Sunday, July 15, 2012

Gobi Manchurian - Cauliflower Manchurian

After Vegetable noodles here is another Indo Chinese recipe - Gobi  (Cauliflower) Manchurian. Indo-Chinese because it’s not an authentic Chinese dish but a creation using Chinese cooking style & seasoning to suit Indian taste palate.  This is a very popular appetizer & a must taste. 

Gobi Manchurian is basically cauliflower florets coated with corn flour/all-purpose flour & deep fried to give them crunchy texture.  This dish is complete when these crispy florets are mixed with a Manchurian sauce (Sweet sour & spicy sauce). 

1 medium size cauliflower cut into florets
Oil for deep frying

For batter :
2/3 cup All-purpose flour (Maida)
½ cup of rice flour/ corn flour
2 tbsp hot chili sauce
Salt & pepper to taste

For Sauce:
1 tbsp oil
3-4 small spring onions finely chopped
2-3 small spring onions greens finely chopped
1 tsp ginger paste
1 tsp garlic paste
2 tbsp soya sauce
2 tbsp tomato ketchup
2 tbsp hot chili sauce
2 tbsp of vinegar
Tiny drop of red food color (optional)
1 tsp sesame seeds
Salt & pepper to taste

For the Batter: 

  • Cut the cauliflower into medium to large size florets & wash them thoroughly. Allow them to dry off completely before adding them to the batter. If there is any water remaining in the florets it will make the batter liquidy. 
  • For the batter mix all ingredients together & add water as required (approx 1/2 cup) to make a thick batter (not running consistency). 
  • Add the dry cauliflower florets & mix well so that each floret gets well coated with the batter. Marinate them for 30 mins to 4 hours.

  • Heat oil in a pan & once hot, add the florets few at a time & deep fry on medium heat till golden brown & crispy. Don’t fry them on high flame as we want the cauliflower to be cooked from inside too. 
  • Remove on absorbent paper to drain any excess oil. 
  • Continue frying the remaining florets in similar manner.  
  • Keep these crunchy florets aside.
For the sauce:

  • Heat oil in a flat vessel pan & to this hot oil add ginger garlic paste followed by spring onions. Saute for a minute or two & then add all the sauces - Soya, Tomato ketchup, hot chili sauce & vinegar, mix well & sauté for 1 min till the sauce thickens. 
  • Add 1/2 tsp sesame seeds & tiny drop of red food color & saute again (reserve 1/2 tsp sesame seeds for garnishing).
  • Add salt & pepper to taste. Taste the sauce before adding salt as the sauces too have some salt in them hence adjust to taste. 
  • When its time to serve, mix the crunchy florets with the sauce. Stir fry for 2 mins on hot flame till the florets get well coated with the sauce. 
  • Garnish with some spring onion greens & sesame seeds.  Serve hot.
Happy Cooking!!


  1. Am very fond on Indo-Chinese cuisine, love the crunchy Manchurian

  2. so perfect and yummy manchurian :)

  3. Gobi Manchurian makes me laugh! For two years straight, this is all I ate from the college canteen with some thayir sadam. Two years! Gotta to try this at home

  4. tempting and inviting clicks..

  5. looks irresistible and crispy... so inviting!!!

  6. I'll happily finish this full plate of this irresistible manchurian rite now.

  7. Manchurian looks perfect... happy to follow you

  8. look at the super color of our fav manchurian !! craving now...

  9. mmmm......amazing dear. Lovely dish. )One of my favorites. You have a lovely space dear. Glad to follow you.

  10. Hi shweta
    Please join &collect the ‘Fabulous Blog Ribbon’ award from my space

  11. An all time fav so perfectly replicated!!! Looks so so inviting!!!
    Prathima Rao
    Prats Corner

  12. Hry to your space find it very exciting..nice recipes and presentation..

    Do visit mine when free..

  13. The best recipe gud as the picture the looks and taste..will be making again

  14. Very well written and clear! Makes this easier to prepare with the pictures. Well done Shweta:)

  15. Hi Shweta,

    Just tried this last night.. LOVED it! :) Thank you!! it was delicious :)

  16. Yummy, Mouth watering recipe Thank you for posting


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