Gobi Manchurian

Cauliflower is  one of the vegetables, which is so tempting to purchase at the fresh produce market or any local supermarket and there is plenty available especially in winter.   
I am sure some or most of you will feel the same as I do when it comes to cauliflower or cabbage.
We love the look of it; so we buy it but they may be staring at us (for many a days) when we open the fridge, eagerly awaiting to be cooked.

This dish can be served as an entree or as a main course – It can be prepared in a couple of stages – the cauliflower can be deep fried and kept aside.  The sauce which is pretty easy to make can also be pre-prepared and it is just a matter of heating the sauce and mixing the two together just before it is served….This is one of the  dishes which is simply adored  and sought after by kids and adults as well!!

Ingredients to make 6 serves

2 Tbs Oil
1 Large Finely Chopped Onion
2 Finely Chopped Green Chillies
2 Pods Crushed Garlic
4 Tbs Tomato Sauce
2 Tbs Soy Sauce
1 Tsp Hot Chilli Sauce
4 Cups Cauliflower (Gobi) florets
1 Cup Plain Flour (Maida)
1 Tbs Corn Flour
2 Tsp Red Chilli Powder
3/4 Cup Water
A pinch of  Salt
2 Cups Oil (For Frying)
Finely Chopped Fresh Coriander Leaves

Manchurian Gobi Recipe

Gobi Manchurian

For Deep Frying the Cauliflower

In a medium sized bowl, mix the plain flour,  corn flour, salt and red chilli powder with the water, pouring the water little by little to make a semi liquid batter.
Heat the 2 cups of oil in a deep frying pan.
Dip the individual cauliflower florets into the batter, frying about 7-8 florets at a time (based on the size of the pan)
When the flores turn slightly brown, take them out of the pan and keep aside.

For the Sauce

Heat the 2 tablespoons of oil in a pan.
Add the chopped onion, garlic, green chillies and fry till the onion turns golden brown
Add the tomato sauce, one teaspoon of red chilli powder, hot chilli sauce and soy sauce and saute for 3-4 minutes

Fold the fried florets in the hot sauce and garnish it with the chopped fresh coriander leaves.
The Gobi Manchurian is now ready to be served hot.

Note: The dish tastes great if the sauce can be heated and the  deep fried florets added to it just before you serve.
Finely chopped capsicum can be fried with the onion and sauce mixture to add some colour and taste to the dish
Chopped spring onions may also be used as a garnishing.
Only a pinch of salt is used for the batter as the sauces have adequate salt and no extra salt is required



  1. Sandhya Naidu says:

    This I have to try – looks way too good – will come back and post in a couple of days how much I enjoyed it (eating it)

    • Shobha Krishnan says:

      Thanks Sandhya – please do try and let me know how you went with it. I will try and post a very simple cauliflower recipe too

  2. Tried this Shobha – Loved loved loved it…My kids enjoyed and my hubby enjoyed too – And as you can already tell from the number of ‘loves’ I loved it too…

    I like how simple and yet delicious it is and I like your clear and step by step instructions…Thanks again for sharing….

    • Shobha Krishnan says:

      Sandhya – it means a lot when someone has tried the recipe and it has worked!!love to share what works for me!