Gobi Manchurian

Every vegetarian’s favourite dish! Yes... Gobi Manchurian!! It is obvious that atleast once we all have tried to prepare this at home. And for our ultimate dismay we might have got an unsuccessful result. For many of us the problem is that either it is not crispy or it consumes too much oil or it requires too much sauce etc.

Here we are introducing a simple method to prepare tasty crispy Gobi Manchurian at home. In this method cauliflower florets absorb less oil and we use sauce just enough for our cooking. You may also use homemade sauce for the cooking.

2 reviews, 4.75/5

Gobi Manchurian

North India

5 Persons

120 minutes

Items List

Name Quantity Image
Cauliflower florets 500g
Chopped Onion 150g
Chopped Capsicum 50g
Chopped green chilli 2 nos
Chopped coriander leaves ¼ cup
Chopped spring onion 1 ½ tbsp
Chopped garlic 1 ½ tbsp
Chopped ginger 1 ½ tbsp
Wheat flour 2/3 cup
Corn flour 4 ½ tbsp
Water 5 cups
Salt enough to taste
Turmeric 1 tsp
Chilli powder 1tsp
Pepper powder 1tsp
Tomato sauce 2 tbsp
Soya sauce ½ tbsp
Oil 500 ml


Stage 1

Bring to boil 2.5 cups of water in a kadai, to the boiling water add ½ tbsp salt and 1 tsp turmeric powder. To this add clean cauliflower florets and let it boil for 2minutes. Turn the flame off and keep it aside for 30 mins.

Stage 2

By the time we wait, let us prepare the other items required for cooking. Let us chop the greens first. Wash 2 bunches of spring onion and chop it nicely. Chop capsicum to small cubes. Chop a handful of coriander leaves finely. Slit the green chillies by it length and chop it really fine. Keep all the chopped greens separately aside.

Stage 3

Fine-chop onions to small cubes and keep it aside. Take a 1 inch piece of ginger and cut it into half. Fine-chop one half and just chop the other half. Clean 8-10 garlic cloves, fine-chop half of them and just chop the other half. Keep them separately.

Stage 4

By this time our cauliflower florets will be half-cooked and ready to take out. Strain off the water and wash the florets using cold water. Keep it aside.

Stage 5

to a mixing bowl, take 1/3 cup of wheat flour, 2 tbsp of corn starch, salt (enough for florets), 1 tsp pepper powder, 1 tsp chilli powder, ½ tbsp finely chopped ginger and ½ tbsp finely chopped garlic. Add 1 tbsp tomato sauce to this and start mixing using clean hand. Add water as required. Do not make it too much watery. Make sure it doesn’t form lumps. Batter is ready for coating florets.

Stage 6

Add the half-cooked cauliflower florets to the batter and hand mix it gently so that the florets does not break, but the florets are evenly coated.

Stage 7

Heat a kadai and pour ½ litre oil and let heat up in medium flame. By this time let us coat the florets with one more dash of flour to make it thick enough for frying. To the coated florets add 1/3 cup of wheat flour and 2 tbsp of corn starch again and mix it gently using clean hands. Make sure the florets come out one-by-one and are coated evenly with flour. If the flour is not wet (still some dry flour is present here and there), wet it with few sprinkles of water. Make sure it does not becomes watery consistency again. By this time our oil will be heated enough.

Stage 8

To the hot oil, keeping the flame high, add florets one-by-one and let it form crust on high flame. Once the crust is formed, lower the flame and let it get cooked. Flip it over once in a while for proper cooking. Once it is cooked, take it off from the oil and keep it in a tissue paper (do not wait until the florets get a deep brown texture). Repeat the process until all the florets are cooked and have a crust.

Stage 9

Let us double fry or deep fry the florets again so that the crust formed will turn a golden brown colour and it will turn super crisp. For this keep the hot oil at high flame, and make sure oil is so hot. To the hot oil add mild fried florets and stir it continuously. In 15 seconds flip them over and continue stirring. In another 15 seconds, strain it off from oil and collect it in a tissue paper. Repeat the process until all florets are double fried.

Stage 10

Now let us prepare the sauce for the fried florets. Heat a kadai, pour 2 tbsp oil (you can reuse the oil used for frying florets). To the hot oil, add chopped ginger and garlic. Fry it until the raw smell goes. To this add chopped onion and add a pinch of salt and sauté it until it turns a glassy texture. To this add green chilli and capsicum. Sauté them well.

Stage 11

Add ½ tbsp soya sauce and mix it well. Add 1 tbsp tomato sauce and mix it well. Stir fry the mixture until the raw smell of added sauces goes away. Add ½ cup of water to the mixture and stir well. Check for salt and if not enough add enough salt. Let the mixture boil well.

Stage 12

In a small mixing bowl, take ½ tbsp of corn starch and mix it with 4 tbsp water. Add the corn starch mixture to the boiling sauce. Mix it thoroughly. As the sauce thickens, add fried cauliflower florets and mix them thoroughly well. Manchurian is ready. Add chopped spring onion and chopped coriander leaves to the Manchurian and mix them well. Transfer the Gobi Manchurian to a serving bowl. Gobi Manchurian is ready to serve. Serve hot with Roti, Chappathis, Fried rice, Poori, Pulao, Biriyani etc. You may even take it as a snack.


  • You may use all purpose flour (maida) instead of wheat flour.You may use homemade tomato sauce or blanched tomato puree and sugar for the preparation.
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