Gobi Manchurian conjures up fond memories of many occasions. Athamma loves Gobi Manchurian and the way she says sounds so musical most times that hubby dear teases her with that. She used to live in a typical southern town where you would think Gobi Manchurian must be alien. But on the other hand, it was very famous and she used to enjoy that during their walks. Every time we hear that, hubby dear chuckles thinking how that local chef would've twisted the recipe beyond recognition. Not that this has an origin to claim. I guess each place has come up with a recipe that they can very well claim as theirs.

This is also the only dish by which I can get Konda to eat cauliflower. She loves the one we order at our club. And since the time Champa announced Restaurant recreations, I was planning for it but could never get around making it. Since cauliflower is in season now, I thought I should make the best and make this at the earliest. I finally made it this week and I was thrilled when Konda said I was the best cook. She claimed this was tastier than all that she has eaten till now.

She is not so free in giving compliments unless it really merited. Of course same goes to hubby dear. It is very hard to please him and even this didn't meet his expectations as he said it wasn't as spicy as it should be for him. So I took his share and sauteed with more green chilies and served again. I don't think any other recipe can be so forgiving as this. I tasted the spiced dish and it really gave the kick!

The versions you get in the restaurants might have eggs added to the batter for the crispy texture, but you can make it the same way by including rice flour.

As always I ended up making this after coming home from the office, by which time boys were waiting for me. I was hoping it was one of those days when they will leave me alone by sitting and watching. It turned out that they were interested in seeing how I was going to make.Imagine how my kitchen was, with two adults and two 4 year olds, all geared up to see how I was going to fry the florets. And their endless questions, which never quench with a simple yes or no. I got to explain every small thing in detail. But though I end up getting frustrated by the pressure that I have to get their dinner ready, they managed to sit at a place for a moment. Athamma finally said I was not to exert myself like this.

Well, I felt it was worth the trouble when Amma said it was awesome and with my colleagues liking it so much. More than anything I would go to any lengths to get Konda to eat and say that..:)Step by Step Pictures for making Gobi (Cauliflower) Manchurian Dry.Wash and cut the florets into bite-size ones. Soak in lukewarm salted water for 10 mins, drain.

Spring onions that brightens up the whole thing.Have the spring onions finely chopped, Ginger-Chilies paste ready. For the batter - All purpose flour, Corn flour, Rice flour, Soda and salt along with chili ginger paste.Batter ready for dipping. Best way to fry the florets is by using a spoon. This way your hands are free to do other things. Heat a pan of oil for deep frying. Fry on both sides and drain them on a kitchen towel.

For the sauce, heat a pan with 1 tsp oil, add finely minced garlic.

Then goes the Ginger Chili paste, you can use Chili sauce if you have.

Then add the onions from the spring onions.

Next goes Ajinomoto, Salt, Soy Sauce. Saute well.

Cook till the onions are done.

Then add the fried Manchurian to the sauce, saute well. Since this is a dry version, you don't require to add water or make more sauce.

Finally, add the greens from the spring onions. If you prefer spicy Cauliflower Manchurian, add green chilis to the pan while you are sauteing.

Recipe

Print Pin

Gobi Manchurian Dry ~ Cauliflower Manchurian Dry

Course Appetizers & Starters

Cuisine Indo Chinese

By Cook Method Stovetop

Occasion Holiday Special, Party

By Diet Kid Friendly

Dish Type Cauliflower Dishes

Author Srivalli

Ingredients

For the Cauliflower

4 cups Cauliflower Florets
2 cups All Purpose Flour
1 cup Corn Flour
2 tbsp Rice Flour
Salt to taste
3 tsp Ginger Chili Paste Increase more if you prefer spicy florets
Cooking Oil for deep frying

For the Manchurian Sauce

1 tsp Cooking Oil
4 cloves Garlic
6 nos Spring Onions Bulbs
3 tsp Soya Sauce
2 tsp Tomato Ketchup
2 tsp Tomato Chili Sauce
2 tsp Ginger Chili Paste / Chili sauce - 3 tsp
Salt to taste
A pinch Ajinomoto (opt)

Instructions

For the Cauliflower Manchurian dry

Wash the cauliflower in regular water and chop them into bite size florets.
Then soak in lukewarm salted water for 10 mins. Drain them once done.
Take the flours in a bowl, mix all of them together, along with salt, ginger chili paste. Slowly add water to get a dropping consistency batter
Heat a pan with oil. Once hot, gently drop in the florets using a spoon and fry on both sides.

To make the Manchurian Sauce

Heat a nonstick pan, add oil. Saute the minced garlic, then add onions. Fry till the onions turn colour. Then add the soya sauce, tomato ketchup, tomato chili sauce, Ajinomoto, salt and simmer for 5 mins.

Assembling before serving

Then add the fried Manchurians to the sauce and saute well on high.
Just before serving, add the greens of the spring onions and serve.

Notes

This is typically one of those recipes for which you end up adding more flour for the batter, based on how well the florets get coated and fried.

Adding more Rice flour or All purpose flour can depend on how crispy the florets are after frying.

Most Indochinese dishes prepared in restaurants have Ajinomoto added, you can always omit if you want.

You can increase the spiciness by adding green chillis.

You can make both at different times and serve together by heating it just before serving if you feel the work is too much for one sitting.

Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

Comments

Michaela says

March 19, 2011 at 1:34 pm

I love this dish.

SravsCulinaryConcepts says

March 19, 2011 at 1:47 pm

Gobi Manchurian looks so tempting and very inviting !!! Loved it !!

Divya.M says

March 19, 2011 at 2:01 pm

lovely Manchurian.. wish im near ur place...!!!!:)

Krithi's Kitchen says

March 19, 2011 at 7:59 pm

Yummy preparation.. Lovely Pics Valli…

Suman Singh says

March 19, 2011 at 2:45 pm

Wow, Love manchurian and you made it so delicious and tempting..my mouth is watering now looking at your pics!

Deepti says

March 19, 2011 at 8:28 pm

any time favorite here...Ur version looks great

PJ says

March 19, 2011 at 3:22 pm

The way u describe this sounds like a treat to my ears...Yummy yumm...

Harika's Kitchen says

March 19, 2011 at 6:18 pm

Yummy starter looks amazing with step wise process.

Sonia says

March 19, 2011 at 10:55 pm

Awesome manchurian and everybody in the family is surely gng to enjoy it thoroughly !

Divya Vikram says

March 20, 2011 at 5:06 am

Time for you start a restaurant Valli! So inviting and lovely pics.

Raksha says

March 20, 2011 at 9:33 am

yummy, my favorite

Smitha says

March 20, 2011 at 8:53 pm

very yummy!….beautiful and tempting click too!….looks delish!

Divya Kudua says

March 21, 2011 at 6:09 am

Love the tip of frying the cauliflower with a spoon.Whenever I make this I make a beeline for the pipe,then wipe my hands with a cloth and then rush to stir the florets.Thanks soooo much!!Gobi Manchurian is my favorite too!!

Champa says

March 21, 2011 at 6:04 pm

This is one of my favorites. Looks good. You have lot of patience in so many step by step recipes.

Mahalakshmi says

March 25, 2011 at 10:23 am

Hi SriValli,

Lovely recipe...Thank you very much for posting them here. Can you please tell me what is all purpose flour??

Srivalli says

March 25, 2011 at 10:26 am

Thank you friends! Appreciate the kind words.

MahalaskhmiAll purpose flour is Maida

Anonymous says

November 30, 2012 at 5:34 am

Excellent recipe. Thanks!