Gobi Manchurian (dry)

Gobi Manchurian (dry)

A great recipe for chinese cuisine lovers.

Nimmy Raghu


  1. 1 Cauliflower
  2. 5 Tablespoons All purpose Flour
  3. 3 Tablespoons Cornstarch (for making batter)
  4. 1/4 Teaspoon Black pepper powder
  5. To Taste Salt -
  6. as required Water (for making batter) -
  7. Oil (for deep frying) -
  8. 1 Onion (finely chopped)
  9. 6 Garlic (finely chopped)
  10. 2 Green chilli (finely Chopped)
  11. 2 Tablespoons Tomato Ketchup
  12. 2 Tablespoons Red chilli sauce
  13. 2 Teaspoons Vinegar
  14. 4 Teaspoons Soy Sauce
  15. 2 Teaspoons Cornstarch (for the gravy)
  16. as required Water (for the gravy)
  17. To Taste Salt
  18. Spring Onion for Garnishing


25 mins
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    To make the sauce, heat little oil in a non stick pan. Put onion and saute it for sometime.

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    Add green chilli and chopped garlic. Again saute till it changes colour. Now add the tomato ketchup and red chilli sauce. Mix well.

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    After some time, add the soy sauce and vinegar. Mix well and let it cook for sometime. Now add water. If you want more sauce, add water accordingly.

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    After sometime, add cornstarch which is mixed with water. Mix well and let it cook. After sometime, take it off from heat and keep aside.

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    Cut cauliflower into medium florets and wash them in boiling water. Drain it and keep aside.

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    In a bowl, mix maida, cornflour, salt and black pepper powder with water to make a smooth batter.

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    Heat oil in a kadai for deep frying. When the oil is medium hot, dip each cauliflower florets in the batter and put it in the oil. When the cauliflower turns golden brown colour, transfer it into a kitchen towel.

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    Heat the sauce again and add the fried cauliflower florets. Mix well so that each one is nicely coated with the sauce.

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    Serve it hot by garnishing with spring onion or Coriander leaves.

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