Delightful Gobi Manchurian Recipe: A Fusion of Flavors

Gobi Manchurian is a popular vegetarian dish that beautifully blends the culinary traditions of India and China.

The dish revolves around cauliflower, locally known as “gobi,” transformed into flavorful, crispy bites.

The cauliflower florets are coated in a spiced batter, deep-fried to perfection, and then tossed in a savory and tangy Manchurian sauce.

The tale starts in the busy streets of Kolkata during the 1960s.

Chinese people, mostly from a Hakka background, came to live in the Tangra part of the city.

As these folks began making food that locals liked, a mix of Chinese cooking and Indian flavors came together.

Making fantastic Gobi Manchurian is like being an expert chef, paying attention to details, and adding a bit of cooking know-how.

Here are some helpful tips to make sure your Gobi Manchurian tastes good:

To make the cauliflower crispy, fry it twice. This extra step gives a nice crunch in every bite.

When making the batter, find the right balance.

It should be thick enough to stick to the cauliflower but not so thick that it feels like dough.

A slightly runny batter helps coat the cauliflower evenly.

The secret to tasty Gobi Manchurian is in the sauce.

Adjust the amount of soy sauce, chili sauce, and tomato sauce to your liking.

Feel free to try different amounts until it tastes just right for you!

Before dipping the cauliflower in the batter, make sure it’s dry.

Too much water can mess up the batter, making the frying uneven.

Make sure the oil is at the right temperature.

Too hot, and the cauliflower can burn.

Too cool, and it won’t get crispy enough.

Keep it at medium heat for the best results

Choose fresh cauliflower and veggies.

The better your ingredients, the better your Gobi Manchurian will taste.

Make Gobi Manchurian just how you like it by changing the amount of chili sauce and red chili powder.

Add a bit more for extra heat or less if you prefer it milder

Gobi Manchurian tastes the best when it’s hot and fresh.

If it sits for too long, the crispiness might go away.

So, serve it right after cooking for the best experience.

Make your Gobi Manchurian look and taste even better by adding freshly chopped coriander leaves on top.

It adds a nice touch of freshness to the dish.

Have fun trying Gobi Manchurian with different things.

It goes well with plain rice, fried rice, or noodles.

You can also serve it with green chutney for some extra flavor.

Why Gobi Manchurian is Loved in India?

Gobi Manchurian is a much-loved dish in India, bringing together Chinese flavors with Indian tastes.

Gobi Manchurian combines Indian spices with the zing and goodness of Chinese sauces.

This mix of flavors is special and liked by many in India.

People enjoy Gobi Manchurian as a starter, snack, or even with main meals.

It’s so versatile that it suits different occasions and settings.

In a country where many people don’t eat meat, Gobi Manchurian is a tasty option.

The cauliflower (gobi) becomes the star, giving a nice, meaty feel.

The way Gobi Manchurian is cooked, with a double-fry method, makes it crispy.

The mix of soft cauliflower inside and crunchy outside makes it a favorite.

Gobi Manchurian is a hit in Indian street food.

You can find it at stalls and vendors everywhere, making it a quick and yummy snack.

Making Gobi Manchurian at home is simple.

Lots of families like making it, bringing comfort and a sense of home-cooked goodness.

Gobi Manchurian is often part of special menus during festivals and gatherings.

Its lively look and bold flavors add to the festive feel.

Why do I use rice powder?

The use of rice powder makes the cauliflower extra crispy for a long time, and double frying makes it even crispier.

The crispiness of cauliflower in Gobi Manchurian takes this recipe to a new level.

I have also used turmeric in this recipe for color, which you can skip if you want.

I have used red chili sauce, green chili, and green chili sauce in this recipe.

You can adjust the chilies according to your preference, and you can skip green chilies if you want.

In this recipe, I used coriander leaves twice, once while making the sauce and once with fried cauliflower.

This step adds a fresh touch to the recipe.

You can skip it if you want.

In this recipe, you don’t have to add all the vegetables at once,

add them one by one, as shown in the photos, and keep the flame high.

Chinese dishes are always cooked on high flame

How to make the perfect Gobi batter?

The batter shouldn’t be too runny or too thick; it should be just right, sticking to the cauliflower and not too watery.

Many people make a mistake in the batter, resulting in their cauliflower not turning crispy.

Nutritional Chart for Gobi Manchurian (Per 100g):

Gobi Manchurian Ingredients:

For Cauliflower Preparation:

1. 600g cauliflower, cut into florets
2. 3 tablespoons rice flour
3. 1 tablespoon besan (gram flour)
4. 1 tablespoon corn flour
5. 1/4 teaspoon ajwain or cumin
6. 1/4 teaspoon turmeric powder
7. A pinch of garam masala powder
8. Salt to taste
9. Refined oil for frying

For Sauce:

10. 1 medium-sized onion, chopped
11. 1 teaspoon ginger, chopped
12. 1 1/2 teaspoons garlic, chopped
13. Fresh coriander leaves, chopped (for garnish)
14. 2 teaspoons green chili sauce
15. 4 to 5 teaspoons tomato sauce
16. 2 teaspoons soy sauce
17. 1/2 teaspoon red chili sauce (optional for color)

Additional Ingredients:

18. Hot water (for soaking cauliflower)
19. Normal water (for batter)
20. Oil (for sauteing vegetables and making sauce)

Optional:

21. Cumin (as a substitute for ajwain)
22. Fresh coriander leaves (for garnish)
23. green chillies
24. turmeric powder

Crafting cauliflower Manchurian is an art that balances the crispiness of cauliflower with the rich flavors of the Indo-Chinese sauce.

Elevate your culinary skills by trying this recipe at home, and embark on a journey of taste that will leave you craving for more.

Also Read:

Egg Curry | Delicious Egg Curry recipe | egg recipes| egg gravy| egg dishes

Pro Tips:

1. Double-fry cauliflower for crunch
2. Balance the batter thickness
3. Tweak the sauce to your liking
4. Ensure dry cauliflower
5. keep oil at high heat
6. choose fresh veggies
7. Adjust the spice level
8. Serve hot for the best crispiness
9. garnish with fresh coriander leaves for a burst of flavor.

Frequently Asked Questions (FAQs)

Is cauliflower Manchurian a spicy dish?

Gobi Manchurian can be adjusted to your spice preference.

The recipe provides a delightful balance of flavors, but you can control the spice level by adjusting the amount of chili sauce.

Can I use frozen cauliflower for this recipe?

While fresh cauliflower is recommended for the best texture, you can use frozen cauliflower if that’s more convenient.

Ensure it’s thawed and dried before dipping it in the batter.

Is there a substitute for Ajwain in the batter?

If you don’t have ajwain, you can skip it or substitute it with a pinch of cumin for a different yet delicious flavor.

Can I make cauliflower Manchurian ahead of time?

While the dish is best enjoyed fresh, you can prepare the fried cauliflower and sauce separately.

Combine them just before serving to maintain the crispiness.

What can I serve cauliflower Manchurian with?

Gobi Manchurian pairs well with steamed rice, fried rice, or noodles.

It’s a versatile dish that complements various sides.

Recipe card:

Gobi Manchurian | A Delicious Fusion of Flavors

payal debnath

Enjoy the deliciousness of Gobi Manchurian, a mix of crispy cauliflower with tasty Chinese-Indian flavors.

Your taste buds will thank you!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 34 minutes mins

Course Appetizer, Side Dish

Cuisine Indian

Servings 3 People

Calories 180 kcal

Ingredients

  

Gobi Manchurian Ingredients:

For Cauliflower Preparation:

• 600 g cauliflower cut into florets
• 3 tablespoons rice flour
• 1 tablespoon besan gram flour
• 1 tablespoon corn flour
• 1/4 teaspoon ajwain or cumin
• 1/4 teaspoon turmeric powder
• A pinch of garam masala powder
• Salt to taste
• Refined oil for frying

For Sauce:

• 1 medium-sized onion chopped
• 1 teaspoon ginger chopped
• 1 1/2 teaspoons garlic chopped
• Fresh coriander leaves chopped (for garnish)
• 2 teaspoons green chili sauce
• 4 to 5 teaspoons tomato sauce
• 2 teaspoons soy sauce
• 1/2 teaspoon red chili sauce optional for color

Additional Ingredients:

• Hot water for soaking cauliflower
• Normal water for batter
• Oil for sauteing vegetables and making sauce

Optional:

• Cumin as a substitute for ajwain
• Fresh coriander leaves for garnish
• green chillies

Instructions

 

Step-by-Step Method for Gobi Manchurian:

Step 1: Cauliflower Preparation

Soaking and Cleaning:

• Cut 600g cauliflower into florets.
• Soak them in hot water with salt and a pinch of turmeric for 5 minutes to remove impurities.
• Wash thoroughly and set aside.

Creating Dipping Batter:

• In a bowl, mix 3 tablespoons rice flour, 1 tablespoon besan, 1 tablespoon corn flour, 1/4 teaspoon ajwain, 1/4 teaspoon turmeric powder, a pinch of garam masala, and salt.
• Gradually add water to make a runny batter.

Frying Cauliflower:

• Heat refined oil in a pan.
• Dip each cauliflower floret in the batter and fry until golden brown.

  It will take 7 minutes to fry.
• Remove and set aside.

Step 2: Gobi Manchurian Recipe Gravy

Heating Oil:

• Heat oil in a pan on high flame.
• Sauteing Vegetables:
• Add chopped garlic, ginger, and onions one by one
• Stir for 1 minute on high heat
• Add chili sauce, tomato sauce, green chillies
• Stir well for 2 minutes on high heat

Adding Spices:

• Add 1/4 teaspoon turmeric and 1 teaspoon red chili sauce.
• Stir well on high heat

Double Frying Cauliflower:

• Double-fry the fried cauliflower in the oil again and add in sauce on high heat.
• coat gobi well for a minute on high heat

Step 3: Serving Gobi Manchurian

Garnishing and Serving:

• Garnish with fresh coriander leaves.
• Serve the Gobi Manchurian hot.

Optional Tips:

• For an extra color boost, add 1/2 teaspoon Kashmiri red chili powder to the sauce.
• Use cumin as a substitute for ajwain if needed.
• Enjoy Your Homemade cauliflower Manchurian!
• Follow these steps, and you'll have a plate full of delicious and crispy cauliflower Manchurian ready to be enjoyed.

Pro Tips:

• Double-fry cauliflower for crunch
• Balance the batter thickness
• Tweak the sauce to your liking
• Ensure dry cauliflower
• keep oil at high heat to make the sauce
• choose fresh veggies
• Adjust spice level
• Serve hot for best crispiness
• garnish with fresh coriander leaves for a burst of flavor.

Notes

Nutritional Chart for Gobi Manchurian (Per 100g):

Nutrient	Amount per 100g
Calories	180 kcal
Protein	4g
Carbohydrates	20g
Dietary Fiber	3g
Fat	10g
Saturated Fat	1g
Sodium	700mg
Potassium	250mg
Sugar	5g
Vitamin C	30mg
Calcium	40mg
Iron	1.5mg
Zinc	0.5mg
Vitamin A	50 IU

Note: Nutritional values are approximate and can vary based on specific ingredients and cooking methods.

 

Keyword gobi manchurian