Gobi Manchurian

The first time I had this, I loved it. It was in a cafe, we friends went to after our tuition in the 10th standard. It cost us Rs.20 back then in a moderately priced cafe. Back then, we did not have it as an accompaniment, we ate it as the main meal. Spicier than home food and newer flavors, it tingled our senses. And it has been tingling ever since...

Gobi after frying

Gobi Manchurian

An Indian Chinese appetizer of deep fried cauliflower in a spicy sauce

Recipe Type:  Appetizer
Cuisine:          Indian Chinese
Prep Time:     20 minutes
Cook time:     40 minutes
Yield:              3-4 Servings


200 gms Cauliflower
2 Spring onions or 1 Onion
2 Tbsp chopped Spring onion greens
1.5" piece Ginger
4 cloves Garlic
2 Green Chilli (Slit length wise)
2 Tbsp Capsicum (finely chopped)
2 Tbsp Carrot (finely chopped)
2 Tbsp Cornflour
1 Tbsp Flour / Maida
3-4 Tbsp Soy sauce
1 tsp Chilli sauce
1/2 tsp Vinegar
2 tsp + 2 cups Oil
1/2 tsp Ajinomoto / Maggi magic cube


  • Crush and grind the ginger and garlic into a fine paste. Alternatively, use ginger-garlic paste. I prefer using fresh as I feel it gives it a better fragrance.
  • Mix the cornflour and flour with 1/2 cup water. Add 1 tsp of the ginger garlic paste, 1 tbsp soya sauce and salt. Add more water if needed, the consistency should not be very thin, it should be sufficient to coat the cauliflower
  • Break the cauliflower into smaller florets
  • Heat 2 cups Oil for deep frying in a kadhai
  • Dip the cauliflower in the batter and deep fry until golden brown and keep aside
  • Heat 2 tsp oil in a kadhai, add the onions and once they are translucent, add the ginger garlic paste and fry until fragrant
  • Add the other vegetables and continue frying until they are done,
  • Now add the remaining batter prepared for the cauliflower. Add more water to get a gravy. If you want it dry, you may not need to add any water.
  • Add all the sauces, vinegar, ajinomoto / maggi magic cube and salt and cook for 2-3 mins.
  • Add the cauliflower and cook for 1 more min.
  • Garnish with spring onion greens and serve hot

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