Gobi Manchurian is a very popular Indo-Chinese dish made with cauliflower. Gobi Manchurian (gravy) is a fantastic side dish for Vegetable Fried rice and the dry version can be served as a snack or an appetizer. I prepared the gravy version as a side dish for fried rice and my whole family enjoyed it so much. Every time I prepare this dish, I get lot of compliments from my family and friends. Today we will learn how to prepare Gobi Manchurian (restaurant style – both dry and gravy) at home following this easy Cauliflower Manchurian/Gobi Manchurian recipe.
Cut cauliflower into bite size florets and put them in boiling salt water for a 3-4 minutes. Drain the water and pat it dry with a kitchen towel.
Marinate the cauliflower (gobi) with ginger garlic paste, little salt and chilli powder. Let it sit for 15 minutes.
Finely chop onion, chilli, garlic, ginger and spring onion greens (very important step)
Preparation of batter
Mix maida, cornflour, rice flour, salt and chilli powder with little water to make a paste first (since we have already added salt and chilli powder while marinating the cauliflower – add less now). Then add more water and make a batter. The batter should coat the cauliflower, so it should not be too thin.
Dip the Gobi florets in the batter so that it is well coated on all the sides, then deep fry them until golden brown. Drain the oil and spread them on a paper towel.
Preparation of sauce
Heat oil, fry garlic, followed by chilli, ginger and onions on high heat. Add spring onion greens, chilli powder, tomato sauce, soya sauce and need salt.
Then add the fried gobi and mix well. This is dry version of Gobi manchurian.
Preparation of gravy
Mix 1 tbsp of cornflour in 1 cup of water without lumps. Now add this to the above and cook till you get your desired consistency. Garnish with spring onion greens.
Note – Once it cools, it will thicken further.
More Gobi/Cauliflower recipes
Cauliflower Curry/gobi curry (South Indian style)
Gobi Pulao (cauliflower rice)
Find More Cauliflower Recipes.
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