Saturday, January 18, 2014

Gobi Manchurian Dry Recipe | Cauliflower Manchurian

After a week of work in the office, I am in a mood to enjoy the weekend by cooking and blogging. Planning to try some new bakes and sweets after a long time. And coming to today's post, its Gobi Manchurian. The word Gobi Manchurian reminds me of my golden hostel days. Almost every Saturday we friends, get starters either Veg or Non-Veg from a nearby small hotel. My friend Angavai always goes for Gobi and the way she describes the taste of that Gobi makes me smile now. It is also one of my favorite veg recipes.
Final Pictures Updated on 8th August 2016 
Cauliflower - 1 Cup florets (From medium sized) 
Oil - to deep fry
For the sauce: 
Capsicum - 1/2 Cup 
Big Onion - 1
Spring Onion - 1/2 Cup(Green Portion)  
Garlic - 5 to 6 Cloves 
Soya Sauce - 1 tsp 
Tomato Sauce - 1 1/2 tsp 
Chilli Sauce - 1 tsp 
Salt - as required
For the batter: 
Corn flour - 2 tsp 
Maida - 1 tsp 
Rice flour - 1 tsp
Ginger garlic paste - 1 tsp 
Chilli Powder - 1 tsp 
Salt - as required 

1. Boil water and add cauliflower florets with a little salt. Cook until half boiled, drain water and keep it aside. Chop the capsicum, onion, garlic, spring onion finely. Mix the ingredients under 'For the batter' with a little water and form the batter.
2. Dip the boiled and drained florets in the batter.  Deep fry it in oil until golden brown.
3. Remove from oil and drain on tissue paper to drain excess oil. Meanwhile, in a pan, add some oil (preferably Olive oil) and saute the Onion and garlic by adding a little salt. Finally, add the capsicum and spring onion, give a quick stir.
4. Now add the tomato sauce and chilli sauce. Keep the flame on high and add the soya sauce. Simmer the flame and add fried cauliflower florets into this. Switch off the flame in another 2 to 3 mins.
Sprinkle remaining onion on top of this and serve it warm as a starter. I usually serve it with Chinese noodles. It also goes well with fried rice.
Points to remember:
  • Serve it warm before it becomes soggy. Mix the fried florets with the sauce just before serving.
  • Adding rice flour gives crispiness after frying.
  • Don't add soy sauce in excess than the mentioned quantity. It will change the taste of the Manchurian.
  • If you prefer it very dry, just reduce the quantity of the sauces used.
Warm Regards,
Happy's Cook - Divya


  1. Simply superb sis, love gobi manchurian...

  2. Was planning to make this today for dinner... n postponed! Looks yummy.... Gotta make it today itself now :P

  3. all time fav.. i too had posted last week gobi manchurian.. do chk out..

  4. Gobi manchurian has been in my list for long, you have fried them so perfect

  5. Hi divya

    I have nominated you to liebster award .

    Please grab it from here

  6. I did this recipe last week,so good


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