Wednesday, 12 December 2012

Gobi Manchurian:

 This is one dish which we make sure to order in any restaurant. Of late I have started making this at home. And here goes the recipe I follow.
This recipe is for my bro...

Cauliflower/Gobi – 500 grams
Oil - for deep frying
Maida/All Purpose Flour – 4 tbsp
Cornflour – 4 tbsp
Rice flour – 2 tbsp
Pepper Powder – 1 tsp
Salt to taste

Garlic – 5 grams
Ginger – 5 grams
Green Chilly – 20 grams
onions – 50 grams
Capsicum – 30 gramsl (optional)
Tomato Sauce – 1 tbsp
Soya Sauce – 2 tsps
Cornflour – 1 tbsp
Coriander leaves - few

  • Separate the cauliflower into small florets.
  • Put them in salted boiling water for about 10 minutes. Drain and keep aside.
  • In a bowl, add the Maida, Cornflour, rice flour, pepper powder and little salt and mix well.
  • Now add water and make into a batter of dropping consistency.
  • Heat oil for deep frying.
  • Drop the cauliflower florets into the batter and spoon them into the hot oil one by one.
  • Cook on medium flame, till the outer batter is cooked and turns crispy. Drain on to a tissue and keep aside.
  • Finely chop the ginger, garlic, onions, capsicum and green chillies.
  • Heat a Kadai with oil, add the green chillies, ginger and garlic and fry for a minute. Next add the onions and sauté.
  • Next add the chopped capsicum and fry for about 2 to 3 minutes on medium flame.
  • Now add the tomato sauce and soya sauce and salt sauté well.
  • Dissolve the cornflour in ½ a cup of water and add it. Stir well, till you get a semi solid, shiny consistency.
  • Adjust the consistency of the gravy by adding more water if needed.
  • Now add the fried cauliflower florets and mix well.
  • Switch off stove and leave the mix for some time so that the gravy is absorbed in the fried cauliflower.
  • Finally garnish with the coriander leaves.

Yummy Gobi Manchurian is ready!


  1. Hi Ruchi,

    Wow, lovely recipe for a starter. Looks delicious :)

    Thanks for sharing this. Keep posting.