Gobi Manchurian

Gobi Manchurian is an Indo Chinese starter. People of all age will love to have this at any time. And the recipe for this yummy dish follows. The ingredients list may look lengthy but the process is easy.

Gobi Manchurian


For fritters:
Cauliflower – 1 med (Break to small florets)
Maida – 1 cup
Corn flour – ½ cup
Salt – as required
Light soy sauce – 1 tbsp.
Finely grated Fresh ginger – 11/2 inch
Green chilli paste – 1 tsp.
Garlic paste – 1 tbsp.
White pepper powder – 1 tsp.
Oil – to fry
Water – to make a thick batter
For sauce:
Finely grated Garlic – ½ cup
Finely grated Ginger – 1/3 cup
Onion – 1 medium
Green chilli – 7
Red chilli sauce – 1/3 cup
Spring onions – 2
Dark soy sauce – 3 tbsp.
Sugar - 3/4 tsp.
Tomato puree (or) Ketchup – ½ cup
Oil – 3 tbsp.
Corn flour – 1 tsp.
Salt – as required

  1. Cook cauliflower in salted water for a couple of minutes. Drain and keep aside.
  2. In a bowl combine all ingredients for the fritters except oil.
  3. Heat oil in a pan.Dip drained florets in the batter and fry in oil until golden brown. Let it cool.
  4. Now for the sauce chop onions and chillies finely.
  5. In a bowl mix together tomato ketchup/puree, chilli sauce, soy sauce, sugar, salt and 1 cup of water. Set aside.
  6. Heat oil in a wide pan. Add ginger, garlic and stir fry on high flame for 4 minutes. Ensure it doesn't burn.
  7. Add white part of spring onion and onion. Fry until onions are translucent.
  8. Add the sauce mixture and simmer for 3 minutes.
  9. Mix corn starch with 2 tbsp water and add it to the pan. Simmer for 1 minute.
  10. Now add cauliflower and cook on high flame tossing frequently until all sauce coats on the florets.
  11. Once it sizzles put off the stove and garnish with the green part of spring onions.


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