Gobi Manchurian Recipe – Authentic Indo-Chinese Cauliflower Delight

Last Updated on 4 months by Neha Deshmukh

Gobi Manchurian Recipe – Authentic Indo-Chinese Cauliflower Delight

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. And honestly, Gobi Manchurian is right up there at the top of my list. It’s that perfect blend of crispy, spicy, and tangy – seriously addictive! I first made this for a potluck with friends, and it disappeared within minutes. Today, I’m sharing my go-to recipe so you can experience the magic too.

Why You’ll Love This Recipe

This Gobi Manchurian recipe isn’t just about amazing flavour; it’s about bringing a little bit of restaurant-style deliciousness into your own kitchen. It’s surprisingly easy to make, even if you’re not a seasoned chef. Plus, it’s a fantastic way to get everyone excited about eating their veggies! Who can resist perfectly fried cauliflower tossed in a flavourful sauce?

Ingredients

Here’s what you’ll need to create this Indo-Chinese masterpiece:

• 100 gms Cauliflower, cut into florets
• 20 gms Diced capsicum
• 50 gms Diced onion
• 10 gms Chopped ginger
• 10 gms Chopped garlic
• 5 gms Chopped green Chilly
• 20 ml Vegetable stock
• 10 ml Soya sauce
• 10 gms Chopped coriander
• 10 gms Chopped spring onion
• Salt to taste
• Vinegar – a dash
• Crushed pepper as required
• 10 ml Corn starch
• Oil for frying
• 10 gms Corn flour
• 1 Egg beaten
• 20 gms Maida (Plain flour)
• 10 gms Ginger-garlic paste

Ingredient Notes

Let’s talk ingredients for a sec! The key to a great Gobi Manchurian lies in a few things. First, don’t skimp on the fresh ginger and garlic paste – it really makes a difference. I always make my own, but store-bought works in a pinch.

Then there are the sauces. Soy sauce is a must, of course, but the type you use can subtly change the flavour. I prefer a dark soy sauce for a richer colour and deeper flavour. And the vinegar? Traditionally, Chinese black vinegar is used, but a dash of white vinegar or rice vinegar works beautifully too.

Spice levels are super personal! Some regions in India love a fiery Gobi Manchurian, while others prefer it milder. Feel free to adjust the amount of green chilies to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the batter. In a bowl, mix together the cornflour, beaten egg, maida, ginger-garlic paste, salt, and just enough water to create a smooth, coating consistency.
2. Now, dip those cauliflower florets into the batter, making sure they’re nicely coated.
3. Heat up some oil in a pan for deep frying. Carefully drop in the battered cauliflower and fry until they’re golden brown and crispy. Set them aside on a paper towel to drain.
4. In a separate pan, heat a little more oil. Sauté the chopped ginger, garlic, and green chilies until you can smell that amazing aroma.
5. Add the diced onions and capsicum and stir-fry for 2-3 minutes until they start to soften.
6. Time for the sauce! Pour in the soy sauce, vinegar, and vegetable stock. Add salt to taste and bring it to a gentle boil.
7. To thicken the sauce, mix the cornstarch with a little water to create a slurry. Add this to the pan and stir well until the sauce coats the back of a spoon.
8. Finally, add the fried cauliflower florets and chopped coriander. Toss everything together until the cauliflower is evenly coated in that glorious sauce.
9. Simmer for another 2 minutes, then garnish with spring onions and serve hot!

Expert Tips

• Crispy Cauliflower is Key: Make sure your oil is hot enough before frying the cauliflower. You want it to sizzle immediately when the florets hit the oil.
• Don’t Overcrowd the Pan: Fry the cauliflower in batches to maintain the oil temperature and ensure even cooking.
• Taste as You Go: Adjust the seasoning (salt, soy sauce, vinegar) to your preference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the egg for a plant-based egg replacer (like flaxseed meal mixed with water) and use vegetable stock.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of maida.
• Spice Level: My family loves it medium-spicy, but you can easily adjust the amount of green chilies to make it mild or hot. My friend, Priya, always adds a pinch of red chili powder for an extra kick!
• Festival Adaptations: This is a huge hit at parties and celebrations. I often double or triple the recipe when I’m hosting.

Serving Suggestions

Gobi Manchurian is best served hot and fresh! It’s fantastic on its own as a snack or appetizer. But it also pairs beautifully with fried rice or noodles for a complete Indo-Chinese meal. A side of chilled cucumber raita can also help balance the spice.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, but be aware that the cauliflower may lose some of its crispness.

FAQs

What is the secret to crispy Gobi Manchurian?

Hot oil and not overcrowding the pan are the biggest secrets! Also, make sure your batter isn’t too thick.

Can I air fry the cauliflower instead of deep frying?

Yes, you can! Toss the battered cauliflower with a little oil and air fry at 200°C (390°F) for about 15-20 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.

What type of vinegar is traditionally used in Gobi Manchurian?

Chinese black vinegar is traditional, but white vinegar or rice vinegar are great substitutes.

How can I adjust the sweetness of the sauce?

Add a tiny bit of sugar or honey if you prefer a sweeter sauce.

Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator. Just give it a good stir before adding the cauliflower.

Enjoy making this Gobi Manchurian! I hope it becomes a favourite in your kitchen too. Let me know in the comments how it turns out for you!