Gobi Manchurian Recipe | How to make Dry Gobi Manchurian at home – with step by step photos, description and video of the recipe. This is one of the Super delicious and tasty recipe from Indo-chinese cuisine. Gobi Manchurian dry will be one of the starter in many of the street stalls, parties or in restaurants. You can easily prepare this at home, not only in restaurants.
Gobi Manchurian is made from Cauliflower florets also known as Gobi. You can find two types of preparation. One is Gobi Manchurian Dry typically considered as starter and the other is Gobi Manchurian Gravy typically considered as side dish. If you are looking for the recipe of Gobi Manchurian Dry then you are at right place. Gobi Manchurian Gravy recipe i will write may be in the further days. This dish is prepared from Cauliflower or Gobi florets are dipped in the flour batter and stir fried in oil then coated with the sauces, capsicum, and ginger garlic paste.
Important note- I have not used any MSG (Mono sodium glutamate ) in the recipe. In some restaurants they put MSG for the taste.
Usually all purpose flour (maida) will be used for making the batter. But here I used Besan (Gram flour) and Corn flour to prepare the batter. Instead pf Besan or Maida you can use whole wheat flour and corn flour also. Gobi florets, corn flour, soy sauce and tomato ketchup are must in this recipe. If you don’t want to use vinegar leave it. Even I haven’t used vinegar in the recipes till now.
This dish is fairly easy to prepare but bit lengthy procedure. Not much spicy like we eat in streets and restaurants. You can add more red chilli powder or pepper powder to increase the spice.
First cut the Cauliflower into a one bite sized florets, wash it and then boil in water for five minutes. Which helps to remove the impurities from the Cauliflower. Once you boil the Gobi florets, you need to make it dry means water has to be dried. So put on a kitchen towel and gently rub it and leave for sometime. Meanwhile you can prepare the batter.
Then coming to the serving part, this Indo chinese starter pairs very well with Noodles, Veg Fried rice, Schezwan Fried rice and many people like to have along with naan. And also it is a good starter.
You may would like to check out some of my other side dish recipes here
GOBI MANCHURIAN DRY RECIPE VIDEO:
RECIPE CARD FOR GOBI MANCHURIAN DRY RECIPE:
Gobi Manchurian Recipe | How to make Dry Gobi Manchurian at home
For preparing the batter
- 1 cup Corn flour
- 1/2 cup Besan
- Salt to taste
- 1 tsp Red chilli powder
- 1/2 tsp Garam masala powder
For frying the Gobi
- 20 florets Gobi | Cauliflower
- Oil for frying
For preparing the sauce
- 1 Onion chopped
- 1/2 Capsicum chopped
- 1 tbsp Oil
- 2 tsp Soy sauce
- 3 tbsp Tomato sauce
- 2 tsp Ginger garlic paste
- Salt to taste
- 1/2 tsp Pepper powder
- 2 petals Cabbage chopped for garnishing
Preparing the batter:
- Put 1 cup of corn flour, 1/2 cup of besan, salt to taste, 1/2 tsp red chilli powder, 1/2 tsp garam masala powder in a bowl.
- Mix everything by adding water to the dosa batter consistency.
Frying the Gobi florets:
- Chop the Gobi into small bite sized florets. Then keep those florets in boiling water for 5 minutes.
- Drain all the water after 5 minutes and put on a kitchen towel to dry it.
- Once all the water removed from the florets put in a prepared batter.
- Meanwhile Heat oil in a pan for frying.
- Drop the batter coated florets into the oil slowly.
- Deep fry till they turn golden color.
- Remove and put on a kitchen paper towel to remove excess oil.
Preparing the sauce:
- Heat the oil in a pan.
- Add chopped onion and capsicum.
- Add Soy sauce and ginger garlic paste. Saute for a minute.
- Then add tomato sauce.
- Add the required salt and pepper powder.
- Mix everything well and add the fried Gobi.
- Coat the sauce well and garnish with chopped cabbage or spring onion.
- Serve hot.
Gobi Manchurian recipe at home with step by step photos:
Preparing the batter:1 cup of corn flour,
Frying the Gobi florets:Chop the Gobi into small bite sized florets. Then keep those florets in boiling water for 5 minutes. Drain all the water after 5 minutes and put on a kitchen towel to dry it. Once all the water removed from the florets put in a prepared batter.
Preparing the sauce:Heat the oil in a pan.
Tips & Variation:
- Usually all purpose flour or maida is used for preparing the batter. But here I have used corn flour and besan.
- You can also put little soy sauce while preparing the batter to get color.
- If you want you can add red food color to get bright red color as we see in restaurant Gobi Manchurian. But I haven’t used.
- Shallow fry can also be used if you don’t like to deep fry in oil. But the florets will not be that crispy.
- You can add more red chilli powder or pepper to increase spice.