Gobi Manchurian Dry | Spicy Tasty

Gobi Manchurian dry - Cauliflower Manchurian dry

By Nithu on Mar 25, 2008 in Veggie Entrees & Sides | Print This

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Gobi

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. I shared it with my husband and friends. They 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 4-5 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
Heat oil in a deep bottom pan
Now dip the florets in the batter and drop it in oil. It should be golden brown
Like this repeat the process with the rest of the florets
Turn both the sides and fry. Leave enough space between the florets while frying
Keep them aside
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
Now add the chopped green chillies, green onions, chopped bell pepper and toss for a few seconds
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
Now add the fried cauliflower to it and toss it carefully till the masala sticks to the cauliflower
Add water if required. Leave it for 5 mins
Remove from heat and garnish with coriander and green onions

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

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Tags: appetizers, side-dishes, veggie

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Posted on Tuesday, March 25th, 2008 and is filed under Veggie Entrees & Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

35 Responses to “Gobi Manchurian dry - Cauliflower Manchurian dry”

Meeso March 25th, 2008, 10:59 am

This is something I haven’t tried making before, and I’m not sure I’ve even tasted Gobi Manchurian but I love cauliflower so I should try it soon, It looks so good!
Kalai March 25th, 2008, 11:17 am

That looks professional, Nithu! Great recipe!
sia March 26th, 2008, 7:40 am

indo-chinese at its best… looks delicious. the best gobi manchurian i tasted was from road side cart in bangalore…
ranji March 26th, 2008, 9:29 am

hmmmmmmmm …the dish looks mouth watering delicious…….i lovvvvvvvvve it:)
Jayashree March 26th, 2008, 9:47 am

Looks absolutely delicious…
Uma March 26th, 2008, 1:21 pm

Lovely curry! Looks fantastic.
Annu March 26th, 2008, 5:24 pm

That looks wonderful Nithu.Must tasted yummy.
sagari March 27th, 2008, 8:57 am

it just looks mouthwatering nithu
Nithu March 27th, 2008, 10:04 am

Thanks Meeso. Hpe u ll try it and like it.

Thank u Kalai.

Even I have tasted it from the road side cart. They make it so fast and yummy. Aren’t they? Thanks Sia.

Thanks for the comments Ranji.

Thanks Jayashree

Thank u Uma and Annu.

Thanks for stopping by Sagari.
Cham March 27th, 2008, 1:51 pm

Lovely, i tried plenty of version, got to try ur’s which looks perfect…
Homecooked March 28th, 2008, 3:33 am

Hey…I just made this dish today but my recipe is a bit differen.Will post it soon.Your manchurian looks like a perfect starter!!
mamta March 30th, 2008, 3:10 am

hey thats my favorite too!gonna make this today.good foto.
u have a wonderful blog.
TBC March 31st, 2008, 10:27 pm

This is one of my fav Indo-Chinese dishes.
Nithu April 3rd, 2008, 10:47 am

Thanks cham. Hope u will get a good result.

Thanks HC, Expect to c ur post very soon.

Thank you mamta.

Thanks for stopping by TBC
maybelles mom May 11th, 2008, 3:26 pm

This is my husbands favorite. Looks wonderful.
bips November 18th, 2008, 11:48 pm

hey that was delicious,i tried it.tastes so different from my own.keep up the good work.we can be culinery friends.
Nithu November 24th, 2008, 5:31 pm

Thanks Bips. Sure we can.
Ramya November 27th, 2008, 4:11 pm

Hi,

Thank you so much. I tried this recipe it was very good. My husband loved it. I have one doubt. How to keep the bell pepper cripsy. Mine was not that crispy.

Keep posting recipe like this.
xxxxxxxxxxxxx December 19th, 2008, 10:59 am

hi its nice i tried it in my home its delecious and wonderfull
Tejal April 24th, 2009, 1:09 pm

Is tomato sauce the same as ketchup? And is corn flour the same as corn starch? Where can I get the green chili sauce?
Jayashree June 3rd, 2009, 9:20 pm

Hey, i just tried it. It came out good. Thanks for the recipe
kru June 17th, 2009, 1:18 pm

its awesome just made it…but in rec II try to add garam masala test really yummy
anusha June 29th, 2009, 2:12 pm

hey hi i don’t have maida can we use some thing else instead of maida ??
Nithu July 1st, 2009, 2:32 am

Hi Anusha, If you don’t have maida, you can try it with a thin batter of besan flour (gram flour). But maida will taste better.
Nithu July 1st, 2009, 2:42 am

Hi Ramya, glad u liked it. And when the bell pepper is half cooked, add the sauces and cauliflower. when u keep it for 5 mins with the cauliflower it will be almost cooked and crispy.

Hi xxxxx, Thanks for the comments.

Hi Tejal, Tomato sauce is same as ketchup. Corn flour is same as corn starch. You get this green chilly sauce in the Chinese grocery aile in any global store or regular store. I bought ching’s brand.

Hi Jayashree, I am glad u liked it.

Thanks kru. I will try it next time.
Priti January 16th, 2010, 2:56 am

My daughter (12yr old) and I cooked this together and had lot of fun- the family loved it. Great recipe definitely a repeat. I just didnt have spring onions on hand but I’m sure we got the essence anyway. Thanks !!
Anandhi January 26th, 2010, 9:57 pm

Hi Nithu,
First of all i should thank you for posting this nice recipe.
I searched the recipe for this dish in many site but i couldn’t get a good one. Your’s is awesome. Iam a very big fan of this dish and now i could make this dish by myself. I tried this dish many times and it came out really good. Thanks to u once again for posting this wonderful recipe.
Nithu January 29th, 2010, 1:26 am

Hi Priti, happy t hear that u and ur family enjoyed it. Thanks for dropping by.

Hi Anandhi, Thanks for ur coments. Happy to hear that you liked the recipe.
kirkbride guys January 29th, 2010, 8:56 pm

Nithu, Today we tried this and the dish was wonderful. Photo was good. Our outcome is also similar to that Thanks and keep this coming..
Nithu February 2nd, 2010, 4:12 am

Thats cool. thanks for ur comments. sure will post more yummy recipes…
akshaya February 2nd, 2010, 11:42 am

the picture was given itself made me go to heaven and i loved it.
remya February 12th, 2010, 6:56 am

Thanks for your receipe
i tried ur receipe….but something is missing…..i felt like Cauliflower florets is not cooked ..
gowri February 18th, 2010, 2:19 pm

Hi
I tried the recipe yesterday and it turned out very good, thanks for sharing.
Neha February 18th, 2010, 6:02 pm

Hey Nithu,
I love gobhi manchruian. I tried it first time in a restaiurant called Udipi in Westerville, Ohio. I just love it. I tried your way… it tasted really good. But I added the gobi pakoras just 5 minutes before serving in the hot gravy. That kept my gobi really crisp. I enjoyed it.

Keep posting…
Rajesh February 18th, 2010, 8:59 pm

Hi,

Planning to make this tonight for about 10 family members who are coming over. I’m sure the dish based on your recipe, will come out well. Shall keep you informed. Thanks for the recipe.