Chinese Gobi Manchurian


Chinese Gobi Manchurian – A versatile recipe that can be served as starters or accompaniment for the main dish. This simple tasty recipe surely is a mouth-watering dish.



Cauliflower – 1 medium (cut into large florets)

Onion – 1 medium (finely chopped)

Garlic – 4 cloves (finely Chopped)

Spring onion – 3 (finely chopped – white and green parts separated)

Lemon – 1/2

Soya sauce – 1 Tbsp

Tomato Ketchup – 2 Tbsp

Hot Chili Sauce – 3 Tbsp

Red Chili Flakes – 1 tsp

Corn Flour – 2 Tbsp

Salt – 1/2 tsp

Sesame Oil – 1 1/2 Tbsp

Canola Oil – For frying



For Batter

All-purpose flour – 3/4 Cup

Corn flour – 1/4 Cup

Rice flour – 1 Tbsp

Freshly ground pepper powder – 1 tsp

Ginger Garlic paste – 2 Tbsp

Salt – 1/2 tsp (adjust per taste)

For Garnishing

Carrot Flower



Take a mixing bowl and add all the ingredients under “For batter”. Add about 3/4 Cup of water to make a batter. Adjust the water quantity accordingly. Batter should not be too thick or too thin.

Now heat the oil for frying. Once the oil is hot enough, dip the cauliflower florets into batter, make sure the batter coats the cauliflower and drop it into the hot oil. Fry in medium-high flame until the color changes to light golden brown. Remove from oil and place them in a paper napkin to remove excess oil.

Take a small mixing bowl, add 2 Tbsp corn flour and 3 Tbsp water and make a corn flour paste. Keep it aside. Heat a separate pan with 1 1/2 Tbsp of oil; add the onion, garlic, white part of spring onion and sauté them in high flame, until the onion turns translucent.

Now turn the flame to medium, add the soya sauce, tomato ketchup, Chili sauce and give a nice stir. Add the prepared corn flour paste and let it cook. The sauce will start to thicken.

Add the salt and red chili flakes and stir well. Now add about 1/2 cup of water and stir it to get a thick sauce consistency.

Add the juice of half a lemon and mix well. Finally, add the fried cauliflower to the sauce and sauté in high flame for about 2 minutes.
Turn off the flame, garnish with the green part of the spring onion and garnish with carrot flower. Serve hot as a delicious appetizer.



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