Gobi Manchurian (Cauliflower Manchurian)

Tarla.Dalal's picture

Nov. 02, 2015

Gobi Manchurian (cauliflower manchurian), this spicy starter has become famous all over India. A remote village en route from Coimbatore to Pollachi in Tamil Nadu, a tiny restaurant was selling tasty vegetarian food. He had got the spelling of Gobi Manchurian all wrong, but the Gopi Manjurian tasted fantastic and warmed us up on that chilly winters evening! Borrowed from Chinese cuisine, this spicy starter has become famous all over India, spanning the length and breadth of the country, being sold in small eateries as well as posh restaurants. With sharp tinges of ginger and garlic, these crisp-fried cauliflower florets are a delight to bite into. Together with tongue-tickling sauces and crunchy veggies like capsicum, they make a really tasty dish that you can have as such as a starter or as a main course when served atop Fried Rice!


Ginger garlic paste
Cauliflower florets 2 1/2 Cup (40 tbs)
Oil 1 Cup (16 tbs) (For deep frying)
For the batter
Plain flour 1/2 Cup (8 tbs) (maida)
Cornflour 1/4 Cup (4 tbs)
Freshly ground black pepper To Taste
Soya sauce 1 Teaspoon
Salt To Taste
Other ingredients
Oil 2 Tablespoon
Finely chopped garlic 1 Tablespoon (lehsun)
Ginger paste 1 Teaspoon (adrak)
Finely chopped green chillies 1 Teaspoon
Finely chopped celery 1 Teaspoon (ajmoda, optional)
Chopped spring onions 1 Cup (16 tbs) (white and green)
Capsicum cubes 1/2 Cup (8 tbs)
Red chilli sauce 1 Tablespoon
Soya sauce 1 Teaspoon
Vinegar 1 Teaspoon
Cornflour 1 Teaspoon
Finely chopped spring onion greens 1 Tablespoon (for garnish)



For the batter

For a smooth thickbatter with all the ingredients using approx. ¾ cup of water.

For the cauliflower

Combine the cauliflower florets and the ginger garlic paste in a deep bowl, mix well, cover with a lid and keep aside to marinate for 15 to 20 minutes.

Heat the oil in a deep non-stick pan, dip each marinated cauliflower floret in the prepared batter and deep-fry on a medium flame a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.


Combine the cornflour and 2 tbsp water in a bowl, mix well and keep aside.

Heat the oil in a broad non-stick pan, add the garlic, ginger paste and green chillies and sauté on a high flame for a few seconds.

Add the celery and spring onion whites and greens and sauté on high flame for 1 minute.

Add the capsicum and sauté on high flame for 1 minute.

Add the red chilli sauce, soya sauce, vinegar and salt and sauté on a high flame for 1 minute.

Add the cornflour-water mixture, mix well and cook on a high flame for a few seconds.

Add the deep-fried cauliflower florets, toss well and cook on a high flame for 2 minutes, while stirring occasionally.

Recipe Summary

Difficulty Level: Easy
Cook Time: 22 Minutes
Ready In: 22 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 367Calories from Fat 171

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 613 mg25.54%

Total Carbohydrates 45 g15%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet