Gobi (Cauliflower) Manchurian

 

To make gobi manchurian the cauliflower is robbed of its monotony and clothed with a thick batter, later graced with stir-fry sauce to assemble a plate of luscious, sinful snack. For a country where a vegetarian diet is an equally essential part of the food culture, vegetarian versions of the meat dish are inevitable. Hence, we always got dishes like vegetable manchurian and cauliflower manchurian in the community dinner table. 

 

In India, we classify gobi manchurian as part of our Indo-Chinese cuisine (Also read: 10 Best Indo-Chinese Party Recipes). The vast number of Chinese migrants in Kolkatta were the folk who created the fusion cuisine now popularly known as Indo-Chinese. And now, over the years, dishes like gobi (cauliflower) manchurian are the very heart of Indian street food fare. Light on the wallet and high on flavor, Indo-Chinese cuisine holds a special place in all our food adventures.

 

Gobi Manchurian is an excellent option to create tasty, quick bites for parties or teatime snacks. It can be made both dry and eaten by itself or with a semi-thick spiced gravy that tastes great with chili garlic noodles or with quick fried rice.

 

But unfortunately, at most of the local restaurants in India, the dish is quite abused by the cooks. In general, gobi manchurian is poorly treated, more often it is cooked in such an unthinking and ignorant manner as to make one feel that it should never be tasted again. From scary red to deep orange in color, soggy oil soaked florets to garam masala spiced stir fry, I have eaten all sort of substandard styles of cauliflower manchurian served with pride under the Indian-Chinese menu at most of the restaurants.

 

So we’re taking matters in our own hands (and kitchens) and showing you how to recreate a delicious Gobi Manchurian at home.

 

Non- Greasy: Even though this is a fried snack you don’t want it reeking of oil. Imagine biting into a nice fritter and getting a mouthful of oil? Yes, never a good thing. Make sure your oil is at high temperature before frying the florets to prevent this seepage of oil.

Not Too Doughy: Yes, flour is used as a binder in this recipe. It also helps give the fritters the lovely crunchy coating we love. But adding too much flour or cornstarch in the batter makes your manchurian hard, and then you just have fried dough balls instead. 

Avoid Over-Cooking: The gobi manchurian gravy does not require long cooking hours. Once the sauce is thick and luscious, turn off the heat. Do not cook it for too long after adding fried cauliflower florets and capsicum. 

If you’re attempting to make gobi manchurian the first time, don’t worry. This is an easy recipe that I have for you today. The results are always delicious, and you just can’t go wrong. 

Step-By-Step Gobi Manchurian Video: