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Gobi Manchurian Dry

by Shiny
Dry Gobi Manchurian Featured Image

Crispy Cauliflower Manchurian: A Tantalizing Indo-Chinese Delight

Crispy Cauliflower Manchurian, also known as Gobi Manchurian Dry, is a culinary gem that perfectly embodies the fusion of Indian and Chinese flavors. This beloved dish has become a staple in Indian cuisine, gracing the menus of countless restaurants across the country. As a personal favorite of mine, I’m excited to share the wonders of this tangy, crispy, and utterly flavorsome Gobi Manchurian dry recipe with you.

Tips for the Perfect Gobi Manchurian Dry and Crispy

To achieve the best results when preparing this dish, keep these key points in mind:

  1. High Heat is Key: Maintaining high heat throughout the cooking process is crucial. This ensures that the cauliflower achieves that perfect crispy exterior while locking in the flavors of the sauce.
  2. The Right Equipment: Use a large wok or kadai for preparation. This allows for even heat distribution and gives you ample space to toss and coat the cauliflower florets in the sauce.
  3. Customization is Welcome: Feel free to adjust the quantities of ingredients to suit your personal taste. Whether you prefer it spicier, tangier, or sweeter, Gobi Manchurian is a forgiving dish that can be tailored to your liking.

Why you will like this recipe

Creating Crispy Cauliflower Manchurian at home is not just about cooking; it’s about embarking on a culinary adventure. The sizzle of the cauliflower as it hits the hot oil, the aromatic blend of spices and sauces, and the final toss in the wok all contribute to an exciting cooking experience.As you prepare this dish, you’ll find yourself transported to the bustling streets of India, where the aromas of Indo-Chinese cuisine waft through the air. It’s a reminder of the beautiful cultural fusion that has given birth to such delightful culinary creations.

So, whether you’re looking to impress guests at your next dinner party or simply craving a flavorful snack, Crispy Cauliflower Manchurian is the answer. With its irresistible taste and texture, it’s sure to become a favorite in your household, just as it has in countless homes and restaurants across India.Remember, the joy of cooking lies not just in the end result, but in the process itself.

So fire up that wok, embrace the high heat, and get ready to create a dish that’s bound to tantalize your taste buds and warm your heart. Happy cooking!

Gobi Manchurian Dry

How to serve Gobi Manchurian

While Gobi Manchurian dry is primarily served as a starter, its versatility shines through in its ability to complement other Indo-Chinese favorites.

Pair it with fragrant fried rice or savory noodles, and you’ve got a match made in culinary heaven. The robust flavors of the Manchurian sauce meld beautifully with these dishes, creating a harmonious and satisfying meal.

Here is recipe for noodles which goes best with this manchurian: Hakka Noodles

vegetable hakka noodle

What is Crispy Gobi/Cauliflower Manchurian Dry made of ?

  • Gobi or Cauliflower florets : Use Fresh cauliflower that are cut into medium sized florets. Do not use frozen cauliflowers as they have a high water content.
  • Garlic: Browned finely chopped garlic adds a lot of flavor to the sauce. Garlic is essential in making a good base sauce. Feel free to use more garlic if you like the flavor of garlic.
  • Dry Red Chilli: finely chopped dry red chilli or you can also chilli flakes. Use as per your preference of heat.
  • Onion
  • Bell Peppers/Capsicum
  • Spring Onions: The Onions and the bell pepper adds the needed freshness to the dish.
  • Oil

Marination

  • Garlic Paste
  • Black Pepper
  • Corn Starch: Cornstarch adds crispiness to the fried cauliflower florets.
  • All purpose flour: All purpose flour or maida helps to seal in the moisture and prevents the cauliflower from becoming dry.
  • Kashmiri chilli powder: Kashmiri chilli powder add a nice color to the batter yet it is not very spicy but has a subtle flavor of chilli.
  • Salt: Add salt keeping in mind the salt in the sauces so try to keep it minimum. Add just a little to bind all the flavor in the marination.

Sauce mix

  • Soya sauce: I have used dark soya sauce but you can also use light soya sauce if you prefer a mild soya sauce flavor.
  • Red chilli sauce: I love using red chilli sauce it add a hint of spice with some sweetness.
  • Honey: Honey helps to balance all the saltiness in the sauces. You can substitute with sugar too.
  • Green chilli sauce: Green chilli sauce is completely optional. It is add some extra heat and the added flavor of green. You can also substitute by using fresh green chilli paste or just chopped green chillies too.
  • Tomato ketchup: Tomato ketchup adds the needed sourness and tanginess to the sauce.
  • Vinegar
  • Corn starch/flour: Corn starch helps the sauce to thicken and makes the thick coating of the sauces on the fried cauliflower/gobi.

Cooking Instructions

Step 1: Clean and wash the cauliflower and drain all water.

Step 2: In a bowl add all the ingredients under “For marination” and mix with a spoon. Then add the gobi florets and 1 tbsp water and coat the gobi well. Add more water if needed. It should be a paste consistency. Marinate it for 45 mins to 1 hour. (If you are in a hurry then just keep for 15mins).

Step 3: In a pan take 1 cup oil and fry the florets till each piece is golden brown and crisp. Drain excess oil from the fried cauliflower with a kitchen paper towel.

Step 4: Now for the sauce, take a bowl and add all the ingredients under “For sauce” with 3 tbsp water and keep aside.

Step 5: Heat a kadhai/wok. Keeping the wok on high flame add 1 tbsp oil (use the same oil used for frying the cauliflower). When the oil is hot add chopped garlic and red chillies. Fry for a minute then add the onions and capsicum and fry till onions are transparent.

Step 6: Now add the sauce mixture and as soon as the sauce comes to a boil add the fried cauliflower and mix everything well such that all the florets are covered well with the sauce. Now add the chopped spring onions, mix and serve the hot and yummy gobi manchurian immediately with fried rice or noodles, or just enjoy it as a starter.

Note: Always keep the wok on high heat as it enhances the taste.

Frequently Asked Questions (FAQs)

How to make Gobi Manchurian without frying in oil?

Add around 1-2 tsp oil to the marination and airfry the florets in an airfryer. Reduce the amount of cornstarch and all purpose flour so that the cauliflowers are not chewy. Also remember to place the florets not very close to each other otherwise they might stick to each other. You can do the same in an oven.

Can I use Airfryer or oven for frying for making Manchurian?

Yes, you can use airfryer or oven. Just reduce the amount of flour and cornstarch to prevent the florets from becoming chewy. You also completely omit the cornstarch and flour.

Can I use whole wheat flour for the batter?

You can but the fried florets might become too hard so use less than what is mentioned in the recipe.

Can you make Manchurian gluten free?

Yes, you can use gluten free flour, and skip using cornstarch in the sauce and marination.

How to make healthy Manchurian?

You can use an Airfryer or oven to fry/roast your vegetable with the marination as explained in the above questions. And reduce the cornstarch and flour or completely omit it. Reduce the quantity of the sauces to reduce the salt in the dish.

Recipe Card

Dry Gobi Manchurian Featured Image

Gobi Manchurian Dry

Shiny
Gobi Manchurian Dry, is a culinary gem that perfectly embodies the fusion of Indian and Chinese flavors. This beloved dish has become a staple in Indian cuisine, gracing the menus of countless restaurants across the country.
Prep Time 30 minutes
Cook Time 30 minutes
Marination Time 1 hour
Total Time 2 hours
Course Appetizer, Side Dish
Cuisine Indo-Chinese
Servings 4 people
Calories 219 kcal

Equipment

  • 1 Large Bowl to keep the marination
  • 1 Small Bowl to mix the sauces
  • 1 or 2 Wok to fry the florets and make the sauce
  • 1 Knife to chop the ingredients

Ingredients
  

  • 1 Large Cauliflower/Gobi
  • 1 tsp Garlic Finely chopped
  • 1 tsp Chopped dry red chilli
  • 1 Big onion cut into 8 parts or 1 inch pieces
  • 1 Capsicum cut into 1 inch pieces
  • ½ cup Spring onions Chopped
  • 1 cup Oil to fry

For Marination:

  • 1 tsp garlic paste
  • 1 tsp freshly ground black pepper powder
  • 1 tbsp corn starch flour
  • 1 tbsp plain flour/maida
  • 1 tsp kashmiri red chilli powder
  • Salt to taste approx. 1/2 tsp

For Sauce:

  • 1 tbsp soya sauce
  • 1 tsp red chilli sauce
  • ½ tsp honey
  • 1 tsp green chilli sauce
  • 1 tbsp tomato sauce/ketchup
  • ½ tsp vinegar
  • 1 tsp corn starch/flour

Instructions
 

  • Clean and wash the cauliflower and drain all water.
  • In a bowl add all the ingredients under “For marination” and mix with a spoon. Then add the gobi florets and 1 tbsp water and coat the gobi well. Add more water if needed. It should be a paste consistency. Marinate it for 45 mins to 1 hour. (If you are in a hurry then just keep for 15mins).
  • In a pan take 1 cup oil and fry the florets till each piece is golden brown and crisp. Drain excess oil from the fried cauliflower with a kitchen paper towel.
  • Now for the sauce, take a bowl and add all the ingredients under “For sauce” with 3 tbsp water and keep aside.
  • Heat a kadhai/wok. Keeping the wok on high flame add 1 tbsp oil (use the same oil used for frying the cauliflower). When the oil is hot add chopped garlic and red chillies. Fry for a minute then add the onions and capsicum and fry till onions are transparent.
  • Now add the sauce mixture and as soon as the sauce comes to a boil add the fried cauliflower and mix everything well such that all the florets are covered well with the sauce. Now add the chopped spring onions, mix and serve the hot and yummy gobi manchurian immediately with fried rice or noodles, or just enjoy it as a starter.

Notes

  • Always keep the wok on high heat as it enhances the taste.
  • Use a large wok so that the fried gobi are not too crowded.
  • Always use fresh cauliflower.
  • Reduce the quantity of sauce to lower the sodium level or use low sodium sauces.
  • Check the  for more information to make the recipe healthy.
Keyword street style, veg manchurian, vegan, vegetarian

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2 comments

Jordan July 12, 2024 - 5:38 pm

Very interesting dish! Sounds delicious!

Reply
Shiny July 12, 2024 - 4:45 pm

Thanks Jordan! Do try them. They indeed are delicious!

Reply

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