Gobi Manchurian Dry Recipe:
Gobi Manchurian Dry is one of the most popular Indo-Chinese dishes enjoyed across India and beyond. It features crispy, deep-fried cauliflower florets tossed in a flavorful, spicy, and tangy sauce. Unlike the gravy version, this dry style is known for its thick coating and is often served as a finger-licking appetizer or as a starter during parties and festive occasions.
In this recipe, the preparation is divided into two key stages: first, the cauliflower florets are coated with a spiced batter and deep-fried until golden and crunchy. Then, they are quickly stir-fried on high heat with a classic Manchurian sauce made using soy sauce, chili sauce, tomato ketchup, garlic, ginger, and vegetables like onion and green capsicum.
Follow this step-by-step method to make a restaurant-style gobi Manchurian dry that’s full of bold flavors and irresistible texture.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Serves: 4 servings
Ingredients:
| For Florets |
| 1/2 cup Corn Flour |
| 5 tablespoons Maida (all purpose flour) |
| 1 medium size Cauliflower (Phool Gobi), broken into medium size florets |
| 1/2 teaspoon Garlic Paste |
| 1/2 teaspoon Ginger Paste |
| 5 tablespoons Maida (all-purpose flour) |
| Salt |
| 1/2 cup Water |
| For Sauté |
| 1½ teaspoons Garlic Paste |
| 2 teaspoons Ginger Paste |
| 2 Green Chillies, finely chopped |
| 1 huge Onion, finely chopped |
| 1 little Green Capsicum, finely chopped |
| 1½ tablespoons Soy Sauce |
| 1/2 tablespoon Chilli Sauce |
| 2 tablespoons Tomato Ketchup/ Tomato Sauce |
| 2 tablespoons Cooking Oil |
| 2 tablespoons Spring Onion, finely chopped |
| Salt |
Directions for Florets :
1. Bubble cauliflower florets in salted water over medium fire for 3-4 minutes. After bubbling, deplete the overabundance of water and pat dry florets on tissue paper.
2. Blend maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste, and salt in a bowl. Include water (approx. 1/2 container) small by small and mix to make a batter. Make any doubt that the batter is not as thick or not as well lean. Its thickness ought to be comparable to the thickness of the dosa batter. Include all florets in the batter and blend well. To idealize Manchurian, batter ought to coat florets evenly.
3. Warm oil in kadai (frying pan) over medium fire. Carefully drop or slide 6 to 8 florets in oil and profound broil over medium fire until they turn brilliant brown. Deplete and exchange profound fricasseed florets over paper serviette to a plate. Profound broil remaining florets.
Directions for Sauté :
1. Start by placing a wide, flat-bottomed skillet or a traditional wok on your stove over medium heat. Add about 2 tablespoons of cooking oil and allow it to warm up properly for a few seconds. Once the oil is hot but not smoking, add 2 teaspoons of freshly prepared or store-bought ginger paste followed by 1½ teaspoons of garlic paste. Let the aromatics sizzle for a few seconds until their raw smell starts to fade and you can smell a pleasant fragrance. Immediately after, add the finely chopped green chilies, chopped green capsicum (bell pepper), and chopped onions. Stir everything together gently to coat them evenly in the aromatic oil. This mixture forms the flavor base of your Manchurian sauce.
2. Increase the heat to high (referred to as “tall fire” in some regional contexts) and begin to sauté the vegetables and aromatics briskly. Keep stirring continuously to prevent burning. Sauté for about 3 to 4 minutes, allowing the onions to become slightly translucent and the capsicum to soften a little while still retaining its crunch. The key is to stir-fry on high heat to mimic the characteristic texture and flavor of authentic Indo-Chinese cooking, just like it’s done in restaurants.
3. Lower the flame slightly if needed, and then add the sauces to the sautéed mix. Begin by pouring in 1½ tablespoons of soy sauce, followed by 2 tablespoons of tomato ketchup (or tomato sauce), and ½ tablespoon of red chili sauce. You may also add a pinch of salt at this stage—but be careful not to overdo it, as the sauces already contain salt. The sauces will immediately start to sizzle and blend with the vegetables. Stir everything thoroughly so the vegetables get well-coated with the tangy, spicy mix.
4. Now, turn the heat back to high and stir the mixture continuously. Allow the sauce to bubble slightly and cook for about 1 minute. This short cooking time helps concentrate the flavors and evaporates any excess liquid, giving the sauce a thicker consistency. Continuous stirring ensures that the sauces do not stick to the pan or burn. You should see a glossy coating forming on the vegetables, signaling that the sauce is ready to combine with the fried cauliflower.
5. Carefully add the deep-fried cauliflower florets to the pan. At this stage, the florets should be golden brown, crisp, and drained of excess oil. Make sure you add them immediately before serving to retain their crispiness. Do not let the florets sit too long in the sauce before mixing; the sauce should be hot and ready when the florets are added.
6. With the heat still on high, begin tossing or mixing the florets with the sauce using two large spatulas or wooden spoons. Toss them quickly and efficiently so that the thick Manchurian sauce evenly coats every single floret. This should take about 1 to 2 minutes. The high heat helps seal the sauce onto the fried exterior of the florets, preserving their crispiness while locking in bold flavors. Stir-frying or “hurling” the mixture over high heat is crucial—it gives the dish that authentic smoky wok flavor found in restaurant-style gobi Manchurian dry.
7. Once everything is well-mixed and evenly coated, turn off the heat and transfer the gobi Manchurian dry onto a serving platter. For a finishing touch, garnish the dish with freshly chopped spring onions (both the green and white parts). These not only add a pop of color but also a refreshing crunch. Serve the dish immediately while it’s still piping hot. Gobi Manchurian dry tastes best when enjoyed fresh, alongside condiments like tomato ketchup or chili sauce.
Tips
- Serve Immediately: To enjoy the best crispy texture, always serve Gobi Manchurian dry immediately after preparing.
- Perfect Batter: Ensure the batter is not too thick or thin. A perfect medium-thick batter will coat the florets evenly and help them fry to a golden crisp.
- Hot Oil is Key: Make sure the oil is properly hot before frying, or the florets will absorb too much oil and become soggy.
- Don’t Overcrowd: Fry the florets in small batches. Overcrowding will reduce the oil temperature and result in uneven cooking.
- Clean Cauliflower Properly: Soak the raw florets in hot salted water for about 15 minutes to eliminate any hidden insects or dirt.
- Balanced Sauce: Be mindful while adding salt to the sauce, as soy sauce and chili sauce are already salty. Taste before adjusting seasoning.
Variations
- Crispier Florets: For an extra crispy bite, fry the coated florets for a minute or two longer than the recommended time.
- Add Bell Peppers: Include red or yellow bell peppers along with green capsicum to make the dish more colorful and flavorful.
- Make it Spicier: Add a bit of schezwan sauce or crushed red chili flakes to the sauté for a spicier version.
- Gluten-Free Option: Use rice flour or gluten-free flour instead of maida to make a gluten-free version of the batter.
- Baked Version: If you want a healthier alternative, try baking or air-frying the coated cauliflower florets instead of deep frying.
- Paneer Manchurian Twist: Use the same sauce and replace cauliflower with paneer cubes for a vegetarian variation of Paneer Manchurian Dry.
Taste: Dry and spicy
Serving Ideas: Serve it as a starter or appetizer or as an accompaniment with Chinese fried rice or Schezwan fried rice.