Gobi manchurian recipe with video and step by step photos. One of the most popular manchurian recipe from Indo chinese cuisine. To make this Cauliflower known as gobi in Indian language is deep fried and tossed in sweet, sour and hot manchurian sauce. This delicious crisp fried appetizer makes its appearance everywhere in street stalls, restaurants and even in parties.
Though a manchurian recipe can be made using minced chicken, mixed vegetable, soya chunks, fish etc – one that is made using cauliflower is very much loved and raved by most Indians. The aroma and taste of fried cauliflower makes gobi manchurian unique and distinct from the other dishes.
In this post I have shared how to make dry crispy gobi manchurian without using corn starch for the manchurian sauce. The method and the quantity of ingredients used to make a gravy version are different, will share that recipe sometime soon.
Video of crispy gobi manchurian recipe
Gobi manchurian recipe card below
- 200 to 250 grams of gobi / cauliflower florets (cleaned)
- ⅓ cup or 5 to 6 tbsp plain flour / maida (prefer organic or at least unbleached)
- 3 tbsp of corn flour / corn starch
- ½ to 1 tsp red chilli powder or paste (less spicy variety)
- ¼ tsp coarse pepper
- salt as needed
- Oil for deep frying as needed
- 1 tbsp. garlic finely chopped
- ½ tbsp. ginger finely chopped
- 1 green chili chopped finely (less spicy variety)
- ¼ cup bell pepper / capsicum chopped finely
- ⅓ cup finely chopped onions or spring onions
- 1 tbsp Soya sauce
- 2 tbsp. Red Chilli sauce
- 1 tbsp red chili paste made using ½ tbsp chilli powder (less spicy variety)
- ½ tbsp vinegar (I used apple cider vinegar)
- ¾ tsp sugar
- salt as needed
- 3 tbsp of water
- ½ to 1 tsp pepper coarsely crushed
- salt as needed
- Handful of spring onion greens chopped for garnish
- Clean gobi and cut the florets to medium size. Add them to hot water and rest for 5 minutes.
- Drain completely and spread on a clean cloth until no moisture remains on the gobi.
- Heat up the oil for deep frying on a medium heat. Meanwhile make the batter by adding corn flour, plain flour, red chilli powder, 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.
- Add the gobi florets to the batter in batches, coat them well.
- When the oil turns hot enough, drop the florets one by one in the 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.
- Heat oil in a wide pan and add garlic, ginger and chillies.
- 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, red chilli 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 as well.
- Allow the sauce to cool for 1 to 2 mins.
- Add the fried cauliflower and stir.
- Garnish gobi manchurian with spring onions. Serve immediately.
How to make gobi manchurian – step by step photos
1. Clean cauliflower florets and add them to hot water, not to very hot or boiling water. Rest them for 3 to 5 mins. Discard the water and rinse them well few times. Drain them to a colander. Allow the water to drain completely.
2. Spread them on a clean cotton cloth or a wide colander. Air dry for sometime. This is done to remove excess moisture after washing. I usually leave them in a wide basket colander for sometime.
3. Begin to heat oil in a kadai on a medium flame. Meanwhile prepare the batter. To a large mixing bowl, add plain flour/ maida, corn flour, red chilli powder, salt and pepper. Mix.
4. Add water as needed and make a free flowing batter.
5. The batter must be smooth, free flowing and thick. It should not be runny or too thick. Check the salt, if needed add more.
6. Add gobi to this batter and coat them well.
7. Check if the oil is hot enough and pick up the florets one by one and drop in hot oil.
8. How to make crispy gobi manchurian?. This two step guide will help you to make perfect crunchy fried gobi.
Make sure the flame is medium when you begin to add the florets and the oil is hot. Gradually as you add more florets to the pan, slightly increase the flame to maintain the temperature.
9. Once you finish adding the florets, regulate the flame to medium again and keep frying stirring often. At one point you will see that the bubbles begin to seize or at least reduce, then put the flame to low and allow them to fry for 2 to 3 mins without burning. During this 2 to 3 mins you have to keep stirring without stopping else they may get burnt.
10. The above 2 steps give the same effect of double frying the gobi which is usually done in restaurants. Remove them when they are golden.
11. Drain them on a kitchen tissue. This recipe requires frying gobi for longer time, the oil is no longer good to use. Just discard it.
12. Add 1 ½ tbsp fresh oil in a wide pan or wok and heat it. Add garlic, ginger and green chilies. Saute them well for 1 to 2 mins. Do not over fry as it makes the manchurian bitter.
13. Add onions or spring onions and capsicum. Even onion works well here. Finely chopped capsicum lends a very good flavor to the sauce. Saute this for 1 to 2 mins.
14. Add soya sauce. Prefer organic or at least naturally brewed soya sauce for health reasons.
15. Add red chilli sauce, red chilli paste and vinegar. To make red chilli paste, mix red chilli powder with little water. Do not add dry red chilli powder to the pan, this may make the sauce bitter.
16. Add sugar.
17. Mix everything well.
18. Pour 3 tbsps of water. Mix it very well and allow to cook on a low heat until the sauce thickens. Red chilli sauce has already starch added to it so as we add water and cook it turns saucy.
19. Add coarsely crushed pepper. When the sauce turns thick turn off the stove and allow to cool down a bit. Just for 2 mins. Taste the sauce. It has to be slightly sour, sweet & hot. If needed you can adjust the salt, vinegar and red chilli sauce as well. I have not used any extra sauce than mentioned in the recipe card.
20. Add fried gobi, just before serving. Toss well.
21. Garnish with spring onions.
Serve gobi manchurian as a appetizer or a side with fried rice or noodles.