Gobi Manchurian Recipe

Name: Gobi Manchurian Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 pound cauliflower; 2 tablespoons corn flour; 4 tablespoons all purpose flour; ⅓ cup water; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 3 tablespoons oil; 2 tablespoon Chili garlic sauce; 2 tablespoon low sodium soy sauce; 2 tablespoons ketchup; 1 tablespoon vinegar; 2 teaspoons sugar; 1 tablespoon oil; 1 small green chili; 1 tablespoon garlic minced; 1 tablespoon ginger paste; ½ cup scallions; ¼ cup green scallions; ½ cup water

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4.8

117 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Calories
235 kcal
Course
Main Course, Appetizer, Dinner
Cuisine
Chinese, Indian

Gobi Manchurian Recipe

Jeffrey Bond

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Popular Indo Chinese Gobi Manchurian using a healthier no fry recipe

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Ingredients

1 pound cauliflower cut evenly into 1 to 2 inch florets
2 tablespoons corn flour
4 tablespoons all purpose flour use cassava flour for low carb option
⅓ cup water
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons oil

Sauce Ingredients

2 tablespoon Chili garlic sauce
2 tablespoon low sodium soy sauce
2 tablespoons ketchup
1 tablespoon vinegar
2 teaspoons sugar optional

Other ingredients

1 tablespoon oil
1 small green chili sliced (optional)
1 tablespoon garlic minced
1 tablespoon ginger paste
½ cup scallions white part chopped
¼ cup green scallions chopped finely
½ cup water

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Instructions

Steam the cauliflower using either Instant Pot or Stove top

Using Instant Pot: Add 1 cup of water to the Instant Pot insert and place the trivet inside. Put the cauliflower florets in a steamer basket and place the basket over the trivet. Close the Instant Pot lid and turn the pressure release valve to sealing. Steam for zero minute followed by quick release. Open the Instant Pot and take out the cauliflower florets. Allow to cool. Using Stove Top: Boil 6 cups of water in a large pot. Place the cauliflower florets in the hot boiling water for 2 minutes. Carefully take them out of the water making sure to drain all the water out. Allow to cool

Make the batter and coat the cauliflower florets

Next, make the batter to coat the cauliflower. In a medium mixing bowl mix cornflour, all-purpose flour, salt & pepper. Gradually add little water making sure that the batter is not runny.
Add the steamed cauliflower florets to the batter and gently mix to coat them with the batter.

Pan fry battered caulilfower (see notes for airfrying)

Heat oil in a nonstick skillet or pan over medium heat. Slowly add a batch of battered cauliflower florets to the oil. Note: I only add half of the cauliflower at a time so they are not too crowded.
Fry for 6 to 8 minutes, turning halfway through as they start to turn golden brown. Use a slotted spatula to transfer the cooked florets from the pan to a platter lined with a paper towel.
Pan-fry the remaining cauliflower. Add another tablespoon of oil if needed. Transfer the fried cauliflower to the platter. Set aside.

Make the Machurian sauce, toss in the cauliflower & garnish

In the same pan, add white part of the chopped scallions, ginger, garlic and green chili. Cook for 3 minutes on medium heat and then add chili sauce, soy sauce and ketchup. Mix well and cook for a minute. Add vinegar, sugar and mix well.
Next, add water and cook until the sauce comes to a gentle simmer and starts to thicken about 3 to 4 minutes..
Add the pan-fried cauliflower and gently mix in the sauce coating cauliflower florets evenly. Cook for another 1 minute. Turn the heat off, garnish with green scallions and enjoy hot.

Notes

How to use Air-fryer instead of panfrying the cauliflower:
Use a perforated parchment paper liner and coat it with oil.
Line the steamed & batter-coated cauliflower in a single layer in the Air Fryer Basket.
Brush or spray the cauliflower with oil. Cook at 380 degrees for 10 minutes.
Turn the cauliflower over, brush with oil again and continue to cook for another 5 mins. You will have perfectly crispy cauliflower to use in the Manchurian recipe.

Nutrition Information

Show Details

Calories 235kcal (12%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 1g (5%) Sodium 767mg (32%) Potassium 457mg (13%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 276IU (6%) Vitamin C 60mg (67%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 235 kcal

% Daily Value*

Calories	235kcal	12%
Carbohydrates	23g	8%
Protein	4g	8%
Fat	14g	22%
Saturated Fat	1g	5%
Sodium	767mg	32%
Potassium	457mg	10%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	276IU	6%
Vitamin C	60mg	67%
Calcium	42mg	4%
Iron	1mg	6%