Gobi Manchurian is a very popular cauliflower based Indo-Chinese appetizer recipe in India. Gobi (Cauliflower) Manchurian recipe is believed to have been originated by a small Chinese community lived in India. Indo-Chinese recipes are the combined result of the adaptation of Chinese cooking, seasoning, condiments complimenting Indian tastes. Gobi Manchurian is a super yummy recipe.
To make this recipe Gobi florets are dipped in corn flour based spiced batter and fried. And then are served with sautéed chopped onion, capsicum, ginger-garlic, tomato, soy and chili sauce based dry gravy. Gobi Manchurian can prepared dry and with gravy using common ingredients. This recipe is about dry version enjoyed as a snack, starter or party appetizer. In gravy version; cauliflower fritters are served with thick soup like spicy gravy using same ingredients but in changed proportion, generally served with varieties of rice dishes like steamed rice, Chinese fried rice, Szechuan fried rice, etch as Main Course.
Step by Step Instructions with Photos
Making Gobi Fritters
- Blanching Florets: Chop or break cauliflower in medium size florets. In a sauce pan add 8-10 cups of water and salt; bring it to boil. Rinse the florets and them to hot water, cover and blanch for 15-20 minutes. Drain and keep aside. Don’t let the florets to overcook.
- Preparing batter: In a mixing bowl add all the remaining ingredients except water. Now add water as required and whisk well to make thin to medium consistency lump free batter.
- Frying Florets: Heat enough oil for frying. Now dip each floret in the batter and fry until crisp & golden brown. Drain on kitchen towel and keep aside.
Making Gravy, Garnishing & Serving
- In pan heat oil; add chopped onion & spring onion green part. Saute until onion turns pink & translucent.
- Next add in chopped ginger & garlic and sauté until raw smell disappears.
- Now add chopped capsicum, turn flame on high and stir fry till the capsicum is half cooked and still crunchy.
- Switch flame to medium heat. Add tomato sauce, soy sauce, chili sauce and stir well.
- Add corn starch mixture to the gravy and mix well.
- Add ½ of the spring onion green, fried cauliflower florets and stir fry for 2-3 minutes ensuring the sauce coats the florets well and even.
- Lastly add vinegar, mix well and add salt and sauces if required. The taste can vary and adjusted from mild spicy to hot as per personal preferences.
- Switch off the flame.
Recipe Card
Gobi Manchurian Dry
Description
Gobi Manchurian is a very popular cauliflower based Indo-Chinese appetizer recipe in India. To make this recipe Gobi florets are dipped in corn flour based spiced batter and fried. And then are served with sautéed chopped onion, capsicum, ginger-garlic, tomato, soy and chili sauce based dry gravy.
Ingredients
For Gobi Fritters
For Gravy
Instructions
Making Gobi Fritters
-
Blanching Florets: Chop or break cauliflower in medium size florets. In a sauce pan add 8-10 cups of water and salt; bring it to boil. Rinse the florets and them to hot water, cover and blanch for 15-20 minutes. Drain and keep aside. Don’t let the florets to overcook.
-
Preparing batter: In a mixing bowl add all the remaining ingredients except water. Now add water as required and whisk well to make thin to medium consistency lump free batter.
-
Frying Florets: Heat enough oil for frying. Now dip each floret in the batter and fry until crisp & golden brown. Drain on kitchen towel and keep aside.
Making Gravy, Garnishing & Serving
-
In pan heat oil; add chopped onion & spring onion green part. Saute until onion turns pink & translucent.
-
Next add in chopped ginger & garlic and sauté until raw smell disappears.
-
Now add chopped capsicum, turn flame on high and stir fry till the capsicum is half cooked and still crunchy.
-
Switch flame to medium heat. Add tomato sauce, soy sauce, chili sauce and stir well.
-
Add corn starch mixture to the gravy and mix well.
-
Add ½ of the spring onion green, fried cauliflower florets and stir fry for 2-3 minutes ensuring the sauce coats the florets well and even.
-
Lastly add vinegar, mix well and add salt and sauces if required. The taste can vary and adjusted from mild spicy to hot as per personal preferences.
-
Switch off the flame.
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Garnish with remaining spring onion and serve hot.
Note
- In this recipe I haven't used feta cheese as it gives the most authentic flavor and texture to this dish, but as alternate you can use cottage cheese/Paneer also.
- Same way you can alternate pine nuts with walnut like I did.
