Gobi Manchurian, a dry and crispy dish made with Cauliflower is so delicious that you will happily eat it even if you have never liked this vegetable before. The combination of the deep-fried cauliflower and the tasty sauce is what makes this dish so appealing. This is a popular menu item in most Indian restaurants and is usually had as an appetizer. It is a great option for vegetarians who do not eat meat.

Cauliflower is a common dish with most vegetarians. It is a good source of nutrients, fiber, and antioxidants. Here is a recipe that I make with cauliflower and potatoes. This post was loved by many folks. I usually resort to making this simple and easy dish whenever I get cauliflower from the groceries. Some other ways to use cauliflower in dishes is to add to fried rice, vegetarian biryanis, vegetarian gravies, or baked as a whole. Here is a recipe from a fellow blogger Cauliflower Tikka, that can be baked and air fried that I loved. Do check it out as well.

How to make Gobi Manchurian dry and crispy

Marinate the cauliflower in a batter of cornflour and all-purpose flour with a little salt. It is important that all the corners of the cauliflower get the batter and is well coated. Deep-fry the marinated cauliflowers in oil in small batches, so it does not overcrowd the pan . This also helps the heat to be maintained.

Add the deep-fried cauliflower bites to the spicy and delicious sauce, made with finely chopped ginger, garlic, green chilies, and green onions. Flavor with sauces like soy, red chili, and tomato ketchup. You can add green chili, and vinegar if you like but I skipped that. Make a slurry of cornflour and water and add it to the sauce mixture. This helps make a thicker coating of the sauce. Feel free to reduce or increase the level of spices to your liking. Finally, garnish with finely chopped green onions or coriander leaves.

Some folks like the gravy in this dish. In that case, you can just skip reducing the sauce after mixing the deep-fried cauliflower into the sauce. I prefer the dry version. For that, once the fried cauliflowers are coated with sauce, saute on high heat until dry and crispy. The Gobi Manchurian can be had by itself or as an accompaniment with fried rice or plain white rice. It is best eaten when it’s warm and crispy. Hope you enjoyed this recipe and will make it. Happy cooking!

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Gobi Manchurian dry

Prep Time

15 mins

Cook Time

25 mins

 

Gobi Manchurian is a dry ,crispy and delicious appetizer with crispy cauliflower bites in a tasty sauce with garlic, ginger and green chillies.

Course: Appetizer

Cuisine: Indian, indo-chinese

Keyword: cauliflower manchurian, gobi manchurian, gobi manchurian dry

Ingredients

For fried Cauliflower

• 1 cauliflower
• 5-6 cups water
• 1 tsp salt
• 5 tbsp maida or all-purpose flour
• 8 tbsp cornflour

For sauce

• 4 tbsp vegetable oil
• 3 tbsp garlic finely chopped
• 3 tbsp ginger finely chopped
• 4-5 green chillies finely chopped
• 1 onion finely chopped
• 1 tsp black pepper
• 1 cup spring onions (scallions) finely chopped (Keep the upper halves for garnish)
• 2 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tsp tomato sauce (ketchup)
• 1 tsp cornflour
• 1 cup water

Instructions

Fried Cauliflower

1. Boil enough water with salt and add the cauliflowers and drain out when they are half -cooked.

2. Keep aside and add it to the batter in the next step.

3. Make a batter of all the ingredients in the "for fried cauliflower" section with just about enough water so the cauliflower is well coated.

4. Heat oil in a frying pan and deep fry the cauliflower on medium heat. Drain and transfer to a bowl.

For the Manchurian sauce

1. In a Wok or frying pan heat up oil.

2. Add the chopped onions, garlic, ginger, lower halves of spring onionsnd green chillies.

3. Add salt to taste be careful not to add a lot.

4. Add all the sauces and black pepper and mix well.

5. Make a slurry of cornflour and water and add it into the sauce mixture.

6. Mix well and then add the fried cauliflower .

7. Coat the sauce well .Add a little water and mix well

8. Keep cooking till the sauces are well coated and dry.

9. Garnish with rest of the spring onions and coriander leaves.