This crunchy, hot and spicy snack is an Indian version of the Chinese dumplings and is an all time favourite. I’m sure most of you would have eaten this before, check out the recipe below, so you can make your own version at home.

Gobi Manchurian, Indo-chinese recipes
  • Facebook
  • Twitter
  • Google+

Recipes: Gobi Manchurian                                                            Photo- Twitter


1 cauliflower washed, drained and cut into florets
4-6 tablespoons of corn flour
2 tablespoons of rice flour
1 tablespoon chilli powder
1/2 teaspoon turmeric
2-3 drops of yellow-orange food colour
1 small onion fine chopped
2-3 pods of garlic fine chopped
2-3 green chillies fine chopped
3-4 spring onions / onion leeks fine chopped
½ bowl of tomato sauce
2 teaspoons soya sauce
½ bowl of green chilli sauce
1 teaspoon diluted chilli vinegar
1 teaspoon ginger-garlic paste
Salt to taste
Water 1 glass full
Vegetable Oil for shallow frying

Gobi Manchurian, Indo-chinese recipes
  • Facebook
  • Twitter
  • Google+

Recipes: Gobi Manchurian                                                                 Photo-Twitter


First take a large bowl and add in the corn flour, rice flour, chilli powder, turmeric, salt to taste, add in the food coloring and slowly add in water and mix everything together. Make sure that you add little water at a time so that the batter does not get very runny. The consistency should be nice and thick. Now add in the cauliflower florets to the batter and let it coat well. In a wok add in ½ liter of vegetable oil for deep frying and heat it. You can add a little drop of the batter in the oil to check the temperature if its suitable for frying.

Now add in the florets one at a time so that it does not stick and frying till its nice an crispy and golden brown. Adjust the flame time and again so as to make sure the cauliflower does not get burnt. Once done, turn off the heat and drain the florets on some tissue paper so as to absorb any excess oil. Now in another wok, heat 2-3 teaspoons of oil, add in the garlic and chilli and stir fry for a minute.

Next you need to add in the fine chopped onion and spring onions and stir fry for another minute or until the onion turns glossy, add to this the ginger-garlic paste and keep stirring so that it does not get caught at the bottom. Put in a teaspoon of chilli powder as well and mix it nicely, now add into this the tomato sauce, chilli sauce and soya sauce followed by the vinegar. Stir it all well so as to make a nice thick saucy texture (You can also add the last bit of the batter mixed with little water that was left after frying the cauliflower florets to the saucy mixture so as to thicken the gravy. Add in salt to taste and finally drop in the cauliflower florets and toss it in the sauces. Garnish with handful of spring onions and turn off the