Restaurant-Style Gobi Manchurian(Cauliflower): Crispy, Spicy, and Delicious
What Is Gobi Manchurian?
Gobi Manchurian is a delicious and popular dish that brings together Indian and Chinese flavors. It starts with fresh cauliflower florets that are dipped in a spicy batter and then deep-fried until they’re crispy and golden. These crispy bites are then tossed in a flavorful sauce made from soy sauce, garlic, ginger, and a mix of spices.
About this gobi manchiruian recipe
When I was in school and college, Gobi Fried Rice and Gobi Manchurian were my favorite go-to dishes at restaurants. I used to order them all the time. Now, I wanted to make them at home so I can enjoy them whenever I like. There are two versions of Gobi Manchurian: the dry, crispy one and the gravy type. I prefer the dry one because it's crunchy and savory, while the gravy type can be a bit soggy.
Most restaurant versions use MSG and red food coloring, but I've skipped these to make a healthier Gobi Manchurian. The recipe involves coating cauliflower florets with spices and deep frying them until crispy. If you want to avoid deep frying, you can bake the florets instead. I've included baking settings in the recipe for your convenience. Give this recipe a try—you’ll love it and feel like you’re eating at a restaurant!
Gobi Manchurian is a delicious and popular dish that brings together Indian and Chinese flavors. It starts with fresh cauliflower florets that are dipped in a spicy batter and then deep-fried until they’re crispy and golden. These crispy bites are then tossed in a flavorful sauce made from soy sauce, garlic, ginger, and a mix of spices.
- 4 Tbsp Cornflour
- 2 Tbsp Maida (All-purpose flour)
- 1 Tsp Ginger garlic paste
- 1/4 Tsp White pepper powder
- 1 Tsp Salt to taste (Adjust accordingly)
- 1 Cup Cauliflower florets (medium-sized)
- 2 Tbsp Oil
- 2 Tbsp Finely chopped garlic
- 1 Tsp Spring onion (white part)
- 1 Tbsp Spring onion (green part)
- 1 Big onion, chopped finely
- 1/4 Tsp Soy sauce
- 1/4 Tsp Green chili sauce
- 3 Tbsp Tomato sauce
- 2 Tsp 2 Cornflour mixed with 2 Tbsp water
- 2 Tsp Salt to taste (Adjust accordingly)
- In a mixing bowl, combine 4 tbsp cornflour, 2 tbsp maida, 1 tsp ginger garlic paste, 1/4 tsp white pepper powder, and salt to taste.
- Mix well and add a little water to achieve a dosa batter consistency. The batter should not be too thin.
- Boil water in a pot and add 1 cup of cauliflower florets. Half cook them.
- Drain the water and strain the cauliflower florets.
- Add the florets to the prepared batter and mix well to ensure the batter coats all sides of the florets.
- Let them soak in the batter for at least 15 minutes to enhance the flavor.
- Heat oil in a pan over a low flame.
- Add the coated cauliflower florets and fry until they are golden and crispy.
- Remove the fried florets and set them aside.
- Chop 1 big onion, 2 tbsp of finely chopped garlic, and 1 tsp of the white part of spring onion. Set aside.
- Keep 2 tsp of cornflour mixed with 2 tbsp of water ready.
- Heat oil in another pan on high flame.
- Add the finely chopped garlic and sauté until fragrant.
- Add the white part of the spring onion and sauté briefly.
- Add the chopped onion and sauté until it becomes translucent.
- Stir in 1/4 tsp of green chili sauce and 1/4 tsp of soy sauce. (Use soy sauce sparingly to avoid overpowering the dish.)
- Add 3 tbsp of tomato sauce and salt to taste. Mix well.
- Add a little water and mix to combine.
- Add the cornflour-water mixture to the pan and stir well.
- Lower the flame and let it simmer until the sauce thickens to a syrup-like consistency.
- Add the fried cauliflower florets to the thickened sauce and mix well to coat the florets.
- Garnish with 1 tbsp of the green part of spring onion.
- Serve hot and enjoy your delicious Gobi Manchurian!
- Oven method for frying your cauliflower
If you prefer a healthier option, you can toast the cauliflower florets on a dosa tawa with a little oil or bake them in the oven.
After marinating the cauliflower florets, set them aside for 15 minutes. Meanwhile, grease a baking tray and preheat your oven to 240°C. Once the oven is ready, place the marinated florets on the tray and bake them for 20-30 minutes. Keep an eye on them and bake until they are crisp. Cooking times may vary depending on the size of the florets, so try to ensure all the florets are roughly the same size for even cooking.
Expert Tips for Restaurant style Gobi Manchurian(Cauliflower Manchurian)
- Add Capsicums: For extra flavor, add chopped capsicums along with the cauliflower when frying the onions.
- Be Careful with Soy Sauce: Use soy sauce sparingly, as too much can make the dish bitter.
- High Flame for Onions: Fry the onions on high flame to bring out a special taste in the gravy.
- Adjust Consistency: For a dry version, reduce the water quantity. If you prefer a gravy, add more water and thicken it with a cornflour-water mixture.
- Keep Vegetables Crisp: Don’t sauté the vegetables for too long. They should retain their crispness.
- Ingredient Substitutes: For a different take on the dish, you can substitute cauliflower with mushrooms, brinjal, or even chicken.
- Spring Onions are Key: Don’t skip the spring onions; they add a unique flavor that enhances the overall taste.
- Half-Cook the Cauliflower: Be sure to only half-cook the cauliflower florets. Overcooking can make them too soft.
Serving Suggestions for Gobi Manchurian
- With Fried Rice or Noodles: Serve Gobi Manchurian alongside fried rice or noodles for a complete Indo-Chinese meal. The crispy, flavorful cauliflower pairs perfectly with these dishes.
- As an Appetizer: Enjoy Gobi Manchurian as a starter before your main course. Serve it hot with a side of green chutney or tomato ketchup for dipping.
- With Indian Breads: Pair Gobi Manchurian with chapathi, naan, or paratha. The rich flavors of the dish complement the soft, warm bread beautifully.
- In a Wrap: Use Gobi Manchurian as a filling for a wrap or roll. Add some lettuce, onions, and your favorite sauce for a delicious and portable meal.
- On Its Own: Serve Gobi Manchurian as a snack on its own. It’s perfect for a quick bite or as part of a party platter.
I’m Santhiya Balaguru, A foodie, a passionate food lover from Madurai. My journey with food started from a young age, and I’ve always been eager to try new dishes. After completing my education, I worked in the IT industry in Chennai. There, I indulged in exploring various cuisines and shared my reviews with friends and family. This love for food eventually led me to experiment with cooking restaurant-style dishes at home.
