
Crispy Gobi Manchurian Recipe Using Refined Oil

Ideal For
Lunch
Food Type
VegIngredients
How To Cook
- 250 gms gobi
- Doctors’ Choice Refined Rice Bran Oil for deep frying
For the Batter
- ½ cup flour
- ¼ cup cornstarch
- ½-1 tsp red chili powder or paste
- ¼ tsp black pepper
- ¼ tsp salt (to taste)
- ½ cup water
For the Manchurian Sauce
- 1 ½ tbsp Doctors’ Choice Refined Rice Bran Cooking Oil
- 1 tbsp finely chopped garlic
- ½ tbsp finely chopped ginger
- 1 green chili
- ⅓ cup chopped onions
- ¼ finely chopped bell pepper
- 1 tbsp soya sauce
- 2-3 tbsp red chili sauce
- 1-2 tbsp tomato ketchup
- ½ tsp red chili powder
- ½ tbsp rice vinegar
- 1 tsp sugar
- Salt to taste
- 3-4 tbsp water
- ½ – ¾ tsp crushed black pepper
- ⅛ tsp salt to taste
- 2 tbsp spring green onions
- Clean 250 gms of gobi and cut them into medium sizes
- Add 3 cups of hot water and let it rest for about 5 minutes
- Drain the gobi and spread it on a cloth to drain all the water
- Heat up Refined Rice Bran Oil on a medium flame
- Make the batter using cornstarch, flour, red chili powder, black pepper, and salt
- Mix it all and add water to ensure the batter is lump-free. Ensure the batter is neither too runny nor too thick. Add salt to taste
- Add the gobi into the batter in batches. Ensure they are coated well
- When the oil is warm enough add the gobi into the oil and use a spoon to drop them into the oil. Keep it on a medium flame and increase the flame gradually. Keep mixing to ensure the gobi is made crispy
- Drain them using a tissue to ensure any excess oil. Repeat the same for the other pieces of gobi
- Mix the red chili powder with little water to make a paste
- Heat 1 ½ tsp Doctors’ Choice Refined Rice Bran Oil in a pan
- Add the garlic, ginger, and green chilies. Saute the same for 2 minutes
- Add the spring onions and capsicum. Saute the same also for 2 minutes
- Add red chili sauce, soya sauce, tomato ketchup, red chili paste, sugar, and vinegar
- Mix and add water. Mix and add pepper to the mixture
- Cook on a medium flame until the sauce thickens
- Turn off the stove and taste to ensure the flavors are in sync
- Adjust the salt and sauces if it’s not sour, sweet, and hot
- Let the sauce cool for 2 mins
- Add the fried gobi to the Manchurian sauce
- Garnish the delicious dish with spring onions
- Enjoy with noodles or fried rice
Our Hottest and Best Recipes

Methi Malai Paneer Recipe with Soyabean Oil When the season demands for methi, then why not your plates? Indulge in...
View Recipe
Total Time:
20 minutes

Kadai Paneer Recipe (Restaurant Style) There are many delectable options when you think of North Indian cuisines. Among all the...
View Recipe
Total Time:
20 minutes

Gobi Manchurian Recipe with Rice Bran Oil This Gobi season might take over your taste buds with the same alu...
View Recipe
Total Time:
20 minutes