Restaurant style Gobi manchurian recipe – Popular Indo chinese Gobi manchurian recipe, with full video and step by step pictures.
Indo-Chinese food is one of our most favorite cuisines and we would love to order whenever we go to restaurants. I have tasted Gobi Manchurian in many restaurants, but the best I would say is the one I tasted in GRT grand days in Chennai a few years back. It was very crispy outside and juicy inside. I tried to recreate something similar to this at home, though it turned out well, I am not very much satisfied.
I saw few videos on how to make restaurant-style Gobi Manchurian, and adapted Cooking shooking video on YouTube. It turned out so perfect and tasted similar to the one we tasted in the restaurant. My son who is a big fan of Gobi manchurian, enjoyed it very much.
The secret of the restaurant-style gobi manchurian is frying the Gobi | cauliflower twice to get the right crispiness and the addition of rice flour. Also to get the inside juicier, the sauce should be little more to give enough coating to all the fried cauliflower.
You can make the recipe little more spicy by adding some extra green chili and chili sauce.
Check out my
Restaurant style Gobi Manchurian recipe
Restaurant style Gobi Manchurian recipe
Ingredients
- 2 cups cauliflower florets
- 4 tbsp maida
- 4 tbsp cornflour
- 1 tbsp rice flour
- 1 tsp pepper powder
- Salt as needed
- Oil to deep fry
- For the sauce
- 1 tbsp oil
- 2 tbsp spring onion chopped white part
- 1 tbsp finely chopped garlic
- 1 green chili finely chopped
- 1 tbsp tomato ketchup
- 1 tsp soya sauce
- 1 tbsp chili sauce
- ½ cup water
- 1 tsp cornflour
- Salt
- ½ tsp pepper powder
- Spring onion greens to garnish
Instructions
- Wash the cauliflower and put them in hot water for a minute and drain the water completely.
- Pat dry them.
- In a bowl add 4 tbsp cornflour, 4 tbsp plain flour, 1 tsp pepper powder and little salt.
- Add water and make into a paste.
- Add the cauliflower florets into this.
- Coat everything well.
- Sprinkle 1 tbsp of rice flour and mix again.
- Heat oil for deep frying.
- Once the oil is hot deep fry the cauliflower florets.
- Keep the flame medium and fry on both sides.
- Keep aside.
- We are going to refry this again.
- Once all the cauliflowers are fried, keep the flame high and add fried the cauliflowers again.
- Once golden brown take out and drain in a kitchen towel.
- This ensures that the Manchurian stays crisp for a long time.
- Let's make the sauce.
- In a pan add oil and add the chopped green chili, garlic and spring onion whites.
- Saute well and add the sauces one by one.
- Mix well and add ½ cup water
- Now mix 1 tsp of corn flour with 2 tbsp of water .
- Cornflour slurry is ready.
- Add this to the sauce now.
- Mix well. Cook for a minute in high flame.
- Add the fried cauliflower to the sauce and coat evenly.
- Add 1 tsp pepper powder and mix well
- Switch off the flame and garnish with chopped spring onion greens.
Notes
- Wash the cauliflower and put them in hot water for a minute and drain the water completely.
- Pat dry them.
- In a bowl add 4 tbsp cornflour, 4 tbsp plain flour, 1 tsp pepper powder, and a little salt.
- Add little water and make it into a paste.
- Add the cauliflower florets into this.
- Coat everything well.
- Sprinkle 1 tbsp of rice flour and mix again.
- Heat oil for deep frying.
- Once the oil is hot deep fry the cauliflower florets.
- Keep the flame medium and fry on both sides.
- Keep aside.
- We are going to refry this again.
- Once all the cauliflowers are fried, keep the flame high and add fried cauliflowers again.
- Once golden brown takes out and drain in a kitchen towel.
- This ensures that the Manchurian stays crisp for a long time.
- Let’s make the sauce.
- In a pan add oil and add the chopped green chili, garlic, and spring onion whites.
- Saute well on a high flame and add the sauces one by one.
- Mix well and add ½ cup water
- Now mix 1 tsp of cornflour with 2 tbsp of water.
- Corn flour slurry is ready.
- Add this to the sauce now.
- Mix well. Cook for a minute in high flame.
- Add the fried cauliflower to the sauce.
- Coat them evenly. Cook on high flame for a minute
- Switch off the flame and garnish with chopped spring onion greens.
Notes:
- Always pat dry the cauliflower before adding to the batter, else it will loosen up
- You can add finely chopped capsicum while making the sauce.
- Do not put more cauliflower into the oil, add in batches.
- Mix the fried cauliflower in the sauce just before serving, in this way the Gobi Manchurian stays very crisp.
