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Crispy Dry Gobi Manchurian

Gobi Manchurian Dry Recipe

By Shiny Samuel
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 30 minutes
Total Time 1 hour 30 minutes
Serving Size 5

Video

Equipments

  • 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 Ginger finely chopped
  • 1 tsp Green chili finely chopped
  • 1 big Red onion chopped
  • 1 Green capsicum (Bell Peppers) chopped
  • ½ cup Spring onions Chopped
  • 2 cup Oil to fry

For Marination:

  • 1 tsp garlic paste
  • 1/2 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:

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

Instructions
 

  • Cut the cauliflower into bite-size pieces. In a large bowl put the gobi florets, salt, and enough water to submerge the cauliflower. Leave it for 15-20 minutes. Then drain the water off and rinse the cauliflower with clean water. Place the washed gobi pieces on a dry towel or a colander to dry the cauliflower.
  • In a large bowl, add all the ingredients under “For marination” and 1/4 cup water and whisk well to avoid any lumps. Then add the gobi florets and mix gently so that each piece is well coated with the batter. Add more water if needed. It should be a semi-thick paste consistency. Marinate it for 45 mins to 1 hour. (If you are in a hurry then just keep for 15 minutes).
  • In a pan heat 2 cups of oil on medium-high heat and fry the florets till each piece is golden brown and crisp. Do not overcook the cauliflower, remove it from the oil when it is 75-80% done. 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. Mix it well and keep it 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, ginger, and green chillies. Fry for a minute then add finely chopped onions, capsicum, and spring onions. Fry for 1-2 minutes.
  • Now add the sauce mixture and keep stirring till the sauce comes to a boil and starts to thicken. Immediately add the crispy cauliflower florets and toss everything well so that all the florets are coated well with the sauce.
  • Add the chopped spring onion greens, mix, and serve the hot and crispy gobi manchurian immediately with fried rice or noodles, or just enjoy it as a starter or appetizer.

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
  • Always keep the wok on high heat as it enhances the taste.
  • To make the gobi manchurian more crispy fry them in oil twice. This prevents the florets from becoming soft when cooling.

Nutrition (Estimates Only)

Serving: 5gCalories: 376kcalCarbohydrates: 41.3gProtein: 6.2gFat: 22.3gSaturated Fat: 1.7gSodium: 1969mgPotassium: 683mgFiber: 4.9gSugar: 14.3gCalcium: 86mgIron: 2mg