Gobi Manchurian | How to make Gobi Manchurian Dry

Gobi Manchurian Recipe | How to make Gobi Manchurian Dry | Indo Chinese Gobi Manchurian Recipe

Gobi Manchurian Dry is an excellent veg starter. This dish is very easy to prepare and compliments well with any Indo Chinese Main course like Stir fried rice or Noodles. Manchurian as such can be made two ways, dry version is usually served as a starter and the saucy version as a side for rice or noodle dish. 

What is Gobi Manchurian?

Gobi refers to cauliflower and Manchurian refers to a class of Indo Chinese dishes often made using roughly chopped veggies / meat that are deep fried and then sautéing it in seasoning and dark soy sauce. 

This Indo- Chinese dish is mostly made in two ways. The dry version is served as a starter and the saucy version as a side for fried rice or noodles. 

Since it’s a fusion dish, there are many variations like homestyle, street style, restaurant style and the list goes on. Here is my take on this popular street style cauliflower Manchurian!

Other Indo-Chinese Dishes to try

EASY FRIED RICE RECIPE (INDIAN STYLE) ~ Spicy Indian Style Fried Rice

Schezwan Noddles – Schezwan Hakka Noodles

Chilli Paneer – Indo Chinese Chilli Paneer Dry

Baby Corn Manchurian

Vegetable Manchurian Recipe – Dry Veg Manchurian

Print Recipe

Gobi Manchurian Dry | How to make Gobi Manchurian Dry

Indo Chinese Fusion dish made with cauliflower. Deep fried cauliflower florets tossed with dark, soy and other stir fry sauces along with onion, chilies, garlic and ginger!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer, Main Course, starters

Cuisine: Indo Chinese

Keyword: cauliflower manchurian, gobi manchurian, gobi manchurian dry recipe, indo chinese gobi manchurian, restaurant style gobi manchurian

Servings: 4

Author: Mullai Madavan

Ingredients

To Blanch

• 25 florets Cauliflower blanched
• 5 cups Water
• 1/2 tsp Salt

For Deep Frying

• 3 tbsp Maida
• 2 tbsp Corn starch
• 1 tsp Green chili, Ginger & Garlic together
• ¼ tsp White pepper powder optional
• 3/4 tsp Salt
• 1 pinch Orange red food color optional
• 1 tsp Dark soy sauce
• 2 tsp Water
• 2 cups Oil for deep frying

For Sautéing

• 2 tsp Oil for sauteing
• 1 cup Red Onion quartered
• 1 cup Green bell pepper / capsicum quartered (use green only)
• 3 long Green chili hot variety, slit open
• 1 tsp Ginger minced
• 1 tsp Garlic minced
• 2 tbsp Dark soy sauce
• 2 tbsp Red Chili Sauce
• ¼ tsp Salt or to taste
• 1/2 tsp Sugar
• 1 pinch Ajinomoto / MSG optional

For Garnish

• ¼ cup Spring onion (green & white) finely chopped
• 1 tbsp Coriander leaves chopped
• 1 tsp Ginger julienned

Optional

• 2 drops Vinegar most red chili sauces include this, add only if necessary
• 1/2 tsp White Pepper powder for additional heat
• 1 tsp Tomato Ketchup only if you prefer it sweet and slimy

Instructions

To Blanch

• Cut the cauliflower and separate the florets. Wash them thoroughly and set aside.
• Heat water adding little salt and when it comes to a rolling boil, add the florets and cook for 2 minutes and turn it off.
• Drain all the water and spread the florets on a clean kitchen towel and pat dry.
• Set this aside to cool completely.

For deep frying

• Now take the blanched cauliflower florets in a wide bowl, add maida, corn starch, salt, green chili, ginger garlic, white pepper powder, dark soy sauce, food color & water.
• Mix everything until well combined and set aside.
• Heat oil in a pan and deep fry the until golden. (they should be on the crispy side when taken off the oil.)
• Set this aside.

For Sautéing (Entire process only over high flame)

• Heat oil in a wide wok, maintain high flame.
• Saute onions, green capsicum, green chili, ginger & garlic until slightly tender adding sugar and salt.
• Now add the fried cauliflower florets along with dark saoy sauce, red chili sauce and msg.
• Toss over high flame until well combined for few minutes.
• Turn off and garnish with green & white parts of spring onion, coriander leaves and minced ginger.
• Serve hot!

Instructions

Chop Onion and Green Peppers into big dices. Quartering will work too. Slit open green chilies and finely minced garlic and ginger. 

For Sautéing (Entire process only over high flame)

Heat oil in a wide wok, maintain high flame.

Saute onions, green capsicum, green chili, ginger & garlic until slightly tender adding sugar and salt.

Now add dark soy sauce, red chili sauce and msg. Give it a quick toss to mix.

Also add the fried cauliflower florets  and toss over high flame until well combined for few minutes.

Don’t cook too long, just enough to coat or until the sauces are absorbed. (cooking it too long over high heat will change the color of the veggies)

Turn off and garnish with green & white parts of spring onion, coriander leaves and minced ginger.

Serve hot!

Enjoy & Don’t forget to drop in a feedback!