Cauliflower Manchuria | Gobi Manchurian

Introduction

Cauliflower Manchuria, or Gobi Manchurian, is a popular Indo-Chinese dish that has gained immense popularity for its unique combination of flavors and textures. Made with crispy fried cauliflower florets, coated in a tangy, spicy sauce, it is the perfect starter for any meal. Whether paired with soups, noodles, or naans, this dish never fails to impress. In this recipe, I have customized the preparation slightly to make it more flavorful, while keeping the core essence intact. Follow along to recreate this semi-dry, delectable dish in your own kitchen.

Preparation time: 30 minutes
Cooking time: 30 minutes
Course: Starter
Type: Semi-dry
Serves: 3-4

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Preparing the Cauliflower
• Step 2: Coating the Cauliflower
• Step 3: Frying the Cauliflower
• Step 4: Preparing the Corn Starch
• Step 5: Sautéing the Spices
• Step 6: Preparing the Manchurian Sauce
• Step 7: Mixing the Cauliflower with the Sauce
• Conclusion

Ingredients

Cauliflower florets: 2 bowls or 250 grams

Maida or all purpose flour: 2-3 tbsp

Green chilies, ginger, garlic, curry leaves (Pachimirapa, allam, velulli, karivepaku): A few

Soya sauce, chili sauce, tomato sauce: 2 tbsp, 1 tbsp, 3 tbsp

Ginger & garlic (Allam velulli) paste: 1 tbsp

Red chili powder (Kaaram): 1 tbsp

Salt (Uppu): As required

Turmeric powder (Pasupu): 1/2 tbsp

Corn flour: 4-5 tbsp

Oil (Nune): To fry

Procedure

Step 1: Preparing the Cauliflower

Begin by thoroughly cleaning the cauliflower florets. Cut them into bite-sized pieces. Boil water with a pinch of salt and immerse the cauliflower florets in the boiling water for about 15 minutes. This process ensures that the cauliflower is clean and slightly tender. Drain the water and set the florets aside.

Step 2: Coating the Cauliflower

In a mixing bowl, add turmeric powder, 3 tbsp of corn flour, 3 tbsp of maida (all purpose flour), salt, ginger garlic paste, and red chili powder. Slowly add 4-5 tbsp of water to form a thick coating on the cauliflower florets. Ensure all the florets are evenly coated with the mixture.

Step 3: Frying the Cauliflower

Heat oil in a deep pan on medium flame. Gently drop the coated cauliflower florets into the hot oil and fry them until they turn golden brown. Make sure to stir occasionally to avoid burning.

Once fried, remove them from the oil and set them aside on a paper towel to drain excess oil.

Step 4: Preparing the Corn Starch

To make the sauce thicker, prepare a corn starch mixture by dissolving 1 tbsp of corn flour in 250 ml of water. Stir well to avoid any lumps.

Step 5: Sautéing the Spices

Heat 2 tbsp of oil in a pan and add the green chilies, ginger pieces, garlic, and curry leaves. Sauté on medium flame for a minute until they release their aromas.

Step 6: Preparing the Manchurian Sauce

In the same pan, add 3 tbsp of tomato sauce, 2 tbsp of chili sauce, and 1 tbsp of soy sauce. Pour the corn starch mixture from step 4 into the pan and turn the flame to high. Stir the mixture well to combine the sauces and thicken the gravy.

Step 7: Mixing the Cauliflower with the Sauce

Once the gravy starts boiling, add the fried cauliflower florets to the pan. Stir thoroughly, making sure the sauce evenly coats the florets. Continue cooking on high flame until the mixture reaches a semi-dry consistency.

Once you achieve the desired consistency, turn off the flame.

Conclusion

Your delicious Cauliflower Manchuria (Gobi Manchurian) is now ready to serve! The combination of crispy cauliflower with the flavorful sauce makes it an irresistible starter for any occasion. Serve it hot with your favorite accompaniments like noodles or naan, and enjoy the mouthwatering flavors of this Indo-Chinese favorite. Whether as a starter or a snack, this dish is sure to be a hit at any gathering.

Hot and tasty Cauliflower Manchuria (Gobi Manchurian) is ready to serve :)