How to make Gobi Manchurian

To make a delicious Gobi (Cauliflower) recipe, you can try the popular Indian dish called “Gobi Manchurian.” It’s a crispy cauliflower dish coated in a tangy and spicy sauce. Here’s a step-by-step guide to making Gobi Manchurian:

Ingredients: For the batter:

  • 1 medium-sized cauliflower, cut into florets
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon soy sauce
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Water as needed
  • Oil for deep frying

For the sauce:

  • 2 tablespoons oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1 medium-sized onion, finely chopped
  • 1 medium-sized capsicum (bell pepper), finely chopped
  • 2 green chilies, slit lengthwise (adjust to taste)
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon chili sauce (adjust to taste)
  • 1 tablespoon vinegar
  • 1 tablespoon cornstarch mixed with 1/4 cup water
  • Salt to taste
  • Chopped spring onions for garnish


  1. In a large bowl, combine all the batter ingredients except water and oil. Mix well.
  2. Gradually add water to the batter while stirring continuously, until it forms a smooth and thick consistency.
  3. Heat oil in a deep pan or kadhai for deep frying the cauliflower. Dip each cauliflower floret into the batter, ensuring it is coated evenly, and then carefully drop it into the hot oil.
  4. Fry the cauliflower in batches until they turn golden brown and crispy. Remove with a slotted spoon and drain excess oil on a paper towel. Set aside.
  5. In a separate pan, heat 2 tablespoons of oil on medium heat. Add the chopped garlic and ginger, and sauté for a minute until they turn fragrant.
  6. Add the chopped onions, capsicum, and green chilies. Stir-fry for 2-3 minutes until the vegetables are slightly cooked but still crisp.
  7. In a small bowl, mix together soy sauce, tomato ketchup, chili sauce, vinegar, and salt. Add this mixture to the pan and stir well.
  8. Reduce the heat to low and add the cornstarch-water mixture to the pan. Stir continuously until the sauce thickens and coats the vegetables evenly.
  9. Add the fried cauliflower florets to the pan and toss gently, ensuring they are coated well with the sauce. Cook for an additional 1-2 minutes.
  10. Garnish with chopped spring onions and serve hot as an appetizer or as a side dish with steamed rice or noodles.

Enjoy your homemade Gobi Manchurian!

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