Gobi Manchurian recipe | How to make cauliflower Manchurian

Gobi Manchurian or Cauliflower Manchurian is a famous Chinese starter, prepared by cooking fried cauliflower pieces in flavorful manchurian sauce. Gobi manchurian is the common name given for cauliflower manchurian in India.

This delicious Chinese starter is very famous all over India, especially kids’ favorite one. Serve this Gobi manchurian piping hot as a starter or party snack or simply evening snack. Also, this goes well as a side dish with fried rice items.

This cauliflower manchurian is a dry starter recipe. The same can be served as gobi manchurian gravy, by just doubling the sauce quantity.

I avoid using artificial food colors as much as possible in my recipes. Particularly, for this manchurian recipe, I like sauce’s own natural deep brown color. If you prefer a bright reddish color, then you can add a pinch of red food color during the preparation. Also, in any Chinese dishes, I prefer not using Ajinomoto, which is used as a taste enhancer in restaurants. Use just a pinch of ajinomoto if you prefer adding it. For this recipe, no need to fry the pieces with heavy coat of batter, which may turn the fried pieces like bajjis. A light coat of batter works fine for frying as we are going to dip them into the manchurian sauce.

For non veg starter recipes:

chicken65

Egg bonda

Tawa fish fry

For snack recipes:

Omapodi mixture

wheat banana appam

For other international recipes: Veg tawa pizza

Chicken zinger burger

Learn how to make this delicious Chinese Gobi Manchurian or Cauliflower manchurian with step wise pictures and video.

Gobi Manchurian recipe | How to make cauliflower Manchurian

Sangskitchen

Gobi manchurian or cauliflower manchurian is a famous Chinese starter, prepared by cooking fried cauliflower pieces in flavorful manchurian sauce. Learn how to do with pictures and video.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Appetizer, Side Dish, Snack

Cuisine Chinese

Servings 3

Calories 240 kcal

Ingredients

  

1x2x3x

Ingredients:

• 1 cauliflower
• Oil for deep frying

To make batter:

• 3 tbsp corn flour
• 2 tbsp all-purpose flour/maida
• ½ tsp salt
• ½ tsp chilli powder
• ½ tsp pepper powder
• ½ tsp ginger garlic powder
• 1 cup water approx.

To make manchurian sauce:

• 2 tbsp oil
• 1 big onion chopped
• 1 tsp ginger chopped
• 1 tsp garlic chopped
• 3 tsp soya sauce
• 1 tsp tomato ketchup
• 1 tbsp red chilli paste or red chilli sauce
• ½ cup green onions chopped
• ½ cup water
• 1 tsp corn flour
• 1 tsp vinegar or lemon juice optional

Instructions

 

Recipe to prepare gobi manchurian:

Preparation:

• Clean and chop cauliflower into florets.
• Fine chop onion, green onions, ginger, garlic.
• Prepare red chilli paste by grinding 6 soaked red chillies with some water. Keep it ready.

Detailed recipe:

• Boil hot water in a vessel, add cleaned cauliflower pieces into the hot water, and keep just for five mins.
• Drain the pieces and spread in a kitchen towel to remove extra water. Keep aside.

Make batter:

• In a big mixing bowl, add corn flour, all purpose or maida flour, salt one by one.
• Add chilli powder, pepper, ginger garlic paste in the bowl and mix everything.
• Pour approximately a cup of water to prepare the batter. Add more water if needed to make a thin batter. If you like pieces to fry with heavy coat then you can make a slightly thick batter. I prefer this way.
• Dip all the soaked and drained cauliflower pieces, coat with the batter evenly.

How to fry:

• Meanwhile, heat required oil to deep fry. Oil should be hot but not smoking hot.
• Drop the coated pieces one by one carefully into the hot oil. Do not drop pieces together. And avoid crowding. Give enough space for the pieces to cook.
• Fry them in medium heat. Leave undisturbed until they come up one by one.
• Stir occasionally.
• When the pieces are fried to light brown, strain them and keep aside. In restaurants, they do double frying for extra crispness. Here I showed how to do the double frying.
• Let the fried pieces cool down for a while, and drop them again into hot oil, fry for two more minutes.
• Keep the double fried pieces ready.

How to make gobi manchurian sauce:

• Heat 2 tbsp oil, in a pan or iron wok. Keep the flame in high temperature.
• Add finely chopped onions.
• Roast them nicely in high flame to golden brown color.
• Add ginger and garlic chopped.
• Now add 3 tsp of soya sauce. Mix well.
• Add a tbsp of tomato ketchup. You can use tomato sauce or just tomato puree also with some salt.
• Add red chilli paste, which we prepared. Alternatively, you can add red chilli sauce.
• Saute the ingredients continuously in high flame until you get a nice aroma.
• Add chopped green onions.
• Pour half cup of water and mix well.
• Prepare cornflour mix, by adding 1 tsp cornflour with some water. Add this mix into the manchurian sauce.
• Stir the sauce continuously to avoid lumps formation. When the corn flour gets cooked, you will get a clear glassy look as shown in the picture.
• Add a pinch of red food color if you like bright red colored manchurian. I prefer its own color, so I didn’t add red color.
• Also, you can add ajinomoto(taste enhancer) at this stage if you like. I didn’t add.
• Now add the fried cauliflower or gobi pieces into the manchurian sauce.
• Mix the pieces with the sauce nicely to coat them evenly with the sauce.
• Add chopped green onions. Give a quick mix.
• Serve the hot and juicy gobi manchurian or cauliflower manchurian as a starter or side dish for fried rice.

Notes

Tips/notes: 1) Make thick batter if you like heavily coated fried pieces. But this can make the pieces like bajjis into the manchurian sauce. 2) Add red food color and ajinomoto as per preference. This recipe tastes great without them also. 3) I showed the double frying method just for reference. You can stop with single time frying also. 4) Green onion and soya sauce are the highlighting ingredients here. Do not avoid adding them to get the original Chinese taste. 5) You can use ginger garlic paste in place of chopped ginger and garlic. But chopped pieces in sauce give the original flavor while biting. 6) Chopping vegetables finely is a key to make a nice sauce. 7) Always cook Chinese recipes in high smoking temperature. You may have to cook and stir fast to balance high temperature.

Nutrition

Calories: 240kcal

Keyword cauliflower manchurian, chinese manchurian, gobi manchurian

Tried this recipe?Let us know how it was!

Recipe to prepare gobi manchurian:

Preparation:

• Clean and chop cauliflower into florets.
• Fine chop onion, green onions, ginger, garlic.
• Prepare red chilli paste by grinding 6 soaked red chillies with some water. Keep it ready.

Detailed recipe:

• Boil hot water in a vessel, add cleaned cauliflower pieces into the hot water and keep just for five mins.
• Drain the pieces and spread in a kitchen towel to remove extra water. Keep aside.

How to make batter:

• In a big mixing bowl, add corn flour, all purpose or maida flour, salt one by one.

• Add chilli powder, pepper, ginger garlic paste in the bowl and mix everything.

• Pour approximately a cup of water to prepare the batter. Add more water if needed to make a thin batter. If you like pieces to fry with heavy coat then you can make a slightly thick batter. I prefer this thin way.

• Dip all the soaked and drained cauliflower pieces, coat with the batter evenly.

How to fry:

• Meanwhile, heat required oil to deep fry. Oil should be hot but not smoking hot.
• Drop the coated pieces one by one carefully into the hot oil. Do not drop pieces together. And avoid crowding. Give enough space for the pieces to cook.

• Fry them in medium heat. Leave undisturbed until they come up one by one.
• Stir occasionally.
• When the pieces are fried to light brown, strain them and keep aside.

• In restaurants, they do double frying for extra crispness. Here I showed how to do double frying.
• For double frying, let the fried pieces cool down for a while, and drop them again into hot oil, fry for two more minutes.

• Keep the double fried pieces ready.

How to make gobi manchurian sauce:

• Heat 2 tbsp oil, in a pan or iron wok. Keep the flame in high temperature.
• Add finely chopped onions.

• Roast them nicely in high flame to golden brown color.
• Add ginger and garlic chopped.

• Now add 3 tsp of soya sauce. Mix well.

• Add a tbsp of tomato ketchup. You can use tomato sauce or just tomato puree also with some salt.
• Add red chilli paste, which we prepared. Alternatively, you can add red chilli sauce.

• Saute the ingredients continuously in high flame until you get a nice aroma.
• Add chopped green onions.

• Pour half cup of water and mix well.

• Prepare corn flour mix, by adding 1 tsp corn flour with some water. Add this mix into the manchurian sauce.
• Stir the sauce continuously to avoid lumps formation. When the corn flour gets cooked, you will get clear glassy look as shown in picture.

• Add a pinch of red food color if you like bright red colored manchurian. I prefer its own color, so I didn’t add red color.
• Also you can add ajinomoto(taste enhancer) at this stage if you like. I didn’t add.
• Now add the fried cauliflower or gobi pieces into the manchurian sauce.
• Mix the pieces with the sauce nicely to coat them evenly with the sauce.

• Garnish with chopped green onions. Give a quick mix.

• Serve the hot and juicy gobi manchurian or cauliflower manchurian as a starter or side dish for fried rice.

Tips/notes:

1. Make thick batter if you like heavily coated fried pieces. But this can make the pieces like bajjis into the manchurian sauce.
2. Add red food color and ajinomoto as per preference. This recipe tastes great without them also.
3. I showed the double frying method just for reference. You can stop with single time frying also.
4. Green onion and soya sauce are the highlighting ingredients here. Do not avoid adding them to get the original Chinese taste.
5. You can use ginger garlic paste in place of chopped ginger and garlic. But chopped pieces in sauce give the original flavor while biting.
6. Chopping vegetables finely is a key to make a nice sauce.
7. Always cook Chinese recipes in high smoking temperature. You may have to cook and stir fast to balance high temperature.