Bangalore Street Style Crispy Gobi Manchurian recipe (Cauliflower Manchurian recipe) step by step

Gobi Manchurian is an Indian street style Chinese cauliflower starter made with deep-fried crispy small cauliflower florets fritters tossed with soya sauce and red chilli sauce accompanied by capsicum (green bell pepper) and onion. Gobi means cauliflower in Hindi, and Manchurian is an Indo Chinese recipe prepared with slightly sweet, tangy & spicy Chinese sauces. Today I am making Bangalore Street Style Crispy Gobi Manchurian recipe.

To make Bangalore Street Style Gobi Manchurian, blanched & marinated cauliflower florets are coated in a flour batter and deep fry in oil to make a crispy fritter. Lastly, tossed those crunchy cauliflower fritters in manchurian sauce (a mixture of soya sauce, tomato sauce & red chilli sauce). Though instead of deep frying, baking or frying in an air frier can take place, for less oil consumption.

What is Gobi Manchurian recipe?

Gobi manchurian is an Indo Chinese dish made with deep fried small crispy cauliflower fritters tossed in a soya sauce and red chilli sauce accompanied by capsicum (green bell pepper) and onion. This crispy cauliflower fritter is also popular as Cauliflower Manchurian in an Indian-Chinese-style dish. Gobi Manchurian is a popular among vegetarians as evening snack at Bangalore roadside fast food corners.

Gobi manchurian also has two variants like other Indian Chinese dishes – One is dry & crunchy, the other is with gravy recipe. Dry gobi manchurian remains the cauliflower fritters, crispy, so easy to use as a starter. Gravy one is used as a side dish of noodles or fried rice. I mostly prepare the dry gobi manchurian, which is today’s recipe too.

I first had Gobi Manchurian in Bangalore from a street-side fast food stall. That was the first time I had a Manchurian recipe prepared with gobi. Seems chote chote crispy gobi ke pakore (small cauliflower florets fritters) tossed in Chinese style Manchurian sauce. Crispy & dry from the outside and soft & juicy from the inside. Many times I had it from Bangalore’s many roadside fast food joints, mostly in many Udupi cafes.

Later get to know, this Gobi manchurian recipe is developed in Karnataka. That is the reason I 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 keep gobi manchurian crispy for a long time?

Due to tossing in a thick Manchurian gravy, the crispness of the gobi or cauliflower fritters lasts long. So If your Gobi Manchurian does not remain crispy means the gravy is not thick, and the fritters might soak up the gravy.

➡ Reason 1 – Just because the gravy is not thick enough. So please check it while cooking, and never ever let the fritters get soaked in the gravy. And the crispness will stay longer.

➡ Reason 2 – 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 in maintaining the crunch. So if you are using gram flour instead of maida & cornflour, then also lose the crunch and the taste without it.

How gobi Manchurian is made in Bangalore’s roadside shops?

Generally, in winter, due to the availability of cauliflower, cauliflower is the main ingredient for making gobi manchurian in Bangalore.

However, other than in winter, I have seen in Bangalore roadside shops make gobi manchurian with a mixture of grated cabbage (band gobi or patta gobi in hindi), carrot, cauliflower. Mix the ingredients with ginger-garlic paste, maida and cornflour. By sprinkling little water make dough from these & turn the dough into small balls.

Lastly deep fry the balls until crisp & similarly coat them with the manchurian sauce, how I do it in this recipe.

Though this manchurian is a cauliflower based dish, however, you can make it without cauliflower too. How? Just by making a ball with chopped cabbage, carrot, capsicum, onion and ginger garlic paste.

Let’s see how to make this Bangalore street style crispy gobi manchurian at home, and let me know your feedback about this recipe and its simple 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

Bangalore Street Style Crispy Gobi Manchurian recipe (Cauliflower Manchurian recipe) step by step

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

Servings

4-5

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

Gobi manchurian is an Indo Chinese dish made with crispy cauliflower florets fritters tossed in a soya sauce and red chilli sauce accompanied by capsicum (green bell pepper) and onion. is basically crispy cauliflower fritters tossed with a manchurian sauce accompanied by capsicum (green bell pepper) and onion.

Ingredients of Gobi Manchurian

For Marinating Cauliflower
1 Medium Phul Gobi / 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

For making gobi manchurian recipe, first, wash & cut the cauliflower into small to medium florets.
Wash the florets again and keep them 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 florets 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 florets. 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 florets are nicely coated with the batter.
To Fry Cauliflower Fritters
To fry the cauliflower fritters, 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 florets into the hot oil.
Fry the fritters until the coating of the cauliflower is golden and hard from all 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, first, 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 cauliflower 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 Gobi Manchurian with step by step pictures

Instruction

Preparation

First, wash & cut the cauliflower florets into small to medium pieces. As shown in the pictures.

Wash the cauliflower pieces again and keep them in a pan with 1¹/₂ cups of water, and add 1 tsp salt to it.
Start heating the pan on a high flame.

Blanch the cauliflower for 3-4 minutes.
This way, if there are any worms inside will be easily removed and the gobi will be slightly soft.
Discard the water from the cauliflower 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 to the blanched cauliflower.
Mix it well and keep it aside until the batter is ready.

To Make Batter

For making the batter, 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. Batter should be a little thick, not in running consistency.
If the batter gets runny, mix it with little flour.

Make sure the cauliflower is nicely coated with the batter. As shown in the picture below.

To Fry Cauliflower Fritters

To fry the cauliflower fritters, heat a pan on medium flame, pour a generous amount of vegetable oil, and let the oil get 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 leave one by one batter-coated cauliflower florets into the hot oil.
Fry the fritters until the cauliflower coating is golden and crisp from all sides. Remove them from the pan.

In the same way, fry all the fritters, and now make the sauce.

To make Manchurian sauce

For making manchurian sauce, in a bowl, take tomato ketchup, soya sauce, red chilli sauce and 1/4 tsp red chilli powder at last. Mix it well.

How To Make Gobi Manchurian Gravy

To make the gravy, heat the same pan on high heat, and add chopped garlic and chopped ginger in oil. Sauté for 30 secs.

Add the onion cubes after separating the petals from each other. Fry for another 30 secs.

Next, add green capsicum (green bell pepper), toss it well, then add chopped green chillies and fry 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 with water (2 tbsp Cornflour + 1/2 cup Water) to the pan, mix it well.

When the gravy starts boiling & starts to get thick and dry, add chopped spring onion to the gravy. Mix well.

Then immediately put the fritters into the gravy and coat them nicely with the sauce.
Then immediately turn off the heat.

Bangalore street style crispy Gobi Manchurian is ready, sprinkle chopped spring onion on top. Immediately plate it out & relish the crunch with each bite.