Gobi Manchurian is an Indo-Chinese dish 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 an enormous aroma to this dish.
Globalization brings enormous changes to the economies of countries and gives birth to innovative fusion food dishes.
They are becoming famous in their own countries and are invited by the world for their unique taste. 'Gobi Manchurian' is one such recipe that the world has loved.
'Gobi Manchurian' is my son's favorite dish; he could finish the entire bowl by himself. The same recipe can be transformed into a dry, semi-gravy gravy version. I love to have a semi-gravy version as the side for Indian flatbread.
How to make Gobi Manchurian
Cut cauliflower into bite-size florets. I like to have smaller-size florets for semi-gravy, and you wish to go for larger-size florets.
Dilute 1 tablespoon of cornflour/starch in ½ cup of water and keep aside; we require it in the later stage.
Make a medium-consistency paste with cornflour and maida with salt—dip cauliflower florets into this flour paste.
Heat cooking oil in a pan; add dipped cauliflower florets once the oil becomes hot. And deep fry them by flipping them occasionally. Remove them once they become golden brown and crispy on all sides.
They get cooked and crispy quickly; adjust your flame from high to medium if they getting burnt.
Add a teaspoon of cooking oil to a pan, followed by chopped garlic. And saute for a minute or till it becomes soft.
Turn to low heat. Add soya sauce, tomato sauce, green chili, and chili garlic sauce.
Add diluted corn starch, which we had kept aside. Bring to the boil, and bring the flame to medium. By stirring it continuously, turn the heat off when it reaches a flowing consistency. Check for the taste here and adjust accordingly.
Gently mix deep-fried florets with this gravy so that the florets get covered with the sauce evenly. And serve hot with roti/flatbread sandwiches.
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Printable recipe card
- 1 tablespoon corn starch
- ¼ cup water
For Deep frying
- In a small dipping bowl, dilute 1 tablespoon of corn starch in ¼ cup of water and keep aside, we require it in the later stage.
- Dip cauliflower florets into this flour paste.
- Over medium heat, place a frying pan. Add vegetable oil.
- Meanwhile, in the second dipping bowl, add cornstarch, all purpoes flour, salt, and water.
- Once the oil becomes hot(350 degrees Fahrenheit), dip each cauliflower floret in the first dipping bowl and drop it in the hot oil.
- And deep fry them till the crust becomes crispy . Do flip them occasionally.
- Transfer to the kitchen towel. And deep fry the remaining florets as well.
Making the sauce
- Over medium-low heat, place a pan-add a teaspoon of vegetable oil and chopped garlic. And saute for a minute, or until garlic is fragrant.
- Now stir in soy sauce, tomato ketchup, and chili garlic sauce.
- Add diluted corn starch from the first dipping bowl which we kept aside while prepping.
- Bring it to boil by stirring continuously.
- Once it looks glossy and reaches flowing consistency. Switch off the heat.
- Add deep fried florets to the pan, and toss until the cauliflower florets are evenly coated with the sauce.
- Garnish with roasted sesame seeds and serve hot.
Tips and Variations of Gobi Manchurian:
Try your hands with the mushrooms, potatoes, chicken, and fish fillets with the same recipe. Do Check out other exciting recipes like Szechuan Noodles and Chettinad Paneer.