Looking for a super hit vegetarian recipe? I bet you won’t find anything better than Gobi Manchurian. This is one of the few vegetarian recipes that can compete with a nonveg dish in taste.
WHAT IS GOBI MANCHURIAN?
The first thing people often ask is that what is gobi? So, cauliflower in Urdu is called a gobi. Gobi Manchurian is made from cauliflower florets dipped in batter and deep-fried. The fried cauliflower is then tossed in a sweet and sour tomato ketchup sauce. The result is a juicy flavourful appetizer that is on the spicier side. This dish can be paired with fried rice can be served as a main course.
WHERE DID IT COME FROM?
Sometimes, people misunderstand Gobi Manchurian as a Chinese dish. But actually, it has an Indian origin. It was first invented by the Chinese community living near Kolkata. (source Wikipedia) While, the dish was first introduced in Mumbai by Nelson Wang, who was the owner of a restaurant and of Chinese descent. Gobi Manchurian is a variant of its non - veg version Chicken Manchurian. You’d be marveled at how humble cauliflower is turned into a delicious appetizer.
CAULIFLOWER MANCHURIAN
IS GOBI MANCHURIAN CHINESE FOOD?
It’s is not Chinese in origin and is correctly called an Indo-Chinese dish which is popular all over India, Pakistan, and even Britain. The dish does have the influence of traditional Manchu Cuisine from neighboring China and tastes resemble Chinese cuisine. (Manchurian or Manchu Cuisine belongs to ancient Manchuria, a region that had parts of present-day China and Russia.)
TIPS TO MAKE :
For this recipe, you need crispy fried cauliflower. So for best results, you need to dig into the best frying techniques.
Double frying technique for extra crisp texture
This is the same technique we use in making French Fries that is you fry cauliflower florets on medium-high heat for about 2 minutes. Then remove from a kitchen towel and let it cool completely. While it cools, make your Manchurian gravy. Then just before serving deep fry cauliflower florets once again on very high heat for just about 30 seconds until golden. Toss them in the gravy and coat evenly. Serve hot immediately.
This works amazingly for parties and potlucks. Where everything needs to be ready and you can assemble the dish quickly in the last minutes.
Single frying for the quick and simple recipe
While the above technique is best and mentioned in the recipe card, there are days when you are hungry. And you want a quick dinner. In that case, make your gravy first and deep fry cauliflower just once until golden. Toss them in gravy and serve.
FAQ GOBI MANCHURIAN
The Gobi is the Urdu word for cauliflower.
I know deep-fried is crispy and tastes better but it also calls for lots of oil and many unwanted calories. So, yes you can shallow fry cauliflowers in about 6 tablespoons of oil. They'll take a little longer to get crispy. Preferably, use a wok with a narrow base (karahi) so it allows a shallow pool of oil for easy frying.
If you are looking for a healthy version of Gobi Manchurian, check an edible Mosiac recipe. Obviously, fried is tastier but the baked version also delivers great results with little compromise to health with no guilt.
Yes, again like the baked version the crispy texture will be slightly compromised but worth health benefit.
Gobi Manchurian is deep-fried food, so it has the same health hazards as other deep-fried food. Because it has cauliflower that doesn't make it necessarily healthy. And the number of sauces used to make gravy is again processed food with added food color and preservatives. So, in my opinion, even a baked or air-fried version is a healthier option as you cut off deep frying. But not really healthy with so many sauces.
According to Noom Food Data, there are 295 calories in 200 grams of typically deep-fried Gobi Manchurian. This is a general estimation as ingredients vary a lot from brand to brand and so do the calories.
We indulge in this dish occasionally, like once in 3 weeks or even less. It is always advisable to ask your doctor for any serious health concerns.
HOW TO MAKE GOBI MANCHURIAN?
Ingredients of Gobi Manchurian
For Fried Cauliflower:
These are the ingredients for step one, in which well fry the cauliflower.
Cornflour: Remember, cornflour and cornstarch are interchangeable terms for the same thing. You can substitute it for rice flour in equal measures.
Kashmiri chili powder: Kashmiri chilies are long dark red chilies used in this recipe for only extra red color. You can use paprika instead in equal measures to substitute it. It is spicer than paprika so adjust red chili to taste.
- Cut cauliflower in floret and blanch in hot water for 2 minutes. Mix flours, chilies, ginger, and garlic in a bowl. Now separate 3 tablespoons of the mixture from it and set aside.
- Mix water to the remaining flour mixture and make a smooth batter of flowing consistency like pakora batter.
- Add blanched cauliflower and mix well.
- Now add the separated flour to the cauliflower. (This step with help thicker coating and crispier cauliflowers. )
- Mix well.
- Heat the oil first, add the battered cauliflowers. Reduce heat to medium and fry for 2 minutes without stirring. Then remove the cauliflower from a kitchen towel and let it cool. (Make sure to work in small batches.) The cauliflowers will be lightly golden and not very crispy but that's ok.
For Manchurian Gravy
Above is the ingredient for Manchurian gravy.
Oil: Use sesame oil for best results, but vegetable oil also works.
The cumin seeds, have a strong flavor, skip it if you don't like cumin.
Chilli garlic sauce is sweet and spicy tomato ketchup, you can substitute it with more tomato ketchup, or any similar sauce.
You may use distilled or rice vinegar in the recipe.
The Chilli sauce, I used is not a very spicy type. It's basically red chilies diluted with vinegar. So, you can substitute it with ½ teaspoon hot sauce. Less or more to taste.
- In a pan fry garlic and cumin until golden. Add veggies of your choice like onion, capsicum, and green chilies, cook for 2 minutes on medium heat until veggies are soft.
- Now reduce heat and add sauce and seasoning. Mix well and let the gravy simmer, this will enhance flavor.
- While gravy simmers, make cornflour slurry and add to the gravy. The gravy will thicken. Add little water at this stage as we need a thick gravy but not lumpy.
- Now, here is the fun part, you can prepare both gravy and fried cauliflower an hour or two ahead. Then just before serving reheat your gravy on low heat.
- Heat oil until very hot. Then add the fried cauliflowers (work in small batches.) Fry 30 seconds until cauliflower is golden and crispy.
- Add cauliflower to the gravy. Also, add green onions. Mix well and serve immediately.
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