Gobi manchurian is a popular Indo-Chinese appetizer. Cauliflower pieces are deep fried and sauted in a mixture of sauces to give a flavoursome dish.
Chinese dishes have gained immense popularity in our country. They are an amalgamation of Chinese flavours to suit the Indian taste buds, now popularly termed as Indo- Chinese. Many dishes are prepared in this cuisine, but, one snack that always stands out is Gobi Manchurian. It is the hot favourite of college students, street food, that is found at all joints.
It is usually served as an appetiser or starter , but can be paired with fried rice or schezwan rice. Different kinds of manchurian are prepared such as baby corn manchurian and mixed vegetable manchurian. But, it is the one made of cauliflower that has gained immense popularity. “Gobi” is the Hindi name for cauliflower. Cauliflower has a pungent odour, but when made into fritters, and drizzled in sauces, it gives a distinctive taste that no other veggie can impart.
My other Indo- Chinese dishes Fried Rice, Hakka noodles, alu65, sweet corn vegetable soup
gobi manchurian
Ingredients:
- 1/2 kg cauliflower, broken into florets
- 1 onion cut into small pieces
- 1 capsicum, finely cut
- 1 tablespoon soya sauce
- 2 teaspoon red chilli sauce
- 1 teaspoon chilli powder
- 1/2 teaspoon pepper powder
For the paste:
- 8 cloves garlic
- 2 inch ginger
- 1 green chilly
For the batter: Measurement used:1cup=150 ml
- 1 cup all purpose flour
- 1/2 cup corn flour
- 1/2 teaspoon chilly powder
- 1/4 teaspoon pepper powder
- salt to taste
- water
Other ingredients:
- oil for frying
- 2 teaspoon oil
- spring onions for garnishing
Method:
- Put the cauliflower pieces in hot water for five minutes, put them in a colander and allow to dry for sometime.
- Make a paste of the ingredients mentioned.
- Make a batter of the ingredients mentioned. The consistency should neither be too thick nor thin.
- Heat oil in a pan. Put the florets in the batter. When the oil is heated, slowly, take a floret and put it into the oil. Repeat for a few more. Deep fry by turning with a ladle. Initially, put the flame low, then increase it and again reduce it, once they are done. This way, you are going to get perfect fritters.
- Repeat it for all the florets.
- Take oil in a pan, add the paste, saute it for a few seconds. Now, add the onions and cook it for two minutes. Put the capsicum and cook for another minute.
- Now, add the soya sauce, red chilli sauce, apple cider vinegar and the red chilly paste. Put salt and some water. Allow to cook for sometime.
- Let it cool. Put the fried fritters into it and mix well.
Take a tip:
Chilly is actually cut into small pieces and put in restaurants, but I have grinded it.
Gobi manchurian, recipe in steps
Ingredients
Method
- Break the florets into small pieces. The size of the floret determines a slightly bigger size of manchurian.
- Put them in hot water for five minutes. Then, put it in a colander.Let dry.
- Make a batter with ingredients mentioned under "For the batter". The consistency of the batter should neither be too thick or thin.
- Deep fry the fritters, by putting a few at a time.
- Make paste of the ingredients mentioned under 'For the paste".
- Take oil in another pan. Add the paste and saute for sometime. Then, add the onions and shallow fry for two minutes.
- Now, add the capsicum and let cook for two minutes. Put salt in it.
- Add soya sauce, red chilly sauce, apple cider vinegar. Mix a little water in red chilly powder and put it.
- Let cook for some time. Allow to cool.
- Put the fried fritters in it. Add pepper powder and mix it.
- Gobi manchurian is ready to serve. You can garnish it with spring onions.
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If you have liked this post, do share it with your family and friends. It’s summer and the best time to make this one, do give a try and share your picture with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook
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(Post updated on 25/2/2024 with better pictures !)
Looks delicious, would try cooking it! Thanks for sharing! 🙂
Thankyou Monish. Glad you liked it.
Great one ! Thanks for sharing 🙂
Love the recipe… Its so easy… Look delicious… Going to try the recipe… Thanks so much for sharing… ?
Thankyou Farhaj. Do let me know how it was.
Love the step by step with images, will give it a go, sounds delicious
I have cauliflower!! I’m going to have to try this
Sarah do give a try and let me know how it was. Thankyou !
these are everyone’s favorite! delicious dish, perfect combo with rice and roti’s!
This is an all time favorite. It has been a while since I made this!
Mine is an Indo Chinese loving family and are crazy for gobi manchurian.
All time fav.. Can never get bored of this !!
My hubby’s favorite and we always land up arguing as to whether we should have cauliflower Manchurian or Mushroom one. I prefer the latter.
My daughter and husband love this, hard to resist.
We are gobhi manchurian loving family. You are tempting me to try it some time very soon.
Love this Indo Chinese dish.. so yum. Looks inviting
This is the most popular Indo-Chinese recipe and loved by one and all. Very well prepared. Looks inviting
My brother is big fan of gobi Manchurian, he have it week thrice. Your gobi Manchurian looks super tempting, very well explained with step by step pics.
This dish is my absolute favorite. I can never have enough of it. Love the color of the manchurian!
Manchurian is the very first Indo-Chinese recipe I ever tried and I loved it so much. It will always be my favorite Indo-Chinese dish.
Gobi manchurian is our family favorite Indo-Chinese dish. Your looks super tempting, I love the way you have explained so well with step by step photos.
This is an all time family favourite. You have explained the steps so well. Can Dive in tompolisj off the bowl.
Oh my jayashree, that plate of gobi manchurian is so tempting and inviting !!! so well explained with step by step pictures! Totally delish!
Love this popular Indo-Chinese dish Jaya ! Fritters are made using cauliflower and tossed in mixture of different sauces. It makes a perfect appetizer.
Gobhi Manchurian is an all time favourite starter or snack.. a crowd pleaser!! Your version looks so delectable and inviting.
Wait till we fight over the last bits of Manchurian! We love making this recipe and it somehow is never enough as we really cannot get enough of it.
we Cannot have enough Gobi manchurian at home .. it always vanished minutes after makign this – my kids’ fav !
Delicious gobi manchurian! it is one of the most popular veg starters in Indo Chinese cuisine and you nailed the recipe.
One of my favourites dishes to order in a restaurant is Gobi Manchurian. I don’t think I have made it in ages now. But will make some today evening. Already have the veggies chopped and ready.
A popular starter dish with my family. Therefore I make it often and it vanishes in a matter of few minutes. Gobi manchurian is never enough!
This is one of my favourite snack. Just wondering it’s been a long time I haven’t pampered myself with this awesome manchurian recipe. Let me make it since it is still in season.
Such a tempting plate of Gobi Manchurian jayashree! This is our favorite dish to order in restaurants! Looks tempting and perfect!
My favorite Jayshree ji. I love gobhi and your Manchurian looks amazing