Cauliflower Manchurian (Gobi Manchurian)

Hello everybody !! The first working Monday of the New Year, wish you an amazing week ahead 🙂

Today’s recipe is a childhood favorite dish of most of us. A Manchurian is one of the most versatile dishes possible. We all modify the ingredients in our own way to make the most perfect Manchurian. It can be prepared dry as a snack or with gravy to go with Noodles and Fried Rice. You can prepare it with many other vegetables like mushrooms, baby corn. cottage cheese (paneer), baby potatoes, soya chunks etc. If you are a non veg lover you can prepare the same dish with chicken, fish fillets, prawns etc. I will sharing with you a Cauliflower Manchurian recipe.

Usually I see people use quite an amount of soy sauce in the Manchurian which increases the dark color of the gravy. But I prefer a reddish gravy, so I add red chilli sauce and a little less soy sauce. As I said Manchurian is a very versatile dish. You may prepare it which ever way you prefer.

Lets get started !!


Preparation Time : 5 minutes

Cooking Time : 10 minutes

Ingredients :

  • Cauliflower – 1 small, cut into 8 to 9 medium sized florets
  • Onion – 1 medium, chopped into small chunks
  • Garlic – 6 cloves, finely chopped
  • Ginger – 2 inches, finely chopped
  • Capsicum (Shimla Mirch) – 2, cut into thin rings (You can use 1/2 green bell pepper cut into thin long slices)
  • Green Chillies – 2, slitted (only for garnishing)
  • Spring Onions – 2 tablespoon, finely chopped
  • Salt – as per taste
  • Soy Sauce – 1 tablespoon
  • Tomato Sauce – 1 tablespoon
  • Red Chilli Sauce – 1 tablespoon
  • Black Pepper powder – 1 teaspoon
  • Vinegar – few drops (optional)
  • Corn Starch / Corn Flour – 2 tablespoons
  • Wheat Flour – 2 tablespoons
  • Refined vegetable Oil – 4 to 6 tablespoon


Recipe :

  1. Add oil in a deep bottom frying fan. Let the oil heat up.
  2. In the meantime take a mixing bowl. Add corn flour, wheat flour and a pinch of salt. Now gradually add water to get a smooth batter. The batter should not be too runny or too thick. Add the cauliflower florets into the batter and coat them evenly.
  3. Add coated florets into the hot oil one by one. Turn the flame to medium. Let the florets cook and become evenly crisp on all sides (Do not over fry the florets). Once done take them in a separate plate.
  4. In the same oil, add chopped onions, garlic and ginger. Stir fry them until the onions turn golden.
  5. Next add capsicum and a pinch of salt. Stir fry for a minute.
  6. Now add soy sauce, tomato sauce and red chilli sauce. Also add vinegar if you are using. Stir and mix everything until the sauce starts bubbling.
  7. Add some water into the mixing bowl you used to make the batter. You will get a nice stock and also utilize the remaining batter if any. Add this stock into the sauce gravy. Give it a stir.
  8. Place the fried cauliflowers into the gravy. Mix everything well. Lower the flame to medium again. Check the salt, add if required. Turn sides of the cauliflowers so that all sides are cooked in the gravy evenly. Wait until the gravy becomes thick and almost sticks to the cauliflower.
  9. Once everything is done, add green chillies, black pepper powder and chopped spring onions (keep some for garnishing). Give it a stir.
  10. Turn the flame off and give the dish some standing time. Garnish with remaining chopped spring onions.

Serve Cauliflower Manchurian hot with any noodles / fried rice of your choice.




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