Chinese Gobi Manchurian
An Indo-chinese cauliflower dish.
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Cauliflower(If it is medium sized, then 2 nos, big) – 1no
  • Onions(finely chopped, medium) – 1no
  • Green Bell Pepper(finely chopped, capsicum) – 1no
  • Carrots(finely chopped, medium size) – 1no
  • All purpose flour(maida) – 1cup
  • Corn flour – 1/4cup
  • Yogurt – 1/4cup
  • Chilli powder 1/2tsp
  • Coriander powder(a pinch) –
  • Garam masala 1/4tsp
  • Coriander leaves(chopped) –
  • Soy sauce – 1/4cup
  • Green chilli sauce – 3tbsp
  • Tomato sauce – 2tbsp
  • Ginger garlic paste – 1tsp
  • Green chillies(cut into pieces) – 2nos
  • Green onions(for garnish) –
  • Oil(for deep frying) –
  • Water
  • Salt
  1. Wash and clean the Cauliflower, cut into small florets.
  2. Mix together All purpose flour, corn flour, yogurt, chilli powder, coriander powder, garam masala, salt, a teaspoon each of soy sauce, green chilli sauce and tomato sauce.
  3. Make this into thick paste adding water. Make sure to add water slowly as we need a thick paste consistency.
  4. Add the cauliflower to this and mix well until all the florets gets coated well with the paste. Leave aside for 10 minutes.
  5. Meanwhile heat oil in a pan for deep frying the florets.
  6. Deep fry florets until light brown color and drain excess oil in a paper towel.
  7. Heat oil in another pan or wok and add the finely chopped onions, ginger-garlic paste, green chillies, Green peppers, carrots and salt.
  8. Cook until the onions are transparent.
  9. Add all the sauce. Also mix a tsp of corn flour with 1/4 cup water and add, lower the heat to low.
  10. Once this starts boiling add the fried florets and mix gently.
  11. Switch off the heat and garnish the Manchurian with coriander leaves and green onions.