Gobi Manchurian Recipe
Cauliflower or Gobi Manchurian is made by tossing crisp fried cauliflower in a slightly sour, sweet, and hot Manchurian sauce. Gobi Manchurian can be served as a starter or as a side with noodles or fried rice.
Cauliflower or Gobi Manchurian is made by tossing crisp fried cauliflower in a slightly sour, sweet, and hot Manchurian sauce. Gobi Manchurian can be served as a starter or as a side with noodles or fried rice.
- 3 tbsp water
- 250 grams cauliflower ( florets (or gobi cleaned))
- 1/3 cup all-purpose flour ((or 5 to 6 tbsp maida, prefer
- 3 tbsp corn flour ((or corn starch))
- â½ to 1 tsp red chilli powder (or paste (less spic
- â¼ tsp pepper (coarse crushed)
- salt ( as needed)
- oil ( for deep frying as needed)
- 1 tbsp garlic (finely chopped)
- â½ tbsp ginger (finely chopped)
- 1 green chili (chopped (optional))
- â¼ cup bell pepper ((capsicum chopped finely) (op
- 1/3 cup onions (or spring onions finely chopped )
- 1 tbsp soya sauce
- 2 tbsp red chilli sauce
- â½ tbsp red chili powder ((optional) (less spicy
- â½ tbsp vinegar ((i used apple cider vinegar))
- 1 tbsp tomato sauce (optional i have not used)
- â¾ tsp sugar
- salt (as needed)
- â½ to â¾ tsp pepper (coarsely crushed)
- salt ( as needed)
- 2 tbsp spring onion greens ( chopped for garnish)
- Carbohydrate 0.08355 g
- Cholesterol 0 mg
- Fat 0.0015 g
- Fiber 0.0120000001788139 g
- Protein 0.15765 g
- Saturated Fat 0.000165 g
- Serving Size 1 1 Serving (16g)
- Sodium 84.3825 mg
- Sugar 0.0715499998211861 g
- Trans Fat 0.00042 g
- Calories 1 calories
Step-by-step
- Ingredients: 3 tbsp water, 250 grams cauliflower (florets), 1/3 cup all-purpose flour (or 5 to 6 tbsp maida), 3 tbsp corn flour (or cornstarch), ½ to 1 tsp red chili powder (or paste), ¼ tsp pepper (coarse crushed), salt (as needed), oil (for deep frying), 1 tbsp garlic (finely chopped), ½ tbsp ginger (finely chopped), 1 green chili (chopped, optional), ¼ cup bell pepper (capsicum, chopped finely, optional), 1/3 cup onions (or spring onions, finely chopped), 1 tbsp soy sauce, 2 tbsp red chili sauce, ½ tbsp red chili powder (optional), ½ tbsp vinegar, 1 tbsp tomato sauce (optional), ¾ tsp sugar, salt (as needed), ½ to ¾ tsp pepper (coarsely crushed), 2 tbsp spring onion greens (chopped, for garnish)
- Prepare the cauliflower florets: Wash and clean the cauliflower. Cut into small, bite-sized florets.
- Prepare the batter: In a bowl, whisk together all-purpose flour, corn flour, red chili powder, pepper, and salt. Gradually add water, mixing until a smooth batter forms.
- Coat and fry the cauliflower: Dip the cauliflower florets into the batter, ensuring they are evenly coated. Deep fry the coated cauliflower in hot oil until golden brown and crispy. Remove and drain on paper towels.
- Prepare the sauce: In a wok or pan, heat a little oil. Add garlic, ginger, and green chili (if using). Sauté for a minute until fragrant.
- Add the vegetables: Add onions and bell pepper (if using) to the pan. Sauté for 2-3 minutes until slightly softened.
- Add the sauce ingredients: Add soy sauce, red chili sauce, red chili powder (if using), vinegar, tomato sauce (if using), sugar, salt, and pepper to the pan. Stir well to combine.
- Simmer: Simmer the sauce for a few minutes until slightly thickened.
- Combine and garnish: Add the fried cauliflower florets to the sauce. Toss gently to coat evenly. Garnish with spring onion greens.
- Serve: Serve hot as a starter or a side dish with noodles or fried rice.
Crisp cauliflower florets encased in a batter of all-purpose flour and cornstarch achieve a shatteringly crunchy exterior when dropped into oil heated to 180 degrees Celsius. Tossing those fried florets into a reduction of soy sauce, vinegar, and chili paste creates a dish that balances sour, sweet, and pungent notes. While meant to be consumed fresh from the wok, the components offer surprising utility for repurposing the following day.
- Reheat leftover coated cauliflower in a 200 degree Celsius oven for 6 to 8 minutes to restore the exterior crunch without softening the interior steam-cooked vegetable.
- Transform refrigerated sauced gobi into a fried rice mix-in by draining excess surface liquid and tossing the pieces into high-heat wok oil alongside cooked grains.
- Stir-fry raw cauliflower florets in a separate batch if freezing components ahead, as thawed raw brassicas release excess moisture that ruins batter adhesion.
- Maintain the correct viscosity in the sauce by combining cornstarch with cold water before adding it to the pan, preventing lumps from forming in the simmering soy and vinegar base.
Storing fried florets separately from the sauce prevents total moisture absorption during refrigeration. Properly separated components retain their textural integrity for up to forty-eight hours.
