Gobi Manchurian Recipe
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.
Servings2
Ingredients
- 1 medium sized cauliflower cut into small florets
- 1 tablespoon spring onion green part
- oil to deep fry
For the batter:
- 3 tablespoon maida
- 3 tablespoon cornflour
- ½ teaspoon pepper powder
- water as needed
- salt to taste
For the manchurian sauce:
- 1 tablespoon oil
- ½ tablespoon garlic finely chopped
- ½ teaspoon ginger (optional)
- ½ tablespoon spring onion white part
- 1 teaspoon spring onion green part
- 1 teaspoon chilli sauce
- ½ teaspoon soya sauce
- 2 tablespoon tomato sauce
- ½ teaspoon pepper powder
- ¼ teaspoon sugar
- ¼ cup water
- salt to taste
For cornflour slurry:
- 1 teaspoon corn flour
- 2 tablespoon water
Instructions
- To warm water add rock salt. Add cleaned cauliflower florets to it.
- Set aside for 10 mins and remove the cauliflower. This is to ensure there are no worms. Rinse it well, drain and set aside.
- To a mixing bowl add the ingredients listed under 'For the batter' mix well.
- Then add water little by little to make a slightly runny batter. The batter should be slightly runny.
- Add cleaned cauliflower florets and mix it well until it has a thin coating.
- Deep fry in medium flame until golden and crisp.
- Drain and set aside. Repeat to finish.
- 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.
- Add all the sauces along with salt,sugar and pepper powder mix well.
- Add ¼ cup water mix it well. Let the sauce boil for a minute.
- Now mix cornflour with water to make a slurry, add it to the sauce.
- Cook until slightly saucy and thick. Now add fried gobi. Toss well.
- Add 1 tablespoon spring onion mix well and switch off.
- Serve Gobi Manchurian hot!
Video
Notes
- 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.
Nutrition Facts
Gobi Manchurian Recipe
Amount Per Serving (75 g)
Calories 351
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Sodium 6085mg265%
Potassium 963mg28%
Carbohydrates 38g13%
Fiber 7g29%
Sugar 8g9%
Protein 8g16%
Vitamin A 536IU11%
Vitamin C 142mg172%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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