How to make Gobhi Manchurian -

Batter fried cauliflower florets cooked in Manchurian sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cauliflower (फूलगोभी), Refined flour (maida) (मैदा)

Cuisine : Indo-Chinese

Course : Main Course Vegetarian

For more recipes related to Gobhi Manchurian checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Shaam Savera Dhokar Dalna Stuffed Zucchini Besan Ke Nimboo

Gobhi Manchurian

Gobhi Manchurian Recipe Card


Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Gobhi Manchurian Recipe

  • Cauliflower cut into medium-sized florets 1 medium

  • Refined flour (maida) 4 tablespoons

  • Cornflour/ corn starch 4 tablespoons

  • Ginger-garlic paste 2 tablespoons

  • Dark soy sauce 2 tablespoons

  • Salt to taste

  • Crushed black peppercorns 1 teaspoon

  • Red chilli sauce 2 teaspoons

  • Oil 2 tablespoons + for deep frying

  • Spring onions 3

  • Garlic chopped 2 teaspoons

  • Ginger chopped 2 teaspoons

  • Green chillies finely chopped 2-3

  • Tomato ketchup 2 tablespoons

  • Vinegar 2 teaspoons


Step 1

Put cauliflower florets in a bowl. Add refined flour, 2 tablespoons corn flour, ginger-garlic paste, half the dark soy sauce, salt, crushed black peppercorn and red chilli sauce. Add a little water and mix well so that all the florets are well coated.

Step 2

Heat sufficient oil in a kadai and deep cauliflower florets till crisp.

Step 3

Heat two tablespoons oil in a non-stick wok. Halve spring onion bulbs, chop them and add to the wok and sauté on high heat. Add ginger and garlic and sauté.

Step 4

Chop green chillies finely.

Step 5

Add one tablespoon dark soy sauce and tomato ketchup to the wok and mix. Add one cup water and green chillies and mix.

Step 6

Mix two tablespoons corn flour in one fourth cup water and add it to the wok mix and cook till sauce thickens. Add vinegar and mix. Transfer half the sauce into a bowl.

Step 7

Drain cauliflower florets and add to the sauce in the wok and mix well.

Step 8

Chop spring onion greens.

Step 9

Transfer the cauliflower mixture into a serving dish, garnish with spring onion greens and serve hot with the bowl of sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.