Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce.
Serves 4
Ingredients:
- 20 cauliflower pieces cut into medium size florets
For Sauce
- 2 tablespoons oil
- 1 tablespoon ginger paste or finely shredded ginger (adrak)
- 1 green chili chopped
- 1/4 cup celery finely chopped
- 2 tablespoons red chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 2 teaspoons tomato paste
- 1/2 teaspoon sugar
- 2 teaspoons corn starch or arrow root powder
- Approx. ½ cup water
For Batter
- 1/3 cup all purpose flour (plain flour, maida)
- 3 tablespoons corn starch or arrow root powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Approx. ½ cup water
Method
- Mix the corn starch with water and set aside.
- Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
- Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
- Sauce is ready, set aside.
- To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
- Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).
- Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)
- Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
- Repeat this process for the remaining cauliflowers.
- Fold fried cauliflower/ gobies into gravy and serve hot.
Notes
Manchurian tastes best when cauliflower has some crunch. If you have fried them earlier, refry them before dipping in the sauce as fried cauliflower becomes soft as they cool off.
Originally posted 2014-01-30 23:20:14.
Hi Manjulaben,
Can you Please tell me whig type of Chili sauce you use in the manchurian sauce? It looks delicious by the way. All your recipes are so clearly and demonstrated. Thankyou.
A Shah
What vinegar can you use?
Malt ok ?
Sunita, rice vinegar
This is a lovely and tasty recipe Manjula. Thank you.
What is a “green chili”? Is it a jalapeño? Anaheim pepper? Poblano? Thank you .
Hello aunty
Instead of celery what we can use ? Alternative of celery
You may use cilantro stems without leaves
My cauliflower flower fried was very greasy and oily. Why? I used 3 table spoons of all purpose and exactly half of that corn flour plus soy sauce and red chilly powder and salt. Why was it greasy?
why no garlic, me use to add garlic to it.
Neera, this is a personal choice I prefer without garlic
Hi manjula,
Im not a big fan of frying….can the cauliflowers be baked in the oven? Or is there another way of cooking them instead of frying?
Thanks
Nina it is not same as frying, I have no idea how it will come
can we use water instead of corn starch
Sarmada, corn starch gives the thickness to gray
can you use any vinegar and chilli sauce. I have malt vinegar and sweet chilli sauce in cupboard.
Manjulaji I am a south I Indian, I have been following almost all the recepies of yours and am enjoying cooking and my daughter now interested in cooking because of your easy recepie
If celery is not available what ingredient should add to make Gobi manchurien
Spring onions can be an alternative 🙂
A very good recipe.. I actually did not get arrow root powder and so I could not add it. I did not get a crispy manchurian, is it because I did not add tat ingredient??
No. Crispness has nothing to do wit arrow root powder.. It just makes sticky consistency… Frying cauliflower properly , ll give u crispness…n batter shud not be very watery.
Hi Aunty,
I would love to try this. Please could you give me the name of the soy sauce and chilli sauce that you’ve used?
TIA.
Jains,
I am using Kikkoman soy sauce and Sambal Oelek chilly sauce and the chilly sauce don’t have any garlic.
Thanks very much, Aunty!
Amazing recipe! As always 🙂
Delectable. My husband and kids loved it 🙂
Thanks for sharing.
A very nice recipe aunty.. Thanks for it!! The picture looks really yummy…
I made this for me and my wife yesterday. It waas what I expected, but my wife had eaten it at a different restaurant, and expected something a little different.
I realized that what exactly she expected was the exact same recipe, but with a pinch of baking soda in the batter. The sauce seemed spot on.
Thanks, Manjula!
Namaste Manjula ji,
Manchurian looks yummy. I am planning to make it this weekend. Can you please let me know which brand red chilli sauce did you use?
Thanks