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Gobi Manchurian Recipe: How to make Gobi manchurian

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Adjust Servings:
1/2 cup cornflour
5 tbsp Maida or All purpose flour
1 large cauliflower
2 tbsp Ginger-Garlic Paste
for cooking and frying Edible Oil
as required Salt
2 tsp Grated ginger
2 tsp Chopped garlic
3 chopped Green chilies
1 medium chopped capsicum
2 tbsp Soya sauce
2 tbsp Vinegar
3 tbsp tomato ketchup
Handful Spring Onion

Nutritional information


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Gobi Manchurian Recipe: How to make Gobi manchurian


    The Gobi Manchurian is a perfect Chinese starter for any party or get-together with friends and family. It is widely preferred as a dry dish to be served as a snack or starters. Gobi Manchurian recipe is prepared in two stages, first is to fry the cauliflower florets and second is to cook the sauce in which we saute the florets later. The sauce is prepared using chopped garlic, ginger, onion and other varieties of Chinese sauces like soya sauce, vinegar, chili sauce.

    • 50 minutes
    • Serves 2
    • Medium




    One thing to remember while cooking gobi Manchurian or any other chinese dish is to keep the flame high and cook faster, keep the veggies a bit raw, you should be able to feel the crunch of vegetables in your mouth. So, here is the full written gobi Manchurian step by step recipe to make at home.

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    How to make Gobi Manchurian :
    First part - Preparing the Florets -
    Take a fresh cauliflower and cut into small pieces and put them into the warm salted water for a while. Now drain the excess water and pat the florets dry onto an absorbent paper and keep them aside.


    Now take ½ cup Corn flour and 5 tbsp of Maida in a big bowl and start making a smooth batter by adding some salt and 1 cup of water regularly. The mixture needs to be soft and in running consistency, not very thick and not very thin either.


    Now, add the florets to the batter and let it drowned for a while, about 15- 20 minutes.
    In the meantime, heat some right amount of oil in a utensil and start sliding the batter dipped florets into the oil carefully and let them get a good light brown color and later put them aside on to a tissue paper so that excess fat could be absorbed well.


    Do not keep the fried florets a long time, freshly fried florets will give the crunch in every bite. Otherwise, they will become a bit soggy. And also do not overcook them.


    Preparing the sauce :
    Take a hawk or a kadhai. Heat the utensil and add 2-3 tbsp of oil in it and allow it heat up nicely. Now, add some chopped garlic and ginger and saute for a while. Do not burn the garlic or it will ruin the taste of the sauce.


    Add some chopped onion and saute again for 1 minute on high flame. You can add some chopped capsicum as well if you want.
    Do not overcook, keep the flame high and be quick while cooking.


    Now, start drizzling the sauces( soy, vinegar, red chili sauce) and green chilies. Add tomato ketchup as well. And allow it cook for about a minute, if you need to add a little water, you can add a thin mixture of water and maida. It is an excellent mixture which helps the Manchurian sauce to gets thicken and coat well with the florets as well. You can also use the schezwan sauce in this Gobi Manchurian recipe, in case you want it spicier.


    Now, add the fried florets to the sauces and saute for 2 minutes on high flame.
    Garnish some spring onion greens and serve it with chili sauce or tomato ketchup.


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