Tuesday 5 August 2014


Gobi Manchurian is a Vegetarian  Indo Chineese dish  mostly available around India, most popular in the south.This Indo Chinese cooking style developed in Kolkata due to the presence of a small number of Chinese migrants that settled at one time. It is mostly chinese way of cooking to suit the Indian taste buds.

Basically Gobi Manchurian is crispy cauliflower fritters sautéed in soya and chilli  based sauce.You may add green capsicum as well which I did not have. There is always something missing in my kitchen!

There are two variations to the recipe, either you can have gravy or you make the dry version. Both are equally hit. The dry version is my personal favourite as you may choose to serve that as an entrée or starter or just as party nibbles. Today's recipe is the dry version of Gobi Manchurian. 

Now before we move on let me warn you that this dish requires deep frying which is certainly not a healthy affair..as an occassional indulgence you may ignore cholesterol for a day and enjoy the dish.. !! After all you are not going to eat Gobi Manchurian every day ! Make it for your cheat day lunch or dinner (wink with a LOL;)

Over to the recipe; the recipe has two parts, first dipping the cauliflower florets into a spicy flour batter then deep frying in oil. So forget cholesterol and enjoy!

Next step is to sauté those crispy fritters in a spicy sauce of onion and garlic. Let's take a look.

PART I - Cauliflower Fritters.

I have used:

Half cauliflower, florets separated washed and dried.
For Batter:

1/4 cup plain flour
3-4 tablespoon cornflour
seasoning of salt n pepper and chilli flakes
2 teaspoon light soya sauce
1 tablespoon chopped coriander leaves  
chilled water
extra plain flour in a bowl or plate for coating/dusting.
Oil for deep frying


Step 1: Heat oil in a  sauce pan/deep frying pan. When the oil stops bubbling you will know it is ready for frying. You may spoon in a lil batter, and if it floats to the top the oil is good to go... Reduce heat to medium to enable even cooking inside out.

Step 2: Make a batter with all the 5 ingredients above, excepting the extra flour that you will use for dusting. Add water judiciously so that the batter is neither too runny nor too thick.

Step 3: Fold the dry cauliflower florets in that extra flour for coating in a bowl, shake off excess flour and dip them in the batter (this will help the batter to stick to the cauliflowers)

Step 4: Drain off excess batter and gently add to the preheated oil. Fry until golden or crisp. You may follow pictures below for clear understanding of the steps.

Step 5: Fry them in batches (2 to 3 at a time) and do not overcrowd the pan. Else the temperature of the oil will fall and you may not get the desired result.

While the cauliflowers are frying lets get the sauce ready.

The result is this Crispy Golden Cauliflower Fritters. It is okay to gulp a few. Ouchhh, careful it's hot!! :P

PART II The sauce base:

For half a cauliflower I used:

3 spring onions finely chopped (a few greens set aside for garnishing)
1 medium clove of garlic finely chopped
Green Capsicum seeds removed and diced (I did not have)
chopped green chillies (if you like)
chopped coriander leaves for garnishing
1 tablespoon light soya sauce
1 tablespoon tomato chilli sauce/chinese chilli sauce.
(for kids friendly version you may use sweet chilli sauce as a variant)
lemon juice to finish (a wedge)
seasoning of pepper (black or white)

Step 1: In a skillet or a non stick pan, heat oil.

Step 2: If using green capsicum you sauté the capsicum first until they are a just a little tender but yet has the crunch. Set aside

Step 3: To the same oil add garlic, spring onion and quickly sauté  and green chilies.

Step 4: Once fragrant add all the sauces (soya and chilli) and when it boils then add the cauliflower fritters. Gently fold them in the sauce to coat evenly and season with pepper. (there is no need to add extra salt as it gets enough from the sauces been used in the recipe) 
Transfer into a serving bowl.

Step 5: Finish with a squirt of lemon juice and garnish with some coriander leaves, spring onion and serve immediately! 

Enjoy this as nibble or just as a side.


Enjoy and have a wonderful week ahead !

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With deep care

EAT as you LIKE..
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