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Gobi Manchurian is the most known dish to all Chinese food lovers. Gobi Manchurian is a  spicy Indo-Chinese recipe.

This recipe comes after a couple of trials to achieve that restaurant style ‘Gobi Manchurian’. In fusion cooking there are no rules to follow.

You will find assertive notes of spice and tang, a generous dose of garlic, green chili, ginger and garnished with lots of spring onions and coriander leaves.


1 medium sized cauliflower (cut to bite-size florets)

All purpose flour 3 tabs

Water – 1/4 cup plus 2 Tbsp

For sauce:

Spring onions, finely chopped 1/4 cup

Capsicum, finely sliced 1/2

Vinegar 2 tsps

Green chilies (minced) : 4 to 5

Black Pepper – 1/4 tsp

Soya sauce 1 tbs

Tomato ketchup 3 tbs

Garlic Paste 11/2 tbsp

Ginger Paste 11/2 tbsp

Finely Chopped Onions 1 cup

Finely Chopped Coriander Leaves

Salt as required



Firstly wash the cauliflower florets and drain them. Keep it aside for some time. Heat oil for deep frying in a heavy bottomed vessel.

Mix flour, little (a pinch) salt to taste with some water make sure the mixture is thick. Then add the cauliflower florets and mix it well.

Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked.

Fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.

Now take another pan and put very little oil like 1 tbspn. And add finely chopped green chilies, onions, capsicum, spring onions and stir fry on high for 3-4 mints. Add ginger, garlic paste and stir fry on high for a few seconds.

Reduce to medium heat and add the fried gobhi, Black Pepper,  soya sauce, tomato ketchup, chili sauce and vinegar. Add salt as the taste.

Combine well and cook for 2 mints. Add 3-4 tbsps of water and cook for 2 mints.

Toss on high flame for 1-2 mints. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves. Gobi Manchurian is ready. Serve hot with Tomato and Chilly sauce.

Gobi Manchurian though originally a Chinese dish has been localized by Indian restaurants to satisfy the taste buds of those Indians who long for something spicy along with cocktails or before a big meal.

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