Best Gobi Manchurian Recipes

GOBI MANCHURIAN

Steps:

• Heat oil in a large pot over medium heat.
• Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
• Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
• Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
• Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
• Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

AIR-FRYER GOBI MANCHURIAN (INDIAN CHINESE CAULIFLOWER)

Steps:

• For the cauliflower: In a large bowl, combine the cauliflower, onion and bell pepper. Drizzle with the vegetable oil and sprinkle with the salt and turmeric. Stir until the cauliflower is well coated.
• Place the cauliflower in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes, stirring the cauliflower halfway through the cooking time.
• Meanwhile, for the sauce: In a small bowl, combine the ketchup, soy sauce, vinegar, garlic and ginger.
• Transfer the cauliflower to a large bowl. Pour the sauce over and toss well to combine. Serve immediately.

GOBI MANCHURIAN (CAULIFLOWER IN A SWEET SOUR SPICY SAUCE)

Steps:

• Cut the cauliflower into medium to large size florets & wash them thoroughly. Allow them to dry completely before adding them to the batter. If there is any water remaining in the florets it will make the batter runny.
• Mix all batter ingredients together. Add the water last, slowly to create a fairly thick batter. Add the dry cauliflower florets & mix well so that each floret gets well coated with the batter. Marinate for between 30 minutes to 4 hours.
• When ready to make the dish, heat oil in a deep sided pan on medium-high heat. Once the oil is hot, lower the heat to medium and add the florets a few at a time deep frying until golden brown and crispy. Don't fry them on high flame as the cauliflower needs to be cooked from inside too.
• Remove on absorbent paper to drain any excess oil. Continue frying the remaining florets in similar manner. Keep these crunchy florets aside.
• In a small container, mix the soy sauce, ketchup, sriracha sauce and white vinegar. Set aside.
• Heat oil in a large frying pan or skillet. Add ginger, garlic paste and white part of the spring onions. Saute for two minutes then add the sauce. Mix well and saute for 1 min until the sauce thickens. Add 1/2 tsp sesame seeds (reserve 1/2 tsp sesame seeds for garnishing) along with the salt & pepper, to taste.
• Just before serving, increase the heat to high and add the crunchy florets into the sauce. Stir fry for 2 mins so that the florets get well coated with the sauce. Garnish with the spring onion greens and remaining sesame seeds. Serve hot.

GOBI MANCHURIAN RECIPE BY TASTY

Steps:

• Add cauliflower florets and salt to a bowl and microwave for 5-7 minutes, or until the florets become soft.
• Add flour, cornstarch, paprika, cayenne pepper, 2 cloves of minced garlic, salt, ginger, and 1 teaspoon soy sauce to a bowl. Mix until well combined.
• Add water to the bowl in small amounts until the batter is thick and smooth. Add the cauliflower and mix until fully coated.
• Heat oil in a pot to 425°F (220°C).
• Add the coated cauliflower florets and deep fry until golden brown.
• Transfer the fried cauliflower to a paper towel-lined plate, and sprinkle with salt.
• In a cup or small bowl, make the cornstarch slurry. Combine the water and cornstarch and mix until well combined.
• In a large pan, heat oil and saute garlic on medium high heat. Add the green onions and saute for 2-3 minutes.
• Add the bell peppers and sauté for 7 minutes, or until the peppers are soft.
• Add the vinegar, chili sauce, tomato sauce, soy sauce, and crushed pepper flakes, and mix well.
• Add small amounts of the cornstarch water to the mixture and stir until the water becomes translucent. Add as much as you'd like, depending on how much gravy you want, but only go up to ½ cup (120 ml) of water to 4 tablespoons of cornstarch for maximum flavor.
• Add the fried cauliflower and gently stir to coat it with the gravy. Add salt to taste and stir.
• Serve with rice and top with optional lemon juice.
• Enjoy!

ASIAN FRIED CAULIFLOWER ( GOBI MANCHURIAN)

Steps:

• In a large bowl combine the flour, cornstarch, baking powder, chili powder and salt. Whisk in the water to make a batter. Add the cauliflower into the batter and coat each piece. Transfer the cauliflower to a baking sheet and freeze for 1 hour.
• Add the oil, garlic, and ginger to a pot and cook 1 minute. Add the remaining ingredients except green onions and cook 3 more minutes. Set aside.
• Preheat oven to 350 degrees. Remove the cauliflower from the freezer and place in oven. Roast for 25 to 30 minutes stirring half way through.
• Toss the cauliflower into the sauce and garnish with green onions

GOBI MANCHURIAN

Steps:

• Boil the flowerets for around 5 minutes in plenty of water, to which a tbsp of milk has been added.
• Drain the residue after boiling and pat dry on a clean cloth.
• Make thin batter out of flour add 2 tbsp corn flour, 1/4 teaspoons each of ginger and garlic and red chilli powder and salt to taste.
• Dip the flowerets in the batter one by one and deep fry in hot oil. Keep aside.
• In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions.
• Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.
• Add 1 tablespoons corn flour to 1/4 cup water and dissolve well.
• Gradually add to the gravy and stir continuously till it resumes boiling.
• Boil till the gravy becomes transparent. Add flowerets and soy sauce.
• Boil for two to three minutes and remove.
• Serve hot with rice, rotis and noodles.