Gobi Manchurian Recipe | Restaurant-Style Gobi Manchurian Dry Recipe
Recipe type: Appetizer
Cuisine: Indo-Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Gobi Manchurian Dry is an Indo-Chinese starter recipe consisting of deep-fried, crispy cauliflower florets tossed in a beautiful sauce that’s tangy, hot, very slightly sweet, and has full-bodied umaminess.
For Marinating the Cauliflower
  • Cauliflower/Gobi - 250 grams, cut into small florets, rinsed & dried
  • Cornstarch – ¼ cup
  • Salt – to taste
  • Black pepper – ½ tsp, freshly ground
  • Ginger-garlic paste – 2 tbsp, freshly ground
For Making the Batter
  • All-purpose flour/Maida – ¾ cup
  • Cornstarch – ½ cup
  • Oil – ½ tbsp
  • Salt – to taste
  • Black pepper – ½ tsp, freshly ground
  • Water – ½ to ⅓ cup
For Making the Manchurian Sauce
  • Oil – 2 tbsp
  • Spring onion whites – ½ cup
  • Spring onion greens – ¼ cup
  • Green chilies – 2 tbsp or to taste, finely chopped
  • Ginger – ½ tbsp, grated
  • Garlic – 2 tbsp, minced
  • Capsicum – ½ cup, chopped
  • Light soy sauce – 1 tbsp
  • Vinegar – 1 tsp
  • Schezwan sauce – 2 tbsp
  • Hoisin sauce – ½ tbsp
  • Black bean sauce – ½ tbsp
  • Salt – to taste
  • MSG – ½ tsp
  • Black pepper – ½ tsp, freshly ground
  • Cornstarch slurry – 1 tsp cornstarch + ½ cup water
  1. Start off by marinating the cauliflower. Make sure you dry it very well after rinsing it. Combine the cauliflower, salt, freshly ground black pepper, cornstarch, and freshly ground ginger-garlic paste.
  2. Mix well. Let it rest for 10-15 minutes in the refrigerator.
  3. In the meanwhile, make the batter. Combine all-purpose flour/maida, cornstarch, salt, freshly ground black pepper, and oil in a mixing bowl.
  4. Add water to it to make a thick, viscous, and flowing-consistency batter.
  5. Add the marinated cauliflower to the batter. Heat sufficient oil in a skillet in a 180° C.
  6. Carefully drop the cauliflower florets one by one into the hot oil.
  7. Flip the cauliflower once the underside sets. The cauliflower florets would stick to each other. Separate them with the slotted spoon as you stir them.
  8. Continue to fry the cauliflower on low heat for the next 2-3 minutes until it’s golden and crispy.
  9. Drain the cauliflower and remove it onto a plate.
  10. Now let’s make the sauce. Preheat a wok on high flame. Add oil to it. Toss in the green chilies, ginger, and garlic. Sauté them for a few seconds.
  11. Add the spring onion whites and sauté for few more seconds.
  12. Then add the capsicum and sauté for a minute.
  13. Season with salt, freshly ground black pepper, and MSG. Mix.
  14. Now add the vinegar and sauces; light soy, schezwan, hoisin, black bean. Mix well.
  15. Add the cornstarch slurry. Bring the sauce to a boil.
  16. Turn off the heat. Add in the fried cauliflower. Mix well.
  17. Garnish spring onion greens. Gobi Manchurian is ready. Serve hot. Enjoy!
Recipe by Flavouroma.com at https://flavouroma.com/gobi-manchurian-recipe-dry/