Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India.
Gobi (Cauliflower) Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit the Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century.
In its two-stage preparation, the first stage requires preparing a spiced corn flour batter, dipping Cauliflower florets in it and deep frying them. In the second stage, the deep fried cauliflower florets are sautéed with chopped onion, garlic, etc, in soy sauce, tomato ketchup and chilli sauce.
There are many types of manchurians for example - Gobi Manchurian, Vegetable Manchurian, the Baby-Corn Manchurian, Chicken Manchurian etc.
There are two different variants of Gobi Manchurian - dry and with gravy. Both variants are prepared by using common ingredients like cauliflower florets, corn flour, maida flour (all-purpose flour), spring onions, soy sauce, chilli sauce, tomato ketchup, garlic etc. and has typical garnish of spring onion.
Gobi manchurian dry
It has cauliflower fritters in comparatively dry sauce like texture and is typically served and enjoyed as a snack or starter with tomato ketchup as dipping sauce.
Gobi manchurian gravy
It has cauliflower fritters in a thick soup like spicy gravy curry made of corn flour. It is generally served with varieties of rice dishes like steamed rice, Chinese fried rice, Szechuan fried rice, etc. in main course.
Gobi Manchurian gravy is generally served with varieties of rice dishes like steamed rice, Chinese fried rice, Szechuan fried rice, etc. in main course.