Gobi Manchurian recipe - This is dry gobi manchurian recipe that is usually served as a starter or snack.
The thick sauce is spicy, slightly sweet and tangy. This flavor combination comes from the sauces (soy sauce, ketchup, chilli sauce and vinegar).
There is a trick to keep the gobi manchurian crispy for some time. Add the fried cauliflower florets into the cooled sauce. Meaning, make the sauce and let it cool for few minutes and then add florets. This way it stays nice and crispy for some time.
Eventually it will get soggy. But by following this method it stays crispy till the time of serving and eating. If the florets are added to the hot sauce. Then they get soggy and soft immediately.
Check out other manchurian recipes
Veg Manchurian recipe // Paneer Manchurian // Mushroom manchurian // Veg manchurian dry
Step By Step Photo Instructions:
1) Separate the cauliflower florets into bite size pieces and rinse well. Bring around 4 cup of water to rolling boil on medium-high heat. Add big pinch of salt. Once it starts boiling, add florets and cook for 2-3 minutes only.
2) Immediately drain the excess water and keep the florets into colander. Let the excess water drain out.
3) For making batter, take all purpose flour, cornstarch, salt, pepper, ginger and garlic paste.
4) Add 4-5 tablespoons of water and make smooth batter.
5) Heat the oil in a pan on medium heat for deep frying. Once oil is hot, dip the florets into the batter.
6) And add into the hot oil. Do not overcrowd the pan, fry in batches.
7) Keep moving and turning till they get golden brown and crispy from all around.
8) Drain the excess oil using slotted spatula and remove it to paper towel lined plate. Repeat the frying process for rest.
9) Now to prepare the corn flour mixture, take corn flour in a small bowl.
10) Add 2 tablespoons of water and make lump free mixture. Keep it aside.
11) Now heat the sesame oil in a pan on medium heat. Once hot add finely chopped ginger, garlic and green chilies.
12) Saute them for 1 minute, do not brown the garlic.
13) Now add chopped onions and mix.
14) Cook till they are soft and translucent or light pink. Again do not brown the onions, just soften them.
15) Now add soy sauce.
16) Add ketchup
17) Add chilli sauce.
18) Mix well.
19) Add salt, pepper and red chili flakes.
20) Also add prepared corn starch mixture.
21) Stir well and cook for 1-2 minutes or till you get the thick sauce. Now turn off the stove and let the sauce cool for 1-2 minutes.
22) Then add fried gobi florets. We are cooling the sauce for sometime, then adding the florets. So the florets stays crispy. If added to the hot sauce then it becomes soft and soggy immediately.
23) Toss well so all the sauce is coated evenly.
24) Now add vinegar.
25) Also add spring onion greens.
26) Stir well and it is ready to serve.
Serving suggestion: Serve Gobi manchurian as a starter along with your indo-chinese meal. This can be served as a side with your vegetable fried rice or hakka noodles.
Did you try this gobi manchurian recipe? I’d love to hear about it! Leave a review in the comment section below.
Gobi Manchurian Dry
Ingredients
- 1 ½ cups Cauliflower (gobi) florets
- 4 cups Water for cooking florets
- 3 tablespoons All purpose flour (Maida)
- 2 tablespoons Corn flour (corn starch)
- Salt to taste
- ⅛ teaspoon Black pepper powder or to taste
- ½ teaspoon Ginger paste or freshly grated or crushed
- ½ teaspoon Garlic paste or freshly grated
- 4-5 tablespoons Water for making batter
- Oil for deep frying
- ¼ teaspoon Corn flour (corn starch)
- 2 tablespoons Water
- 2 tablespoons Sesame Oil
- 2 teaspoons Ginger finely chopped
- 2 teaspoons Garlic finely chopped
- 1-2 Green chilies finely chopped
- ½ cup Red onion finely chopped
- 1 tablespoon Tomato Ketchup or tomato sauce
- 1 tablespoon Soy sauce
- 1 ½ teaspoons Chilli sauce
- 1 teaspoon White distilled vinegar
- Salt to taste
- Black pepper powder to taste
- Red chilli flakes to taste
- 1 tablespoon Spring onion (green onion or scallion) , Green stalk, chopped
Instructions
- Separate the cauliflower florets into bite size pieces and rinse well.
- Bring around 4 cup of water to rolling boil on medium-high heat. Add big pinch of salt.
- Once it starts boiling, add florets and cook for 2-3 minutes only.
- Immediately drain the excess water and keep the florets into colander. Let the excess water drain out.
- To make batter, take all purpose flour, cornstarch, salt, pepper, ginger and garlic paste.
- Add 4-5 tablespoons of water and make smooth batter.
- Heat the oil in a pan on medium heat for deep frying.
- Once oil is hot, dip the florets into the batter and add into the hot oil. Do not overcrowd the pan, fry in batches.
- Keep moving and turning till they get golden brown and crispy from all around.
- Once fried, drain the excess oil using slotted spatula and remove it to paper towel lined plate.
- Repeat the frying process for rest.
- To prepare the corn flour mixture, take corn flour in a small bowl.
- Add 2 tablespoons of water and make lump free mixture. Keep it aside.
- Now heat the sesame oil in a pan on medium heat.
- Once hot add finely chopped ginger, garlic and green chilies. Saute them for 1 minute, do not brown the garlic.
- Now add chopped onions and mix. Cook till they are soft and translucent or light pink. Again do not brown the onions, just soften them.
- Now add ketchup, soy sauce and chilli sauce. Mix well.
- Add salt, pepper and red chili flakes.
- Also add prepared corn starch mixture.
- Stir well and cook for 1-2 minutes or till you get the thick sauce. Now turn off the stove and let the sauce cool for 1-2 minutes.
- Then add fried gobi florets. Toss well so all the sauce is coated evenly.
- Now add vinegar and spring onion greens.
- Stir well and it is ready to serve.
ljkakkhfj;
is there a Sattvik version (No Onion/Garlic) of your recipes ?
Kanan Patel
I have a category called Jain recipes (these recipes are no onion no garlic and also without any root vegetables)