Gobi Manchurian Recipe – Sharmis Passions

Gobi Manchurian is a popular and delicious starter made by frying flour coated cauliflower until crisp then tossing it in hot, sweet and tangy sauce. This gobi manchurian recipe comes out crisp and juicy when served piping hot. Cauliflower Manchurian is simple to make at home and tastes so good. Learn to make Gobi Manchurian Restaurant style with the help of step by step pictures and video.

Gobi Manchurian given here is a perfect restaurant style recipe with easily available ingredients at home. You can make and enjoy gobi manchurian on special occasions like birthdays, anniversary, parties, get together or even to make your weekends special. Mittu loves gobi manchurian so I make it at least once a month.

About Gobi Manchurian

‘Gobi’ means cauliflower and ‘Manchurian’ refers to the hot, sweet and tangy sauce. Gobi Manchurian is a popular Indo Chinese starter made with cauliflower, flour, sauces, herbs and spices. It is made by frying flour coated cauliflower florets until crip and golden brown then coating it in the manchurian sauce.

Manchurian sauce gets well with cauliflower, chicken, mixed vegetables, baby corn, paneer, mushroom and a lot more.  Of them Gobi Manchurian is made commonly because of the availability of cauliflower in lots, taste, affordability and ease to make.

Crisp cauliflower florets in a tangy hot sauce is a perfect manchurian and I just love it hot any day for starter. Gobi Manchurian is one of the popular and most demanded starters at restaurants. Do try it at home and enjoy!

The consistency can be adjusted according to your personal preference some like it little dry and some like it saucy. Accordingly you can adjust the sauces and make it as you like it. I make it in between to satisfy the demands of my family.

Gobi Manchurian Video – Short Video

Gobi Manchurian Ingredients

• Cauliflower (gobi) – A medium sized flower will be good for 2 people. Choose cauliflower which is dense, whitish (than ivorish) and weighing heavy for its size. It is very important that we clean cauliflower well before cooking.
• Sauces – I have used soya sauce, chilli sauce, tomato sauce for making the manchurian sauce.
• Ginger, Garlic – Finely chopped ginger and garlic adds flavour and taste.
• Spring Onion – Spring onion adds taste and flavor to the manchurian. Do not skip it if you want manchurian in restaurant style.
• Pepper powder – Pepper powder adds spice to the sauce.
• Sugar, salt – balances all the flavours.
• Flour – Maida, corn flour is needed to coat the gobi and fry. Corn flour is used to make a slurry which helps to keep the Manchurian saucy and thick.
• Oil – Use cooking oil that has no flavors.

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 safe with homemade food. Thirdly for hygienic reasons – be it cleaning the ingredients or the place our food is cooked, it is more hygienic when 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, do check out.

How to make Gobi Manchurian?

• Clean cauliflower
• Prepare maida, cornflour batter and mix the cauliflower with batter.
• Deep fry the cauliflower until crisp and golden brown.
• Prepare the manchurian sauce by mixing all sauces, spices and spring onion.
• Toss the fried cauliflower in the manchurian sauce and enjoy hot!

Gobi Manchurian – Saucy or Dry?

Gobi Manchurian at hotels is often confused as to whether it is saucy or dry. 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 so that you are not disappointed.

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

I love crisp gobi’s coated with sauce just like the way I have posted here which is most commonly made at restaurants. Mittu loves more saucy version like gobi florets floating in sauce, but hubby likes dry version. Me and gugu love both.

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How to make Gobi Manchurian Step by Step

1.To warm water add rock salt.

2.Add cleaned cauliflower florets to it. Set aside for 10 minutes and transfer the cauliflower to a colander. This is to ensure there are no worms.

3.Rinse it well, drain and set aside.

4.To a mixing bowl 3 tablespoon maida, 3 tablespoon cornflour, salt to taste and ½ teaspoon pepper powder.

5.First mix this well then add water little by little.

6.Make a slightly runny batter like shown here.

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

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

9.Drain and set aside. Repeat to finish.

10.Heat 1 tablespoon oil in a pan – add ½ tablespoon garlic, ½ teaspoon ginger(optional), ½ tablespoon spring onion white part, sauté until golden then add 1 teaspoon spring onion green part, give a quick sauté.

11.Add 1 teaspoon chili sauce, ½ teaspoon soya sauce and 2 tablespoon tomato sauce,salt to taste, ¼ teaspoon sugar and ½ teaspoon pepper powder.

12.Mix it well. Add ¼ cup water mix it well.

13.Let the sauce boil for a minute.

14.Now mix 1 teaspoon corn flour with 2 tablespoon 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 gobi manchurian hot!

Expert Tips

• Cleaning Cauliflower – To warm water add rock salt and add cauliflower florets to it. Set aside for 10 minutes and remove the cauliflower. This is to ensure there are no worms. Rinse it well, drain and cauliflower is ready for cooking.
• Coating – The flour coating should be thin else the gobi will turn soggy while adding to the sauce.
• Frying – Deep fry in medium high flame to get crisp gobi. If the flame is low while deep frying, the gobi’s will drink more oil. While deep frying gobi’s tend to stick to each other, be gentle and careful while separating it. Else you can break it after frying also.
• Authenticity – Onion and capsicum are not usually added in authentic restaurant style gobi manchurian but if you like you can add it.
• Batter – If there is any leftover batter, you can coat with available vegetables and fry them.
• Consistency – If you like dry gobi manchurian reduce the quantity of sauces, if you like it more saucy then add little cornflour slurry, water.
• Serving – Always serve hot as it may turn soggy when resting time is given.

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 air fry / bake the gobis as well instead of frying though it will be a compromise in taste.
• You can replace red chili sauce with green chili sauce too.
• You can add onion ,capsicum if you like.

Serving & Storage

Gobi Manchurian can be enjoyed as it is – it tastes divine and delicious. Gobi Manchurian can also be enjoyed with fried rice too. 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 flour coated gobi until crisp, golden brown and tossing it with hot & sweet manchurian sauce.

2.Is there any alternative for corn flour?

You can replace corn flour with rice flour.

3.Can I substitute maida with whole wheat flour?

Yes you can replace maida with wheat flour as it is a healthier option and matches closely in taste as well.

4.Can I bake gobi instead of deep frying?

Yes you can bake them but there will be a compromise in taste. Preheat oven at 220 DEG C for 10 minutes Rinse well drain water completely, pat fry them then 2 tablespoon maida, corn flour each, sprinkle very little water and coat the gobi florets with it. It should be sticky and thick. Place them on a tray and bake for 20-25 minutes until crisp and golden.

5.What to serve gobi manchurian with?

Gobi manchurian can be served with fried rice, hakka noodles which is the best combination. However it can be served as such as a starter too.

If you have any more questions about this gobi manchurian do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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