Gobhi Manchurian

There were days when I used to order in Gobhi Manchurian every week and order it whenever I would go out without fail. Unfortunately, it is not available in London. So I thought why not try it at home. It is quite easy to make but requires a lot of ingredients. As this is a very spicy dish, you need all the ingredients to make it a success.


1 medium-sized cauliflower

4 tbsp plain flour

4 tbsp cornflour

1 onion

4-5 cloves garlic

1 green chilli

2 tbsp tomato ketchup

2 tbsp red chilli sauce

1 tbsp soya sauce

1 tbsp white vinegar

1 sprig green onions

Salt and pepper to taste



Gobhi Manchurian

To Fry Gobhi

Cut the cauliflower into bite sized florets and wash properly.

Mix flour with 2 tbsp cornflour. Add a little salt and pepper and slowly add water to make a paste of pouring consistency.

Heat oil in a skillet or a large saucepan. When the oil is hot, dip the cauliflower florets in the batter and fry them in it till they are golden brown. Drain on a paper towel and keep aside for later.


Chop the onion and garlic. Heat 1 tbsp oil in a saucepan and saute the onion and garlic in it. Chop the green chilli and add to it.

Add the tomato ketchup and saute for 2-3 mins till everything holds together. Add the soya sauce, vinegar, red chilli sauce, salt and pepper and mix.

If you want to serve dry gobhi manchurian, mix the fried cauliflower and fold it in till it coats all the florets completely. Chop the green onions and sprinkle on the gobhi manchurian before serving.

If you want to serve gobhi manchurian with gravy, mix cornflour with 1 cup water and add to the saucepan. Bring to a boil and then simmer for 2-3 mins to get a nice consistency. Add the florets right before serving to keep them crispy. Don’t forget to garnish with chopped green onions.

2 Responses

  1. So many lovely ingredients gathered in one dish. I love the flavors you used.

  2. Thanks Katerina. It is a Chinese dish with an Indian heart 🙂

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