Gobi manchurian recipe

Gobi Manchurian is a mouthwatering Asian dish that is famous in India. Gobi Manchurian is usually served with fried rice, and in India, many restaurants and roadside food stalls sell the dish in the evening from 6 pm to 3 am. Restaurants will make it daily from scratch, and it can be eaten as a starter or as a side with the main meal. The dish is widespread and is becoming more well known around the world. While Gobi Manchurian is made from cauliflower, many roadside stalls make their dish variations using soya beans, chilli, mushroom, masala gobi curry. The Chinese dish contains fried cauliflower florets that are tossed in a spicy-sweet Unami sauce.

Instead of cauliflower, the dish can be prepared with chicken, prawns, fish, mutton or paneer cheese. The dish was invented by a third-generation Chinese chef born in Calcutta, India, called Nelson Wang. Gobi Manchurian is sold for 40 rupees for half a plate or 70 rupees for a full plate in India, about 0.70p in GBP. Throughout India, the price of the dish varies slightly, but in England, you could expect to pay £5.50 for a small portion. Gobi Manchurian is a spicy dish that combines a tasty sauce and deep-fried chunks of cauliflower. The sauce's flavour comprises soy sauce, tomato sauce & garlic ginger paste, and diced onion pieces.

Ingredients for cauliflower

  • Cauliflower florets (250g)
  • Plain flour (1/2 cup) 
  • Cornflour (1/4 cup) 
  • Red chilli powder (1/2 tsp)
  • Black pepper (1/4 tsp)
  • Salt (1/4 tsp)
  • Water (1/2 cup)
  • Oil (for deep frying)

Ingredients for Manchurian sauce 

  • Oil (2tsp)
  • Garlic ( 1 tbsp)
  • Ginger (1/2 tsp)
  • Green chilli (1 ) 
  • Onions (1/3 cup)
  • Red bell pepper (1)
  • Soya sauce (1 tbsp)
  • Red chilli sauce (2tbsp)
  • Tomato ketchup (2tbsp)
  • Red chili powder (1/2 tsp)
  • Rice vinegar (1/2 tsp)
  • Sugar (1 tsp)
  • Salt (to taste)
  • Water (4 tbsp)
  • Black Pepper (1/2 tsp)
  • Spring onion (2 tbsp)


  1. Start by cleaning the cauliflower florets and add them to warm water for around 5 minutes. Discard the water and rinse the cauliflower a few times. Drain the cauliflower in a colander.
  2. Spread the cauliflower florets onto a cotton cloth so that it air dries. This way is done to remove the excess moisture after washing it.
  3. Let the oil heat in a Kadai pan on a medium flame, then begin preparing the batter. In a large mixing bowl, add plain flour, cornflour, red chilli powder, salt and pepper, then mix it well to combine the batter. Add some water if needed. The batter must be smooth. Add the gobi florets into the batter and coat them well.
  4. Once the oil is hot enough, carefully add the florets to the pan one by one. As you add more florets to the pan, slightly increase the flame to maintain an equal temperature.
  5. After the gobi is cooked, it will be golden brown in colour and will be crunchy. Remove the gobi from the oil, then put on kitchen paper to drain excess oil. 
  6. Then begin preparing the sauce by sautéing the garlic, ginger, bell pepper, chilli and onion until softened. Once softened add the rest of the ingredients (excluding the spring onion) and mix well. 
  7. Once the sauce is made, simply add the fried gobi florets to the sauce, top with chopped spring onion and serve.

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