Coming from Indo-Chinese cuisine, this Simple and Easy Gobi Manchurian Recipe is a great appetizer and side dish, it is crispy, very delicious, and savory.
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Gobi Manchurian has this spicy aroma taste from ginger, combined with spring onions and garlic mixed with a little sugar, soy sauce, rice vinegar, and with the addition of pepper and chili powder.
It has been recorded that a Chinese cook (Nelson Wang) invented this recipe while in India. His inspiration is still from the Indian dish of basic cooking but twisting it with the use of soy sauce instead of garam masala and added cornstarch.
For our vocabulary, Gobi is the Indian word for cauliflower while Manchurian means native of Manchuria. Although this gobi Manchurian recipe only has a little similarity with Manchu cuisine.
But thanks to the customer who asked Nelson Wang to create a new dish that is not offered on the menu. Here we are enjoying this recipe, and it goes really well with a hot cup of rice and fried rice.
While it is popular street food in India, many restaurants have been offering it on their menus and now you can make this simple and easy gobi manchurian recipe at the comfort of your own home.
Is Gobi Manchurian Gluten Free?
The original recipe is not gluten-free because it has maida or all-purpose flour and soy sauce. But it can be made gluten-free by using cornflour alone or cornstarch or arrowroot. You can also use almond flour or any gluten-free flour of your choice that you use in the batter.
While for the sauce choose a gluten-free version like tamari and liquid aminos. Just check the labels first to be sure it’s gluten-free.
Is Gobi Manchurian Vegan?
Yes, and yes, it’s vegan and vegetarian so nothing to worry about. Although the original recipe that Nelson Wang made is not cauliflower many vegetarians and vegans have been enjoying this recipe.
How To Prepare The Gobi?
The cauliflower or gobi must be washed first, cut into florets, boil for about 2-3 minutes, and leave it dry. Avoid boiling in water too long as it can be too soft and soggy.
Is Gobi Manchurian Healthy?
If you don’t eat this recipe every day I think you’ll be fine. First gobi manchurian is usually made by deep-frying which I skip, then it’s usually coated with cornstarch try to use cornflour instead.
Another alternative is to bake the gobi or cauliflower for 40 minutes under 425F. Wash and boil first the florets, air dry giving enough space to each floret, and deep in the batter then bake. Flip halfway to ensure all sides are done.
Skip the msg or monosodium glutamate while it is being used to enhance flavor and most gobi manchurian recipes call for it. You don’t really need it when you have fresh spices, herbs, and vegetables to bring out the flavor.
Cauliflower is a good source of protein, fiber, and vitamin C. To know more about the best sources of protein from vegetables bookmark this article Ultimate Guide to Best Plant Protein Sources.
Simple and Easy Gobi Manchurian Recipe
Ingredients
- 1 medium cauliflower
- 2-3 tbsp oil
Batter
- 1/2 cup unbleached all-purpose flour or maida
- 1/4 cup cornflour
- 1/4 to 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup water
Manchurian sauce
- 1/4 cup spring onion, keep extra for garnishing
- 3 cloves garlic (chopped)
- 1 small ginger(chopped, or 1-2 inches)
- ½ tsp chili powder or chili flakes
- 1 tsp sugar
- 1 tbsp oil
- 1 tbsp soy sauce
- ½ tbsp rice vinegar (optional white vinegar, apple cider, lemon)
- 1 tbsp hot sauce or ketchup
- Pinch of salt
- ½ cup water
- 1 tbsp cornflour
Instructions
- Wash and cut cauliflower into florets.
- Heat water and drop cauliflower florets for about 2-3 minutes. No need to wait for the water to boil as it can be too soft.
- Remove cauliflower using a colander or strainer and dry for a few minutes. Give space to each floret to dry fast. You can put it on a plate with a cloth or tissue.
- Prepare the batter adding all ingredients except for the water. Mix everything first and slowly add water ensuring no lumps and at the same time, the batter mixture should not be too thin.
- Drop cauliflower florets by batches ensuring each floret is covered including the stems.
- Prepare the pan with oil, make sure it’s hot enough to fry using medium heat.
- Fry the florets in batches, do not overcrowd to ensure each floret is cooked and can be crispy.
- Flip each floret to ensure balanced cooking.
- Avoid mixing the florets in the pan.
- Transfer to a clean dry plate the cooked florets.
- It’s time to make the manchurian sauce, using the same pan add garlic, ginger, and spring onions, and onion one at a time and saute.
- Once the garlic is golden brown add soy sauce, vinegar, ketchup and sugar, and chili powder.
- Mix all the ingredients, add the chili powder and salt. Adjust taste and add more chili powder if you want it spicier.
- At this part, you can add the cauliflower florets to absorb the sauce. This is the dry version of Gobi Manchurian. Alternatively,
- Prepare the mixture of cornflour and water. Then add this to the pan and mix well.
- Add the cauliflower florets and mix again. This is the gobi manchurian with gravy.
- Transfer to a clean serving plate and serve immediately.
Notes
- You can deep fry the cauliflower florets or bake in the oven for 40minutes.
- If you want more gravy you can add adjust the water to ¾ cup and add cornflour.
- This recipe is a great starter or appetizer but can also be served with fried rice or plain rice.
- It is best to eat after cooking because it may turn soft once the sauce is added.
- You can use ginger powder if you don’t have fresh ginger and start by adding 1/4 tsp.
Nutrition
This simple and easy gobi manchurian recipe can yield up to 5 servings with 181 calories per serving. Total Fat 11.4g | Saturated Fat 0.9g | Cholesterol 0mg | Sodium 371mg | Total Carbohydrate 18.1g | Dietary Fiber 4.2g | Total Sugars 5.2g | Protein 3.8g | Vitamin D 0mcg | Calcium 41mg | Iron 1mg | Potassium 448mg
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
Gobi Manchurian
Ingredients Needed
- 1 medium size cauliflower
- 2-3 tbsp cooking oil
Batter
- 1/2 cup all-purpose flour or maida (unbleached)
- 1/4 cup cornflour
- 1/4 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup water
Manchurian Sauce
- 1/4 cup spring onion, keep extra for garnishing
- 3 cloves garlic (chopped)
- 1 small ginger (chopped)
- 1/2 tsp chili powder or chili flakes
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp cooking oil
- 1/2 tbsp rice vinegar ½ tbsp (optional white vinegar, apple cider, lemon)
- 1 tbsp hot sauce or ketchup
- pinch of salt
- 1/2 cup water
- 1 tbsp cornflour
Instructions
- Wash and cut cauliflower into florets.
- Heat water and drop cauliflower florets for about 2-3 minutes. No need to wait for the water to boil as it can be too soft.
- Remove cauliflower using a colander or strainer and dry for a few minutes. Give space to each floret to dry fast. You can put it on a plate with a cloth or tissue.
- Prepare the batter adding all ingredients except for the water. Mix everything first and slowly add water ensuring no lumps and at the same time the batter mixture should not be too thin.
- Drop cauliflower florets by batches ensuring each floret is covered including the stems.
- Prepare the pan with oil, make sure it's hot enough to fry using medium heat.
- Fry the florets in batches, do not overcrowd to ensure each floret is cooked and can be crispy.
- Flip each floret to ensure balanced cooking.
- Avoid mixing the florets in the pan.
- Transfer to a clean dry plate the cooked florets.
- It's time to make the manchurian sauce, using the same pan add garlic, ginger and spring onions, and onion one at a time and saute.
- Once the garlic is golden brown add soy sauce, vinegar, ketchup and sugar, and chili powder.
- Mix all the ingredients, add the chili powder and salt. Adjust taste and add more chili powder if you want it more spicy.
- At this part you can add the cauliflower florets to absorb the sauce. This is the dry version of Gobi Manchurian. Alternatively,
- Prepare the mixture of cornflour and water. Then add this to the pan and mix well.
- Add the cauliflower florets in mix again. This is the gobi manchurian with gravy.
- Transfer to a clean serving plate and serve immediately.
Video
Notes
- You can deep fry the cauliflower florets or bake in the oven for 40minutes.
- If you want more gravy you can adjust the water to ¾ cup and add cornflour.
- This recipe is a great starter or appetizer but can also be served with fried rice or plain rice.
- It is best to eat after cooking because it may turn soft once the sauce is added.
- You can use ginger powder if you don’t have fresh ginger and start by adding 1/4 tsp.
Did you make this simple and easy gobi manchurian recipe? Snap a photo and tag #therunningbaker24 and @therunningbaker24_ on Instagram
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That Manchurian sauce sounds amazing. Love the flavors. I will definitely make this.
I love cauliflower and can’t wait to try this! It sounds amazing.
tag me if ever you post the recipe, thank you