Gobi Manchurian is a very popular and delicious Indo-Chinese Appetizer that is loved by all ages. Gobi Manchurian is a simple and easy to make appetizer in which the deep fried cauliflower florets are tossed in tangy and mild spicy sauce flavored with garlic and spring onions. I am a big fan of Manchurian recipes and Chicken Manchurian is my most favorite. This vegetarian Gobi Manchurian is much easy than the chicken Manchurian. Its been long time since i made this Gobi Manchurian, even the Gobi 65 was made long long back when i blogged here. I monthly once or twice make deep fried snacks like vada or pakora but not this cauliflower recipes. Simply i do not like to deep fry cauliflower or veggies as such so mostly i prefer for masal or Dal vada and pakoras. Plus my diet plan will not let me to make such snacks but for my kids and blog sake make it once in a while. Today also for blog sake prepared this Gobi Manchurian and served it for lunch along with Vegetable Fried Rice. As usual i did not use artificial colours and ajinimotto in this Indo-Chinese preparation also,again a simple version with basic ingredients with no compromise in taste. My kids loved it a lot and the little one requested to make it again and again :) Now off to the recipe...
Preparation Time : 15 minutes
Cooking Time : 20 minutes + 10 minutes
Serves 3-4
Ingredients
For Fried Cauliflower
- Cauliflower 1 small crown or 1/4 medium sized crown or 40-45 small florets
- Corn Flour 3 and 1/2 tbsp
- Maida / All Purpose Flour 4 and 1/2 tbsp
- Water 1/2 cup and 2 tbsp
- Pepper Powder 1/4 tsp
- Ginger Garlic Paste 1 tsp*
- Kashmiri Chilli Powder 1/2 tsp (optional)
- Oil to deep fry
For Gobi Manchurian
- Oil 1 tbsp
- Spring Onion/Green Onion white 2 tbsp (finely chopped)
- Spring Onion Green 1 tbsp(finely chopped)
- Garlic 1 tsp (finely chopped)
- Onions 1/4 cup (finely chopped)
- Tomato Sauce 1/2 tbsp
- Tomato Chilli Sauce 1 tbsp
- Soy Sauce 1/2-1 tsp
- Corn Flour 1/2 tbsp
- Water 1/2 cup
- Salt to taste
- Spring Onion green 1-2 tbsp for garnishing
- Cilantro few for garnishing
Method
- Wash and cut cauliflower into small florets and put in a bowl filled with warm water, let it sit for few minutes(this step is optional but helps to clean the florets)
- after that drain the florets well and spread it in a kitchen towel and pat dry the florets.
- Now in a wide bowl, add corn flour, AP flour, pepper powder, chilli powder,ginger garlic paste and water to a smooth batter.
- Then heat oil in a kadai to deep fry, when its heated turn to medium high...and take a floret dip in batter and drop it in oil. Based on the kadai size and oil quantity drop 4-5 florets and fry in medium high heat. After 2 minutes gently rotate other side and cook till it turns crisp and golden brown.
- And Then remove from the oil and drain it in paper towel.
- After frying a batch wait for 3-4 minutes so that the oil gets heated again then fry the other batch.
- Once done frying the florets start chopping the onions for manchurian and mix corn flour and water without any lumps and keep aside.
- Now heat oil in a pan, when its heated add finely chopped garlic, spring onion white and green and stir for a minute.
- Then add finely chopped onions and saute for 1-2 minutes.
- After that add sauces and stir fry for a minute.
- And add corn flour water mixture, enough salt and stir well and let it cook for a minute.
- Then add the fried cauliflower and gently stir well so that the fried cauliflower florets get nicely coated with the sauce.
- Finally add some finely chopped cilantro and spring onion greens.
- That's it...Delicious Gobi Manchurian Dry ready.
Notes:
*Ginger Garlic Paste - 2 fat cloves, 1" wide ginger and 10 pepper corns and grind all to a fine paste and use it in the recipe.
But ginger garlic paste is optional.
I also added some chilli flakes and ground pepper along with the sauces.
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