Gobi (Cauliflower) Manchurian – Manjula’s Kitchen

Gobi or cauliflower Manchurian is a well-liked Indo Chinese language dish. It is a tremendous scrumptious appetizer or fundamental dish. Gobi manchurian satisfies each your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and purple chili sauce.

Serves 4

Gobi (Cauliflower) Manchurian Recipe by ManjulaElements:

  • 20 cauliflower items reduce into medium measurement florets

For Sauce

  • 2 tablespoons oil
  • 1 tablespoon ginger paste or finely shredded ginger (adrak)
  • 1 inexperienced chili chopped
  • 1/4 cup celery finely chopped
  • 2 tablespoons purple chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 2 teaspoons tomato paste
  • 1/2 teaspoon sugar
  • 2 teaspoons corn starch or arrow root powder
  • Approx. ½ cup water

For Batter

  • 1/3 cup all objective flour (plain flour, maida)
  • 3 tablespoons corn starch or arrow root powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • Approx. ½ cup water


  1. Combine the corn starch with water and put aside.
  2. Warmth the oil in sauce pan over medium excessive warmth; add ginger, celery and inexperienced chili stir for about two minute. Add all of the elements for sauce besides corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
  3. Stir for two minutes add corn starch and prepare dinner for one more two minutes, sauce ought to be thick, consistency of a dosa or pancake batter. If wanted add extra water, sauce will get thicker because it sits.
  4. Sauce is prepared, put aside.
  5. To make batter combine flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a clean batter (batter ought to be consistency of pancake batter or dosa batter).
  6. Warmth not less than one inch of oil in a frying pan over medium excessive warmth. Oil ought to be reasonably scorching. (If oil just isn’t scorching cauliflower might be greasy).
  7. Dip the cauliflower into the batter separately, ensuring it’s fully lined by the batter. Then drop the cauliflowers slowly into oil within the frying pan. (don’t overlap them)
  8. Fry the cauliflowers in small batches, 4 to 5 minutes per batch. Fry them turning often, till they’re all sides golden brown. Take them out over paper towel.
  9. Repeat this course of for the remaining cauliflowers.
  10. Fold fried cauliflower/ gobies into gravy and serve scorching.


Manchurian tastes greatest when cauliflower has some crunch. If in case you have fried them earlier, refry them earlier than dipping within the sauce as fried cauliflower turns into delicate as they cool off.

Initially posted 2014-01-30 23:20:14.

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