How to make Gobi Manchurian -

- One of the must try dishes in Indo-Chinese cuisine for many people is the Cauliflower Manchurian. That can be served as a snack or an appetizer when prepared dry. Go ahead as it will be in your hit list.

Sanjeev Kapoor

This recipe is contributed by Member Sapna Abhishekika.

Main Ingredients : Cauliflower (फूलगोभी), All Purpose Flour (ऑल परपस फ्लार)

Cuisine : Indo-Chinese

Course : Snacks and Starters

Gobi Manchurian

Gobi Manchurian Recipe Card


Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Gobi Manchurian Recipe

  • Cauliflower

  • All Purpose Flour 1/2 cup

  • Corn Flour 1/4 cup

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Corn flour 1/2 tablespoon

  • Oil 2 tablespoons + for deep-frying

  • Cauliflower cut into large florets 1 medium-sized

  • Onion finely chopped 1 medium

  • Garlic finely chopped 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Green chilli finely chopped 1 tablespoon

  • White pepper powder 1/4 teaspoon

  • Soya sauce 2 tablespoons

  • Sweet chilli sauce 2 tablespoons

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Green onion finely chopped for garnish 1


Step 1

Combine together refined flour, corn flour, red chili powder, salt and a little bit of water to form a thick batter.

Step 2

Dissolve ½ tablespoon cornflour in half cup water and keep aside.

Step 3

Heat the oil in a pan and deep fry florets coated with batter, till golden brown. Remove and drain on an absorbant paper and keep aside.

Step 4

Heat two tablespoon oil in a non stick pan. Add the chopped onions, ginger, garlic and green chilies saute for two minutes.

Step 5

Add white pepper powder, soy sauce, sweet chilli sauce and salt.

Step 6

Cook for a minute and add the corn flour and water mixture. Add a little water and let simmer till the sauce becomes thick. Add the fried cauliflower florets and cook for another 2-3 minutes.

Step 7

Garnish with chopped spring onions and coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.