Wednesday 6 February 2013

Gobi Manchurian / Cauliflower Manchurian

Here is a lip-smacking veg Starter / Appetizer that is very popular in Indo-Chinese cuisine.  I have given both the dry and gravy versions of gobi manchurian here for you to try & relish!


Cauliflower - 1 medium (approximately 500 gm)
Corn flour – 3 tbsp

All purpose flour - 5 tbsp
White or black pepper powder – 1 tbsp
Salt - to taste
Oil for deep frying
Soya sauce -2 tbsp
Tomato sauce – 1 tbsp
Sugar -  ½  tsp
Ginger - 1 inch piece (finely chopped)
Garlic - 6 to 7 cloves (finely chopped)
Onion – 1 (finely chopped)
Green chillies – 2 (finely chopped)
Spring onion – 1 to 2 sprigs finely chopped
Water - to prepre batter
Oil – for frying


Remove the stems of the cauliflower and cut into small florets.

Boil water with salt; add in the cauliflower florets and switch of the gas. Let the cauliflower florets soak-in for nearly 5 minutes. Drain and keep aside.
(This is to get rid of any bugs that may be inside the heads; soak it in salt water or vinegar to force out any insects that may be lodged within the florets).

Take a bowl and make a batter using corn flour, all purpose flour, salt and white or black pepper with water. Add the cauliflower florets into batter and mix.

Batter should be thick enough to coat the florets; allow it to marinate for 10 - 15 minutes.

Heat oil in a kadai and deep fry them in medium flame till it reaches golden brown colour. Keep aside.

Now in a separate pan, heat 1 tbsp oil; add finely chopped onion, white part of the spring onion ginger, garlic and green chillies and saute till onion become translucent.

After that add soya sauce, tomato sauce, little salt, pepper powder and 1/4 cup water .

Leave it in the stove for 2 minutes and then add all the fried florets.

Give a toss, till the sauce coats the fried cauliflower well. Garnish with chopped spring onion.

Your Gobi Manchurian is now ready to serve!

For the gravy Version:

Follow the same method and before adding deep fried florets mix 1 tbsp of cornflour in 1½ cup of water without lumps and add to the sauces. Allow to boil and once it starts to thicken add the florets.

Give a toss and garnish with spring onions. Serve hot with noodles or fried rice. 

If you want more spicy you can add ½ to 1 tsp chilli sauce along with tomato sauce. 

You can very well increase or decrease the sauces, pepper powder and salt amount to suit your taste.

Soya sauce already has salt in it, so be cautious while adding salt.


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