Dry Gobi Manchurian (Cauliflower)

Gobi Manchurian is one of the most favorite vegetarian starters for Indians. It is usually served as a starter or appetizer but goes very well with fried rice or noodles, which is convenient as I have already posted two fried rice recipes like Egg Fried Rice and Prawn Fried Rice on my blog! Though a Manchurian recipe can be made using paneer, chicken, fish etc.- one that is made using cauliflower is very much loved and liked by most Indians. I often prepare this dish for my kids and they love it, so why don’t you try this out yourself!

You may also like Paneer Manchurian.

Gobi Manchurian

Furthermore, I would like to share some of my suggestions for making perfect Gobi Manchurian. Firstly, make sure that batter is not too thick or not too thin. For perfect Manchurian, the batter should coat florets evenly. Instead of all-purpose flour, you can also use whole wheat flour for the batter for more healthier.

Secondly, heat the oil over medium heat and fry until they turn golden brown. But you can also shallow fry cauliflower florets in 6 tbsp of oil instead of deep frying. Then, in this recipe, I did not use Ajinomoto, but if you want you can add a pinch of Ajinomoto to get a restaurant-style gobi Manchurian. While Ajinomoto may increase the taste, but it is considered as unhealthy. Furthermore, I didn’t use any food color in this recipe. But if you like you can add a few drops of good quality food color to the batter to get a bright color.

Once the Manchurian is prepared, it has to be served immediately, as it may turn soggy if kept for a while. Finally, stir-fry the diced onions and capsicums over high heat, until half cooked but still they are crunchy.

Dry Gobi Manchurian (Cauliflower) 2017-03-05 09:09:58

Serves 2    Gobi Manchurian is one of the most favorite vegetarian dishes for Indians. It goes very well with some fresh fried rice which is convenient as I have already posted two fried rice recipes in my blog! I often prepare this dish for my kids and they love it, so why don't you try this out yourself!                              Print        Prep Time   00:10        Cook Time   00:30        Total Time   00:40

Prep Time   00:10        Cook Time   00:30        Total Time   00:40                      Ingredients

1. 150g cauliflower, broken into  medium sized florets
2. 2 cups water
3. 1 tsp salt          For Batter
4. 3 tbsp corn flour
5. 1&1/2 tbsp all purpose flour
6. 1/2 tbsp rice flour
7. 1 tsp ginger and garlic paste
8. 1/4 tsp black pepper powder
9. 1/2 tsp salt or to taste
10. 1/3 cup water
11. oil to deep fry          For sauce
12. 1 tbsp finely chopped garlic
13. 100 grams finely chopped onion
14. 2 tbsp finely chopped spring onion
15. 1/2 cup diced red and green capsicums
16. 1/2 diced onion
17. 1 tsp white vinegar
18. 4 tbsp tomato ketchup
19. 1 tsp chili and garlic sauce
20. 1 tbsp light soy sauce
21. pinch of salt
22. 2 tbsp oil
23. 2 tbsp finely chopped spring onion          Instructions
24. Boil cauliflower florets in salted wate rover medium heat for 3 to 4 mins.
25. Then drain the water and pat dry florets with a kitchen towel.          For the batter
26. Meanwhile, in a bowl, mix all the ingredients given under 'for batter' and mix until well combined.
27. Make sure that batter is not too thick or not too thin.
28. Then add all florets in the batter and mix well. For perfect Manchurian, the batter should coat florets evenly.          How to fry
29. Meanwhile, heat the oil in a frying pan over medium heat, drop florets in batches (6 to 8) in oil and fry until they turn golden brown.
30. Drain and then transfer the fried florets over kitchen tissues to observe excess oil.
31. Deep fry remaining florets also and keep it aside.          How to prepare Manchurian
32. Heat 2 tbsp of oil in a wide pan, add chopped garlic, fry until they become golden brown.
33. Add finely chopped onions and spring onions, stir-fry for 1 minute or until transparent.
34. Then add diced capsicums and onions and saute until half cooked but still they are crunchy.
35. Pour soy sauce, vinegar, chili and garlic sauce, tomato ketchup and salt, give a quick stir.
36. Then add fried florets and saute well over high heat for a minute or until the sauce well coated with florets.
37. Finally, garnish it with spring onion and serve gobi manchurian with tomato ketchup.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Dry Gobi Manchurian (Cauliflower)

Serves 1
Prep Time: 00:10
Cook Time: 00:30
Total Time: 00:40

Ingredients

• 150g cauliflower
• 2 cups water
• 1 tsp salt
• 3 tbsp corn flour
• 1&1/2 tbsp all purpose flour
• 1/2 tbsp rice flour
• 1 tsp ginger and garlic paste
• 1/4 tsp black pepper powder
• 1/2 tsp or to taste salt
• 1/3 cup water
• to deep fry oil
• 1 tbsp finely chopped garlic
• 100 grams finely chopped onion
• 2 tbsp finely chopped spring onion
• 1/2 diced red and green capsicums
• 1/2 diced onion
• 1 tsp white vinegar
• 4 tbsp tomato ketchup
• 1 tsp chili and garlic sauce
• 1 tbsp light soy sauce
• pinch of salt
• 2 tbsp oil
• 2 tbsp finely chopped spring onion

Instructions

• Boil cauliflower florets in salted water over medium heat for 3 to 4 mins. Then drain the water and pat dry florets with a kitchen towel.
• Meanwhile, in a bowl, mix all the ingredients given under 'for batter' and mix until well combined. Make sure that batter is not too thick or not too thin. Then add all florets in the batter and mix well. For perfect Manchurian, the batter should coat florets evenly.
• Meanwhile, heat the oil in a frying pan over medium heat, drop florets in batches (6 to 8) in oil and fry until they turn golden brown. Drain and then transfer the fried florets over kitchen tissues to observe excess oil. Deep fry remaining florets also and keep it aside.
• Heat 2 tbsp of oil in a wide pan, add chopped garlic, fry until they become golden brown. Add finely chopped onions and spring onions, stir-fry for 1 minute or until transparent. Then add diced capsicums and onions and saute until half cooked but still they are crunchy. Pour soy sauce, vinegar, chili and garlic sauce, tomato ketchup and salt, give a quick stir. Then add fried florets and saute well over high heat for a minute or until the sauce well coated with florets. Finally, garnish it with spring onion and serve gobi manchurian with tomato ketchup.

By Santhi Therese
The Indian Claypot