Gobi Manchurian Dry

Gobi manchurian is a popular Indo-Chinese dish that features crispy fried cauliflower florets tossed in a flavorful, spicy, tangy sauce. This snack is easy to make and yummy, and it's vegan, too.

It is a fusion dish that combines Indian spices with Chinese cooking techniques, making it a favorite street food and restaurant appetizer. It can be served dry as a snack or with gravy as a side dish.

Gobi Manchurian Dry | Indo-Chinese Starter

Gobi Manchurian Dry makes an excellent starter. This is easy to prepare and compliments the Indo-Chinese main course. You can make them as a starter or with the main course. Even in the main course, serve it with schezwan fried rice or veg fried rice. However, you may want to add a little gravy to the main course in Manchurian. Awesome combination.

Cauliflower is usually a vegetable in India during winter. Nowadays, it's available all season because of cold storage facilities and enhanced technology. However, seasonal vegetables have different tastes. The aroma of seasonal cauliflowers is fresh.

Cauliflower is a vegetable that is full of nutrition. This is a low-carb vegetable. This is one of the most loved vegetables. The cauliflower recipes are super delicious in any form and any cuisine.

Read my other cauliflower recipe:

1. Cauliflower Manchurian Gravy
2. Schezwan Cauliflower Fried Rice
3. Gobi Tikka Masala
4. Gobi Paratha
5. Cauliflower Tater Tots
6. Aloo Gobi Masala

Recipe Card for Gobi Manchurian

Gobi Manchurian Dry

Ipsa Faujdar

Gobi manchurian is an Indo-chinese food. This is easy to prepare and an excellent starter.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Dish, Street Food

Cuisine Asian, Chinese, Indian, Indo-Chinese

Servings 2 Servings

Calories 205 kcal

Ingredients

  

1x2x3x

• 1 medium cauliflower chopped into florets
• 3 tbsp refined flour
• 2 tbsp corn starch
• 1 tsp ginger garlic finely chopped
• ½ tsp salt
• 1 cup oil
• 1 onion diced into pieces
• 6 large garlic cloves finely chopped
• 1 capsicum diced into medium pieces
• 2 green chilli
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp red chilli sauce
• 1 tsp tomato ketchup
• 2 - 4 tbsp spring onion
• salt to taste
• 2 tbsp corn starch

Instructions

 

• Wash and clean cauliflower. Cut it into small florets.
• Heat water in a saucepan. Add a pinch of salt and boil the florets till they are parboiled.
• Remove from hot water and keep aside to cool for some time.
• In the mean while prepare a mixture of refined flour, corn starch, 1 tsp soy sauce, ginger garlic paste and a pinch of salt. Add water to make a batter of coating consistency.
• Heat oil in a wok or pan for deep frying or shallow frying. Dip the boiled florets and drop inside hot oil.
• Turn over and cook evenly from all sides. when done, remove from oil and place on paper napkin.
• Remove excess oil and leave 2 - 3 tbsp oil in pan. Add chopped garlic, ginger, green chillies and saute for a minute.
• Add onion, bell peppers, saute for 2 minutes. Then add soy sauce, chilli sauce, tomato sauce. Mix well. Add in ¼ cup water (or less). Season with salt and black pepper.
• Then add fried gobi to the pan. mix well and stir on high flame for 2 minutes.
  
• Once it starts boiling add slurry of cornstarch.. This will thicken the gravy. 
  
• Garnish with chopped spring onion and serve hot with schezwan sauce.
  
  

Nutrition

Calories: 205kcal

Keyword Easy Less than 30 minutes Recipe, Healthy Snacks, Indo Chinese

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