Gobi manchurian served in a bowl with fork.
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5 from 2 votes

Gobi Manchurian

This Indo-Chinese appetiser is a crowd pleaser and will steal your heart. It’s super and you always add or subtract more sauces and adjust heat to suit you taste.
Course Appetizer, Main Course
Cuisine Indo-Chinese
Keyword Gobi Manchurian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Calories 297kcal
Author Mariam Sodawater


For fried cauliflower

  • 600 g cauliflower florets 1 medium cauliflower of 750 gram cut to floret makes about 600 g
  • 6 tablespoon flour
  • 6 tablespoon cornflour or rice flour
  • ¾ tablespoon Kashmiri chilli used mainly for color, can substituted with paprika
  • 1 teaspoon red chilli
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • Oil to fry

For Gravy

  • 2 tablespoon oil
  • 1 tablespoon chopped garlic
  • teaspoon cumin seeds
  • ½ cup chopped onion
  • ½ cup chopped capsicum / bell peppers any color
  • 2 tablespoon chopped green chillies

Sauces and seasoning for gravy

  • 2 tablespoon ketchup
  • 2 tablespoon chilli garlic sauce
  • 2-3 tablespoon chilli sauce less spicy type
  • 3 tablespoon soy sauce
  • 2 tablespoon vinegar
  • ½ tablespoon sugar
  • Pepper to taste
  • Salt to taste, if needed
  • 2 tablespoon cornflour
  • 4 tablespoon water , more to thin out gravy as needed.
  • ½ cup sliced green onions for garnish


Blanching Cauliflower

  • Bring water to boil in a pot, then add salt and cauliflower floret. Let it boil for about 2-3 minutes, then remove florets with a slotted spoon to a kitchen towel and let it dry.

For fried cauliflower

  • In a bowl mix, plain flour, corn flour, Kashmiri chilli, red chilli, garlic, ginger and salt.
  • Remove 3 tablespoon of flour mixture from the dry mix and set aside.
  • Now gradually mix little water to the dry mixture and mix well with a whisk. Make a thick mixture of flowing consistency.
  • Add the blanched florets to the batter and mix well.
  • Now, sprinkle the separated flour over batter and mix again.
  • Heat oil in a wok on medium heat high heat. Then one by one add cauliflower florets. Fry cauliflower for two minutes on medium heat.
  • Then remove on a kitchen towel and let it cool. (The cauliflower will be light golden at this stage.)

Make gravy

  • Heat 2 tablespoons of oil in a pan and add garlic and cumin. Sauté for a 30-60 seconds until garlic is golden.
  • Then, add onions, bell peppers and green chillies, mix and cook for 1-2 minutes.
  • Finally, mix in all the ingredients sauce section.

For slurry

  • In a bowl, mix corn and water to make slurry with no lumps. Add to the gravy. Also add ¼ cup or water as needed for a desired consistency.
  • Let gravy simmer for 2-3 minutes, then remove from heat and set aside.


  • Just before serving reheat the gravy, set aside.
  • Simultaneously, heat oil in the wok until very hot. Add fried cauliflower and fry for another 30 seconds. Work in 2-3 batches.
  • Remove cauliflower flour from the oil to a kitchen towel. The toss in the hot gravy. Coat throughly and garnish with sliced green onions. Serve immediately.



Serving: 1cup | Calories: 297kcal