Making Gobi Manchurian at home is easy if you have some patience and some good soya and chilli sauce in hand. Learn how to make my version of Gobi Machurian at home following this easy and tasty recipe.
You are away from home for an extended period of time. You have tasted most of what the local cuisine has to offer you. Your mind wanders back to the dosa and sambar, chaat, dal chaawal, rasmalai, aloo paratha.. all those things you took so much for granted back home.
Me? I crave Gobi Manchurian. One evening, I drove TH nuts saying I want gobi manchurian and I want it now. Its easy to find Indian food in Singapore, especially North Indian, but Indo-Chinese, not so much unless you are ready to go the extra mile to Little India, literally.
That evening we went, and I was happy only after I polished off an entire plate of gobi manchurian all by myself. The next day, I made it at home. Yes, the very next day, why do you ask?
I really wish I had step by step pictures for making Gobi Manchurian, especially to show the batter consistency, but I have measured out the ingredients quite accurately so this should come out well for you.
Ingredients:2 cups cauliflower, cut into floretsOil to deep fryFor the batter:5 tablespoon maida / plain flour3 tablespoon cornflour½ teaspoon red chilli powder (optional, depending on heat level preferred)¼ teaspoon pepper powder1 garlic clove, mincedA pinch of saltAbout ¼ cup waterFor the sauce:1 small onion, chopped fine¼ cup capsicum, chopped fine4 cloves garlic, minced2 green chillies, slit midways (use to taste)2 tablespoon tomato ketchup1 teaspoon green chilli sauce2 teaspoon soy sauce2 teaspoon vinegar2 teaspoon cornflour mixed with 4 tablespoon waterSalt, check before addingHow to Make Gobi Manchurian1. Let's start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown.2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds.4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside.5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.
Note: this recipe is for the dry version of gobi manchurian that's usually served as an appetizer. You can stick toothpicks into the florets and serve as an appetizer or add more water-cornflour mixture and make the sauce looser to serve with fried rice.
sheetal
hello..it looks heavenly..as far as food p'graphy is concerned, i will have to come to S'pore and learn from you directly.
sheetal
Arch
gobi manchurian is officially indian, Nags ! in fact at one point i thought it was totally adopted by bangalore..You would see little stalls named 'gobi manchurian' and they served just that. The waiters at the restaurant (serving south indian and north indian food) would continue waiting at the table in case u forgot to order gobi manchurian..it was a must with every order !! chinese/indo chinese doesnt seem too popular in ahmedabad and i really miss my bangalore gobi manchurian - seems simple enough, must try...
aquadaze
huh...they don't have the quintessential indo-chinese dish!! Hmmm...that means they don't serve authentic indo chinese!
chakhlere
woww!! It looks so yummy...please pass it!!
Cardamom
THAT looks delicious!!!I love manchurian, I might try this recipe for Paneer Manchurian. 🙂
Nags
I've heard that indo chinese food originated in West Bengal. I can't be sure though, its just hearsay 🙂
munchcrunchandsuch
Oh Nags, I was Lol reading this..I too crave for food for no reason..there r times, when I go ohh and ahh over a particular food item before going to bed..which has TH giving me stares as to wats rong with me or if I have a news to share! am bookmarking this recipe for sure.looks too gud
Anupama
Nags, thanks for the accurate measures... I've tried making gobi manchurian several times, all in vain... will follow your recipe and make it soon... thanks again 🙂
Cham
I feel like having a Gobi manch ! This one looks perfect and glossy!
Priya Narasimhan
looks like a store bought one..too good.