gobi manchurian

Cauliflower manchurian is made by tossing crisp fried cauliflower in slightly sour, sweet &amp; hot manchurian sauce. It can be served as a starter or as a side with noodles or fried rice. This recipe will give you the best restaurant style gobi manchurian.

Gobi Manchurian Recipe

cauliflower (florets (gobi cleaned))

all-purpose flour ((maida, prefer organic or at least unbleached))

cornstarch ((white corn flour corn

black pepper (crushed

salt ((adjust

water ((more if needed))

Oil (for deep frying as needed)

oil ((for sauce))

garlic (finely chopped)

ginger (finely chopped)

green chili (chopped (optional))

onions (or spring onions finely chopped)

bell pepper ((capsicum chopped finely) (optional))

soya sauce ((organic

Red Chilli sauce

tomato ketchup ((optional, use

Red chili powder ((optional) (less spicy variety))

rice vinegar ((I used apple cider vinegar))

sugar ((adjust

salt (as needed)

water

black pepper (crushed or ground)

spring onion greens (chopped

Gobi manchurian recipe

Clean 250 grams of gobi and cut the florets to medium size.

Add them to 3 cups of hot water and rest for 5 minutes.

Later drain the gobi completely to a colander or spread on a clean cloth until no moisture remains on the gobi.

You can do this ahead and set aside. Any moisture in the gobi will cook it to soft and not crisp.

Heat up the oil for deep frying on a medium heat.

Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.

Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter. (check video)

Then add the gobi florets to the batter in batches, coat them well.

Preparation for gobi manchurian

When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to rise without browning. This is the correct temperature.&nbsp;

Pick up each cauliflower floret with a spoon or fingers &amp; gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.

Drain them to a kitchen tissue or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.

For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil. I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe.

Frying cauliflower

Mix together red chili powder with little water to a paste and keep aside. This step is optional and is used mainly for the red color.  

Heat 1½ tablespoons oil in a wide pan.

When the oil turns hot, add garlic, ginger and green chilies. Saute for a minute or two.

Then add spring onions &amp; capsicum. Saute them on a high flame for 2 mins. 

Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar. (for gravy version refer the notes section below).

Mix and add water. Mix and cook stirring and add pepper.

Cook on a medium heat until the sauce thickens. 

Turn off the stove and check the taste.

The sauce has to be slightly sour, sweet &amp; hot. If needed you can adjust the salt &amp; add more sauces as well.

Allow the sauce to cool for 1 to 2 mins. 

Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce.

Garnish gobi manchurian with spring onion greens.

Serve immediately as a appetizer or as a side with noodles or fried rice.

How to make gobi manchurian

https://www.youtube.com/watch?v=Qag_s1dwyyQ

Gobi manchurian full recipe with ingredients here : http://indianhealthyrecipes.com/gobi-manchurian-recipe/

Music by : https://www.youtube.com/user/Vexento

Gobi manchurian recipe | How to make crispy cauliflower manchurian

Gobi Manchurian is a popular Indo-Chinese dish where crispy cauliflower florets are tossed in a manchurian sauce. Does well with rice or noodles or can also be served as an appetizer. Vegan!

Gobi Manchurian

avocado oil

sesame oil

garlic

ginger

green chilies (chopped)

celery (chopped)

onion

green pepper (chopped)

scallions (chopped)

soy sauce (I used 1 tablespoon regular and 1 tablespoon dark soy sauce)

tomato ketchup

rice vinegar

sriracha

sugar

white pepper powder

salt (to taste, if needed)

cauliflower

flour

cornstarch

ginger garlic paste

salt

black pepper powder

oil (for frying, I used avocado oil)

To make the sauce, heat the oil in a skillet on high heat. Once hot, add the grated garlic, ginger, green chili and chopped celery.Saute for 1 minute until ginger-garlic start changing color.

Then add the chopped onion, green pepper and scallions. Cook for high heat for around 3 minutes.

Then add the soy sauce, ketchup, vinegar, hot sauce (like sriracha), sugar and white pepper powder. Taste test and add salt if needed. Set aside.

Meanwhile cut and clean cauliflower florets and drop them in hot salted water. Simmer on medium heat for around 4 minutes.Drain water and place florets on a paper tissue. Pat dry each individually.

To a large bowl, add the flour, cornstarch, ginger-garlic paste, salt and pepper. Whisk and start adding water, little by little.Form a smooth, free-flowing batter. It should not be too thick or thin.

Heat oil for frying on medium heat in a kadai or pan. Once oil is hot, dip the florets into the batter. Make sure they are well coated with the batter.

Drain off the excess batter and carefully drop florets into the hot oil.Fry on medium heat for 6 to 7 minutes, until crispy and browned.

Transfer the fried cauliflower florets into the sauce (sauce should be warm when you do this).Toss to combine until all the florets are well coated with the sauce.

Garnish with scallions and serve gobi manchurian with hakka noodles or enjoy as it is!

Gobi Manchurian is a popular Indo Chinese starter or snack of batter coated and pan fried crispy cauliflower florets tossed in a spicy, umami, savory, sauce made with alliums, herbs, spices, soy sauce and tomato ketchup.

cauliflower (- medium head)

all purpose flour

cornstarch ((known as cornflour in India))

black pepper powder ((ground black pepper))

kashmiri red chilli powder

soy sauce (- naturally brewed)

water (or add as required)

oil (-

¾ cup chopped spring onion ((scallion whites) - reserve the greens

capsicum ((green bell pepper))

1.5 inch ginger (- finely chopped or 3 teaspoons finely chopped ginger)

green chilies

celery ((optional))

light soy sauce

tomato ketchup (or add as required)

rice vinegar (or ½ teaspoon white vinegar

salt (as required)

Firstly chop or break the gobi (cauliflower) in medium or small sized florets.

Heat water with salt and boil it. Rinse the cauliflower florets and add them to the hot water.&nbsp;

Let them get blanched in the water for 15 to 20 minutes. Later drain and keep aside.

Preparing Cauliflower Florets

In a bowl mix together the ingredients for making the batter - all purpose flour, cornstarch, soy sauce, black pepper, kashmiri red chili powder and salt.

Add water and whisk to make a smooth batter without any lumps.

Dip each cauliflower floret in the batter.

Fry the batter coated cauliflower florets in hot oil. I have pan fried and added about 6 tablespoons of oil. Later I have not added any oil while stir frying the spring onions etc.

You can also deep fry or shallow fry. I have fried in batches of three. So depending on the size of your pan, you can fry at once or in batches. This frying takes some time.

When one side gets cooked and crisp, turn over each cauliflower florets and pan fry the uncooked sides. 

Flip for a couple of times more, so that the cauliflower florets are evenly fried and light golden.

Drain the fried cauliflower florets on a kitchen paper towel. Fry all the cauliflower florets this way in batches.

Pan Frying Cauliflower Florets

No need to add any oil again as there will be some oil remaining in wok or pan. To the same wok or pan, add chopped ginger, garlic and green chilies. Sauté for some seconds till the raw aroma of ginger and garlic go away.

Then add the chopped spring onions and capsicum. Add chopped celery if using. Increase the heat and stir fry till the capsicum is half cooked or almost cooked.

Add soy sauce, tomato ketchup, black pepper and salt. Stir.

Add the pan fried cauliflower florets.

Mix very well ensuring that the spiced sauce coats the fried cauliflower florets well.

Lastly add rice vinegar and stir well. Switch off the heat. Check the taste and add more of soy sauce or tomato ketchup as per your taste. 

Mix in the chopped spring onions greens or garnish with them while serving cauliflower manchurian.

Serve Dry Gobi Manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

Making Gobi Manchurian

https://content.jwplatform.com/videos/9bkzc9y9.mp4

Gobi Manchurian is made with batter coated, fried, crispy cauliflower florets tossed in this spicy, sweet, hot and umami manchurian sauce. The Dry Gobi Manchurian can be had as a starter or appetizer snack.

Gobi Manchurian | Dry Cauliflower Manchurian

Cauliflower Manchurian or Gobi Manchurian is one of the best vegan appetizers you can enjoy. Crunchy deep-fried cauliflower tossed in the most delicious spicy Manchurian sauce.

Cauliflower Manchurian (Gobi Manchurian)

all purpose flour (rice or arrowroot flour

corn flour

white pepper

Water (around 1/2 cup)

Vegetable oil

vegetable oil

spring onion

Sambal Oelek (or chili sauce)

soy sauce (tamari for gluten-free option)

Salt

Cut or break the cauliflower into medium-size florets.

Combine the flour, corn flour, white pepper, and salt in a mixing bowl. Mix and slowly pour water while mixing the batter. Keep adding water until you have a thickish batter (around 1/2 cup).

Add the cauliflower florets into the batter and using a spatula, toss the florets until they are properly coated.

Add oil to a saucepan or a pan for deep frying and heat over medium heat.

When the oil is hot enough, add the battered cauliflower in batches so you don&#39;t overcrowd the pan. When golden, transfer to a plate with a paper towel and set aside.

Crispy Cauliflower

Heat some oil over medium heat in a wok or a big frying pan and add the spring onion, chopped green pepper and garlic finely sliced or chopped.

Stir for a few minutes and then add ketchup, soy sauce, Sambal Oelek, sugar, and white pepper.

Add water, stir and cook for a few minutes.

Dilute the corn flour in the water and add to the wok. Cook for a further 2-3 minutes and remove from the cooker.

Add the deep-fried cauliflower florets into the sauce, mix well and serve.

Manchurian Sauce

Gobi Manchurian Dry recipe with step-by-step photos &amp; a video recipe. A delicious crisp-fried appetizer made with deep-fried cauliflower (gobi) sauteed in a sauce flavored with soy sauce. It is one of the popular Indo-Chinese dishes served in  Chinese restaurants in India. You can serve this Cauliflower Manchurian with fried rice, or noodles.

Gobi Manchurian Dry Recipe (Cauliflower Manchurian)

cauliflower florets

tsp black pepper powder

tsp Kashmiri red chili powder

tsp vinegar (optional)

rice flour

cornflour

All-purpose flour ((Maida))

garlic (, finely chopped)

tsp ginger (, finely chopped)

spring onion whites (, finely chopped)

capsicum (, finely chopped)

tsp tomato & chili sauce ((or use tomato ketchup))

tsp vinegar

tsp soya sauce ((low sodium, light soy sauce))

onion greens

tsp cornflour

Chop vegetables

Finely chop ginger, and garlic. Chop capsicum &amp; spring onions. Keep it aside.

Keep all the sauces &amp; seasonings ready.

Cut and rinse gobi florets

Cut the gobi in medium size florets. Rinse it well &amp; keep it aside.

Cook gobi florets

Boil water &amp; add salt. Add the cauliflower florets &amp; cook for 5 minutes. Immediately drain it into a colander &amp; keep it aside for 5 minutes. Transfer the gobi to a mixing bowl.

Preparations

Add seasoning to gobi florets

In the mixing bowl, combine cauliflower florets, black pepper powder, Kashmiri red chili powder, ginger garlic paste &amp; vinegar.

Add dry ingredients

Add rice flour, cornflour, all-purpose flour (maida) &amp; salt. Combine.

Add water and make batter

Add water little by little (1-2 tbsp) &amp; mix until the cauliflower florets are coated well with the batter. The batter should not be runny.

Heat oil in a pan.

Heat oil in a heavy bottom pan over medium heat.

Fry it

Fry the cauliflower florets in hot oil until golden brown.

Remove

Remove &amp; keep it on a kitchen tissue to drain off the excess oil.

Frying the cauliflower florets (gobi)

Heat oil

Add vegetables

Add chopped ginger, garlic, spring onion whites &amp; capsicum. Saute for 2 minutes.

Making the Gobi Manchurian dry recipe

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