Gobhi (Cauliflower) Manchurian
Servings Prep Time
4 20minutes
Cook Time
25-30minutes
Servings Prep Time
4 20minutes
Cook Time
25-30minutes
Ingredients
For Marination
For Batter & Fry
For Sauce
Instructions
Marination
  1. Ingredients for Gobhi Manchurian .
  2. Boil water in a pot and add Gobhi to the boiling water. Immediately drain all the water after submerging the gobhi for 10 seconds. Please don’t keep it in the water for long or else the Gobhi will get spoiled. Add ginger paste, garlic paste, green chili paste, turmeric powder, salt and mix it well. Keep it aside for 5 minutes.
Batter & Fry
  1. In a mixing bowl, add all purpose flour, cornstarch, baking powder, rava, pepper powder and turmeric powder. Add water little by little to make a thick batter consistency.
  2. Add the marinated cauliflower florets to the batter and mix it well.
  3. Heat oil in a pan at medium to high heat. Once oil is hot enough, reduce heat to medium. Add the coated cauliflowers one by one into the oil and fry it until it is a golden color from all sides.
  4. Keep fried cauliflower on a paper towel to absorb excess oil.
Final Prepration
  1. Heat oil in a pan at medium heat. Add chopped ginger-garlic and saute it till gets a slightly golden color.
  2. Add chopped onion and chopped green chilies, then saute it till it is a slightly golden color.
  3. Add chopped bell peppers to the oil and saute if for 2 minutes at medium heat.
  4. Take a bowl and dissolve cornstarch, all sauces listed in the ingredient list and add sugar, vinegar, sesame oil and ajinomoto then mix it well. Add the whole sauce mixture to the oil and saute it for one minute. Add vegetable stock and stir it for 2 minutes.
  5. Add fried gobhi and mix it well. Turn of the heat as soon as Gobi is coated well with the mixture.
  6. Add half of the spring onion and mix it well.
  7. Delicious gobhi manchurian is ready to be served.
  8. Take it out in a plate, garnish it with spring onion and serve it hot as a starter.
Recipe Notes

Tips: Adding Gobhi to the mixture in step 5 for final preparation should be done just when you are ready to serve. If you do it early then the Gobhi Manchurian would not remain crunchy.