Gobi Manchurian  | Cauliflower Manchurian 

Cauliflower Manchurian (also known as Gobi Manchurian) is a delicious, crispy, and flavorful Indo-Chinese dish that has become a popular favorite across India and many other parts of the world. It is an irresistible appetizer or starter that combines the crispy texture of deep-fried cauliflower florets with a savory and tangy sauce, making it an explosion of flavors in every bite. The cauliflower is coated in a seasoned batter, deep-fried until golden and crispy, and then sautéed in a savory sauce made with ingredients like tomato ketchup, chili sauce, soy sauce, and garlic.

This dish is known for its unique blend of spices and flavors that hit the right balance of heat and tang, which is characteristic of Indo-Chinese cuisine. Cauliflower Manchurian can be made in two variations: dry and gravy. The dry version is perfect as a standalone appetizer, while the gravy version is ideal as a side dish, complementing dishes like fried rice, noodles, or even chapati. By adjusting the consistency of the sauce or cornflour slurry, you can control the texture of the dish to suit your preference – whether you want it saucy or a dry, crispy treat.

Though cauliflower is the most common base ingredient, Manchurian can also be prepared with other ingredients such as paneer, baby corn, chicken, fish, or mushrooms, providing an array of options for every palate. This makes it a versatile dish that can be served as an appetizer at parties, a snack during tea time, or even as part of a larger meal. Whether you prefer it as a quick snack or as a side dish to complement your main course, Cauliflower Manchurian never fails to deliver a burst of flavor.

This dish has earned its place in the hearts of many food lovers due to its satisfying combination of crispy, spicy, and tangy elements, making it a go-to choice for anyone craving Indo-Chinese cuisine. Whether you’re preparing it for a family dinner, a party, or a casual meal, Cauliflower Manchurian is sure to impress

Ingredients 

Cauliflower -1 no (cut to florets )

Capsicum -1/2 no cubed

Onion -2 nos chopped fine 

Spring onion bulbs-6-8 nos chopped fine 

Garlic -6 nos chopped fine 

Green chillies-2 nos chopped fine 

Maida-3 Tbsps 

Corn flour - 3 Tbsps & 1 Tsp for corn flour slurry 

Rice flour -1 Tbsp 

Ginger garlic paste -1 Tsp 

Kashmiri chilli powder -1 Tsp

Red chilli powder -1 Tsp

Pepper powder -1/2 Tsp 

Tomato sauce -1 Tbsp

Green chilli sauce-1 Tsp or as per taste

Dark soy sauce -1-2 Tsps 

White vinegar -1 Tsp 

Salt to taste 

Sugar -1 Tsp

Oil - deep frying 

Spring onions -few for garnish 

Recipe Video 

Method 

👉Wash clean the cauliflower and cut to medium sized florets.

👉Boil water in a kadai with 1/2 Tsp of salt, add the cauliflower florets and cook until they are 3/4 th done, drain and set aside on a tissue paper to remove any excess moisture.

👉Now in a mixing bowl add maida, corn flour, rice flour, red chilli powder, pepper powder,salt and ginger garlic paste mix well then pour water little by little and make a thick bajji batter consistency without any lumps.

👉Dip the boiled cauliflower florets into the batter and coat them well with batter.

👉Simultaneously heat oil for deep frying once the oil is hot reduce the flame to medium.Keep the flame in medium through out.

👉Now add the cauliflower florets into the oil one by one gently and deep fry in medium flame until golden brown colour and crisp making sure to flip the florets occasionally for even cooking. Fry in batches.

👉Once done drain the cauliflower from the oil and spread on tissue paper.

👉Meanwhile heat a kadai add oil for sauteeing. Add finely chopped garlic, green chillies, spring onion bulbs, onions and sauté well . 

👉Add capsicum sauté for 2-4 mins.

👉Add Kashmiri chilli powder, pepper powder,white vinegar, soy sauce, tomato sauce, green chilli sauce or red chilli sauce  and sauté for a minute in medium flame then add 1/4 -1/2 cup water and cook until the raw smell goes and gravy thickens. 

👉Now mix 1 Tsp corn flour with 1-2 Tbsps water make a mixture  without any lumps. This is called corn flour slurry. Add this slurry to the gravy mix well.

👉The gravy will thicken immediately after adding the corn flour slurry.

 👉Now add the fried cauliflower florets to the gravy and mix everything together well. 

👉Keep the flame high and toss the florets well for about a minute. Switch off the gas 

👉Garnish with chopped spring onions and serve immediately.

Preparation Time -30 mins

Serve-4