Gobi Manchurian

Manchurian is the name pertaining to the large geographical area in North east Asia. It is called as Manchuria and the people as manchurians.  Also it was beleived that many years ago people from China lived in Kolkata for a century. And they introduced Chinese cooking techniques in some recipes and it was named as  Indo – Chinese cuisine.  Gobi manchurian is the recipe in which the cauliflower florets are mixed in a spicy sauce.  I have tasted the manchurian variety only once before my marriage. I normally prefer Chilli gobi or Chilli paneer or baby corn fry. But after my wedding whenever we go the hotel, we will order for any manchurian variety and I became a hardcore fan for this recipe.  So Iwanted to make a try at home and finally the recipe is here.  You can serve this recipe with roti or rice varieties like fried rice, szechuan fried rice, jeera rice etc.,



To Fry

Cauliflower –  1 small

All purpose flour-  3/4 cup

Soya Sauce –  1 tbsp

Red chilli powder –  1/2 tsp

Water –  To make paste

Salt –  To taste

For Gravy

All purpose flour –  1/4 cup

Soya Sauce – 2 tbsp

Tomato Sauce – 2 tbsp

Green chillies -2

Onion- 2 medium size

Ginger garlic paste – 2 tbsp

Red chilli powder –  1/2 tsp

Coriander – To garnish


Salt –  To taste


Step 1

  • Separate the florets one by one and  remove the thick stem.
  • Wash it well and boil it in salt water for 5 minutes.This will help to remove the worms that are present inside.
  • Drain the water completely.

Step 2

  • In a pan add oil and heat it in low flame.  Meanwhile prepare the mixture for deep frying.
  • In a bowl mix all the ingredients given under to fry except the cauliflower.
  • The batter should neither be too thick nor too watery.
  • Now dip the cauliflower florets into the batter  and deep fry in the oil.
  • Cook it in low to medium flame so that it doesn’t turn black.
  • When it turns golden brown, remove it and spread it on a plate with tissue paper.
  • So that the excess oil is absorbed.
  • Repeat it for all the florets.

Step 3

  • In a kadai, add oil and saute the onions until they turn golden brown or till they become translucent.
  • Then add the ginger garlic paste, green chillies and saute until the raw smell goes off.
  • Mix the all purpose flour with little water and add into the kadai.
  • Also add soya sauce and tomato sauce and cook in medium flame for 5 to 10 minutes.
  • Finally add the fried cauliflower and mix well . Add water is necessary .
  • Garnish it with coriander before serving.


  • You can add equal measure of all purpose flour and corn flour for deep frying.
  • Garnishing can be done with spring onions too.

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Chilli Gobi

Chilli gobi is a best snack to have during winter and rainy days. This is my brother’s favourite. Whenever I makes this, he will ask me to serve him with onion slices and the lemon into two halves. So this recipe is made whenever my brother is here at home. But this time I made in his absence and missed hoim a lot.



Cauliflower – 1

Besan flour – 1 cup

Rice flour – 1 tbsp

Corn flour – 1 tnsp

Red chilli powder – As required

Salt – to taste

Black salt – A pinch

Asafoetida – A pinch

Separate the florets one by one and boil it in salt water for 5 minutes.This will help to remove the worms that are present inside.

Drain the water completely.

In a vessel add besan flour, rice flour, corn flour, salt, chilli powder, black salt and mix them well.

Now add the florets and blend with the masala.


Sprinkle water if necessary. Allow it to settle for 15 minutes.

Now heat oil in a kadai, add the marinated florets in the oil.

Fry until golden brown.

Add 1 tsp lemon juice and serve it with tomato sauce.


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