Appetizers

Gobi Manchurian

by Spoorthy
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Gobi Manchurian

  • Author: Spoorthy
  • Total Time: 30
  • Yield: 6
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Description

Gobi Manchurian is one of the Indo-Chinese appetizers that is very popular in India. It is a very famous street food in India and one of the most commonly ordered food in Indian restaurants. It is easy to make at home with the things available in our pantry in less than 30 minutes.

Lightly battered and fried cauliflower is flavorful and tasty with all the spices and sauces.

Ingredients

Cauliflower Florets- 3 cups

All-Purpose Flour- 3/4 cup

Cornstarch- 1/4 cup

Chili Powder- 3/4 tsp

Salt-1 tsp

Water-1 cup

Oil- 1 Tbsp (for sauteeing)

Garlic- 3 cloves (diced)

Ginger-1 Tbsp (shredded)

Onion- 1 (diced)

Bell Pepper- 1 (diced)

Soy Sauce- 3 Tbsp

Tomato Ketchup- 4 Tbsp

Chili Sauce- 2 tsp

White Vinegar- 1 Tbsp

Black Pepper- 1 tsp

Green Onions- 3 Tbsp

Cilantro- 2 Tbsp

Oil for frying Cauliflower

Instructions

1. Take 3 cups of cauliflower florets. Rinse the florets in hot water two or three times.

2. To make the batter for frying, In a bowl, add 3/4 cup all-purpose flour, 1/4 cup cornstarch, 3/4 tsp chili powder, and 1 tsp salt.

3. Whisk all the ingredients together with 1 cup of water. Make sure to add 1/4th cup of water at a time and continue to mix to avoid any lumps in the batter.

4. Add the rinsed cauliflower florets to the batter and mix well to coat each cauliflower floret with batter.

5. Heat the oil (canola oil) on medium-high. When the temperature reaches 350 F to 365 F, then it is ready for frying. Drop each floret into the hot oil and fry for about 6 to 8 minutes or until it turns golden brown color. Flip to the other side halfway through to cook on both sides.

6. Drain the fried cauliflower on a paper towel and let it rest for about 5 to 10 ten minutes.

7. In the meantime, prepare for the sauteing step. In a pan, take 1 Tbsp of oil, when it is hot, add three cloves of garlic chopped, and 1 Tbsp of ginger shredded. Saute on medium-high for few seconds.

8. Add the one onion (diced) and one bell pepper (diced). Saute on medium-high temperature for about 3 minutes.

9. Add the sauces, 3 Tbsp soy sauce, 4 Tbsp tomato ketchup, 2 tsp chili sauce, 1 Tbsp white vinegar, 1 tsp black pepper, and saute for additional two minutes.

10. Add fried cauliflower to the sauce and mix well.

11. Finally, turn the stove off add some green onions (3 Tbsp) and cilantro (2 Tbsp) for garnishing.

Notes

1. Traditionally, Gobi Manchurian is a fried dish, but this will also taste good if cooked in the air fryer. If using an air fryer, the batter should be much thicker. Add 1/4 cup less water and dip each gobi in the batter and arrange in the air fryer plate. Every air fryer setting is different. Please make sure to check the temperature and timings.

2. The same trick applies if chosen to bake. Water content for the batter should be much less. After baking, cauliflower can be sauteed with all the veggies, spices, and sauces or baked again.

3. Adjust the spice level according to taste. Since this recipe uses red chili powder, black pepper powder, and hot chili sauce to spice it up, each of the spice ingredients can be changed to make this dish mild.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Vegetarian Appetizers
  • Method: Cook
  • Cuisine: Indian

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 175 Kcal
  • Sugar: 5.01 g
  • Sodium: 570 mg
  • Fat: 4.22 g
  • Saturated Fat: 0.753 g
  • Unsaturated Fat: 1.904 g
  • Trans Fat: 0.015 g
  • Carbohydrates: 26.9 g
  • Fiber: 2.9 g
  • Protein: 4.19 g
  • Cholesterol: 0 mg

Keywords: Gobi Manchurian, Indo Chinese appetizer, Indian street food, spicy and savory cauliflower, cauliflower manchurian

Take 3 cups of cauliflower florets. Rinse the florets in hot water two or three times.
 To make the batter for frying, In a bowl, add 3/4 cup all-purpose flour, 1/4 cup cornstarch, 3/4 tsp chili powder, and 1 tsp salt.
Whisk all the ingredients together with 1 cup of water. Make sure to add 1/4th cup of water at a time and continue to mix to avoid any lumps in the batter.
Whisk all the ingredients together with 1 cup of water. Make sure to add 1/4th cup of water at a time and continue to mix to avoid any lumps in the batter.
Add the rinsed cauliflower florets to the batter and mix well to coat each cauliflower floret with batter.
Add the rinsed cauliflower florets to the batter and mix well to coat each cauliflower floret with batter.
Heat the oil (canola oil) on medium-high. When the temperature reaches 350 F to 365 F, then it is ready for frying. Drop each floret into the hot oil and fry for about 6 to 8 minutes or until it turns golden brown color. Flip to the other side halfway through to cook on both sides.
Heat the oil (canola oil) on medium-high. When the temperature reaches 350 F to 365 F, then it is ready for frying. Drop each floret into the hot oil and fry for about 6 to 8 minutes or until it turns golden brown color. Flip to the other side halfway through to cook on both sides.
Drain the fried cauliflower on a paper towel and let it rest for about 5 to 10 ten minutes.
 In the meantime, prepare for the sauteing step. In a pan, take 1 Tbsp of oil, when it is hot, add three cloves of garlic chopped, and 1 Tbsp of ginger shredded. Saute on medium-high for few seconds.
Add the one onion (diced) and one bell pepper (diced). Saute on medium-high temperature for about 3 minutes.
Add the one onion (diced) and one bell pepper (diced). Saute on medium-high temperature for about 3 minutes.
Add the sauces, 3 Tbsp soy sauce, 4 Tbsp tomato ketchup, 2 tsp chili sauce, 1 Tbsp white vinegar, 1 tsp black pepper, and saute for additional two minutes.
Add fried cauliflower to the sauce and mix well.
Finally, turn the stove off add some green onions (3 Tbsp) and cilantro (2 Tbsp) for garnishing.