Manchurian made from gobi (cauliflower) is one of the best starters you can have in any party. Among dry and with gravy variants of it, dry one is widely preferred due to its versatility as a snack that can be served as a starter or as an accompaniment for dinner. There are two parts for making dry manchurian with gobi 1) make florets and 2) make spicy sauté. Learn how to make restaurant like delicious phool gobi manchurian dry with this easy step by step photos recipe.
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Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Serves: 4 servings
|1/2 cup Corn Flour|
|5 tablespoons Maida (all purpose flour)|
|1 medium size Cauliflower (Phool Gobi), broken into medium size florets|
|1/2 teaspoon Garlic Paste|
|1/2 teaspoon Ginger Paste|
|Oil, for deep frying|
|1/2 cup Water|
|1½ teaspoons Garlic Paste|
|2 teaspoons Ginger Paste|
|2 Green Chillies, finely chopped|
|1 large Onion, finely chopped|
|1 small Green Capsicum, finely chopped|
|1½ tablespoons Soy Sauce|
|1/2 tablespoon Chilli Sauce|
|2 tablespoons Tomato Ketchup/ Tomato Sauce|
|2 tablespoons Cooking Oil|
|2 tablespoons Spring Onion, finely chopped|
Directions for Florets:
- Boil cauliflower florets in salted water over medium flame for 3-4 minutes. After boiling, drain excess water and pat dry florets on tissue paper.
- Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste and salt in a bowl. Add water (approx. 1/2 cup) little by little and stir to make a batter. Make sure that batter is not too thick or not too thin. Its thickness should be similar to thickness of dosa batter. Add all florets in batter and mix well. For perfect manchurian, batter should coat florets evenly.
- Heat oil in kadai (frying pan) over medium flame. Carefully drop or slide 6 to 8 florets in oil and deep fry over medium flame until they turn golden brown. Drain and transfer deep fried florets over paper napkin to a plate. Deep fry remaining florets.
- Heat 2-tablespoons oil in a wide, thin-bottomed pan or wok on medium flame. Add 2 teaspoons ginger paste, 1½ teaspoons garlic paste, chopped green chillies, chopped capsicum and chopped onion.
- Sauté them on high flame for 3-4 minutes.
- Add soy sauce, tomato ketchup, chilli sauce and salt.
- Stir continuous and cook for a minute
- Add deep fried florets.
- Toss and mix deep fried florets with other ingredients in pan for 1-2 minutes keeping flame on high. (Tossing everything on high heat in wok or pan is must for making best Chinese gobi manchurian dry.)
- Transfer it to a plate and garnish with spring onion. Serve it hot with tomato ketchup and chilli sauce.
Tips and Variations:
- Do not keep deep fried florets idle for long time otherwise they will turn soft and you will not get the crunchy taste.
- Serve this dish immediately to get crispy taste of florets.
- Dry manchurian of gobi gets its primary taste from chilli sauce and soy sauce. You can adjust the quantity of these two sauces to get a desired flavor.
- To clean cauliflower florets, soak them in hot salted water for 15 minutes.
- Do not try to deep fry all florets in a single go, as they may not cook evenly.
- If you like crispy dry cauliflower manchurian, then deep fry batter coated florets for little longer than suggested time in this recipe.
Taste: Dry and spicy
Serving Ideas: Serve it as a starter or appetizer or as an accompaniment with Chinese fried rice or Schezwan fried rice.