Wednesday, March 16, 2011

Gobi Manchurian/ Indo-Chinese Cauliflower fritters

Gobi Manchurian is a famous Indo-Chinese dish. They are Cauliflower Fritters in spicy Sauce. This dish can be either dry or wet based. Dry Gobi Manchurian can be served as starters or a wet one as a side dish for Rice. And I must say,this is the only dish I’ve tried umpteen times to get a satisfactory sign from my husband.I’ve followed many recipes,tried adding different ingredients and finally came out with a recipe that suits our taste.Try this absolutely delicious recipe!


To deep Fry and For the batter:

Cauliflower – 1 whole ( cut into medium size florets)
All-purpose Flour – 8 tbsp
Rice Flour- 3 tbsp
Corn Starch – 3 tbsp
Black Pepper – 1/2 tsp
Red Chili Powder -1/4 tsp
Salt – to taste
Water – for the batter as required
Oil – for deep frying

For the sauce

Oil – 1tbsp for tempering
Bell pepper - 2 ( finely chopped)
Green Chilies – 2 cut diagonally
Tomato Sauce /Ketchup – 5 tbsp
Red Chili Sauce – 4 tbsp or to taste
Soy Sauce – 6 tsp
Vinegar – 4 tsp


Prepare a batter with the given ingredinets adding necessary water.Batter should be made a little thick,otherwise it doesn’t coat well on the cauliflower florets.Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.

Heat Oil in a medium non-stick pan.Add bell pepper,green chilies and cook until bell peppers are slight brown. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture. Add Soy Sauce and Vinegar and mix well.cook till the raw smell is turned into nice aroma from the sauces..Keep the sauce aside.

Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.

Suggestions :If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes.


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