose flour, corn flour, red chilli powder, pepper powder and salt

mix well

add water little by little and make a free flowing lump free batter

add cauliflower florets into the batter

coat them well and rest for 5-10 minutes

drop each floret in hot oil and cook on medium flame

fry until the florets turn golden and crisp

drain the fried florets in a kitchen paper towel. Repeat the process for the rest of the cauliflower florets 

heat olive oil in a wide pan

add finely chopped garlic, ginger and green chilli

saute for few minutes

add finely chopped onion

saute well on high flame for 2 minutes

add finely chopped capsicum

saute on high flame for 1 minute

add soya sauce, red chilli sauce, tomato sauce, Kashmiri red chilli powder, pepper powder, sugar, salt and vinegar

mix well

add less than 1/4 cup water and cook on medium flame until the sauce thickens

switch off the flame and cool the sauce for 2-3 minutes

add fried cauliflower florets 

mix gently to coat the florets with the manchurian sauce

transfer into serving plate

garnish with chopped spring onions. Serve immediately as a starter/appetizer or with fried rice or with noodles