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  • Writer's pictureShalini Vemuri

Gobi Manchurian

Updated: Jul 26, 2020

A lip smacking appetizer that is a show stealer on any menu! Cauliflower marinated with a blend of spices and fried to perfection. Also, served as a side with fried rice or noodles. Unbelievably Vegan!

Gobi Manchurian is an Indo-Chinese fusion dish made with Cauliflower coated in a blend of spices and fried. The crispy cauliflower florets are then tossed in a spicy, sweet, hot and manchurian sauce. A true treat to one's palate! The dish has a couple of variations. It's made semi dry or as a gravy. The below recipe is for a semi dry version.


Serves 4 people Ready in 40 min



1 medium cauliflower

1 cup all purpose flour

4 tablespoon corn flour

1 inch Ginger

1 tsp Kashmiri Chilli powder

1/4 tsp Pepper powder

3 pods of Garlic

1 tsp Turmeric

1 tsp Soy sauce

1 cup Water to make a thick batter

Salt to taste

Oil for deep frying


1 bunch of Spring Onions

1 Onion

2 tsp of the batter above to make the slurry

1 inch Ginger

1 Bell Pepper

1/4 tsp Pepper powder

3 pods of Garlic

2 tsp Tomato ketchup

1 tsp Soy sauce

1 tsp Rice vinegar

2 tsp Sesame oil

Preparation of florets

1. Chop Cauliflower into small florets and blanch them in hot water for about 10 minutes. Drain the water and pat dry with a paper towel

2. Combine all the ingredients listed under florets. The batter should evenly coat the florets. Add in a tsp of beet juice, if the red chilli powder doesn't impart the red color.

3. If you don't have too much time on hand to make the batter from scratch you can use #Aachi Gobi Manchurian mix. There is no compromise in taste and its wonderful. One thing to keep in mind is I am not sure if there is any added food coloring in there. Doesn't state on the box. But, in a rush just go for it. Again, not a sponsored recommendation.

4. Now time to deep fry the florets. You can make it healthier by using an air fryer.

5. Set the fried florets aside on a paper towel.

Preparation of Gravy

1. Heat some oil in a pan.

2. Toss in the Ginger, garlic, Spring Onions (white part) and onions and give them a quick toss.

3. Add the finely chopped bell peppers and add it to the pan.

4. Now in goes the soy sauce, Tomato ketchup and Rice Vinegar.

5. Add a few spoons of water to the reserved floret batter to make a slurry.

6. Add that to the pan, and let it thicken a bit. Add in pepper and check for salt.

Now toss the fried florets in the gravy and garnish with the green leafy part of the spring onions.


Serve hot as an appetizer. Or pair it as a side with some delicious fried rice or noodles.

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