Gobi Manchurian Recipe | Cauliflower Manchurian

Gobi Manchurian Recipe | Cauliflower Manchurian

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 – 1/2tsp
  • 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.

 

5 from 7 votes
Gobi Manchurian
Gobi Manchurian Recipe
Prep Time
20 mins
Cook Time
29 mins
Total Time
49 mins
 

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

Course: Appetizer, Starters
Cuisine: Indo-Chinese
Servings: 4 people
Ingredients
For making the Manchurian :
  • 250 grms Cauliflower/ Gobi
  • 4 tbsp All purpose flour /Maida
  • 4 tbsp Corn flour
  • 2 tbsp Rice flour
  • 1 tsp Ginger garlic paste
  • 2 tbsp Kashmiri chilli powder
  • 1/2 tsp Garam masala powder
  • 1 tbsp Soya sauce
  • Oil for deep frying
  • Salt to taste
For making sauce:
  • 1 Finely chopped onions
  • 2 tbsp Soya sauce
  • 1 tbsp Vinegar
  • 1 tbsp Tomato ketchup
  • 2 tbsp Red chilli sauce
  • 1 tbsp Finely chopped garlic
  • 1 tbsp Finely chopped ginger
  • 1 tbsp Corn flour
  • 2 tbsp Oil
  • Salt to taste
Instructions
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 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.
  3. 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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