Gobi Manchurian is an Indo-Chinese dish, which served in hotels and restaurants in almost every nook and corner of India. They are secretly delicious with a hint of sweetness, sourness, and hotness. The sauteed garlic brings enormous aroma to this dish.
Globalization not only brings enormous changes to economies of countries but also gives birth to innovative fusion food dishes. They are not only becoming famous in their own countries but also invited by the entire world for its unique taste. ‘Gobi Manchurian’ is one such recipe which is beloved by the entire world.
‘Gobi Manchurian’ is my son’s most favorited dish, he could finish the entire bowl by himself. The same recipe can be transformed to dry, semi-gravy, gravy version. I love to have a semi-gravy version as the side for Indian flat bread.
You may also interested in looking into other Gobi(cauliflower) recipes like Restaurant style Gobi 65, Gobi Paratha.
How to make Gobi Manchurian:
1. Cut cauliflower into bite size florets. I like to have smaller size florets for semi gravy, and it is your wish to go for larger size florets.
Dilute 1 tbsp of corn flour/starch in 1/2 cup of water and keep aside, we require it in the later stage.
2. Make a medium consistency paste with cornflour and maida with the little salt. Dip cauliflower florets into this flour paste.
3.Heat cooking oil in a pan, once oil becomes hot, add dipped cauliflower florets. And deep fry them by flipping occasionally. Remove it, once they become golden brown and crispy on all the sides. They get cooked n crispy easily, adjust your flame from high to medium if they getting burnt.
4. In a pan add a tsp of cooking oil followed by chopped garlic. And saute for a minute, or till it becomes soft.
5. Keep the flame in very low mode, quickly add soya sauce, tomato sauce, green chili sauce, red chili sauce.
6. Add diluted corn starch which we kept aside already. And bring to the boil, and bring the flame to medium. By stirring it continuously, switch off the flame, when it reaches flowing consistency. Check for the taste here and adjust accordingly.
7. Gently mix deep fried florets with this gravy, so that the florets gets covered with the sauce evenly. And serve hot with roti / flat bread, sandwiches.
Gobi Manchurian
Ingredients
- 2 Cups CauliFlower Florets / Gobi
- 1 tbsp Garlic Chopped
- 4 tbsp Corn Starch / Corn Flour
- 1 tbsp All Purpose Flour / maida
- 1 tbsp Soya Sauce
- 1 tbsp Tomato Sauce
- 1 tbsp Green Chili Sauce
- 1 tbsp Red Chili Sauce
- 1 tbsp Sesame Seeds optional
- 1/2 tsp Salt or as required
- 11/2 Cup Cooking Oil for Frying
Instructions
- Cut cauliflower into bite size florets. I like to have smaller size florets for semi gravy, and it is your wish to go for larger size florets.
- Dilute 1 tbsp of corn flour/starch in 1/2 cup of water and keep aside, we require it in the later stage.
- Make a medium consistency paste with cornflour and maida with the little salt. Dip cauliflower florets into this flour paste.
- 3.Heat cooking oil in a pan, once oil becomes hot, add dipped cauliflower florets. And deep fry them by flipping occasionally. Remove it, once they become golden brown and crispy on all the sides. They get cooked n crispy easily, adjust your flame from high to medium if they getting burnt.
- In a pan add a tsp of cooking oil followed by chopped garlic. And saute for a minute, or till it becomes soft.
- Keep the flame in very low mode, quickly add soya sauce, tomato sauce, green chili sauce, red chili sauce.
- Add diluted corn starch which we kept aside already. And bring to the boil, and bring the flame to medium. By stirring it continuously, switch off the flame, when it reaches flowing consistency. Check for the taste here and adjust accordingly.
- Gently mix deep fried florets with this gravy, so that the florets gets covered with the sauce evenly. And serve hot with roti / flat bread, sandwiches.
Nutrition
Tips and Variations of Gobi Manchurian:
Try your hands with the mushroom, potatoes, chicken, fish fillets with the same recipe.Do Check out other interesting recipes like Szechuan Noodles and Chettinad Paneer.
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love manchurian in any form dry or with gravy! 🙂 this looks grt
yum yum yum.. spicy gobhi manchuran perfect in this weather..
love manchurian in any format… this looks so yummm…
very inviting. I love Manchurian whether it is dry of with gravy and your's is looking great.
simply droooling over the manchurian here !!! myever time favourite..can never say no to this !
super tempting gobhi manchu 🙂 looks super inviting and tempting dear !!