Feb 282012

Gobi Manchurian is an Indo-Chinese dish and I love Gobi in the form of manchurian. My daughter orders this dish whenever we go to Indian restaurant. If I cook Gobi(cauliflower) in any other form I get big faces and mumbling from the entire family. Yesterday, on the other hand I got extra help in setting the table, putting the toys away without any complaints because I was making Gobi Manchurian for dinner. With the right batter, the gobi’s do retain some crunchiness when mixed with hot, sweet, spicy, and tangy sauce that gives this dish a deserving five star treatment. This dish can be either made dry (to be served as an appetizer or snack) or gravy (to be served with rice/noodles). I’m sending this to “I’m the Star Event“, by Rasi.

Ingredients :

Cauliflower –1 medium size (cut in to small florets)

Ginger —3 Tbsp (finely shredded)

Garlic —3 Tbsp (finely chopped)

Onion –1 (finely chopped)

Spring Onions —1/2 cup (thinly sliced)

Green Chilles —3 (finely chopped)

Soy Sauce –3 Tbsp

Sweet & Sour Sauce — 2 Tbsp

Chilli Sauce –as needed

Corn Starch — 2 Tbsp

Maida (All purpose flour) –2 Tbsp

Rice Flour –1 Tbsp

Coriander Leaves —3 Tbsp (finely chopped)

Salt –as needed

Oil –for frying

Procedure :

1. Cut cauliflower in to small florets and soak in water with 1/4 tsp of salt for 10 mins. Drain and keep aside.

2. In a bowl mix maida, corn flour, rice flour, salt, 1/4 tsp of chilli paste, and 1/4 tsp of garlic with little bit of water in to thick and smooth batter. Make sure they are free of lumps. Add 1/2 tsp of finely chopped spring onions and 1/2 tsp of finely chopped coriander leaves and mix well.

3. Heat oil in a kadai for frying. Immerse each floret in the batter prepared in step 2 and deep fry in oil. Fry the florets till they are golden brown. Repeat with other florets and keep aside in strainer.

4. To prepare the sauce, heat oil in kadai, add ginger, garlic, white part of spring onions, onions. Fry till onions are crisp and golden brown.

5. Now add soy sauce, sweet and sour sauce, and chilli sauce. Sprinkle green part of spring onions.

6. Skip this step if serving the manchurians dry. If you are planning to make manchurian gravy then add 1 cup of water to the sauce. Mix 1 1/2 Tbsp of corn starch with 1/2 cup of water in to fine paste with out any lumps. Add this paste in the gravy and let it boil and thicken for a min.

6. When ready to serve, mix the fried cauliflowers with the sauce. Serve it just as it is as an appetizer/snack or as gravy with rice and noodles. Enjoy.


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Cut and soak cauliflower florets in salt water.

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Make a batter of maida,corn starch, and rice flour along with other ingredients.

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Dip each florets in the batter and deep fry in oil.

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Prepare sauce as per step 4 and step 5.

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When ready to serve, mix the deep fried florets with the sauce and serve.

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  7 Responses to “Gobi Manchurian”

  1. Yummy and my favorite. Will see if I have the patience to cook something this detailed. If not, you got to ping me when you make this next time – am knocking at the door 🙂

    • Thanks Gita. Come over anytime and I’ll make this just for you.

      • I did make this yday. Did not have Soy sauce, sweet and sour sauce, green onions, corn flour, corn starch. LOL – so wondering how on earth I can claim I made this??? It tasted pretty good with the tamarind-sweet chutney sauce we get for chaat along with Maggie hot and sweet sauce, pudina sauce. I guess instead of it being a Indo-Chinese – it turned out to be Indo-gobi-manchurian. BKS loved it and that is all matters to me 🙂 Thanks for posting the recipe – was finally able to drag myself into cooking something this elaborate.

  2. Super Gita …..I should try it out with tamarind-sweet chutney and maggie hot and sweet sauce and pudina sauce for a change.

  3. Just saw the entry for my event.. been late but wanted to thank u for the entry :).. This is the only form of Gobi i like too & is a house fav :).. Its now i am experimenting 7 having other forms of Gobi :D.. How s ur leg now?

    Ongoing Event : WTML

  4. Thanks Rasi …feeling much better now.

  5. I am going to stick to the healthy recipes section. This is too tempting!

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