Gobi Manchurian - Easy And Crispy Restaurant Style

Cooking.Shooking's picture

Dec. 11, 2017

In this video, we're making the Indo-Chinese favorite of us Indians, Gobi Manchurian in the absolute Indian Restaurant Style. This is a very easy, delicious and crispy recipe for the Cauliflower Dry Manchurian!


Water 4 Cup (64 tbs) (for boiling and to make a paste)
Salt 3 Teaspoon
Cauliflower florets 2 Pound (1 small head)
Maida 5 Tablespoon (plain flour)
Cornflour 8 Tablespoon
Salt 1 Teaspoon
Oil 3 Cup (48 tbs) (For deep frying)
For the sauce:
Oil 3 Tablespoon
Chopped garlic 3 Tablespoon
Green chilli 1 Tablespoon
Onion 1 Small , chop
Salt To Taste
Black pepper To Taste
Light soy sauce 1 Tablespoon (use 1 tsp less if dark)
Chili sauce 1 Tablespoon
Spring onion greens 1/4 Cup (4 tbs)
Ketchup 1/2 Tablespoon
Cornflour 1 Teaspoon
Water 1/2 Cup (8 tbs)
For garnish:
Spring onion greens 1 Tablespoon


Please watch video for directions!

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2