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Gobi Manchurian

Snigdha's picture
  Cauliflower 1 Medium
  Corn starch 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs) (maida)
  Water 1 Cup (16 tbs) (to make the batter)
  Onions 1⁄4 Cup (4 tbs), chopped
  Shallots/Spring onions 2 Tablespoon, chopped
  Sugar 1⁄2 Teaspoon
  Chilly sauce 2 Tablespoon
  Tomato ketchup 4 Tablespoon
  Vinegar 3 Tablespoon
  Soy sauce 4 Tablespoon
  China salt 1 Pinch (Ajinamoto)
  Salt To Taste
  Black pepper powder To Taste

Cut the cauliflower in to florets of medium size, dip in warm water. Keep aside.

Make a batter of corn starch & all purpose flour (both in equal quantities). Add salt and pepper. The batter should be slightly thick.

Dip the cauliflower florets in the batter & deep fry them. Place the deep fried florets on a absorbing sheet/paper towel.

In a shallow open pan, heat 2 tbs oil. Add half teaspoon sugar. Allow it to caramelize (approx 10 seconds). Add onions, shallots & saute until onions turn brown. Add chilly sauce, tomato ketchup, vinegar, soy sauce & a pinch of china salt. Add salt according to taste. Mix well.

Add the florets & mix until the sauce coats the florets well.

Serve Hot.

Recipe Summary

Difficulty Level: 
Diwali, Holi, Wedding
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Cauliflower florets dipped in Corn Starch batter & sauteed in various sauces

Rate It

Your rating: None
Average: 3.7 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 185 Calories from Fat 3

% Daily Value*

Total Fat 0.32 g0.5%

Saturated Fat 0.05 g0.27%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1007.4 mg42%

Total Carbohydrates 40 g13.3%

Dietary Fiber 5 g20%

Sugars 11.5 g

Protein 6 g11.5%

Vitamin A 1.9% Vitamin C 133.4%

Calcium 4.7% Iron 9.8%

*Based on a 2000 Calorie diet


paris221966's picture
This looks very good! Thank you for sharing :)
shantihhh's picture
This is a seriously good recipe! I love Desi Indian-Chinese. The best Chinese food I have ever eaten has been in Delhi! Chinese recipes cooked with Indian spices! I have been to China perhaps 40 times and I live in the SF Bay Area home to many ethnic Chinese, and have grown up eating Chinese so I say this with a palate for "real" Chinese. If you find a Chinese-Indian/Indian-Chinese restaurant give it a try-you will be happy.
h.f.q's picture
tried the recipe. it was great....thanks
Snigdha's picture
Thanks for the feedback h.f.q
minaxi's picture
nice recipe,you can also keep a bit more gravy rather than keeping it dry to have it with fried rice.
layaamar's picture
hey.... u r dishes seems to be really be tastely & yummyy... tanx.....
Snigdha's picture
Thanks for the compliment layaamar.
Gobi Manchurian Recipe, Cauliflower Florets Dipped In Corn Starch Batter & Sauteed In Various Sauces