Gobi Manchurian

Gobi Manchurian or Cauliflower Manchurian is well-liked vegetarian appetizer with bold and vibrant palate that is prepared by blanching the cauliflower florets, battered and fried until perfectly crisp, and finally tossed in a spicy,sweet and tangy Manchurian sauce. Best Indo-Chinese recipes that comes together in 30 minutes!

WHAT ARE THE INGREDIENTS YOU WILL NEED?

Here’s a list of ingredients you’ll need to make these ,

  • Medium Sized cauliflower, cut into florets
  • All purpose flour
  • Cornflour
  • Rice flour
  • Green onion (white and green parts separated and chopped)
  • Ginger and Garlic
  • Soy sauce
  • Hot sauce
  • Tomato ketchup
  • Rice vinegar
  • Pepper powder
  • brown sugar
  • salt
  • Sesame oil

HOW TO PREPARE GOBI MANCHURIAN

Blanch the cauliflower

Bring a pot of water to a rolling boil on the pan, add 1 tbsp salt and put in the cauliflower gently to avoid splashing. Switch off the heat after 2 minutes. Let the cauliflower simmer for 2 minutes, then remove it from the water and keep aside.

Batter and deep fry the cauliflower

Make a thick paste of all the flours – cornflour, all-purpose flour, rice flour,ginger-garlic paste,salt and pepper.

Add the cauliflower florets to it so that they get coated completely.

Then, deep fry the florets for 30 seconds in very hot oil. The florets will get golden brown and crisp almost immediately in the hot oil.

Make the Manchurian sauce

Heat the oil in a frypan and add the white part of the sring onion,chillies and garlic. Saute for two minutes, then add onion and bell pepper,saute for 2 minutes.

Finally add all the sauces – soy sauce, vinegar, chilli sauce, and ketchup. Add the salt and black pepper powder as well. Simmer for a minute.

Add the fried cauliflower to the manchurian sauce

Add the fried cauliflower to the manchurian sauce and turn off the heat. Toss until the cauliflower has absorbed most of the sauce. Finish with a garnish of spring onion greens.

TIPS TO MAKE THE PERFECT, CRISPY CAULIFLOWER MANCHURIAN:

  • The cauliflower should not be over-cooked. It should still be firm and crunchy after you steam or blanch it.
  • Rice flour gives a crispy texture to anything it’s added to, so don’t skip it while making the batter.
  • Fry the cauliflower florets in very hot oil for a golden-brown, crisp exterior and remove quickly once done. If the oil is not hot enough, you will have to fry the florets longer. They will absorb more oil and also get over-cooked. Not good.
  • Don’t cook the cauliflower in the sauce otherwise it will become too soft. When the sauce is ready, switch off the heat and toss the florets in the sauce until they have absorbed the liquid.
  • Serve the manchurian as soon as you can after making it. Indo-Chinese dishes do not take too kindly to being kept for too long. The vegetables lose their crispiness and become soggy.

Can we bake Gobi Manchurian?

Yes, instead for deep frying the cauliflower florets you can bake in a pre-heated oven at 200 C for 30 minutes until they are crisp and browned.

HOW TO MAKE GRAVY VERSION:

After adding all the sauces add a cup of water. Then in a small bowl, whisk together 1 tbsp cornstarch with 3 tbsps water.

Add the cornstarch slurry to the gravy and stir. Let it simmer for a minute or two, the gravy will thicken. Add florets and serve.

SERVING SUGGESTIONS:

You can serve this semi-dry gobi manchurian as such as an appetizer. And the gravy version goes well hakka noodles, fried rice etc

Some of the other Favorite Chinese Recipes:

  • Vegetable Fired Rice – Quick and easy to make, customizable with any of your favorite mix-ins,extra super yummy with a nice drizzle of rich sesame oil, a splash of saltiness from the soy sauce, and handfuls of fresh herbs like green onions and cilantro, so irresistibly delicious.
  • Burnt Garlic Mushroom Fried Rice – A classic, flavorful and comforting fried rice recipe that is super simple to make, and scrumptious twist to the leftover rice which is loaded with the flavor of golden fried garlic and mushrooms!
  • Kung Pao Tofu – Cook your tofu until crispy in a pan, make the sauce in a bowl, stir fry the veggies, then add the sauce and peanuts.

Some of the other cauliflower recipes,

Gobi Paratha

Tandoori Cauliflower

Gobi 65

GOBI MANCHURIAN RECIPE

INGREDIENTS:

For blanching:

1 meduim sized cauliflower
3 cup water
1 tbsp salt

For frying the florets:

1/4 cup all-purpose flour
3 tbsp cornstarch
2 tbsp rice flour
1 tsp ginger garlic paste
1/4 tsp salt
1/4 tsp pepper powder
water, as required
oil, for frying

For making sauce:

1 tbsp any oil of choice
1 tbsp sesame oil
1 tbsp garlic, grated
1 tbsp ginger, grated
1-2 green chilies, finely chopped
1 small red onion, finely chopped
1 medium green pepper, finely chopped
2-3 stalks green onions , finely chopped
2 tbsp dark soy sauce
2 tbsp tomato ketchup
1 tbsp rice vinegar
1 tsp sriracha or any hot sauce
1 tbsp green chilli sauce
1 tsp brown sugar
1/2 tsp pepper powder
salt, to taste

DIRECTIONS:

To Blanch:

  1. Bring a pot of water to a rolling boil on the pan, add 1 tbsp salt and put in the cauliflower gently to avoid splashing.
  2. Switch off the heat after 2 minutes. Let the cauliflower simmer for 2 minutes, then remove it from the water and keep aside.

To deep fry the cauliflower florets:

  1. Make a thick paste of cornflour, all-purpose flour, rice flour, ginger-garlic paste, salt and pepper.
  2. Add the blanched cauliflower florets to it so that they get coated completely.
  3. Then, deep fry the florets for 30 seconds in very hot oil. The florets will get golden brown and crisp almost immediately in the hot oil.

To make the manchurian:

  1. Heat the oil in a skillet on high heat. Once hot, add the grated garlic, ginger and green chilies,saute for a minute.
  2. Then add the chopped onion, green pepper and green onions. Cook for high heat for around 3 minutes.
  3. Then add the soy sauce, ketchup, vinegar, hot sauce , chili sauce, sugar and pepper powder. Simmer for a minute and turn off.
  4. Transfer the fried cauliflower florets into the sauce (sauce should be warm when you do this).
  5. Toss well until all the florets are well coated with the sauce.
  6. Garnish with green onions and serve gobi manchurian with noodles or fried rice or enjoy as it is!

RECIPE NOTES:

  1. The cauliflower should not be over-cooked. It should still be firm and crunchy after you steam or blanch it.
  2. Rice flour gives a crispy texture to anything it’s added to, so don’t skip it while making the batter.
  3. Fry the cauliflower florets in very hot oil for a golden-brown, crisp exterior and remove quickly once done. If the oil is not hot enough, you will have to fry the florets longer. They will absorb more oil and also get over-cooked. Not good.
  4. Don’t cook the cauliflower in the sauce otherwise it will become too soft. When the sauce is ready, switch off the heat and toss the florets in the sauce until they have absorbed the liquid.
  5. Serve the manchurian as soon as you can after making it. Indo-Chinese dishes do not take too kindly to being kept for too long. The vegetables lose their crispiness and become soggy.

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOKINSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!

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