Cauliflower Manchurian

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Gobi or Cauliflower Manchurian is an Indo-Chinese recipe, with deep-fried, spicy cauliflower fritters. The Indian Chinese appetizer is a delight for this season with a crisper coating outside. And, when it releases the tangy flavors of different spicy sauces in your mouth, you want it more and more.

Category: Veg

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Prep Time: 30 minutes

Cooking Time: 30-40 Minutes

Ready in: 1 hr

Servings: 4-6



For Gobi Manchurian

  • 10-15 cauliflower florets (lemon size)
  • 3 tablespoons of corn flour
  • 5 tablespoons of all purpose flour
  • 1 cup of water
  • 1 teaspoon of black pepper powder
  • Salt as per the taste
  • Oil to deep fry

Ingredients for Manchurian Sauce

  • ½ cup of chopped spring onions
  • 1 tablespoon of garlic (finely chopped)
  • 2 teaspoons of green chillies (finely chopped)
  • 2 teaspoons of ginger (finely chopped)
  • 1 tablespoon of corn flour
  • 1 cup of water/vegetable stock
  • 1 tablespoon of soy sauce
  • 1 tablespoon of tomato ketchup
  • 1 teaspoon of red-chilli sauce (Asian style)
  • 1 tablespoon of vegetable or sunflower oil
  • Salt, as per the taste


For Manchurian

  • Mix the corn flour with all-purpose flour (a type of wheat flour), pepper, and salt.
  • By adding some water in it, prepare a thick mixture.
  • Now, mix the cauliflower florets, to get it coated well with the mixture.
  • Take a wok or deep frying pan, to heat some oil.
  • Put at least 5 to 6 florets at a time, into the oil.
  • Fry till the florets turn to golden brown.
  • Take it out from the oil, and put on the paper towels. Place aside.

For Sauce

  • Take a bowl and put in the corn flour by adding ¼ cup of water (you may use more water to prepare the sauce).
  • Put in soya sauce, chilli sauce, ketchup, and salt. Stir.
  • Now, take a frying pan to heat the oil, keeping it on high heat.
  • Mix garlic, green chillies, ginger, and spring onions, in it. Stir for a few seconds.
  • Now, you may add some more corn flour (optional). This will help to prepare thick gravy.
  • Cook for a few minutes, until it turns thick. Keep on stirring frequently.
  • You may use water if it gets thicken in the middle, also to maintain the gravy texture.
  • Make sure that the corn flour is cooked.
  • As it is cooked, take it out from the heat.
  • Now, you may mix the Fried Cauliflower, with the Sauce that you have prepared.
  • Serve hot.

For garnishing, you may use the spring onion leaves with green chillies (if you want it spicier).