Gobi (Cauliflower) manchurian is made by tossing crisp fried cauliflower in slightly sour, sweet & hot manchurian sauce. It can be served as a starter or as a side with noodles or fried rice. This recipe will provide you the best restaurant style gobi manchurian.
Ingredients (1 Cup = 250ml )
To make gobi manchurian
- 250 grams cauliflower florets (gobi should cleaned)
- ½ cup all-purpose flour (maida, prefer organic or at least unbleached)
- ¼ cup cornstarch (white corn flour or yellow corn flour)
- ½ to 1 teaspoon red chilli powder or paste (less spicy variety) (optional)
- ¼ teaspoon black pepper crushed or ground
- ¼ teaspoon salt (adjust to taste)
- ½ cup water (more if needed)
- Oil for deep frying as needed
For manchurian sauce
- 1½ tablespoons oil (for sauce)
- 1 tablespoon garlic finely chopped
- ½ tablespoon ginger finely chopped
- 1 green chili chopped (optional)
- ⅓ cup onions or spring onions finely chopped
- ¼ cup bell pepper (capsicum chopped finely) (optional)
- 1 tablespoon soya sauce (organic or naturally brewed)(or tamari)
- 2 to 3 tablespoon Red Chilli sauce (or 2 tsps hot sauce, adjust to taste)
- 1 to 2 tablespoon tomato ketchup (optional, use if using hot sauce)
- ½ teaspoon Red chili powder (optional) (less spicy variety)
- ½ tablespoon rice vinegar (I used apple cider vinegar)
- 1 teaspoon sugar (adjust to taste)
- salt as required
- 3 to 4 tablespoons water
- ½ to ¾ teaspoon black pepper crushed or ground
- ⅛ teaspoon salt (adjust to taste)
- 2 tablespoons spring onion greens chopped for garnish
Preparation for gobi manchurian
- Clean 250 grams of gobi and cut the florets to medium size.
- Add them to 3 cups of hot water and rest for 5 minutes.
- Later drain the complete gobi to a colander or spread on a clean cloth until no moisture remains on the gobi.
- You can do this ahead and set aside. Any moisture in the gobi will cook it to soft and not crisp.
- Heat up the oil for deep frying on a medium heat.
- Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
- Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter.
- Then add the gobi florets to the batter in batches, coat them well.
- When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to rise without browning. This is the correct temperature.
- Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.
- Drain them to a kitchen tissue or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.
- For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil. I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe.
How to make gobi manchurian
- Mix together red chili powder with little water to a paste and keep aside. This step is optional and is used mainly for the red color.
- Heat 1½ tablespoons oil in a wide pan.
- When the oil turns hot, add garlic, ginger and green chilies. Saute for a minute or two.
- Then add spring onions & capsicum. Saute them on a high flame for 2 mins.
- Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar.
- Mix and add water. Mix and cook stirring and add pepper.
- Cook on a medium heat until the sauce thickens.
- Turn off the stove and check the taste.
- The sauce has to be slightly sour, sweet & hot. If needed you can adjust the salt & add more sauces as well.
- Permit the sauce to cool for 1 to 2 mins.
- Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce.
- Garnish gobi manchurian with spring onion greens.
- Serve immediately as a appetizer or as a side with noodles or fried rice.
Red chilli sauce is a sweet, hot and slightly tangy sauce. If you do not have it, use 1 to 2 tsps of any hot sauce along with tomato ketchup. Adjust the sugar as well.
To make gobi manchurian semi-dry
- Double the amount of chilli sauce, sugar, vinegar and tomato sauce. Use red chilli powder as required. I double it.
- Mix 1 tsp corn flour with half cup water. Stir in to the bubbling sauces. Taste and adjust the sweet, spice & tang.
To make gobi manchurian gravy
- Triple the amount of chilli sauce, sugar, vinegar & tomato sauce. I triple the red chilli powder as well for this. But if you want it less spicy then you may just double it.
- Mix ¾ tbsp corn flour with 1 cup of water and stir in to the bubbling sauces. Taste the sauce when it thickens and adjust the sweet, spice & tang.
Other notes for the recipe
- Please adjust the amount of chilli powder as needed. I use a low heat chilli powder. Some readers mentioned it turned out too spicy for them. You can totally skip the chilli powder in the seasoning as it is used only for color.
- Since cauliflower is fried for long time, for health reasons discard the used oil and do not reuse it.
- Instead of frying you can also bake the cauliflower. Rinse and drain the florets. Toss the moist florets in spices first and then in 2 to 4 tbsps flour. Dust off the excess flour and place them in a greased tray. Ensure the cauliflower is moist otherwise the dry ingredients will not coat them well.