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    Home » Recipes » Vegetarian Starters and Snacks

    Gobi Manchurian Recipe | Cauliflower Manchurian

    Published: Apr 2, 2018 · Modified: Jun 19, 2021 by Pavani . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 12 Comments

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    Gobi Manchurian is a popular Indo-Chinese appetizer made with deep-fried gobi/cauliflower florets and tossed with a sweet and tangy sauce. 

    Once you try this recipe at home, you will never go to a restaurant again to eat this Manchurian. I have so many memories with this recipe - In my home town, there is a small street shop where they make this delicious Manchurian every day and we have to stand in a queue to get it.

    Gobi Manchurian

    GOBI MANCHURIAN RECIPE WITH STEP WISE INSTRUCTIONS:

    Ingredients:

    For making the Manchurian :

    • Cauliflower/ Gobi – 250 grams
    • All-purpose flour /Maida – 4tbsp
    • Corn flour – 4tbsp
    • Rice flour – 2tbsp
    • Soya sauce – 1 tbsp
    • Kashmiri chilli powder – 2 tbsp
    • Ginger garlic paste- 1 tsp
    • Garam masala powder – ½tsp
    • Salt to taste
    • Oil for deep frying

    For making sauce:

    • Finely chopped onions- 1
    • Soya sauce- 2tbsp
    • Vinegar – 1tbsp
    • Tomato ketchup – 1tbsp
    • Red chilli sauce – 2 tbsp
    • Finely chopped garlic – 1tbsp
    • Finely chopped ginger – 1tbsp
    • Corn flour- 1tbsp
    • Salt to taste
    • Oil – 2 tbsp

    Preparation:

    For making the Manchurian:

    1. Clean and chop cauliflower into small bite-size pieces. Boil these florets in hot water for 2-3 min along with salt. After 2-3 min drain the water from the florets and keep aside.

    2. In a bowl add all the ingredients under making the Manchurian except oil. Add water little by little to make a thick paste. Mix well so that all the florets are nicely coated with the paste.

    3. Heat a pan with oil for deep frying the Manchurian. Drop each floret one by one and fry until they are cooked and turned into golden colour.

    4. Repeat the same process for the remaining florets.

    For making the sauce:

    1. Heat a pan with oil, add chopped ginger, garlic and sauté them, then add chopped onions along with green chillies and fry them for 2-3 min.

    2. In a small bowl, mix cornflour with all the sauces and with little water. Add this mixture to the pan and stir on low flame until the raw smell goes.

    3. Finally, add the fried Manchurian and coat well with the sauce and turn off the flame. Garnish it with coriander leaves and enjoy this Gobi Manchurian wet version.

    📖 Recipe

    Gobi Manchurian

    Gobi Manchurian Recipe

    Gobi Manchurian is a popular Indo-Chinese appetizer made with deep-fried gobi/cauliflower florets and tossed with a sweet and tangy sauce. 
    5 from 7 votes
    Print Pin Rate
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    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Course: Appetizer, Starters
    Cuisine: Indo-Chinese
    Servings: 4 people
    Author: Pavani

    Ingredients

    For making the Manchurian :

    • 250 grms Cauliflower/ Gobi
    • 4 tablespoon All purpose flour /Maida
    • 4 tablespoon Corn flour
    • 2 tablespoon Rice flour
    • 1 teaspoon Ginger garlic paste
    • 2 tablespoon Kashmiri chilli powder
    • ½ teaspoon Garam masala powder
    • 1 tablespoon Soya sauce
    • Oil for deep frying
    • Salt to taste

    For making sauce:

    • 1 Finely chopped onions
    • 2 tablespoon Soya sauce
    • 1 tablespoon Vinegar
    • 1 tablespoon Tomato ketchup
    • 2 tablespoon Red chilli sauce
    • 1 tablespoon Finely chopped garlic
    • 1 tablespoon Finely chopped ginger
    • 1 tablespoon Corn flour
    • 2 tablespoon Oil
    • Salt to taste

    Instructions

    For making the Manchurian:

    • Clean and chop cauliflower into small bite-size pieces. Boil these florets in hot water for 2-3 min along with salt. After 2-3 min drain the water from the florets and keep aside.
    • In a bowl add all the ingredients under making the Manchurian except oil. Add water little by little to make a thick paste. Mix well so that all the florets are nicely coated with the paste.
    • Heat a pan with oil for deep frying the Manchurian. Drop each floret one by one and fry until they are cooked and turned into golden colour.
    • Repeat the same process for the remaining florets.

    For making the sauce:

    • Heat a pan with oil, add chopped ginger, garlic and sauté them, then add chopped onions along with green chillies and fry them for 2-3 min.
    • In a small bowl, mix corn flour with all the sauces and with little water. Add this mixture to the pan and stir on low flame until the raw smell goes.
    • Finely add the fried Manchurian and coat well with the sauce and turn off the flame. Garnish it with coriander leaves and enjoy. 
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    Reader Interactions

    Comments

    1. Soma Mukherjee

      October 15, 2018 at 1:49 pm

      This saucy gobi Manchurian is making me drool over it, loved the recipe to its core bookmarking it.5 stars

      Reply
    2. Shobha Keshwani

      October 15, 2018 at 1:49 pm

      Very well prepared gobhi manchurian.. a treat for the eyes and stomach.

      Reply
    3. Priya Suresh

      October 15, 2018 at 6:15 pm

      Dry or semi gravy, i just love gobi manchurian to the core. Fabulous dish, just love to finish that plate, too tempting.

      Reply
    4. Lata Lala

      October 15, 2018 at 7:18 pm

      The cauliflower Manchurian is always relished at my place . Loved your saucy preparation of it. Sumptuous share.5 stars

      Reply
    5. Padma

      October 15, 2018 at 7:36 pm

      Gobi manchurian looks super delicious...I want to polish off that plate...Yummy share!!

      Reply
    6. Priya Srinivasan

      October 15, 2018 at 8:05 pm

      Finger licking good!! Gobi is our all time favorite, love this saucy gobi Manchurian!! Looks scrumptious5 stars

      Reply
    7. Vanitha Bhat

      October 16, 2018 at 2:21 am

      Love gobi manchurian in any form, but this saucy version looks so delectable!! Lovely post!5 stars

      Reply
    8. Poonam Bachhav

      October 17, 2018 at 12:42 pm

      Your version of gobi manchurian sounds lipsmacking and I am literally drooling over those pictures !5 stars

      Reply
    9. Lathiya

      October 17, 2018 at 3:19 pm

      This is one of our favorite to order when we go to restaurant..you have made exact the same way..it looks delicious5 stars

      Reply
    10. jagruti

      October 18, 2018 at 10:49 pm

      Now that winter is creeping on us, these type of dishes are most welcome. Such a flavourful and delicious.

      Reply
    11. Jayashree

      October 27, 2018 at 6:10 pm

      I prefer this kind with a little bit of gravy. Yours looks so delish.

      Reply
    12. Sasmita Sahoo Samanta

      October 28, 2018 at 9:54 am

      Gobi manchurian, I love to the core. Fabulous share !!! both form : dry or semi gravy are my fav5 stars

      Reply
    5 from 7 votes

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