Gobi Manchurian Dry Recipe | Cauliflower Manchurian

Gobi Manchurian Dry Recipe

Gobi (Cauliflower) Manchurian, when it comes to Vegetarian starters apart from Paneer the other favorite has to be Gobi manchurian. Its juicy, soft and such an appetizing starter. I love it both ways juicy and crispy be it a dry or semi dry version. A perfect dish for a party or potluck, I remember making this dish for a potluck with friends and everyone loved it so much and got over in no time. That's when I realized I had to post this recipe on my blog, so here it is. Its easy to make and in less than 40 minutes u can make this recipe (2-3 people) and may be under an hour for more number of people. i love to make recipes such as this at home rather than eating out, one good reason is homemade tastes so good and you can control the use of oil and you can pick fresh ingredients and make them at home. Secondly in restaurants they add too much food color and MSG (ajinomoto) for taste but the recipe I am sharing with you today does not have any artificial color or additives. Trust me this dish tastes much better when you make it at home, also I have not used any baking soda in the marinate used to fry the gobi. 

Gobi 65 | Cauliflower 65 | Restaurant style Cauliflower recipe

Gobi 65 recipe

My husband generally loves vegetables and to continue the vegetarian diet through the weekend I made this easy to do Gobi 65/ Cauliflower 65. Instead of a snack we had this with our lunch along with sambar, rice and poriyal. This is a really quick snack/ side to do effortlessly. Cauliflowers contain vitamin B1, B2, B3, B4, B6 & B9, Omega 3, Vitamin K & Vitamin C. 

To make Gobi 65 a spiced batter is made and partially cooked cauliflower florets are dipped in the batter and fried in oil to cook further. The remain crunchy and succulent for a long time and taste great as a snack along with some fried curry leaves and ketchup or as a side to rice.