Crispy Gobi Manchurian Rolls: Indo-Chinese Street Food
30 minutes
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About Crispy Gobi Manchurian Rolls: Indo-Chinese Street Food
Experience a delicious twist on the classic Gobi Manchurian with these easy-to-make rolls! We're taking the flavorful, tangy cauliflower Manchurian and wrapping it in soft, warm roti for a fun and portable snack that's perfect for lunch or a quick dinner.
This recipe combines the bold Indo-Chinese flavors you crave with the satisfying crunch of crispy cauliflower and the freshness of a vibrant salad. It's a delightful fusion of textures and tastes, ideal for impressing friends and family or enjoying a delicious takeaway-style meal at home.
Get ready to elevate your snack game with this exciting and flavorful Gobi Manchurian Roll recipe – a guaranteed crowd-pleaser!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Roti
- 2 cup All-Purpose Flour or whole wheat flour (atta)
- 1 tbsp Semolina suji, for added texture
- 1 tbsp Oil vegetable oil or ghee
- 1.5 tsp Salt or to taste
- 0.5 cup Water as needed to make dough
For the Gobi Manchurian
- 1 medium Cauliflower cut into florets
- 1 medium Bell Peppers capsicum, chopped
- 1 medium Onion chopped
- 1 medium Tomato chopped
- 3 stalks Spring Onions chopped
- 1 tbsp Ginger-Garlic Paste
- 2 tbsp Chili Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Chili Sauce red
- 1 tsp Pepper black, ground
- 4 tbsp Corn Flour
- 1 tsp Turmeric Powder haldi
- 1 tsp Chili Powder red
- 2 tbsp Oil for frying
For the Salad
- 1 cup Cucumber finely chopped
- 0.5 cup Onion finely chopped
- 1 tsp Chaat Masala
Instructions
Prepare the Roti Dough
- Combine all-purpose flour, semolina, oil, and salt in a bowl. Gradually add water and knead into a smooth, soft dough. Cover and let it rest for at least 30 minutes.
Prepare the Gobi Manchurian
- Blanch cauliflower florets in boiling salted water for 2-3 minutes. Drain well.
- Make a batter using cornflour, red chili powder, turmeric powder, and water to a slightly thick consistency.
- Dip the blanched cauliflower florets in the batter and deep-fry until golden brown and crispy. Set aside.
- Heat oil in a pan. Add chopped onions and ginger-garlic paste; saute until fragrant.
- Add chopped bell peppers, spring onions, salt, and pepper. Saute for 2-3 minutes.
- Stir in chili sauce, soy sauce, and red chili sauce. Simmer for 5 minutes.
- Mix 1 tbsp cornflour with 2 tbsp water to form a slurry. Add this to the gravy to thicken it. Add the fried cauliflower and toss well for another 2-3 minutes.
Assemble the Rolls
- Roll out small portions of the rested dough into thin chapatis using a rolling pin or your hands.
- Cook the chapatis on a hot griddle or pan until lightly browned and cooked through. You can brush them lightly with oil or ghee during cooking.
- Spread some chili sauce on the center of each chapati. Place a few pieces of Gobi Manchurian on top of the sauce.
- Add chopped cucumber, onion, and sprinkle with chaat masala. If you like it spicy, add some finely chopped green chili.
- Fold the roti over the filling to create a roll. Wrap it with foil paper or parchment paper for easy handling and serving.
Recipe Notes
Expert Tips for Perfect Gobi Manchurian Rolls
- For extra crispy cauliflower, ensure you don’t overcrowd the pan while frying. Fry in batches for best results.
- Adjust the amount of chili sauce and red chili powder to your preferred spice level.
- For a vegetarian option, use vegetable oil; for richer flavor, use ghee while cooking the chapatis.
- Garnish with fresh coriander leaves for added color and freshness before serving.
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Recipe Nutrition
Calories: 196kcalCarbohydrates: 10gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgFiber: 1gSugar: 2g
Brishti Ghosh
Articles: 6
4 Comments
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Thanks for the inspiration! Looks tasty.
Absolutely delicious! Can’t wait to try it.
Such a lovely dish! Thanks for sharing.
What a delicious idea! Thanks for sharing.