Gobi Manchurian Recipe – Indian Special
Gobi Manchurian is a beloved Indo-Chinese dish made with crispy cauliflower florets tossed in a flavorful, spicy, and tangy Manchurian sauce. Whether served dry as a starter or with gravy as a side for fried rice or noodles, it’s a crowd-pleaser that combines Chinese techniques with bold Indian flavors.
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
For the Cauliflower Batter:
- 1 medium cauliflower, cut into bite-sized florets
- ½ cup all-purpose flour (maida)
- ¼ cup cornflour
- 1 tsp ginger-garlic paste
- Salt and pepper to taste
- Water as needed
- Oil for deep frying
For the Manchurian Sauce:
- 2 tbsp oil
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2–3 green chilies, chopped
- 1 small onion, finely chopped
- 1 small capsicum, chopped (optional)
- 2 tbsp soy sauce
- 1 tbsp red chili sauce (adjust to taste)
- 1 tbsp tomato ketchup
- 1 tsp vinegar
- 1 tsp cornflour mixed with 3 tbsp water (for thickening)
- Salt and pepper to taste
- Spring onions for garnish
Prepare the Cauliflower:
Boil water with a little salt and blanch the cauliflower florets for 3–4 minutes. Drain and set aside.
In a bowl, mix all-purpose flour, cornflour, ginger-garlic paste, salt, and pepper. Add water gradually to make a thick, smooth batter.
Coat the florets in the batter and deep-fry them until golden and crispy. Drain on paper towels.
Make the Sauce:
Heat 2 tbsp oil in a wok. Add garlic, ginger, and green chilies. Sauté for a few seconds.
Add onion and capsicum, and stir-fry for 2–3 minutes on high heat.
Add soy sauce, chili sauce, ketchup, and vinegar. Mix well.
Pour in the cornflour slurry and stir until the sauce thickens slightly.
Combine and Serve:
Add the fried cauliflower to the sauce and toss to coat evenly.
Garnish with chopped spring onions and serve immediately.
Serve:
Serve hot as a starter or pair with fried rice, noodles, or steamed rice for a satisfying meal.
Recipe Notes :
Crispy Tip : Fry cauliflower in small batches to maintain crispiness.
Gravy Version : Add ½ cup water or vegetable broth before adding cornflour slurry if you want a saucy version.
Spice Level : Adjust chilies and sauces to your preferred heat.
Make Ahead : Fry the cauliflower ahead and keep it crisp. Toss in sauce just before serving.
Gluten-Free : Substitute flour with rice flour or use gluten-free alternatives.
