Gobi Manchurian is a popular Indo-Chinese dish that's loved by many across the world.

In this article, we'll guide you through making both the dry and gravy versions of this delicious dish at home!

Ingredients You Need

To prepare Gobi Manchurian, we need a few simple ingredients that you likely already have in your pantry. The main ingredients for the dry version include:

• 1 medium-sized cauliflower

• 1 onion, finely chopped

• 6 cloves garlic, finely chopped

• 1 green chili, finely chopped (use bird's eye chili for extra heat)

• 1 tablespoon of chili tomato sauce or regular tomato sauce

• 2 teaspoons soy sauce

• 1 teaspoon pepper powder

• Salt to taste

• ½ teaspoon sugar (optional)

• 2 tablespoons all-purpose flour (maida)

• 2 tablespoons corn flour

• 2 pinches of sodium bicarbonate (optional)

• Oil for frying

For the gravy version, you'll need additional ingredients:

• 2 to 3 teaspoons corn flour (corn starch)

• 1 teaspoon white vinegar

Preparing the Cauliflower

First, clean the cauliflower and cut it into small florets. The next step is blanching or parboiling the florets in boiling hot water with salt for about 15 to 20 minutes. This process softens the cauliflower while keeping it firm enough to maintain its shape when frying. Once the florets are ready, drain the water and set them aside.

Making the Batter

In a bowl, make a batter by combining corn flour, all-purpose flour, and cooking soda. The batter should be thick enough to coat the cauliflower florets, but not too thick that it creates a heavy layer after frying. To get the perfect consistency, gradually add water while mixing. If the batter is too watery, it won't crisp up properly, and if it's too thick, it may form a thick crust when fried.

Frying the Gobi

Dip the cauliflower florets into the batter and deep fry them until they turn golden and crispy. Be sure to fry in batches to ensure the florets are not overcrowded in the oil. Once fried, remove them from the oil and place them on a paper towel to remove excess oil. The result should be crispy, light cauliflower pieces that are perfectly cooked.

Making the Dry Gobi Manchurian Sauce

Now, let's move on to the preparation of the sauce. In a wide pan, heat 3 tablespoons of oil. Add the finely chopped garlic and green chili, stir-fry them for a few seconds. Then, add the chopped onion and the white part of the spring onions. Cook them until they turn transparent. If you like, you can also add some colorful capsicum to the mixture for extra flavor and texture.

Add the chili tomato sauce, soy sauce, salt, sugar (if using), and pepper powder. Mix everything well, then toss the fried cauliflower florets into the pan, ensuring they are evenly coated with the sauce. Lastly, add the green part of the spring onion and stir for a minute to mix everything well. Your dry Gobi Manchurian is ready to serve!

Making the Gravy Version

To make the gravy version of Gobi Manchurian, we'll need to add a cornstarch mixture. In a small bowl, mix the corn flour with water and add the white vinegar to it. Pour this mixture into the pan with the cauliflower and stir on high flame. As the sauce begins to thicken and glisten, you'll notice it coating the cauliflower with a glossy finish!

Gobi Manchurian is a dish that can easily be made at home, whether you prefer it dry or with gravy. With its crisp texture, bold flavors, and versatility, it's an excellent choice for any occasion. Whether you're enjoying it as an appetizer or a snack, Gobi Manchurian will surely be a crowd-pleaser!

Gobi Manchurian | Easy & Crispy Restaurant Style Recipe - CookingShooking

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