Dry gobi Manchurian is served as a starter or appetizer so you don’t need anything else. This recipe will give you the best restaurant style gobi manchurian. Cook for high heat for around 3 minutes. Use gluten free sauces. Popular Indo-Chinese Dish, Gobi Manchurian has crispy cauliflower florets tossed in a spicy, sweet and tangy manchurian sauce. You may check the details on this post –. it will get soggy next day, you can make sauce in advance and fry the cauliflower the day you want to eat it, Your email address will not be published. 1- To make the sauce… Set aside. Jan 6, 2016 - INGREDIENTS FOR GOBI 65 Cauliflower – 1 Ginger-Garlic paste – 2 tsp Corn flour – 3 tbsp Rice flour – 2 tbsp Maida – 2 tbsp Red chili powder – 1/2 tbsp Salt – 2 tsp Curd – 2 tbsp FOR SAUCE Onion – 2 Cabbage – 2 tbsp Ginger garlic paste – 1 … Gobi Manchurian is a popular Indo Chinese appetizer made with cauliflower, corn flour, soya sauce, vinegar, chilli sauce, ginger & garlic. Gobi manchurian is made of cauliflower which is first marinated then fried and tossed in manchurian gravy,consists of spring onions,capsicum,ginger-garlic,a few indian spices and soy sauce,red chili sauce … In a bowl, mix together, soy sauce, vinegar, chile sauce and agave. Simmer on medium heat for around 4 minutes. Moreover the gravy version also needs more amounts of soya sauce and chilli sauce which I don’t opt. Keep stirring in between for even frying. But it became popular in India many years ago and it’s popularity still remains high. . My co-sister would make this in a jiffy She would fry the cauliflower . Saute for 1 minute until ginger-garlic start changing color. Form a smooth, free-flowing batter. My tastes run more towards Indo than Chinese so I’ve tweaked this recipe to be a bit more Indian than Chinese. If you can’t find it, you can very well use just regular soy sauce. Yeah I heard my mom tell me how cold Delhi has been this winter! I like the flavor of little sweet to soften the spices in manchurian sauce, so I have added sugar. Ensure the cauliflower is moist otherwise the dry ingredients will not coat them well. Awesome recipe!! Taste test and add salt if needed. Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce. I have used dark soy sauce and regular soy sauce here. You explain everything so well and you make the recipes easy to understand. Making the Manchurian Sauce: You’ll start by frying the garlic and ginger for about 30 seconds, and then add the green onions. Check if the oil is hot enough and pick up the florets one by one and gently slide in hot oil. this looks awesome ,i’m going to try it tonight! Adjust your sweet, salt, spice and acid as you like, but otherwise perfect arrangement of ingredients. , I tried Gobi manufacturing . wow manali……this recipe is awesome..love your recipesss..thank you so much!!!! Glad to know it turned out good. Once you finish adding the florets, regulate the flame to medium again and keep frying stirring often. 1- First, do all the prep work in advance. The process to make gobi manchurian is pretty basic. Read more.. Hi Monisha (maida, prefer organic or at least unbleached). Garnish gobi manchurian with spring onion greens. Everyone at home loved this. Replace all purpose flour with rice flour in the batter or use arrowroot flour. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Later drain the gobi completely to a colander or spread on a clean cloth until no moisture remains on the gobi. If you’ve tried this Gobi Manchurian Recipe then don’t forget to rate the recipe! I can understand that feeling of yours; that time when you have to return from India.. How I miss India.. And manchurian is my husband’s all time favourite. I’ve never heard of this dish before, but I sure do love the flavors, and the pretty colors! Saute, stirring, for 1 minute, or until browned. Yumm Yumm!! Clean cauliflower florets and add them to hot water, not to very hot or boiling water. Do not over fry as it makes the manchurian bitter. It’s super easy to make this recipe of gobi manchurian gluten-free. Hi Harry, The gravy is a little piquant, definitely a nice melding of Indian and Chinese flavors. Made it exactly as suggested and it turned out incredible. I absolutely love cauliflower (maybe a little too much? Rest them for 3 to 5 mins. Yes it does make a difference. 15. Hi Manali, do we need to use corn starch? If you like it strong and spicy you can skip this. 14. Make a thick batter with corn flour, all-purpose flour and ground spices. Taste and adjust the sweet, spice & tang. 12- Toss to combine until all the florets are well coated with the sauce. Toss the moist florets in spices first and then in 2 to 4 tbsps flour. Comment document.getElementById("comment").setAttribute( "id", "a377cea68cddb23dadb3da91fd6cd4b4" );document.getElementById("f9b34555cd").setAttribute( "id", "comment" ); One of the best things I’ve tried in ages. When the oil turns hot, add garlic, ginger and green chilies. It should not be runny or too thick. 6. Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar. You can increase or decrease the quantity of baby corn, onion, bell pepper (1-2) as per your taste: 10 Baby Corn – you can take fresh or canned (use brined ones). Even this pineapple fried rice would be great! 11. Prepare the sweet and spicy sauce with onion, capsicum, garlic, ginger, good quality soya sauce, chili sauce … Smeared with a variety of sauces, garlic, ginger, fresh spring onions and finely sauteed soya chunks, Soya Manchurian Gravy is both delicious and healthy. So I tried to make it without soy sauce and chilli sauce. Instead of frying you can also bake the cauliflower. 19. The aroma and taste of fried cauliflower makes gobi manchurian a unique & super delicious appetizer. At one point you will see that the bubbles begin to cease or at least reduce, then put the flame to low and allow them to fry for 2 to 3 mins without burning. It should not be too thick or thin. Dust off the excess flour and place them in a greased tray. If you have an Indo-Chinese food fan in your household, then you should definitely try making this healthy version of gobi manchurian. a popular indian street food recipe which is an adaptation to popular chinese manchurian cuisine. Add coarsely crushed pepper. 7. 10. Mix. Whisk and start adding water, little by little. I’m also listing a couple of substitutes for things like cornflour/flour/ soy sauce/chili sauce, etc incase you donot have these items. Triple the amount of chilli sauce, red chilli powder, sugar, vinegar & tomato sauce. Your email address will not be published. If you would prefer making this gobi Manchurian often kindly use a low sodium soy sauce for kids. Add onions and capsicum (bell pepper), and sauté, stirring occasionally, for another 2-3 minutes or until they are softened. 1/2 tsp salt. You can use rice flour or potato starch for corn starch. For best results follow the step-by-step photos above the recipe card. Keep up the good work! Meanwhile prepare the batter. 3- Use the right ingredients– I highly recommend using sesame oil and celery in this gobi manchurian recipe, it will make a difference to the final result. I usually leave them in a wide basket colander for sometime. Let it simmer for a minute or two, the gravy will thicken. Simmer on medium heat for around 4 minutes. You can also follow me on Facebook and Instagram to see what’s latest in my kitchen! Some readers also shared in the comments below that besan worked out well. Gobi Manchurian, a dry and crispy dish made with Cauliflower is so delicious that you will happily eat it even if you have never liked this vegetable before. Allow the water to drain completely. 1 cup of soy sauce. Swasthi, can you please tell me alternatives for soy sauce and corn starch/corn meal? Gobi is cauliflower, so for this dish cauliflower florets are first fried by tossing them in a flour-cornstarch batter which makes them crispy. To make gobi manchurian, cauliflower is first coated in batter & then deep fried until crisp. I followed the recipe exactly and it was delicious! Then add the sauces: ketchup, soy sauce … Saute it in a little tomato sauce. Add fried cauliflower florets to pan and mix well until all the cauliflower are coated with the spice sauce. I love Gobi Manchurian. 1 spring onion, finely chopped - keeping some of the green tops separate. 3) Stir in the soy sauce, ketchup, chilli sauce, vinegar and pepper powder. Adjust salt as needed by tasting the batter. Add the corn flour mixture to the pan and mix well. Taste the sauce when it thickens and adjust the sweet, spice & tang. Finely chopped capsicum lends a very good flavor to the sauce. During this 2 to 3 mins you have to keep stirring without stopping else they may get burnt. Required fields are marked *. Serve gobi manchurian as a appetizer or a side with fried rice or noodles. !Actually came out like the pic…if you don’t want it so spicy, leave out green pepper or put less…but VERY tasty..Thank you for sharing. Add garlic, ginger and green chilies. Mix and add water little by little as needed and make a free flowing lump free batter. You can do this ahead and set aside. Does well with rice or noodles or can also be served as an appetizer. Gobi Manchurian Recipe | Cauliflower Manchurian Recipe is a classic Indo-Chinese fusion recipe with fried cauliflower in sweet, tangy, midly spicy sauce. You may check the details on this post – Baked gobi 65. Once hot, add the grated garlic, ginger, green chili and chopped celery. It turned out to be amazing. Once hot, add the grated garlic, ginger, green chili and chopped celery. Even onion works well here. Discard the water and rinse them well few times. Gobi Manchurian is a popular Indo-Chinese dish where crispy cauliflower florets are tossed in a manchurian sauce. Serve immediately as a appetizer or as a side with noodles or fried rice. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. Spread them on a clean cotton cloth or a wide colander. To make manchurian, heat 1 tablespoon oil in a large pan or wok over medium-high heat. Toss the moist florets in spices first and then in 2 to 4 tbsps flour. In the video I have shared how to make dry crispy gobi manchurian without using corn starch for the manchurian sauce. If you let the sauce and cauliflower sit for long, it won’t remain crispy. Mix it very well and allow to cook on a low heat until the sauce thickens. It has to be slightly sour, sweet & hot.