Gobi Manchurian Recipe

Gobi Manchurian is a saucy, delicious appetizer made by frying gobi and tossing it with hot & sweet manchurian sauce. Gobi Manchurian is simple to make at home and tastes heavenly that the family comes for more.  Gobi Manchurian recipe explained with step by step pictures and video.

Gobi Manchurian Recipe presented here is a perfect restaurant style recipe with easily available ingredients.Enjoy Gobi Manchurian on special occasions like Birthdays, Anniversary, parties and get together.

About Gobi Manchurian Recipe

Gobi Manchurian is a popular fast food and a side dish that is relished by all for its taste. Gobi is Cauliflower in English, Manchurian is an Indo Chinese cuisine saucy preparation of a dish. Manchurian get well with gobi, chicken, mixed vegetables, baby corn, paneer, mushroom and lot more.  Of them Gobi Manchurian is made commonly because of the availability of gobiin lots, taste, affordability and easiness to make.

Gobi Manchurian – Restaurant Style

I always love recreating restaurant style dishes for multiple reasons. Firstly, we can enjoy restaurant like food at home whenever we wish without burning our pockets often. Secondly it is lockdown on and off, when it is safe with homemade food. Thirdly for hygienic reasons – be it cleaning the ingredients or the place our food is cooked, it is more hygienic homemade.

Above all, I love to recreate dishes which hones my culinary skills and fills my heart with a sense of achievement. I have a separate category for restaurant style dishes that approves my love for recreating the style.

Gobi Manchurian – Saucy or Dry or Gravy?

Gobi Manchurian at hotels is often confused as to whether it is saucy or dry or gravy. When we expect the Manchurian to be saucy, we will end up getting gravyish and sometimes dry. Although all of them are variations of Manchurian, it is better to clarify upfront while placing the order.

Likewise, I have made 2 versions of Gobi Manchurian – Saucy and Dry.

Saucy version is how the Manchurian has to be. However some of us like the flavours but not too saucy to taste, hence the Dry version. Enjoy cooking both the versions at home and follow the one for repeat which you prefer the most!

The gravy version is more saucy and I do not prefer that. Incase if you like add more sauces and cornflour slurry to make the gravy more then add fried gobi for making gobi manchurian gravy.

Ingredients

• Cauliflower (gobi): A medium sized flower will be good for 2 people. At India, cauliflower is available in lots during Nov – Feb when you can try various cauliflower dishes every other day. Choose cauliflower which is dense, whitish (than ivorish) and weighing heavy for its size. It is very important that we blanch cauliflower before cooking. Blanching Cauliflower:To warm water add rock salt and add cauliflower florets to it. Set aside for 10 mins and remove the cauliflower.This is to ensure there are no worms.Rinse it well,drain and cauliflower is ready for cooking.
• Sauces: I have added Chilli Sauce, Soya Sauce and Tomato Sauce for making the manchurian sauce. You can add vinegar, hot sauce, garlic sauce and skip any of the sauce based on your preferences.
• Spring Onion, Garlic: Spring Onion adds to the taste & flavour of the Manchurian. Do not skip it if you like Manchurian in restaurant style. Garlic makes the Manchurian hot & flavourful.
• Maida (All Purpose Flour), Corn Flour: Corn flour is needed to coat the gobi& fry and to make slurry which helps to keep the Manchurian saucy & thick. Maida is needed for preparing batter which yieldsgobi crispy.In case you do not have corn flour, you can use rice flour or besan flour.
• Oil : Use refined oil available at stores. For a healthier option, you can use ground sesame / groundnut oil. Olive oil and coconut oil also can be used according to user preferences.

More manchurian recipes

• Small potato manchurian
• Mushroom manchurian
• Veg balls manchurian 
• Soya chunks manchurian
• Baby corn manchurian

If you have any more questions about this gobi manchurian do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this gobi manchurian? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

How to make Gobi Manchurian

1.To warm water add rock salt.

2.Add cleaned cauliflower florets to it.Set aside for 10 mins and remove the cauliflower.This is to ensure there are no worms.

3.Rinse it well,drain and set aside.

4.To a mixing bowl add the ingredients listed under ‘For the batter’ mix well.

5.Then add water little by little to make a slightly runny batter.

6.The batter should be slightly runny.

7.Add cleaned cauliflower florets and mix it well until it has a thin coating.

8.Deep fry in medium flame until golden and crisp.

9.Drain and set aside. Repeat to finish.

10.Heat oil in a pan – add garlic,spring onion white part, saute until golden then add 1 teaspoon spring onion green part, give a quick saute.

11.Add all the sauces along with salt,sugar and pepper powder mix well.

12.Add 1/4 cup water mix it well.

13.Let the sauce boil for a minute.

14.Now mix cornflour with water to make a slurry, add it to the sauce.

15.Cook until slightly saucy and thick.Now add fried gobi.

16.Toss well.

17.Add 1 tablespoon spring onion mix well and switch off.

Serve hot!

Expert Tips

• Deep fry in medium flame to get crisp gobi.If the flame is low while deep frying, the gobis will drink more oil.
• You can air fry / bake thegobis as well instead of frying
• While deep frying gobis tend to stick to each other, be gentle and careful while separating it.Else you can break it after frying also.
• For the restaurant flavour it is a must to add the sauces.
• Onion and capsicum are not usually added in authentic restaurant style gobimanchurian but if you like you can add it.
• If there is any leftover batter, you can coat with available vegetables and fry them
• You can save sometime by preparing sauce whenever you have time and use it later (next day).

Variations

• You can replace maida with wheat flour too.
• You can tawa roast the gobi instead of deep frying too but make sure its crisp, use iron flat tawa for best results.
• You can replace red chilli sauce with green chilli sauce too.
• You can add onion,capsicum if you like.

Serving & Storage Suggestions

Gobi Manchurian has to be enjoyed as is – it tastes divinely and mouth-watering. Gobi Manchurian can also be enjoyed with fried rice, jeera rice, pulao and flatbread like roti, naan and parotta. Make Gobi Manchurian to make occasions special like Birthdays, Anniversary, parties and get together. Gobi Manchurian is best when hot, however you can store up to a day and heat it while serving. 

FAQs

1.What is Gobi Manchurian?

Gobi Manchurian is a saucy, delicious appetizer made by frying gobi and tossing it with hot & sweet manchurian sauce.

2.How to make Gobi Manchurian?

• .Blanch cauliflower
• Prepare maida, cornflour batter and toss the cauliflower with batter.
• Deep fry the cauliflower.
• Prepare the manchurian sauce by mixing all sauces, spices and spring onion.
• Toss the fried cauliflower in the manchurian sauce and enjoy hot!

3.What are the substitutes for soy sauce?

You can use vinegar, aminos as substitute to soya.

4.Is there any alternative for corn flour?

You can use rice flour, besan flour as well if you do not have corn flour

5.Can I substitute maida / all purpose flour with whole wheat flour?

Yes it is a healthier option and matches closely in taste as well.

Gobi Manchurian Dry

Gobi Manchurian Dry is my fav starter…Gobi Manchurian is a very popular Indo-Chinese starter.I am not a big fan of manchurian dishes but prefer the dry crisp version than the saucy versions

I have already posted a saucy version of Gobi Manchurian so this time its the crisp dry version of Gobi manchurian.I have tasted this crisp version of Gobi manchurian in few restaurants and loved it so thought to recreate the same at home.Hubby loves manchurian dishes so much, he loves it as a starter or as a side dish for fried rice.

Ingredients

Gobi(Cauliflower)  florets – 1 cup(around 20 florets)
Oil – to deep fry
Water – to parboil gobi

For the batter

Cornflour – 2 tablespoon
Maida – 1 tablespoon
Cooking soda – a tiny pinch(optional)
Ginger Garlic Paste – 1/2 teaspoon
Pepper powder – 1 teaspoon
Red chilli powder – 3/4 teaspoon
Salt – to taste
Water – as required to make the batter

For the manchurian

Oil – 1 tablespoon
Capsicum – 1/4 cup cubed
Garlic – 1 tablespoon chopped finely
Big Onion – 3 tablespoon finely chopped
Soya sauce – 1/4 teaspoon
Red Chilli Sauce – 1/2 teaspoon(optional)
Tomato Sauce – 1 teaspoon
Pepper powder – 1/4 teaspoon
Salt – to taste
Spring onions(white part)- 1 tablespoon white part
Spring onions(green part) – 2 tablespoon green part

Method

1. Cut cauliflower into small florets and set aside.Boil water with salt, add the florets and cook for a min or 2 then switch off.This step is purely optional.
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2. Drain and set aside.In a mixing bowl – add cornflour,maida,red chilli powder,pepper powder,ginger garlic paste and salt.Add little water.
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3. Make a smooth paste, it should to thick enough to coat the veggie at the same time should be flowing too.Now dip the Gobi florets in the batter and deep fry them.Do not overcrowd, turn over and fry evenly.I did in batches,
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4. Drain in tissue and set aside.Heat oil in a pan – add garlic and spring onion white part, fry for a minute then add onion capsicum, fry till slightly golden.
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5. Then add the sauces along with freshly ground pepper powder.Add required salt.Finally add the fried Gobi pieces.
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6. Give a toss.Finally add spring onion green part and give a quick mix.
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Serve hot with any fried rice of your choice or just as a starter.Serve immediately before it becomes soggy.

My Notes

• I usually parboil Gobi s and then tawa toast it.But if you are deep frying no need to parboil, I do it to get rid of worms if any.Do not overcook, it should only be slightly soft.
• Don’t skip spring onions as it gives a nice flavour.
• Adding onions and capsicum is optional, you can skip that too.
• Using freshly ground pepper gives nice flavour to manchurian dishes.
• Always serve hot as it may turn soggy when resting time is given.
• Make sure not to saute the veggies for a long time as the veggies need to be crunchy.
• Dont add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
• I did not use any red color, if you prefer add it to the batter.