1Cut gobi to medium size separate florets and add them to 3 cups of slightly hot water (not boiling hot). Rest for 5 mins, discard the water and rinse with cold water. Drain them to a colander.
2Cut gobi to medium size separate florets and add them to 3 cups of slightly hot water (not boiling hot). Rest for 5 mins, discard the water and rinse with cold water. Drain them to a colander.
3Cut gobi to medium size separate florets and add them to 3 cups of slightly hot water (not boiling hot). Rest for 5 mins, discard the water and rinse with cold water. Drain them to a colander.
4Spread on a clean cloth or pat dry with paper tissues, to remove excess moisture.
5Spread on a clean cloth or pat dry with paper tissues, to remove excess moisture.
6Spread on a clean cloth or pat dry with paper tissues, to remove excess moisture.
7Heat up the oil for deep frying on a medium heat.
8Heat up the oil for deep frying on a medium heat.
9Heat up the oil for deep frying on a medium heat.
10Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
11Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
12Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
13Mix and add water little by little as needed and make a free flowing lump-free batter.
14Mix and add water little by little as needed and make a free flowing lump-free batter.
15Mix and add water little by little as needed and make a free flowing lump-free batter.
16Add the gobi florets to the batter (in batches), coat them well.
17Add the gobi florets to the batter (in batches), coat them well.
18Add the gobi florets to the batter (in batches), coat them well.
19When the oil turns hot enough, check by dropping a small amount of batter to the hot oil.
20When the oil turns hot enough, check by dropping a small amount of batter to the hot oil.
21When the oil turns hot enough, check by dropping a small amount of batter to the hot oil.
22Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil.
23Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil.
24Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil.
25Reduce the flame to medium and fry until the florets turn golden and crisp.
26Reduce the flame to medium and fry until the florets turn golden and crisp.
27Reduce the flame to medium and fry until the florets turn golden and crisp.
28Transfer to a kitchen tissue/paper towel or a steel colander.
29Transfer to a kitchen tissue/paper towel or a steel colander.
30Transfer to a kitchen tissue/paper towel or a steel colander.
31Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.
32Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.
33Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.
34Optional: Mix together red chili powder with little water (1 tbsp) to a paste and keep aside.
35Optional: Mix together red chili powder with little water (1 tbsp) to a paste and keep aside.
36Optional: Mix together red chili powder with little water (1 tbsp) to a paste and keep aside.
37Prepare the sauce: Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar to a small bowl and keep this aside.
38Prepare the sauce: Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar to a small bowl and keep this aside.
39Prepare the sauce: Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar to a small bowl and keep this aside.
40Heat oil in a wide pan or wok. Add garlic, ginger and green chilies. Saute for a minute or two.
41Heat oil in a wide pan or wok. Add garlic, ginger and green chilies. Saute for a minute or two.
42Heat oil in a wide pan or wok. Add garlic, ginger and green chilies. Saute for a minute or two.
43Then add spring onions whites & bell pepper. Saute them on a high flame for 2 mins.
44Then add spring onions whites & bell pepper. Saute them on a high flame for 2 mins.
45Then add spring onions whites & bell pepper. Saute them on a high flame for 2 mins.
46Pour the sauce and water. Mix well and cook stirring until the sauce turns thick.
47Pour the sauce and water. Mix well and cook stirring until the sauce turns thick.
48Pour the sauce and water. Mix well and cook stirring until the sauce turns thick.
49Taste test and adjust the heat and salt levels to your taste.
50Taste test and adjust the heat and salt levels to your taste.
51Taste test and adjust the heat and salt levels to your taste.
52Allow the sauce to cool for 1 to 2 mins. Add the fried cauliflower and stir gently to coat well with the manchurian sauce.
53Allow the sauce to cool for 1 to 2 mins. Add the fried cauliflower and stir gently to coat well with the manchurian sauce.
54Allow the sauce to cool for 1 to 2 mins. Add the fried cauliflower and stir gently to coat well with the manchurian sauce.
55Garnish gobi manchurian with spring onion greens. Serve immediately as a appetizer or as a side with noodles or fried rice
56Garnish gobi manchurian with spring onion greens. Serve immediately as a appetizer or as a side with noodles or fried rice
57Garnish gobi manchurian with spring onion greens. Serve immediately as a appetizer or as a side with noodles or fried rice
Ingredients
1 small head small head (500 grams) cauliflower /gobi (250 grams cleaned florets)
1 small head small head (500 grams) cauliflower /gobi (250 grams cleaned florets)
1 small head small head (500 grams) cauliflower /gobi (250 grams cleaned florets)
0 Oil for deep frying
0 Oil for deep frying
0 Oil for deep frying
0.5 cup all-purpose flour ( prefer organic or at least unbleached)
0.5 cup all-purpose flour ( prefer organic or at least unbleached)
0.5 cup all-purpose flour ( prefer organic or at least unbleached)
0.25 cup cornstarch (white corn flour or yellow corn flour)
0.25 cup cornstarch (white corn flour or yellow corn flour)
0.25 cup cornstarch (white corn flour or yellow corn flour)
0.5 teaspoon Kashmiri red chili powder or paste (less spicy variety) (optional)
0.5 teaspoon Kashmiri red chili powder or paste (less spicy variety) (optional)
0.5 teaspoon Kashmiri red chili powder or paste (less spicy variety) (optional)
0.25 teaspoon black pepper crushed or ground
0.25 teaspoon black pepper crushed or ground
0.25 teaspoon black pepper crushed or ground
0.25 teaspoon salt (adjust to taste)
0.25 teaspoon salt (adjust to taste)
0.25 teaspoon salt (adjust to taste)
0.5 cup water (more if needed)
0.5 cup water (more if needed)
0.5 cup water (more if needed)
1.5 tablespoons oil (for sauce)
1.5 tablespoons oil (for sauce)
1.5 tablespoons oil (for sauce)
1 tablespoon garlic fine chopped
1 tablespoon garlic fine chopped
1 tablespoon garlic fine chopped
0.5 tablespoon ginger fine chopped
0.5 tablespoon ginger fine chopped
0.5 tablespoon ginger fine chopped
1 green chili chopped (optional)
1 green chili chopped (optional)
1 green chili chopped (optional)
0.33 cup onions or spring onions/ scallions fine chopped – green & white separated
0.33 cup onions or spring onions/ scallions fine chopped – green & white separated
0.33 cup onions or spring onions/ scallions fine chopped – green & white separated
0.25 cup bell pepper (capsicum chopped fine) (optional)
0.25 cup bell pepper (capsicum chopped fine) (optional)
0.25 cup bell pepper (capsicum chopped fine) (optional)
1 tablespoon soya sauce (organic or naturally brewed)(or tamari)
1 tablespoon soya sauce (organic or naturally brewed)(or tamari)
1 tablespoon soya sauce (organic or naturally brewed)(or tamari)
2 tablespoons Red Chilli sauce (or 2 tsps hot sauce, adjust to taste)
2 tablespoons Red Chilli sauce (or 2 tsps hot sauce, adjust to taste)
2 tablespoons Red Chilli sauce (or 2 tsps hot sauce, adjust to taste)
1 tablespoon tomato ketchup (optional, use if using hot sauce)
1 tablespoon tomato ketchup (optional, use if using hot sauce)
1 tablespoon tomato ketchup (optional, use if using hot sauce)
0.5 teaspoon Kashmiri red chili powder (or paprika optional)
0.5 teaspoon Kashmiri red chili powder (or paprika optional)
0.5 teaspoon Kashmiri red chili powder (or paprika optional)
0.5 tablespoon rice vinegar (I used apple cider vinegar)
0.5 tablespoon rice vinegar (I used apple cider vinegar)
0.5 tablespoon rice vinegar (I used apple cider vinegar)
1 teaspoon sugar (adjust to taste)
1 teaspoon sugar (adjust to taste)
1 teaspoon sugar (adjust to taste)
0 salt as needed
0 salt as needed
0 salt as needed
3 tablespoons water
3 tablespoons water
3 tablespoons water
0.5 teaspoon black pepper crushed or ground
0.5 teaspoon black pepper crushed or ground
0.5 teaspoon black pepper crushed or ground
0.125 teaspoon salt (adjust to taste)
0.125 teaspoon salt (adjust to taste)
0.125 teaspoon salt (adjust to taste)
2 tablespoons spring onion greens chopped for garnish
2 tablespoons spring onion greens chopped for garnish
2 tablespoons spring onion greens chopped for garnish
For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil.
Adjust the amount of chilli powder as needed.
Since cauliflower is fried for long time, for health reasons discard the used oil and do not reuse it.
Instead of frying you can also bake the cauliflower. Rinse and drain the florets. Toss the moist florets in spices first and then in 2 to 4 tbsps flour. Dust off the excess flour and place them in a greased tray. Ensure the cauliflower is moist otherwise the dry ingredients will not coat them well.
If you do not have red chili sauce, use 1 to 2 tsps of any hot sauce along with tomato ketchup. Adjust the sugar as well.
To make gobi manchurian semi-dry, double the amount of soya sauce, chilli sauce, sugar, vinegar and tomato sauce (ketchup). Use red chilli powder as required.
To make gobi manchurian gravy, triple the amount of soya sauce, chilli sauce, sugar, vinegar & tomato sauce (ketchup).