Gobi ( Cauliflower ) Manchurian – Dry

Gobi Manchurian is an Indo Chinese Delicacy . A hot favourite of many and a ready moving starter in most restaurants.
Very Simple to prepare. Here we get started .


For Gravy :

Onion1 small one finely chopped
Spring Onions2 stalk finely chopped
Green chillies2 Nos finely chopped
Garlic3 cloves finely crushed
Grated Ginger2-3 tsp
Vinegar2 tsp
Soya Sauce4-5 tsp
Chilli Sauce2 tsp
Tomato Ketchup2 tsp
Corn Flour3 tsp
SaltTo Taste

For Cauliflower Manchurian:

Cauliflower1 Nos medium size
APF / Maida1 Cup
Corn Flour2-3 Tsp
SaltTo Taste
Pepper1/2 Tsp
Ginger Garlic Paste1 tsp
Chilli Powder1/2 tsp



  • To prepare the gravy , first add 2 tsp oil in a fry pan . Once the oil is heated , add the chopped onions and a little of spring onions .
  • Also add chopped garlic , ginger & green chillies to the onions and saute it for 2 -3 mins.
  • Now when the raw flavours have gone , add the soya sauce , vinegar , chilli sauce and the tomato ketchup. Mix the sauces well so that the ingedients blend well. Add Salt to taste.
  • To the above mixture add about 1/2 cup water , which is jsut enough for the dry gravy. let the mix not get soggy.
  • Add the corn flour to this mixture and stir well. This is avoid causing any thickening.
  • Just when the right consistency is achieved , turn of the gas and keep the gravy aside.
  • Remove the florets of the cauliflower carefully .In a pan of boiling water add 1/4 cup milk and 1 tsp of vinegar. Now add all the gobi florets. Allow it to boil for 2-3 min. Turn off the gas. Remove the florets and pat dry in a towel. Combination of milk and vinegar lets us have a shining and sterilised gobi .
  • Make a paste of all purpose flour, corn flour ,chilli powder and salt using water. Take a tsp. of ginger and garlic paste, add it to the paste.Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
  • Add the fried gobi Florets to the gravy prepared earlier . Stir it well so that all the flavours get blended well.
  • For garnishing add the remaining stalk of spring onions chopped .Serve the gobi Manchurian Hot.

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Comments (3)

  • Hey Sandhya – great work with the blog!!reading through the recipes,I could say they all taste yummy – will try them out and let you know 🙂

  • hi sandhya i want help regarging your friend viki's kitchen i was seeing her blog but now this permitted to limited user so how can i see the blog i will be grateful if you can help me.

  • Gobi Manchurian…my all time favorite! Looks very yummy.


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