Phool Gobi Manchurian Recipe

Recipe By Slurrp

Phool Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower florets coated in a spicy and tangy sauce. The cauliflower is first marinated in a flavorful batter, then deep-fried until crispy. The sauce is made with a combination of soy sauce, vinegar, garlic, ginger, and other spices, giving it a delicious umami flavor. This dish is perfect as an appetizer or as a main course served with fried rice or noodles.

3.6
11 Rating -
Rate
Non Vegdiet
15minstotal
15m.total
Phool Gobi Manchurian
plan
Bookmark

ingredients serve

Ingredients for Phool Gobi Manchurian Recipe

  • 0.17 Medium Sized Cauliflower, Cut Into Florets
  • 0.08 cup All Purpose Flour
  • 0.33 tablespoon Cornstarch
  • 0.17 tablespoon Ginger Garlic Paste
  • 0.33 tablespoon Soy Sauce
  • as needed Water, As Needed
  • as needed Oil, For Deep Frying
  • 0.33 cloves Cloves Of Garlic, Finely Chopped
  • 0.17 inch Ginger, Finely Chopped
  • 0.17 Onion, Finely Chopped
  • 0.17 Bell Pepper, Finely Chopped
  • 0.33 Green Chilies, Slit
  • 0.33 tablespoon Tomato Ketchup
  • 0.17 tablespoon Vinegar
  • 0.17 tablespoon Chili Sauce
  • As required Salt, To Taste
  • as needed Spring Onions, For Garnish

Directions: Phool Gobi Manchurian Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, and water to make a thick batter.
  • STEP 2.Dip the cauliflower florets in the batter, making sure they are well coated.
  • STEP 3.Heat oil in a deep pan and deep-fry the cauliflower florets until golden brown and crispy. Drain on a paper towel to remove excess oil.
  • STEP 4.In a separate pan, heat some oil and add chopped garlic and ginger. Saute for a minute.
  • STEP 5.Add chopped onions, bell peppers, and green chilies. Cook until the vegetables are slightly tender.
  • STEP 6.Add soy sauce, tomato ketchup, vinegar, and chili sauce. Mix well.
  • STEP 7.Add the fried cauliflower florets to the pan and toss them in the sauce until well coated.
  • STEP 8.Garnish with spring onions and serve hot.
  • STEP 9.For a variation, you can also add some cashew nuts or sesame seeds for extra crunch.

Cooking Tips

  • Make sure the cauliflower florets are dry before dipping them in the batter to prevent the batter from becoming too watery.
  • Adjust the spice level according to your preference by adding more or less chili sauce.
  • For a healthier version, you can also bake the cauliflower florets instead of deep-frying them.

Storage and Serving

  • Phool Gobi Manchurian is best served hot and fresh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat in a pan or microwave before serving.
Nutrition
value
50
calories per serving
1 g Fat3 g Protein7 g Carbs3 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    3g
  • Carbs
    7g
  • Fiber
    3g

MacroNutrients

  • Carbs
    7g
  • Protein
    3g
  • Fiber
    3g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    19mg
  • Iron
    1mg
  • Vitamin A
    176mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    16mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    53mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp