Dry Gobi Manchurian, aka Cauliflower Manchurian is a tantalizing Indian Chinese appetizer and very different from the gravy version. The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce. It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal. Try this absolutely delicious recipe!
Ingredients:
Cauliflower - 1/2 medium, cut to bite-size florets
Oil - for deep frying
For the batter:
All-purpose Flour - 5 Tbsp
Corn Starch - 3 Tbsp
Salt - 1/4 tsp
Black Pepper - 1/4 tsp
Water - 1/4 cup plus 2 Tbsp
For the sauce:
Oil - 1 Tbsp
Onion - 1/2 medium, chopped finely
Green Chilies - to taste, cut diagonally
Garlic - 3 large cloves, chopped finely
Ketchup - 2 Tbsp
Red Chili Sauce - 2 Tbsp or to taste
Soy Sauce - 4 tsp or to taste
White Vinegar - 2 tsp
Water - 4 Tbsp
Corn Starch - 2 tsp
Green Onions - 2 stalks, cut diagonally for garnishing
Method:
1. Heat Oil in a medium non-stick pan.
2. Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
4. Add Soy Sauce and Vinegar and mix well.
5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
6. Keep sauce aside.
7. To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
8. Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.
9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
10. Add Green Onions and toss again.
11. Serve immediately.
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March 31st, 2008 at 5:22 pm
i tried this the previous weekend and it came out absolutely wonderful…better than what i have had in hotels.and it doesnt take too long to make as well.
April 3rd, 2008 at 1:41 pm
Hey hi
Liked the video very much.Very well explained.But I just wanted to know the ingredient used for batter all purpose flour is it maida?Looking forward for your response.I am from india.My friend told me about your website I found it worthwhile watching the videos and learning to cook.Thanks a ton…keep going!
April 3rd, 2008 at 1:59 pm
hi u make too good recipes we want some breakfast recipes pls
April 3rd, 2008 at 2:14 pm
Hi Sdzg,
Yes, All Purpose Flour is Maida.
Thanks for your feedback and please thank your friend from us!
Happy Cooking!
May 16th, 2008 at 8:11 am
Hi Anuja & Hetal,
I tried this recipe & my mom just loved this.Now she has asked to prepare again.I never thoght it would be so easy.
Thank you both for making it look so easy.
May Jesus be with you in the good work you both do & go a long.
May 19th, 2008 at 3:41 pm
Hi Anuja and Hetal
If we want to make gobi manchurian with gravy can we use same recipie and add little extra water?
May 21st, 2008 at 7:17 pm
Hi Hetal and Anuja ,
I tried gobi manchurian yesterday evening with tea..
It came out awesome ..I never thought it will be so great in taste and it had the same flavour which we get in any good restaurant .
My husband Amit was zapped
I made it exactly the way you told..Thanks ..
Your videos really help me as my mom is far away in india and i had done hardly any cooking there.
Thanks again .
May 22nd, 2008 at 1:10 am
Hi Vidhi,
The ingredients for the sauce are a little different (no ketchup or chili sauce) but you could use it as is. Instead of adding just a little corn starch and water, you add in a lot of vegetable stock (or chicken stock if you are non-veg) and allow it to boil. Then you add in quite a bit more corn starch to thicken it into a gravy. Let us know how it comes out if you decide to try it.
May 22nd, 2008 at 1:10 am
Hi Vineeta,
Thanks so much for the great comment! You really made our day!
June 4th, 2008 at 7:07 pm
Anuja & Hetal,
Such a great recipe! Even my 2 year old loved the crunch of the cauliflower
Thanks! Keep up your good work.
~Sunitha.
June 16th, 2008 at 8:26 pm
I tried gobi manchurian yesterday .it came out amazing in taste. i never thought it will be so good and it had the same taste which we get in good resturant.
June 17th, 2008 at 10:56 am
thanksssssssssssssss
August 21st, 2008 at 10:28 pm
I love your website. It’s very well organized and the recipes are easy to follow. Thanks for doing a wonderful job. We really need people as dedicated as you, to teach us beginners how to cook great desi food.
November 2nd, 2008 at 10:21 pm
Hi Hetal and Anuja…
I have introduced your site to many of my friends.. and i have also tried many of your recipes(which have come absolutely great).. But i must say Gobi manchurian was excellent.. and beyond words!!
because first of all am not a great cook… and second of all i have not relished cauliflower much because i did not know how to use it.. My husband had been asking me to make Gobi manchurian for a long time and last friday i surprised him by giving it as a HOT Appetizer and tea!!
Thanks a lot!!
November 26th, 2008 at 12:42 am
Hello Ladies!
You mentioned about using other vegetables. When using mushroom, should we use whole mushroom and just dip it in the batter and fry the way, you did cauliflower?
November 26th, 2008 at 2:44 am
Hi Priya,
Well, it just depends on the size of the mushrooms…if they are tiny button mushrooms and are about bite size, I would leave them whole and anything bigger, cut them to bite size and fry them.
December 7th, 2008 at 9:56 pm
hi!!!
hetal & anuja,
b4 knowing this recipe, i used to do gobi manchuri, i was always unsuccessful. it never tasted like the one v get in restaurents.
i tried yday n it tasted awsome. i prepared one full gobi, n my husband had almost 3/4th of it n still he needs.
thank q for a wonderful recipe.
December 7th, 2008 at 10:03 pm
hi hetal n anuja
i have one doubt about soya sauce.i have brought
soya been sauce which doesnt smell the one which v get in india. in the ingredients, soya been meat 46%. etc…
does this mean that the soya been sauce contains meat, i mean to say nonveg sauce?
is soya sauce similar to soya been sauce?
i used this sauce in the gobi manchuri recipe. still it tasted awsome.
pls let me know asap.
December 8th, 2008 at 10:07 pm
Hi Rasna,
I think soya bean sauce is a little different than soy sauce. It contains actual beans and is thicker - hence the term “soya bean meat”. It is not actually meat as in animal product. Soy sauce is as thin as water. Honestly, I have never used soya bean sauce so I am not aware of the taste difference. I’m glad the recipe worked for you anyway.
December 9th, 2008 at 12:30 am
oh thanks alot….hetal.
December 13th, 2008 at 11:11 pm
You guys are doing an awesome job !!!!
Could you please tell the exact brand name of soya sauce - there are many in the market ?
Thanks and May God bless you both for showing everybody how to cook !!
December 14th, 2008 at 10:42 pm
Thanks Jasmine!
Kikoman makes a pretty good soy sauce.
January 5th, 2009 at 2:44 am
is corn starch is cornflour?
January 5th, 2009 at 3:02 am
is green onion is cellary?
January 5th, 2009 at 2:45 pm
Hi Ann Maria,
Corn starch is also known as cornflour in India. Green onion is also called spring onion. It is not celery.