Gobi Manchurian wet version

Gobi Manchurian is my favourite starter in vegetarian. This Manchurian can be prepared in both dry and wet version. This time I tried making the wet version which is absolutely delicious.
Course Appetizer, Starters
Cuisine Indo-Chinese
Prep Time 20 minutes
Cook Time 29 minutes
Total Time 49 minutes
Servings 4 people


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


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.