Thursday, April 11, 2013

Gobi Manchurian

  • Cauliflower : 1 big
  • Maida : ½ cup
  • Cornflour : ¼ cup + 1 Tbsp
  • Kashmiri chilly pdr : 1 Tsp
  • Chopped ginger : 1 Tbsp
  • Chopped garlic : 1 Tbsp
  • Onion cubed : 2 med
  • Capsicum cubed : 1 big
  • Tomato sauce : 2 Tbsp
  • Chilly sauce : 1 Tbsp
  • Soy sauce : 1½ Tbsp
  • Sugar : ¼ Tsp
  • Water
  • Salt
  • Oil

Clean and cut the cauliflower into medium pieces and dip it in salt water for ½ an hr. Then, drain it and keep it aside. Mix water with cornflour and keep it aside. Combine maida, cornflour, chilly pdr and a little salt. Make a thick paste out of this using a little water. Dip the drained cauliflower pieces in the above prepared batter and deep fry it. Transfer it into a bowl. Heat oil in another pan and saute the ginger, garlic and onion for 3 mins. Then, add the cubed capsicum and saute it. Pour the sauces into it and mix. Heat it for a few mins and pour the cornflour mix into this. When it thickens, add  the fried cauliflower and combine it with the sauces. Sprinkle a little salt and sugar and stir it. Remove it from fire.

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  1. look really tempting , i'm drooling

  2. delicious crispy cauliflower, I always felt that a good recipe is the trick. You have done it so well

  3. Crispy & good looking manchurians..

  4. My mouth flew wide open on that very first picture- beautiful photography, Tina. And the gopi manchurian is as good as it gets!

  5. Gobhi manchurian looks fabulous Tina.

    today's post:

  6. Hi,
    looks yummy....please check the title...not gopi ...It's hindi it's called as gobi...cauliflower in english

  7. Yumm! I made this last week too!

  8. wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, My Manchurian Recipe