Bangalore Street Style Crispy Gobi Manchurian recipe | How to make Cauliflower Manchurian recipe

Bangalore Street Style Crispy Gobi Manchurian recipe. I first have Gobi Manchurian (aka Cauliflower Manchurian) in Bangalore from a street-side fast food stall. That was the first time I had a Manchurian dish prepared with gobi. Seems chote chote crispy gobi ke pakore tossed in sweet & spicy Chinese sauce. Those gobi pakoras were super crunchy from the outside, soft & juicy from the inside with a twist of delicious coating of a sauce. Since then gobi manchurian won my heart & especially that dry gobi manchurian recipe. I had gobi manchurian many times from Bangalore’s many roadside fast food joints, mostly in many Udupi cafes.

Street Style Crispy Gobi Manchurian

What is Gobi Manchurian recipe?

Gobi manchurian is basically crispy cauliflower fritters tossed with a manchurian sauce accompanied by capsicum (green bell pepper) and onion. This cauliflower manchurian is the most popular Indian-Chinese-style dish.

Gobi manchurian also has two variants like other Indian Chinese dishes. One is dry & crunchy, used as a starter. Another one is with gravy used as a side dish of noodles or fried rice. I mostly prepare the dry gobi manchurian which is my today’s recipe too.

To make this gobi manchurian recipe, blanched cauliflower is marinated with ginger-garlic paste, then coated in corn flour -madia batter and deep fry in oil. Though instead of deep frying, baking or frying in an air frier can take place, for less oil consumption. Lastly toss those fritters in a mixture of soya sauce, tomato ketchup & red chilli sauce (Without using store-bought manchurian sauce).

This Gobi manchurian recipe is developed in Karnataka. That is the reason you have never ever seen this dish on a Chinese restaurant’s menu. It is a Karnataka style very popular evening snack and a veg starter

Generally, Manchurian dish comes with gravy and are commonly served with Chinese Fried rice or Noodles. However, this cauliflower manchurian is quite dry compared to other Manchurian dishes. So you can have it as a starter or appetizer. Or even you can have it with roti or chapathi too.

How to make crispy gobi manchurian recipe?

Due to tossing in a thick gravy the crispness of the fritters long last. So If your Gobi Manchurian does not remain crispy means the fritters might soak the gravy. just because gravy is not too thick as required for this recipe. So please check it while cooking and never ever let the fritters get soaked in the gravies. And the crispness will stay longer

One more reason for non-lasting crispiness might be the coating of these cauliflower fritters. For making the coating crispy, a mix of maida & cornflour is used in a perfect ratio. Whereas cornflour is a more important factor to maintain the crunch. So if you are using gram flour instead of maida & cornflour then also lose the crunch and the taste without it. However, more use of cornflour also can make the fritters chewy and make them tasteless too. So perfect ratio of maida & cornflour plays a very crucial role in this recipe.

How gobi Manchurian fritter is made in Bangalore street side shops?

Base of this Manchurian is a crunchy cauliflower fritter. Generally in winter due to the availability of cauliflower, in street side shops, cauliflower is the main ingredient for making manchurian fritters.

However, other than in winter, I have seen in Bangalore street style shops make a mixture of grated cabbage, carrot, cauliflower, and ginger-garlic paste with maida and cornflour. Make the dough by sprinkling little water & make small balls out of the dough. Deep fry the balls until crunchy & lastly similarly coat them with the sauce for making another version of gobi manchurian recipe.

Though this is a cauliflower (Phul gobi) based dish, however, you can make it without it. How? Just by making a ball with chopped cabbage (patta gobi in hindi), carrot, capsicum, onion and ginger garlic paste.

Let’s see how to make this simple gobi manchurian recipe at home and let me know your feedback about my recipe, tips and tricks. 

Check out some other delicious snacks & appetizers

Baby Corn Manchurian recipe
Mumbai-Style Pav Bhaji recipe
Samosa recipe
Chicken Pakora recipe
Vegetable Cutlet recipe
Cheesy Baked Mushroom recipe

Recipe Card of Gobi Manchurian recipe

Bangalore Street Style Crispy Gobi Manchurian recipe | How to make Cauliflower Manchurian recipe

Recipe by Moumita PaulCourse: Starters, Snacks, AppetizersCuisine: Indian, Indo ChineseDifficulty: Moderate
Servings

4-5

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

45

minutes

Gobi manchurian is basically a manchurian sauce tossed crispy cauliflower fritters accompanied by capsicum (green bell pepper) and onion.

Ingredients

  • For Marinating Cauliflower
  • 1 Medium size Phul Gobi or Cauliflower

  • 3/4 tsp Ginger Paste

  • 11/2 tsp Garlic paste

  • 1 tsp Black pepper Powder

  • 1/4 tsp Salt

  • For making batter
  • 10 tbsp Flour or Maida

  • 4 tbsp Cornflour

  • 1 tsp Red chilli Powder

  • 1/4 tsp Salt

  • 1/2 cup of Water

  • To make gobi manchurian sauce
  • 11/2 tsp Red Chilli Sauce

  • 2 tsp Soya Sauce

  • 4 tbsp Tomato Ketchup

  • 1/2 tsp Red Chilli Powder

  • To make gobi manchurian gravy
  • 2 tsp Chopped Garlic

  • 1 tsp Chopped Ginger

  • 1 Big Onion

  • 1 Capsicum or Green Bell Pepper

  • 3 tbsp Vegetable Oil

  • 2 tbsp Cornflour + 1/2 cup Water

  • 1/2 tsp Salt

  • 1/2 tsp Pepper

  • 2 tbsp Chopped Spring Onion

Instructions

  • Wash & cut the cauliflower florets into small pieces. 
  • Wash it again and keep it in a pan, add 11/2 cup of water, and add 1 tsp salt in it. Start heating the pan on a high flame. 
  • Blanch the cauliflower for 3-4 minutes on high flame. Discard the water and keep it in a mixing bowl. 
  • Add 3/4 tsp ginger, 11/4 tsp garlic paste, 1 tsp black pepper powder, and 1/2 tsp salt with the cauliflower. Mix it well and keep it aside until the batter is ready.
  • In the meantime, in another mixing bowl take 10 tbsp maida, 4 tbsp cornflour, 3/4 tsp salt, and 1 tsp red chilli powder, Mix it well. 
  • Then gradually mix water (1/2 cup ≈ 125 ml) into this mixture and make a smooth batter. 
  • Make sure the cauliflower is nicely coated with the batter.
  • To Fry Cauliflower
  • Then heat a pan on medium heat, pour a generous amount of vegetable oil for deep frying, and let the oil gets hot. 
  • To check the correct temperature of the oil, put a drop of batter into the oil. If the drop immediately comes up & starts floating on the oil means the oil is perfectly hot to fry.
  • Then remove the drop from the oil and one by one put the batter-coated cauliflower into the hot oil.
  • Fry the fritters until golden and crunchy from both sides. Remove them from the pan.
  • In the same way, fry all the cauliflower florets, and now make the sauce.
  • For making manchurian sauce, in a bowl, add 4 tbsp tomato ketchup, 2 tsp soya sauce, 11/2 tsp red chilli sauce and 1/4 tsp red chilli powder at last. Mix it well.
  • To Make Gobi Manchurian gravy
  • For making the gravy, heat the same pan on high heat, and add chopped garlic and chopped ginger in oil. Saute for 30 secs. 
  • Add the onion cubes after separating the petal from each other. Stir it well for another 30 secs.
  • Next, add green capsicum (green bell pepper), toss it well, then add chopped green chillies and stir it for 30 more secs. 
  • Then add the sauce mixture (Red chilli sauce+ tomato ketchup + soya sauce) to the pan, mix it well, and add 1/2 tsp salt & 1/2 tsp black pepper powder. 
  • After sautéing for a minute, add cornflour mixed water (2 tbsp Cornflour + 1/2 cup Water) to the pan, Mix it well. 
  • When the gravy starts boiling, starts to get thick & dry off, then add chopped spring onion to it. Mix well. 
  • Then immediately put the fritters into the gravy and nicely coat them with the sauce. Turn off the heat.
  • Our street style crispy gobi manchurian is ready. Sprinkle some chopped spring onion on top. Immediately plate it out & relish the crunch with each bite.

Notes

  • Blanching of cauliflower needs to remove the insects & the dirt remaining inside the cauliflower florets. Even you can make it without blanching too. Just soak it in hot water with salt will give you the same result.
  • Why Marination is necessary? Cauliflower has a bad odour, to remove that bad odour and to make the fritters flavourful, marination is required for this recipe.
  • Do not overcrowd the pan while frying the cauliflower fritters, otherwise, the fritters can stick to each other.
  • If the batter gets thin & not able to properly coat the cauliflower, then you can add a little maida (≈ 1 tbsp) to adjust the consistency.
  • Instead of using a ginger-garlic paste, you can use the same amount of dry ginger garlic powder too.

How to Make Bangalore street style crispy Gobi Manchurian recipe step by step

Instruction

Preparation

  • Wash & cut the cauliflower florets into small pieces. 
Cauliflower florets cut into small pieces for making gobi manchurian recipe
  • Wash it again and keep it in a pan with 11/2 cup of water, and add 1 tsp salt in it. Start heating the pan on a high flame. 
Blanching cauliflower with salt
  • Blanch the cauliflower for 3-4 minutes. Discard the water and keep it in a mixing bowl. 

To Marinate Cauliflower

  • To marinate, add 3/4 tsp ginger, 11/4 tsp garlic paste, 1 tsp black pepper powder, and 1/2 tsp salt with the blanched cauliflower. Mix it well and keep it aside until the batter is ready.
Marination of cauliflower for making gobi manchurian recipe

To Make Batter

  • In the meantime, in another mixing bowl, take 10 tbsp maida, 4 tbsp cornflour, 3/4 tsp salt, and 1 tsp full red chilli powder, Mix it well. 
  • Then gradually mix water into this mixture and make a smooth batter. 
Making batter for gobi manchurian recipe
  • Make sure the cauliflower is nicely coated with the batter. As shown in the picture below.
Gobi is nicely coated in batter

To Fry Cauliflower

  • Then heat a pan on medium flame, pour generous amount of vegetable oil, and let the oil gets hot. 
  • To check the correct temperature of the oil, put a drop of batter in hot oil. If the drop immediately starts floating on the oil means the oil is perfectly hot to fry.
  • Then remove that from the pan and one by one put the batter-coated cauliflower into the hot oil.
  • Fry the cauliflower fritters until golden and crunchy from both sides. Remove them from the pan.
Crispy gobi ke pakore for making manchurian recipe
  • In the same way, fry all the cauliflower fritters, and now make the sauce.

To make Manchurian sauce

  • For making manchurian sauce, in a bowl, add tomato ketchup, soya sauce, red chilli sauce and 1/4 tsp red chilli powder at last. Mix it well.
Making manchurian sauce for making gobi manchurian recipe

How To Make Gobi Manchurian Gravy

For making the gravy, heat the same pan on high heat, and add chopped garlic and chopped ginger in oil. Saute for 30 secs.

Frying garlic and ginger for making gobi manchurian gravy
  • Add the onion cubes after separating the petal from each other. Stir it well for another 30 secs.
Frying onion
  • Next, add green capsicum (green bell pepper), toss it well, then add chopped green chillies and stir it for 30 more secs. 
Frying capsicum and green chillies
  • Then add the sauce mixture (Red chilli sauce+ tomato ketchup + soya sauce) to the pan, mix it well, and add 1/2 tsp salt & 1/2 tsp black pepper powder. 
Sautéing manchurian sauce with salt and pepper
  • After sautéing for a minute, add cornflour mixed water (2 tbsp Cornflour + 1/2 cup Water) to the pan, Mix it well.
Adding cornflour and water mixture for making gobi manchurian gravy
  • When the gravy starts boiling & starts to get thick and dry, add chopped spring onion to the gravies. Mix well.
Thick manchurian gravy for tossing batter fried crispy gobi in it
  • Then immediately put the fritters into the gravy and nicely coat them with the sauce. Turn off the heat.
Making crispy gobi manchurian gravy
  • Our street style crispy Gobi Manchurian is ready. Sprinkle some chopped spring onion on top. Immediately plate it out & relish the crunch with each bite.

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