Make Restaurant Style Gobi Manchurian is a crispy, spicy, and flavorful Indo-Chinese dish that has won hearts across India. Whether you prefer it dry as an appetizer or in a gravy form with rice or noodles, this dish is an absolute delight. In this blog, we will share the best recipe to make restaurant-style Gobi Manchurian at home using Sparsh Masala, ensuring an authentic and delicious flavor.
Ingredients Required
For the Batter:
- 1 medium cauliflower (gobi), cut into florets
1/2 cup all-purpose flour (maida)
1/4 cup cornflour
1 teaspoon Sparsh Masala’s Chili Powder
1/2 teaspoon Sparsh Masala’s Turmeric Powder
1 teaspoon Sparsh Masala’s Garam Masala
1 teaspoon ginger-garlic paste
Salt to taste
Water as required
- Oil for frying
For the Manchurian Sauce:
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic.
- 1 tablespoon finely chopped ginger
- 1/2 cup chopped onions
- 1/2 cup chopped capsicum (bell pepper)
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- 1/2 teaspoon Sparsh Masala’s Black Pepper Powder
- 1 teaspoon sugar (optional)
- Salt to taste
- 2 tablespoons cornflour mixed with 1/4 cup water (for thickening the sauce)
Step-by-Step Recipe
Step 1: Preparing the Cauliflower
- Wash and cut the cauliflower into bite-sized florets.
- Boil water with a pinch of salt and blanch the cauliflower for 2 minutes.
- Drain and pat dry completely.
Step 2: Making the Batter
In a mixing bowl, add maida, cornflour, chili powder, turmeric powder, garam masala, ginger-garlic paste, and salt.
Gradually add water and mix to form a thick batter.
Dip each cauliflower floret in the batter, ensuring it is well-coated.
Step 3: Frying the Cauliflower
Heat oil in a deep pan.
Drop the battered florets carefully and deep fry on medium heat until golden brown.
Remove and place them on a tissue paper to absorb excess oil.
Step 4: Making the Manchurian Sauce
Heat oil in a pan, add chopped garlic and ginger, and sauté until fragrant.
Add chopped onions and capsicum and stir-fry on high heat for 2-3 minutes.
Add soy sauce, chili sauce, tomato ketchup, vinegar, black pepper powder, and sugar. Stir well.
Pour in the cornflour-water mixture and let it thicken for a minute.
Add the crispy cauliflower pieces and toss well to coat them evenly.
Step 5: Garnishing & Serving
- Garnish with chopped spring onions and sesame seeds.
- Serve hot with fried rice, noodles, or enjoy it as an appetizer!
Why Use Sparsh Masala?
Using Sparsh Masala’s premium spice blends enhances the authentic taste of your homemade Gobi Manchurian. Our carefully crafted masalas ensure the perfect balance of flavors, just like in top restaurants!
Tips for the Best Gobi Manchurian
- Always blanch the cauliflower before frying to ensure softness inside and crispiness outside.
- Fry the florets twice for an extra crunch.
- Use Sparsh Masala’s Garam Masala for an aromatic and authentic taste.
- Stir-fry the veggies on high flame to retain the smoky flavor.
FAQ
Yes! Instead of deep-frying, you can air-fry or bake the florets at 200°C for 15-20 minutes, flipping halfway.
Increase the quantity of cornflour slurry to get a thicker consistency.
Use refined sunflower oil or groundnut oil for best results.
Store in an airtight container in the fridge for up to 2 days. Reheat in a pan before serving.
Yes! Replace maida with rice flour and use tamari instead of soy sauce for a gluten-free version.
Conclusion
Making Gobi Manchurian at home is simple and rewarding, especially when using the right blend of Sparsh Masala spices. Whether you enjoy it as a crispy starter or a rich gravy, this dish is a guaranteed crowd-pleaser. Try this recipe today and bring the magic of restaurant-style Indo-Chinese flavors to your kitchen!
