Gobi Manchurian Recipe (Restaurant Style)
Gobi Manchurian is a popular Indo-Chinese dish where crispy cauliflower florets are tossed in a tangy, spicy, and slightly sweet sauce. It can be served as an appetizer (dry version) or as a main dish with fried rice or noodles (gravy version).
Ingredients:
For the Batter & Frying:
1 medium cauliflower (gobi), cut into bite-sized florets
1/2 cup all-purpose flour (maida)
1/4 cup cornflour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon chili powder (optional)
Water, as needed to make a thick batter
Oil, for deep frying
For the Sauce (Dry or Gravy):
2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2–3 green chilies, slit
1 small onion, chopped
1 small bell pepper, chopped (optional)
2 tablespoons soy sauce
1 tablespoon chili sauce (adjust to taste)
1 tablespoon tomato ketchup
1 teaspoon vinegar
1/2 teaspoon black pepper
1/2 teaspoon sugar (optional)
1/4 cup water (for gravy version)
1 teaspoon cornflour mixed in 2 tablespoons water (for gravy thickening, optional)
Salt, to taste
Spring onions or coriander, chopped (for garnish)
Instructions:
Prepare the Cauliflower:
Wash and cut the cauliflower into medium-sized florets. Blanch in hot water for 2–3 minutes, then drain and pat dry.
Make the Batter:
In a bowl, mix all-purpose flour, cornflour, baking powder, salt, black pepper, and chili powder.
Add water gradually to make a thick, smooth batter.
Fry the Cauliflower:
Heat oil in a deep pan or wok.
Dip the cauliflower florets in the batter, coat evenly, and deep-fry until golden and crispy. Drain on paper towels.
Prepare the Sauce:
In a separate pan, heat 2 tablespoons oil. Sauté garlic, ginger, and green chilies for 30 seconds until aromatic.
Add chopped onions and bell peppers; stir-fry for 2–3 minutes until slightly tender.
Add soy sauce, chili sauce, tomato ketchup, vinegar, black pepper, and sugar. Mix well.
Combine cauliflower and Sauce:
For Dry Gobi Manchurian: Toss the fried florets in the sauce until coated evenly.
For Gravy Gobi Manchurian: Add 1/4 cup water and cornflour slurry to the sauce, simmer until thickened, then add the fried florets.
Garnish and Serve:
Sprinkle chopped spring onions or coriander on top. Serve hot as an appetizer (dry) or with fried rice/noodles (gravy).
Tips:
Ensure the cauliflower is dry before battering to avoid sogginess.
Fry in batches for crispiness.
Adjust chili and soy sauce according to taste.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk..jpg)
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