Gobi Manchurian dry ( Crispy Cauliflower Manchurian)

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 are 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. Do check it out as well.

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Ingredients to make the Gobi Manchurian
Why you will love this dish?
How to make Gobi Manchurian dry and crispy
Gobi Manchurian dry
Frequently Asked Questions

Ingredients to make the Gobi Manchurian

Cauliflower florets - washed, cleaned, and dried.
All-purpose flour, corn flour, and salt - To make batter and fry the florets.
Sauces - Soy, red chili, tomato ketchup, and cornflour to thicken the sauce.
Garlic, Ginger, and Green chilies- Cut into fine small pieces.
Onions - Chopped finely into small pieces.
Scallions or green onions for sautee and garnish.
Pepper powder - Use as tolerated.
Vegetable or Avocado oil - For deep-frying and sautee.

Why you will love this dish?

This dish is packed with flavors and you can get yourself to eat cauliflower even if you don't like this vegetable, this goes for the kids as well.
It can be had as an appetizer or as a side with noodles or fried rice.
You could air-fry the cauliflower or bake it instead of deep-frying. However, it tastes best deep-fried. You could drain the fried florets on a paper towel to remove excess oil.
Do not reduce the sauce if you would like to serve it like gravy and completely reduce the sauce to make it dry and serve it dry and crispy.
You can be guaranteed that this dish will be a winner at any get-togethers or potlucks.

How to make Gobi Manchurian dry and crispy

Marinate the cauliflower in a batter of cornflour and all-purpose flour with a little salt. All the corners of the cauliflower must get the batter and should be 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!