Gobi Manchurian Dry recipe with step by step photos and short video. Gobi Manchurian is an Indo Chinese recipe where deep fried cauliflower florets are tossed in an hot and sour manchurian sauce.
This gobi manchurian dry recipe is easy , simple and yields a restaurant style crispy cauliflower manchurian.
About this recipe
Gobi or cauliflower manchurian is favorite among many but many complains of not getting that perfect crispness just as in restaurant. The main key in getting crisp cauliflower florets is in frying in medium heat . Also once after blanching cauliflower , make sure to wipe it completely dry so that , cauliflower doesn't soak up much oil while frying and also turns crisp.
Also double frying gobi manchurian gives you the necessary crispiness, but I personally don't do it. I just fry it once on medium flame till it attains the required crispness.
Cauliflower is one of the low calorie vegetable which is most popular among weight loss recipes. Though I make many healthier versions of Cauliflower recipes , at times to pamper my own taste buds I do make deep fried food and Indo Chinese recipes are my all time favorite. If you like Indo chinese recipes then you must definietly try my version of low calorie recipes like paneer chilli and chilli capsicum chicken recipes.
Few other cauliflower recipes from my blog are :
I love Indo Chinese food but one thing that puts me off is the MSG that is used in restaurants. Hence I often try to makes this most loved Indo Chinese food at home to suit my taste. As I always have control on amount of sauces I use . If you love Indo Chinese food as I do , then you may these recipes.
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How to make Gobi Manchurian Dry
Preparations
Firstly chop gobi/cauliflower in medium size florets.
Boil water, add cauliflower florets to hot water, add salt. Turn off the stove.
Keep them covered in the water for 15-20 minutes. Later drain water.
Pat it dry with kitchen towel and keep aside. If there is moisture in cauliflower then, it doesn’t become crisp while frying. So make sure to pat it dry.
Frying cauliflower florets
In a bowl mix together all purpose flour, corn starch, black pepper, kashmiri red chili powder and salt.
Add water and whisk well to make a smooth batter without any lumps.
Dip each cauliflower floret in the batter .
Mix well and set aside.
Heat oil in a pan .Fry the batter coated cauliflower florets in hot oil in 2- 3 batches , depending on size of your pan.
Fry on medium heat till cauliflower florets turns golden in colour and becomes crisp.
Drain the fried cauliflower florets and remove.
Place on a kitchen paper towel and set aside. Fry remaining cauliflower florets in batches.
Making gobi manchurian
In the pan, add 2 tablespoon of oil (you can use the same deep fried oil here). Add chopped garlic, ginger and green chilies.
Then add chopped spring onions white and saute till raw smell goes off.
Now add finely chopped capsicum, Increase the flame and cook on high flame till the capsicum is almost cooked.
Add soy sauce, vinegar, sugar and salt.
Add red chilli powder mixed in water and stir well. This is optional, I do this to get deep red colour. You can skip this step , if needed.
Now add Hot and Sweet Tomato Sauce or Tomato Ketchup and Red Chilli sauce
Stir Well
Add 3 tablespoon of water , stir well and bring to boil.
Add fried cauliflower florets .
Give a quick stir for two to three minutes till sauce coats the cauliflower florets well.Switch off the heat.
Add chopped spring onions greens and blackpepper powder.
Mix well and serve cauliflower manchurian.
Serve gobi manchurian dry as a snack or as a side dish with veg fried rice or noodles.
Recipe Card
Gobi Manchurian Dry | Crispy Cauliflower Manchurian
Ingredients
- 4 cups Cauliflower florets or 350 grams florets
- ½ cup All-purpose flour / refined flour
- 4 tablespoon Corn flour / corn starch
- ½ teaspoon Kashmiri red chilli powder or deghi mirch
- ½ teaspoon Black pepper powder
- ½ teaspoon Salt or as required
- Oil for deep frying
For Manchurian Sauce
- 2 Tbsp Oil
- ½ cup Spring Onion white / Scallion whites or Onions
- ⅓ cup Capsicum / green bell pepper , finely chopped
- 1 tablespoon Ginger , finely chopped
- 1.5 tablespoon Garlic , finely Chopped
- 1 teaspoon Green chilies , finely chopped
- 1 tablespoon Soy sauce
- 2 tablespoon Hot Sweet Tomato Sauce or 1.5 tablespoon Tomato Ketchup and ½ tablespoon Red Chili sauce
- ½ tablespoon Vinegar or white vinegar or apple cider vinegar
- ½ teaspoon Black pepper powder
- ½ teaspoon Salt as required
- ½ teaspoon Red chilli powder mixed in 2 tablespoon water
- ½ teaspoon Sugar
- 3 tablespoon Water
- 3 tablespoon Spring onions greens
Instructions
Preparing cauliflower florets
- Firstly chop gobi/cauliflower in medium size florets.
- Boil water, add cauliflower florets to hot water, add salt. Turn off the stove.
- Keep them covered in the water for 15-20 minutes. Later drain water, pat it dry with kitchen towel and keep aside. If there is moisture in cauliflower then, it doesn’t become crisp while frying. So make sure to pat it dry.
Frying cauliflower florets
- In a bowl mix together all purpose flour, corn starch, black pepper, kashmiri red chili powder and salt.
- Add water and whisk well to make a smooth batter without any lumps.
- Dip each cauliflower floret in the batter and mix well.
- Fry the batter coated cauliflower florets in hot oil in 2- 3 batches , depending on size of your pan.
- Fry on medium heat till cauliflower florets turns golden in colour and becomes crisp.
- Drain the fried cauliflower florets on a kitchen paper towel and set aside. Fry remaining cauliflower florets in batches.
Making gobi manchurian
- In the pan, add 2 tablespoon of oil (you can use the same deep fried oil here).
- Add chopped garlic, ginger and green chilies.
- Then add chopped spring onions white and fry till raw smell goes off.
- Now add capsicum, Increase the flame and cook on high flame till the capsicum is almost cooked.
- Add soy sauce, vinegar, sugar and salt.
- Add red chilli powder mixed in water and stir well. This is optional, I do this to get deep red colour. You can skip this step , if needed.
- Add tomato ketchup or hot and sweet tomato sauce and stir well everything.
- Add 3 tablespoon of water and bring to boil.
- Now add fried cauliflower florets and give a quick stir for two to three minutes till sauce coats the cauliflower florets well.
- Switch off the heat. Add chopped spring onions greens and blackpepper powder, mix well and serve cauliflower manchurian.
- Serve gobi manchurian as a snack or as a side dish with veg fried rice or noodles.
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