Gobi Manchurian

Gobi / Cauliflower manchurian is one of my favourite vegetarian appetizer. It is also one of the famous Indo-Chinese dishes. Though I don’t eat it much here in Singapore, it is most common dish I crave for when I am in India. One day I want to eat it so much that I sent my husband to buy cauliflower immediately. Hot gobi manchurian with a hot cup of chai (tea) on a rainy day, wah what a combination :). Again instead of searching for recipe online, I relied on my newspaper collection. This recipe is from Eenadu Telugu newspaper.


Cauliflower / Gobi: 1 medium-sized flower

Maida Flour: 2 tablespoons

Corn Flour: 2 tablespoons

Rice Flour: 1 tablespoon

Onion: 1; finely chopped

Garlic: 4 flakes; grate or chop finely

Fresh Chilli: 1-2; roughly chopped(Optional. Select a not-so-spicy variety)

Dark Soy Sauce: 1 teaspoon

Tomato Sauce: 1 tablespoon

Spring Onion: few sprigs; finely chopped

Pepper Powder: as per taste

Salt: as per taste

Oil: for deep frying

Red Food Color: 1 pinch (Optional)


1. Clean the florets and immerse in hot salt water for 5 minutes. Remove and drain excess water.

2. In a wide vessel, prepare batter with maida flour, corn flour, rice flour, food color (if using) and salt. Add the drained florets and combine well. Prepare enough batter so that it coats all florets well.

3. Heat oil for deep frying. Once oil is piping hot, deep fry the florets until crisp. Remove from oil and keep aside.

4. In a wok, heat 2 tablespoons of oil. Add grated garlic and saute for few seconds. Add finely chopped onion, white part of spring onion, chopped green chilli and saute till transparent.

5. Add soy sauce, tomato sauce, salt, pepper powder and mix well. Add the deep fried florets and mix well. Add finely chopped spring onion (green part) and combine well. Serve hot.


1. If you want to use light soy sauce, use 2 teaspoons of it.

2. You can also add a teaspoon ginger-garlic paste in the preparation of batter.


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