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Gobi Manchurian dry – Cauliflower Manchurian dry

Posted by Nithu on Mar 25, 2008 in Appetizers, Veggie Entrees & Sides | 64 comments

Last weekend I went to a party in my friend’s house and Gobi Manchurian was one of the starters. It was awesome and just the way they make it in restaurants. This is one of the famous starters in India and it is delicious, spicy and dry. I always wanted to try it but didn’t get a good recipe. Now that I got a recipe, I tried it and it really came out well. My husband and friends loved it. Here you go….

Ingredients I:

Cauliflower florets – 4 cups
Chopped onion – 1 cup
Green chilly – 2
Green onions – 1/4 cup
Green bell pepper – 1/2
Finely chopped garlic – 2 tsp
Finely chopped ginger – 1 tsp
Coriander leaves – a few
Red chilly powder – 1 tsp
Soy sauce – 2 tbsp
Green chilly sauce – 2 tbsp
Tomato sauce – 3 tbsp
Oil – 2 tbsp
Salt to taste

Ingredients II (Preparation of cauliflower fritters):

All purpose flour/Maida – 1/2 cup
Corn flour – 6 tsp
Finely chopped garlic – 1/2 tsp
Finely chopped ginger – 1/2 tsp
Red chilly powder – 3/4 tsp
Salt to taste
Oil to fry

Method of Preparation:

Cut the cauliflower into medium size florets and add it to the boiling water and leave it for 3 minutes.
Remove from heat before it gets overcooked and then drain the water. Keep it aside.
Make a thin batter with water using the ingredients II except oil.
In a wide pan, heat 2 tbsp of oil.
Add onions and fry till they become translucent
Now add the ginger and garlic and saute for a minute.
Now add the chopped green chillies, green onions, chopped bell pepper and toss for a minute.
After that add the red chilly powder and salt.
Combine them together and keep on frying till you get rid of the raw smell.
The bell pepper should be soft and crispy.
Add soy sauce, green chilly sauce, tomato sauce and 3 to 4 tbsp of water. Combine them well.
Add some more water if required and cook for a couple of minutes and turn off the stove.
Heat oil in a deep and thick bottomed pan.
Now dip the florets in the batter and drop it in oil. Fry till golden brown.
Repeat the process with the rest of the florets.
Turn both the sides and fry. Leave enough space between frying to retain the heat of oil.
Now add the fried cauliflower to it and toss it carefully till the sauce sticks to the fritters.
Leave it for 5 mins.
Remove from heat and garnish with chopped coriander leaves and green onions.

Serve hot as a starter. You can also serve it with Chappathy/Fried Rice

Note: Add the fritters to the prepared sauce about 5 to 8 minutes before serving. This will keep them crispy.

64 Comments

Geetha & Priya / March 16, 2011

Hi Nithu,

Me and my friend tried this today.. this is so delicious. OMG, we loved it. Thanks for posting it.

Reply
Ashitha / May 19, 2011

Hey this recipe is yummy…..if anyone interested you can check out my recipe too ….http://ashisree.blogspot.com/….

Reply
Nithu / May 25, 2011

Thanks for your comments. I am glad you like it.

Reply
- Cd / January 7, 2012
  
  How do you make green chilly sauce?
  
  Reply
  - Nithu / January 7, 2012
    
    I used store bought green chili sauce (Ching’s brand). Never have tried making at home. But soon will try one and post the recipe.
Anagha / August 29, 2011

Thanks so much for sharing this recipe. I often crave Gobi Manchurian and am usually disappointed. I live in NJ, and in the past five years or so quite a few restaurants are starting to offer it on their menu, but they usually do a sucky job of making it. China Spice in Jersey City makes an EXCELLENT dry gobi manchurian, and I would say this recipe comes out almost as good as theirs. Thanks to this delicious recipe, I don’t need to trek all the way to JC to enjoy this dish when I crave it.

Reply
Suji Bharath / January 2, 2012

Hi there, Nithu !
Thank yo SO MUCH for the recipe. My husband loves this dish. I tried Gobi Manchurian several years ago & it was a flop. I tried it again only on New Year’s Eve following your recipe completely. Your method/proportions were so accurate & so easy to follow. I made this & it became a huge hit. I had family over for New Year’s Eve & everyone loved it. Thanks so much.

Please continue to post more recipes. This website is just awesome. The pictures look great too.

Love
Suji

Reply
- Nithu / January 3, 2012
  
  Thanks Suji. I am glad u liked it. Keep visiting us for more exciting recipes.
  
  Reply
  - Khushboo / January 12, 2012
    
    Hi
    I tried this recipe, it was great except that my gobi was not crispy.. Can you suggest what I am doing wrong ?

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