Gobi Manchurian | Cauliflower Manchurian

 Gobi Manchurian  | Cauliflower Manchurian 

Gobi Manchurian | Cauliflower Manchurian

Cauliflower Manchurian also known as Gobi Manchurian (Gobi in Hindi means cauliflower) is a delicious, spicy tangy, crispy and popular Indo Chinese starter / appetizer variety made with

Cauliflower. For this recipe the cauliflower is made into fritters (coated in batter and deep fried ) and then sautéed in sauces like tomato, chilli and soy sauce.You can made both dry and gravy varieties of this manchurian by adjusting the water content  or corn flour slurry consistency.

Manchurian can be made with chicken, fish, mutton, mixed veggies, baby corn, mushrooms, paneer etc..This manchurian is served as a starter or as side dish for fried rice, noodles, chapati etc..

Check out how to make this yummy crispy cauliflower manchurian recipe below.


Cauliflower -1 no (cut to florets )

Capsicum -1/2 no cubed

Onion -2 nos chopped fine 

Spring onion bulbs-6-8 nos chopped fine 

Garlic -6 nos chopped fine 

Green chillies-2 nos chopped fine 

Maida-3 Tbsps 

Corn flour - 3 Tbsps & 1 Tsp for corn flour slurry 

Rice flour -1 Tbsp 

Ginger garlic paste -1 Tsp 

Kashmiri chilli powder -1 Tsp

Red chilli powder -1 Tsp

Pepper powder -1/2 Tsp 

Tomato sauce -1 Tbsp

Green chilli sauce-1 Tsp or as per taste

Dark soy sauce -1-2 Tsps 

White vinegar -1 Tsp 

Salt to taste 

Sugar -1 Tsp

Oil - deep frying 

Spring onions -few for garnish 

Recipe Video 


👉Wash clean the cauliflower and cut to medium sized florets.

👉Boil water in a kadai with 1/2 Tsp of salt, add the cauliflower florets and cook until they are 3/4 th done, drain and set aside on a tissue paper to remove any excess moisture.

👉Now in a mixing bowl add maida, corn flour, rice flour, red chilli powder, pepper powder,salt and ginger garlic paste mix well then pour water little by little and make a thick bajji batter consistency without any lumps.

👉Dip the boiled cauliflower florets into the batter and coat them well with batter.

👉Simultaneously heat oil for deep frying once the oil is hot reduce the flame to medium.Keep the flame in medium through out.

👉Now add the cauliflower florets into the oil one by one gently and deep fry in medium flame until golden brown colour and crisp making sure to flip the florets occasionally for even cooking. Fry in batches.

👉Once done drain the cauliflower from the oil and spread on tissue paper.

👉Meanwhile heat a kadai add oil for sauteeing. Add finely chopped garlic, green chillies, spring onion bulbs, onions and sauté well . 

👉Add capsicum sauté for 2-4 mins.

👉Add Kashmiri chilli powder, pepper powder,white vinegar, soy sauce, tomato sauce, green chilli sauce or red chilli sauce  and sauté for a minute in medium flame then add 1/4 -1/2 cup water and cook until the raw smell goes and gravy thickens. 

👉Now mix 1 Tsp corn flour with 1-2 Tbsps water make a mixture  without any lumps. This is called corn flour slurry. Add this slurry to the gravy mix well.

👉The gravy will thicken immediately after adding the corn flour slurry.

 👉Now add the fried cauliflower florets to the gravy and mix everything together well. 

👉Keep the flame high and toss the florets well for about a minute. Switch off the gas 

👉Garnish with chopped spring onions and serve immediately.

Preparation Time -30 mins


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