Gobi Manchurian is a spicy, crispy, delicious street food made with cauliflower, deep-fried and sautéed with spices.This can be made in 2 variations, Dry Variant & Wet/Gravy Variant.
Today I am sharing Dry Gobi Manchurian recipe with you in simple step by step instructions along with photos. Dry variant can be consumed as starter or snack or goes well with hot rice & dal/sambar
Our other Manchurian Recipes:
One of the very frequent and common questions that pops-up is “Where is Gobi Manchurian from?”
As per wiki, “Gobi (cauliflower) Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community that lived in Kolkata since the British rule of India.”
- 3 or 4 Florets Cauliflower
- 2 tbsp Chopped Onions
- 1/2 tbsp Chopped Green Chillies
- 1 tbsp Chopped Capsicum
- 1/2 tbsp Chopped Garlic
- 1/2 tbsp Chopped Ginger
- 1 tbsp All purpose Flour or Maida
- 2 tbsp Rice Flour
- 1 tbsp Hot Sauce
- 1/2 tbsp Salt
- Oil to deep fry
- Clean and wash cauliflower florets and cut into small florets. Take cauliflower in a mixing bowl, add rice flour, all purpose flour, chilli powder and salt. Mix well by adding little water. Keep aside for 5mins.
- Heat oil in a deep vessel or kadai. When the oil is hot enough, drop the cauliflower floret one by one into the oil. Fry cauliflower florets on medium flame till they turns golden.
- When all the florets turns golden, transfer them into the plate. You can also drain them on the kitchen towel to remove excess of oil if any.
- Heat oil in a frying pan.
- Add finely chopped onions, green chillies and pinch of salt. Saute them for 1-2mins.
- Add chopped ginger and garlic. Saute them for 2-3 mins.
- When the onions are translucent, add capsicum and fry till capsicum is cooked.
- Add hot sauce, mix well and fry for 1-2 mins.
- When the sauce is nicely mixed and raw smell goes off reduce the flame.
- Add fried cauliflower florets and mix well.
- Gobi Manchurian is ready. Serve hot.
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