Gobi Manchurian is an Indian-Chinese fusion dish made with crispy cauliflower florets tossed in a sweet and spicy sauce. Be sure to watch the video!
- Indian-Chinese Fusion Cuisine
- The Cauliflower Manchurian
- Ingredients Required
- My Tried & True Tips
- Watch Gobi Manchurian Video
- Serving Suggestion
- More Indo-Chinese Recipes
- Gobi Manchurian Recipe
Indian-Chinese Fusion Cuisine
Continuing with my takeaway-style Chinese dishes that you can replicate at home, here is a vegan cauliflower Manchurian recipe. In India, we classify gobi Manchurian as part of Indian-Chinese cuisine .
The vast number of Chinese migrants in Kolkatta, West Bengal, created the fusion cuisine, now popularly known as Indo-Chinese.
Over the years, dishes like cauliflower Manchurian are the heart of Indian street food fare. Light on the wallet, and big on flavours, Indian-Chinese fusion cuisine is widely popular across the Indian sub-continent.
The Cauliflower Manchurian
‘Gobi’ is the Hindi term for cauliflower. And Manchurian is a thick and luscious fusion sauce. Hence, the name ‘Gobi Manchurian’ literally translates into cauliflower tossed in a Manchurian sauce.
To make gobi Manchurian, the cauliflower is robbed of its monotony and clothed with a thick batter and fried till crisp.
The fried cauliflower florets coated in a delicious, vegetarian Manchurian sauce are indeed a vegetarian delight.
You can make gobi Manchurian as an appetizer/finger food for the parties, or with a little extra gravy, you can serve it with fried rice as a main course.
Ingredients Required
For The Crispy Cauliflower Florets
- Cauliflower florets (fresh or frozen)
- All-purpose flour (maida)
- Corn flour (corn starch)
- Ginger-Garlic Paste
- Salt, Black Pepper Powder, Water
- Cooking Oil for frying
For Manchurian Sauce
- Cooking Oil
- Garlic, Ginger, Red Onion
- Green Capsicum or Bell Peppers
- Soy Sauce, Red Chilli Sauce, Tomato Ketchup
- Water
- Corn Starch
My Tried & True Tips
- Non-Greasy: Even though this is a fried snack, you don’t want it reeking of oil. Imagine biting into a fritter and getting a mouthful of oil. Ensure the oil is at a high temperature before frying the florets to prevent soggy florets.
- Not Too Doughy: Yes, flour is used as a binder in this gobi Manchurian recipe. It also helps give the fritters the lovely crunchy coating we love. But adding too much flour or cornstarch in the batter makes your cauliflower florets hard, and then you just have fried dough balls instead.
- Avoid Over-Cooking: The Gobi Manchurian gravy does not require long cooking hours. Once the sauce is thick and luscious, turn off the heat. Do not cook it for too long after adding fried cauliflower florets and capsicum.
Watch Gobi Manchurian Video
Serving Suggestion
You can serve gobi Manchurian as a snack for the parties.
Or make it extra saucy by serving it with main-course dishes like chilli garlic noodles , pineapple fried rice , mushroom fried rice , or plain cooked rice. Either way, it tastes delicious!
More Indo-Chinese Recipes
- Chilli Paneer
- Veg Spring Roll
- Crispy Babycorn
- Chilli Mushroom
- Soya Manchurian
- Veg Manchurian Gravy
- Vegetable Hot Garlic Sauce
- Chinese Bhel (Crispy Noodle Salad)
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Ingredients
Ingredients For Frying:
- ▢ 500 gram cauliflower florets
- ▢ ¼ cup all-purpose flour (maida)
- ▢ 2 tablespoon cornflour (corn starch)
- ▢ 1 teaspoon ginger-garlic paste
- ▢ Salt to taste
- ▢ ½ teaspoon black pepper powder
- ▢ ⅓ Cup water
- ▢ Oil for shallow frying
Other Ingredients
- ▢ 1 tablespoon chopped garlic
- ▢ 1 tablespoon chopped ginger
- ▢ 1 teaspoon chopped red chilli
- ▢ ½ Cup chopped onion
- ▢ ½ Cup diced capsicum
- ▢ 1 teaspoon soy sauce
- ▢ 1 tablespoon red chilli sauce
- ▢ 1 teaspoon tomato ketchup
- ▢ 1 tablespoon cooking oil
- ▢ ¼ Cup corn flour paste (2 tablespoon cornflour combined with water)
Instructions
- To prepare the florets for gobi manchurian, wash cauliflower in water and pat dry with kitchen towel. Cut cauliflower into bite size florets.
- For the frying batter mix all-purpose flour, corn flour, salt, black pepper, and ginger-garlic paste. Use water to make a thick paste. The batter has to be of dropping consistency but not too runny.
- Add the florets in the batter, mix nicely and let them sit in the fridge for half-an-hour.
- Meanwhile, heat oil in a frying pan to shallow fry the cauliflower florets. Take out florets from the fridge and in small batches shallow fry until crisp from outside.
- Transfer fried florets into a plate lined with kitchen towel. Once all the florets are fried keep aside while the manchurian sauce is getting ready.
- From the same pan transfer excess oil to a bowl and leave only 1 – 2 tablespoon in the pan. Heat pan over medium heat. Add chopped garlic, ginger, red chilli and onion. Fry for a minute to release the aroma of ingredients.
- Now add chopped capsicum and stir-fry for 2 – 3 minutes over high heat.
- Add soy sauce, tomato sauce, red chili sauce, black pepper, and salt. Stir and add ¼ cup of water followed by cornflour paste. Let the sauce simmer for 5 minutes or till it becomes little thick.
- At last, add the fried cauliflower florets and stir to evenly coat florets with sauce. Cook for 1 – 2 minute.
- Garnish Gobi Manchurian with the spring onion greens.
- Serve Gobi Manchurian warm with fried rice and noodles.
Recipe Notes:
Nutrition
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Gobi Manchurian Recipe
Equipment
- Mixing Bowl
- Frying Pan
- Chinese Wok
Ingredients
Ingredients For Frying:
- 500 gram cauliflower florets
- ¼ cup all-purpose flour (maida)
- 2 tablespoon cornflour (corn starch)
- 1 teaspoon ginger-garlic paste
- Salt to taste
- ½ teaspoon black pepper powder
- ⅓ Cup water
- Oil for shallow frying
Other Ingredients
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 teaspoon chopped red chilli
- ½ Cup chopped onion
- ½ Cup diced capsicum
- 1 teaspoon soy sauce
- 1 tablespoon red chilli sauce
- 1 teaspoon tomato ketchup
- 1 tablespoon cooking oil
- ¼ Cup corn flour paste (2 tablespoon cornflour combined with water)
Instructions
- To prepare the florets for gobi manchurian, wash cauliflower in water and pat dry with kitchen towel. Cut cauliflower into bite size florets.
- For the frying batter mix all-purpose flour, corn flour, salt, black pepper, and ginger-garlic paste. Use water to make a thick paste. The batter has to be of dropping consistency but not too runny.
- Add the florets in the batter, mix nicely and let them sit in the fridge for half-an-hour.
- Meanwhile, heat oil in a frying pan to shallow fry the cauliflower florets. Take out florets from the fridge and in small batches shallow fry until crisp from outside.
- Transfer fried florets into a plate lined with kitchen towel. Once all the florets are fried keep aside while the manchurian sauce is getting ready.
- From the same pan transfer excess oil to a bowl and leave only 1 – 2 tablespoon in the pan. Heat pan over medium heat. Add chopped garlic, ginger, red chilli and onion. Fry for a minute to release the aroma of ingredients.
- Now add chopped capsicum and stir-fry for 2 – 3 minutes over high heat.
- Add soy sauce, tomato sauce, red chili sauce, black pepper, and salt. Stir and add ¼ cup of water followed by cornflour paste. Let the sauce simmer for 5 minutes or till it becomes little thick.
- At last, add the fried cauliflower florets and stir to evenly coat florets with sauce. Cook for 1 – 2 minute.
- Garnish Gobi Manchurian with the spring onion greens.
- Serve Gobi Manchurian warm with fried rice and noodles.
Video
Notes
Nutrition
A hand mixer is a multi-purpose, must-have gadget in an Indian kitchen. From whisking batters, mixing, to churning butter and making lassi, a hand mixer does it all effortlessly.
- What is a hand mixer?
- Hand Mixer Use in Indian Kitchen
- Cleaning Hand Mixers
- Which Hand Mixer is best in India?
- More Useful Tips for Indian Kitchen
What is a hand mixer?
A hand mixer is a handheld mixer with a whisk attachment and dough hooks. It is optimized to whisk and combine ingredients but not blend or puree them. When it comes to any dish that requires kneading, whisking, blending, whipping, or beating, a hand mixer is a saviour.
I hope this post helps you answer the question ‘ Is a hand mixer useful for an Indian kitchen? ‘
Hand Mixer Use in Indian Kitchen
- Prepare Cake/Muffin Batter: If you’re someone who bakes a lot, this gadget is already one of your prized possessions. Light and fluffy bakes are no longer a distant dream for me because of the handheld mixer.
From whipping cream to whisking eggs or curd for Shrikhand , a hand mixer does it all when it comes to cakes and bakes.
You can use the whisk attachment to mix any batter into a smooth, homogenous consistency at the desired speed.
Whole Wheat Mocha Muffins
- Churn Homemade Butter: Homemade ghee and butter are indispensable ingredients in an Indian kitchen. Hence, every fortnight or so one needs to churn a batch of homemade white butter. With a handheld mixer with a whisk attachment, this task has been simplified.
No need to clean the whole food processor or whip the cream with your hand. Use the whisk attachment to churn the milk cream (malai) to transform it into butter.
With the help of an easy eject button, the whisk attachment comes off smoothly and makes cleaning up easy and the chances of any wastage, are negligible.
- Whisk Dal/Dosa Batter: Who doesn’t love the light and airy dahi bhalla or medu vada ? A hand mixer incorporates the perfect amount of air in any batter to make the result spongy and airy.
No need to churn the batter manually. With the hand mixer, any kind of batter does not take more than 15 minutes to reach the perfect consistency.
There is this thick layer of froth on top of the drink, making it genuinely Punjabi style. Or if you want to prepare a creamy flavoursome curd for raita try the whisk attachment.
Masala Chaas
- Bind Dough: If you want to make the dough in small quantities for a specific dish like methi mathri or papadi that does not require too much kneading use the hook attachments. It saves so much time and manual effort. The flour and other ingredients come together in no time while using the hook attachment.
Cleaning Hand Mixers
When it comes to cleaning, I love the stainless steel finish of the hand mixer attachments, that doesn’t make my heart weep at the thought of residues (that might be the death knell on a ceramic surface).
The steel finish and easy ejection make it so simple to clean up afterwards. Warm water and detergent ensure a clean, almost new attachment after each wash!
pic via amazon.in
Which Hand Mixer is best in India?
These are my top three favourite hand mixers for an Indian kitchen.
- I have used each one of them personally and loved every bit of them.
- All three mixers come with a whisk and hook attachment.
- 5-speed setting option for various recipes.
I love that the makers have been considerate in designing the handle to be light so that even more prolonged durations of mixing tasks seem effortless.
- Usha Hand Mixer
- Philips Hand Mixer
- KitchenAid Hand Mixer
The price of a hand mixer in India is unbelievably affordable , which means it’s light on the wallet and could easily fit into your budget.
More Useful Tips for Indian Kitchen
Should I Buy Curd Maker?
Meal Prep for Indian Kitchen
Instant Pot Use for Indian Cooking
Indian Kitchen Cabinet Organization
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