Gobi Manchurian dry is a beloved dish among Indian food enthusiasts all over the world. Originating in Mumbai, India, this dish is a twist on the classic Chinese manchurian recipe. It’s the perfect fusion of Chinese and Indian cuisine. The cauliflower (gobi) florets are coated with a batter made of corn flour and all-purpose flour. Then, they’re tossed with a flavorful sauce made from soy sauce, vinegar, chili paste, and ginger-garlic paste. These crispy, tangy, and spicy cauliflower florets make a perfect appetizer with a satisfying crunch. Try our restaurant-style recipe to get the best version of the dry cauliflower manchurian.
Gobi (cauliflower) manchurian dry recipe
- 400 gm gobi (cauliflower) florets
- 5 tbsp all-purpose flour (maida)
- 5 tbsp corn flour
- 1 tsp kashmiri red chili powder
- ¼ tsp black pepper powder
- ½ tsp salt
- Oil for deep-frying
For manchurian sauce
- 2 tbsp oil
- ¼ cup green onions, chopped
- 1 tbsp garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 1 tsp green chilies, finely chopped
- ¼ cup capsicum, finely chopped
- 1 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tsp vinegar
- 2 tbsp tomato ketchup
- ¼ tsp black pepper powder
- 1 tbsp corn flour
- ½ tsp sugar
- Cut the gobi (cauliflower) into medium-sized florets. Wash 400 gm cauliflower florets with clean water.
- Boil 4 cups of water in a pot. Once the water starts to boil, add 1 tsp salt. Add gobhi florets to boiling water and blanch them for 4-5 min.
- Drain the water and spread the florets on a plate. Pat them dry with kitchen paper towels.
- In a mixing bowl, add 5 tbsp all-purpose flour, 5 tbsp corn flour, and 1 tsp kashmiri red chili powder. Then, add ¼ tsp black pepper powder, ½ tsp salt and ½ cup water. Whisk everything well together and make a smooth, lump-free batter.
- Heat enough oil in a kadai for deep-frying on medium heat.
- Add all the florets to the batter and coat them completely with batter.
- Gently drop the batter-coated florets in hot oil. Fry them for 3-4 min flipping them to cook them evenly. Re-fry them a second time for 3 min until they turn golden in color to make them crispier.
- Put fried florets on a kitchen paper towel to drain excess oil.
- Heat 2 tbsp oil in a kadai on medium heat. Add chopped onions, ginger, garlic, and green chilies. Stir well and fry for 2 min.
- Add finely chopped capsicum and fry for 1 min.
- Then add 1 tbsp soy sauce, 1 tbsp red chili powder, and 1 tbsp red chili sauce. After that, add 2 tbsp tomato ketchup, 1 tbsp vinegar, and ¼ tsp black pepper powder. Mix well and stir-fry for 2 min.
- Add 2 tbsp water and mix everything well. In small bowl, add 1 tbsp cornflour and 1 tbsp water. Mix well to make cornflour slurry.
- Now add the cornflour slurry and ½ tsp sugar to the kadai. Mix well, and cook for 1 minute. Add the fried cauliflower florets to the sauce and mix well.
- Add the chopped green onions and give it a good mix. Make sure the florets are well coated with sauce.
- Serve hot as an appetizer or as a side dish with paneer fried rice, veg fried rice, or veg hakka noodles.
- You can add other veggies like red, yellow capsicum, and celery.
- Cut the gobi (cauliflower) into medium-sized florets. Avoid cutting them into too small or too large florets.
- Adjust spices as per your taste.
- Do not overcrowd the pan while frying the florets. Fry them in batches so they cook evenly.
- Do not make the batter too thin or too thick. The batter should be medium thick. Keep adding water little by little to get the desired consistency.
- Kashmiri red chili powder is not really spicy and gives a nice red color to the batter. You can add normal red chili powder as per your needs if you want the manchurian to be more spicy.