Gobi Manchurian or Cauliflower Manchurian is a tasty and perfect Indo-Chinese style Dinner recipe, which is best served with Roti or Fried Rice. I love it with some Schezwan Fried Rice! This is a saucy, sweet, and spicy recipe, which is definitely one of our favorite homemade meals. It's filled with exciting flavors in every bite. It has got the perfect sweetness because of the sauces and ketchup, also, it's so spicy - like any other Chinese style gravy and has got that perfect punch of sour which is due to the Vinegar.
How to make Crispy Gobi Manchurian with Gravy | गोभी मंचूरियन
Gobi Manchurian or Cauliflower Manchurian is a perfect and wholesome family dinner recipe. In my family, we love these kinds of recipes which are Indo-Chinese and filled with sauces. While many people think that Manchurian is a traditional Chinese recipe, well, actually, it's not. In fact, they don't even eat it like that. Yeah, they have Meatballs, buts that's eaten all over the world, with the choice of protein.
However, Manchurian is our very own Indian recipe. Yeah! It is not at all Chinese. Chinese cuisine and recipes are way spicier than we can think of! While the Indian counterparts are on the sweeter side.
Making the Gobi Manchurian
While the most commonly made Manchurian is the one where we use a lot of grated veggies and make them into balls, deep fry them and toss them in a saucy gravy.
This Gobi Manchurian has crispy Manchurian Balls. I too have applied a similar concept and deep-fried the Cauliflower pieces. But I have taken it a notch higher. For the Cornflour coating, I have used some All-Purpose Flour or Maida along with Garlic Paste, Tomato Ketchup, Salt, and Pepper. I find that using All Purpose Flour along with CornFlour helps make a thick batter, which helps stick to the veggies easily and helps me deep fry them easily, getting me the perfect crispy exterior, which I am actually looking for.
Also, to clean my Cauliflower pieces, I have cut my Cauliflower or Gobi florets into small chunks and boiled them in water for about 5 minutes. Boiling the Cauliflower removes any germs or insects which might be inside the floret. I strain the water, clean them with a dry towel and cool it down to room temperature before I mix it with my batter, and then I deep fry my Cauliflower Manchurians until they are golden brown on both sides and are very crunchy and crispy.
How to make the Gobi Manchurian Gravy
To make Gobi Manchurian Gravy, I use some chopped Onions and Capsicums. I like to chop the Onions and Capsicums into dices. Also, I cut the Capsicum into thin slices.
The key to a flavorful Manchurian gravy is to not burn the garlic. So, first, add oil in a pan and add Mustard seeds and dried red chilis. Once they start to sizzle and the chilies get toasted, add the garlic. Reduce the flame to low, and allow the oil to soak in all the flavors of garlic and get all garlic-y.
Now, add the Onions and Capsicums, all at once. Remember to keep the gas at high, all the while, so that all the veggies keep crunchy and do not get overcooked.
Finally, add the Cauliflower fritters and add some Tomato Ketchup some Sugar, Vinegar along with the slurry of leftover batter and Chings Manchurian Masala.
I love to use this spice mix. It's so easily available in the market and you just need one sachet for this recipe. I had earlier mixed the spice mix with my leftover batter, added some water, and made a slurry and kept aside. You can add this slurry to your gravy. Adding the cornflour slurry to your gravy will make sure that your gravy is thick and have consistency just like restaurants.
How to make Dry Gobi Manchurian
So, that's how you make Gobi Manchurian With Gravy. If you want to make Dry Gobi Manchurian, then do not add the slurry. Just toss everything with the sauces and you're done.
Also, if you do not have Chings Manchurian Masala at home, you can replace it with an equal quantity of Soy Sauce, Chili Sauce, and Tomato Ketchup.
So, that's how you make Gobi Manchurian at home. I hope you liked this recipe. If you love this recipe then please comment below and rate this recipe. Also, tag us with #twinskirasoi on Instagram.
Gobi Manchurian
Equipment
- skillet
Ingredients
For Gobi Manchurian Marinade
- 1 medium sized Cauliflower Florets cut
- ¼ Cup All Purpose Flour / Maida
- ¼ Cup Cornflour
- 1 Tsp Salt
- 1 Tsp Lal Mirch Powder
- 1 Tbsp Garlic Paste (Lehsun Paste)
- 1 Tbsp Refined Oil
- 2 Tbsp Tomato Ketchup
- ½ Cup Refined Oil for deep frying the Cauliflower florets or Gobi Manchurian
For the Gravy
- 1 medium sized Onion diced
- 1 medium sized Capsicum diced and some cut into lenghtwise slices
- 6-7 cloves Garlic Chopped
- 1 Sachet Ching's Veg Manchurian Masala 20gm
- 1 Tbsp Water to make the slurry
- 1 Tbsp Refined Oil for the gravy
- 3 whole Sukhi Lal Mirch or Dried Red Chilis
- 1 Tsp Sarso, Rai or Mustard Seeds
- 1 Tsp Sada Til or Sesame Seeds more for garnish
- 1 Tsp Salt or as per taste
- ½ Tsp Kali Mirch Powder (Black Pepper Powder)
- 1 Tbsp Tomato Ketchup
- ½ Tsp Sugar
- 1 Tsp Plain Vinegar
- ¼ cup Water (or as per your requirement) for the gravy
Instructions
- Combine Maida with Cornflour, Salt, Lal Mirch Powder, Lehsun Paste, and some Refined Oil. Also, add Tomato Ketchup. Add a little water as per your need and make a lump free - smooth batter. It should be thick.
- Add the cooled Cauliflower to the batter and mix well until evenly coated.Take a Non-Stick Pan and heat about ½ cup of Oil.Carefully add your Cauliflower florets in this hot oil, and fry both sides until they are crispy and golden brown. (Don't throw away the remaining marinade)Take them out on a paper towel-lined plate to soak out the excess oil.In the remaining Marinade, add 1 whole sachet of Ching's Veg Manchurian Masala. Add some water and give it all a good mix. Make a smooth and lump-free batter.
- In another Pan, heat about 1 tbsp of Refined Oil. Add 3 Sukhi Lal Mirch along with 1 teaspoon of Sarso or Rai and 1 Teaspoon of Sada Til or Sesame Seeds. When it starts to sizzle, add the chopped Lehsun or Garlic. Throw in the chopped Onions and Capsicums. Keep the flame on high at all times.Stir fry the veggies lightly until they are half cookedSeason it with a pinch of salt and Kali Mirch Powder (Ground Black Pepper Powder). Mix well.Finish it off with 1 Tablespoon of Tomato Ketchup, ½ Teaspoon of Sugar, and 1 Tablespoon of Vinegar.Now add the Cornflour and Ching's Masala Slurry and give all of that a real good mix.Adjust water as per your gravy requirement.Finally, add the Crispy Cauliflowers or Crispy Gobis and turn off the flame.
- Mix everything lightly. Garnish with some more Sada Til or Sesame Seeds. Serve alongside Plain Roti or Schezwan Fried Rice or Butter Naan.