Gobhi Manchurian

Cauliflower florets batter fried and tossed in spicy manchurian sauce. A must try for all vegetarians This is a Sanjeev Kapoor exclusive recipe.

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Gobhi Manchurian

Main Ingredients Cauliflower, Oil
Cuisine Indo-Chinese
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Gobhi Manchurian

  • 1 medium Cauliflower , separated into medium florets
  • 1 tablespo to deep fry Oil
  • 2 teaspoons Ginger-garlic paste
  • 1 tablespoon Red chilli sauce
  • 1 1/2 teaspoons Dark soy sauce
  • to taste Salt
  • to taste Crushed black peppercorns
  • 2-3 tablespoons Refined flour (maida)
  • 2-3 tablespoons Cornflour/ corn starch
  • 1 tablespoon Garlic , chopped
  • 1 inch Ginger , chopped
  • 1-2 Green chillies , finely chopped
  • 1-2 stalks Spring onion greens , diagonally sliced
  • 1 tablespoon Tomato ketchup
  • 1 tablespoon Cornflour/ corn starch slurry
  • 1 teaspoon Vinegar
  • for garnishing Spring onion green curls
  • to serve Fried rice


  1. Heat sufficient oil in a kadai.
  2. Take cauliflower florets in a bowl, add ginger-garlic paste, red chilli sauce, 1 teaspoon soy sauce, salt and crushed peppercorns and mix well. Add refined flour and corn flour and mix till well coated.
  3. Slide the marinated cauliflower florets into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
  4. Heat 1 tablespoon oil in a non-stick pan, add garlic and ginger, mix and sauté till golden brown.
  5. Add green chillies, mix and sauté for 30 seconds. Add spring onion greens, mix and sauté for 30 seconds.
  6. Add 2 cups of water and mix. Add tomato ketchup and mix. Add remaining soy sauce and mix well.
  7. Add salt and crushed peppercorns, mix and bring the mixture to a boil. Add corn flour slurry, mix and cook till the mixture thickens slightly.
  8. Add fried cauliflower florets, mix and cook for 1-2 minutes. Switch off heat, add vinegar and mix well.
  9. Transfer into a serving bowl, garnish with spring onion green curls and serve hot with fried rice.