Gobhi Manchurian is an IndoChinese fried cauliflower, popular in India. It’s an adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.
| Preparation Time: | 30 minutes |
| Servings: | 2 |
| Difficulty: | Medium |
Ingredients
| Gobhi (Cauliflower) | 1/2 lb |
| Vegetable Oil | For frying |
| Salt | 1/2 tsp |
| Corn Flour | 1/4 cup |
| All Purpose Flour | 1/4 cup |
| Crushed Black Pepper | 1/8 tsp |
| Finely Chopped Green Chillies | 2-3 |
| Soy Sauce | 1 tbsp |
| Ginger Garlic Paste | 1/2 tsp |
| Chopped Green Onions | 1/8 cup |
Gravy Ingredients
| Vegetable Broth | 1/2 cup |
| Finely Chopped Red Onions | 1/2 cup |
| Ginger Garlic paste | 1 tbsp |
| Finely Chopped Green Chillies | 2-3 |
| Olive Oil | 1 tbsp |
| Soy Sauce | 2 tbsp |
| Vinegar | 1 tbsp |
| Schezwan Chilli Sauce | 1 tbsp |
Method
- Cut gobhi in small florets and wash them.
- Mix all purpose flour, corn flour, salt, soy sauce, black pepper powder, ginger garlic paste and chopped green chillies.
- Add 5/8 cup of water and make a smooth batter.
- Mix gobhi pieces in the batter so that they are well coated.
- Heat oil in a wok. Pick a gobhi piece from the batter and gently drop it in the hot oil. Add 4 more pieces to the oil. Fry till they are golden brown and crisp.
- Drain them in the wok first and then on the paper towel. Keep aside.
- For gravy, heat a tbsp of olive oil in a pan. Fry onion and ginger garlic paste.
- Add green chillies. Fry till onions are translucent.
- Add soy sauce, vinegar, schezwan sauce and mix. Now add broth and cook till it starts to boil.
- Finally add fried cauliflower to the gravy and mix well. Turn off the heat.
- Garnish with chopped green onions and Gobhi Manchurian is ready to be served as a starter.
Notes
- You may want to dry up the gravy a little if you want to serve it as finger food. Add more broth if you like to eat it with steamed rice.
- Mix fried cauliflower in the gravy just before serving otherwise they become soggy.
- For variation you can replace gobhi with paneer.
Summary
Recipe Name
Gobhi Manchurian
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)
Little bit of sticking is common. By any chance, did you add more corn flour than all purpose flour? Corn flour sticks more than all purpose flour but at the same time it makes the fried gobhi crispier. Try frying only a few pieces at a time.
Tried and worked well. A quick question, while frying why florets were getting stuck together?