Crispy Gobi (Cauliflower) Manchurian

Gobi Manchurian is a very famous Indo Chinese recipe. There are made a lot of variations in this recipe and can be made with both vegetarian and non vegetarian variations. In some places like Bangalore it is a very popular street food but mostly made using cabbage.This recipe can be enjoyed in the main course meal with lots of gravy or can also be taken as a appetizer in dry form for your evening snack.Here we are making the dry version.  


For the sauce

• 1 tbsp Olive Oil
• 2 tbsp Tomato Ketch
• 2 tbsp Chili sauce
• 5 tsp Soya Sauce
• ½ to 1 tsp Chili Paste
• 2 Medium sized Onions or Green Onions
• ½ tsp Garlic Paste
• ½ Ginger Paste
• ½ tsp Oregano
• Salt to taste
• 1to 2 tsp White Vinegar

For the batter

• 500gms Cauliflower Florets / Gobi
• ¾ Cup Corn Starch
• ½ Cup All purpose Flour / Maida
• 1 tsp Black pepper powder
• Salt to taste
• ½ tsp Garlic Paste
• ½ Ginger Paste
• Water as per required

And some Oil for frying

Direction :-

• In a pan add the Olive oil and sauté the onions till translucent.
• To this now add all the above ingredients listed for Sauce.
• Cook for about 2 to 3 minutes ;till everything gets evenly mixed.
• Now in a bowl mix Corn starch ,All purpose flour, Salt, Pepper, Garlic & Ginger paste with little water to make a batter that is neither too thick nor too thin.
• Coat the Cauliflower florets with the batter and drop them in the hot oil.
• Fry till golden brown in color.
• Now strain them out add them into the made saucé (Completely coat them with the thick sauce.)
• Serve hot with noodles, fried rice or you can even serve it as a tea time snack.


• We have taken here Corn starch more than All purpose flour to make the fried Cauliflower more crispy.
• To make the Cauliflower more crispy you can either re-fry them before dropping into the sauce or pop them in the oven for some time.
• If you want a lot of thick gravy add little corn starch and water to it.
• Instead of Cauliflower you can make Manchurian with any of your other veggies.

Leave a Reply