Gobi Manchurian | Restaurant Style Gobi Manchurian

Gobi Manchurian is a classic Indo-Chinese starter dish made with Cauliflower, Onion, Bell pepper, and Sauces. It is a perfect party menu.

Gobi or Cauliflower Manchurian is a wonderful blend of easy Chinese-style cooking with a dash of Indian spices thrown in. It's one of my go to recipes and best eaten straight out of the pan!

Whenever I prepare fried rice or Hakka noodles, the first accomplishment I think of is Manchurian. It is that popular in many Asian countries and India.

It is not one of the authentic Chinese dishes and yes it has a lot of Indian influence. So it is right to call it an Indo-Chinese dish.

The best thing about This dish is it is Vegan too.

Jump to:

• Restaurant Style Gobi Manchurian
• Guiltfree Gobi Manchurian
• Ingredients for Gobi Manchurian:
• Tips to Prepare the best Gobi Manchurian:
• How to Prepare Gobi Manchurian , Pictorial:
• Serving Suggestions:
• How to Freeze Gobi Manchirian
• Similar Indo Chinese Recipes:
• 📖 Recipe

Restaurant Style Gobi Manchurian

No introduction is necessary for this Classic Gobi Manchurian. It is a very popular Indo-Chinese appetizer. The basic process is to coat the cauliflower florets in flour and deep-frying to crispness.

We then cook the fried cauliflower florets along with Scallions, Bell peppers, and sauces. Finally, everything with tossed together and garnished with spring onion. We can make it a dry version or a gravy version.

Guiltfree Gobi Manchurian

As we know that the cauliflower florets fried and then tossed in sauces. Usually, we use Maida or all-purpose flour to coat them and fry, Yet I am using Cornflour and Rice flour.

Instead of deep-frying you can also air fry or bake the cauliflower florets. You can check my baked Gobi 65 post to see how to bake crispy cauliflower.

Ingredients for Gobi Manchurian:

Cauliflower

Use any good quality cauliflower head. Usually, the cauliflower has small worms and for this reason, I blanch the cauliflower and then use it.

Spring Onion, Bell pepper

In most of the Indo-Chinese dishes, we use scallions or the Spring Onions. We use both the white and green parts. It is like a mandatory ingredient.

I also used Red, Green, and Yellow-colored bell peppers or Capsicum. You can use any one color as well.

Sauce

We use a combination of Sauces for the Manchurian-based dish. In fact, it is the base of the recipe. We usually use Soya Sauce, Chilli Sauce, and Vinegar in different proportions.

Rice Flour & Corn Flour

We usually fry the flour-coated Gobi florets and Maida is used traditionally. However, I replaced it with Rice flour and Corn flour.

Tips to Prepare the best Gobi Manchurian:

1) Always keep a check on Salt, We add salt while frying the cauliflower. Also, the sauces have salt so taste and add the required amount.

2) We will be cooking on a high flame, so use a wide pan or Kadai with heavy bottom preferably a wok.

3) Since we cook at a high, keep all the ingredients ready while cooking.

4) Sesame oil gives the best taste to the dish, I highly recommend using it.

5) If you don't prefer deep frying the cauliflower you can bake it or air fry it.

How to Prepare Gobi Manchurian , Pictorial:

Blanch the Cauliflower

1) Separate the Cauliflower heads into individual florets of small sizes. Heat water in a saucepan and bring it to a boil. Once it comes to a boil add in a big pinch of turmeric powder and the cauliflower florets.

2) Cook the cauliflower florets for 2 mins. Next, filter and remove the cauliflower Florets

For Frying the Cauliflower.

1) In a mixing bowl add in the Rice flour, Corn Flour, Pepper powder, and Salt. Give a good mix.

2) Add in water little by little and mix a thick paste.

3) Now add in the blanched cauliflower florets and combine everything. The flour batter should stick to the cauliflower.

4) Heat a pan with oil for deep frying. Once it's hot add in the batter coated cauliflower florets and drop fry till it's crisp. I used Idhayam Sesame oil for deep frying.

For Making Gobi Manchurian

1) Heat a pan or wok with 2 tbsp of sesame oil. Once it's hot add in the Sliced garlic cloves and white part of the scallions or spring onions.

ProTip: Cook in a high flame for the restaurant-style flavor. The entire process has to be quick so make sure you chop all the ingredients before you start cooking.

2) Next add in the diced onions and bell peppers or capsicum and saute for few secs

3) Now add in all the sauces. I am using Red Chilli Sauce, Soya Sauce, Tomato Ketchup. Also, add in the Rice vinegar and sugar, and Salt.

4) Mix everything and cook for a min. Adjust the sauce and balance the taste. To this next add in the fried cauliflower florets and combine everything

5) Cook for another min and switch off the flame. Finally, garnish with spring onions and serve hot.

Serving Suggestions:

Gobi Manchurian goes well as a starter as an accomplishment along with noodles or Fried Rice.

How to Freeze Gobi Manchirian

The best way to serve it hot. The cauliflower gets soggy and soft in time. So I recommend not freezing. But you can crisp fry the cauliflower and freeze them. Thaw them and reheat and then use them again

While you need to serve you can just quickly put together the sauce and onions and whip the dish up.

Similar Indo Chinese Recipes:

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