Cauliflower Manchurian

Cauliflower Manchurian ( Gobi Manchurian)



Manchurian is an Indo- Chinese dish. Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the smallChinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, the Chinese food has become an integral part of the Indian culinary scene.[1] It is also enjoyed by Indian and Chinese communities in MalaysiaSingaporeIlford and North America.

Manchurian Chicken, consisting of chicken with vegetables in a spicy sauce.[5] It is entirely a creation of Chinese restaurants in India, and bears little resemblance to traditional Chinese cuisine.[3] It is said to have been invented in 1975 by Nelson Wang; Wang described his invention process as starting from the basic ingredients of an Indian dish, namely chopped garlic, ginger, and green chilis, but next, instead of addinggaram masala, he put in soy sauce instead, followed by cornstarch and the chicken itself.[6] A popular vegetarian variant replaces chicken with cauliflower,[5] and is commonly known as Gobi manchurian. Other possibilities include prawn, fish, mutton, or paneer.[citatio ( From Wikipedia, the free encyclopedia)


I had this dish in an Indian restaurant named  Aarya ‘ s in Doha . It is a vegetarian restaurant. The manchurian I had there was so delicious !. All I wanted to do is to find the recipe from the net and make it at home. I always hunt for recipes and I found a good one at I love her blog and  most of her  recipes are foolproof.

The cauliflower manchurian  recipe is one that has never failed . In this dish you can replace the cauliflower with chicken/fish/prawns/mutton  and  go on with the rest of the ingredients and method. I did not have some of the ingredients so add   any veggies you have in hand. I made this dish for my dad who is a vegetarian and he loved it. I am sure you will too J

Happy Cooking Everyone!

Cauliflower Manchurian ( Gobi Manchurian)

Prep & Cooking Time: 40 mts

Serves 4-5 persons


1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 minutes, drained

2 tbsps maida/all-purpose flour

2 tbsps cornflour

1/2 tbsp rice flour (optional)

1 tbsp ginger-garlic-green chilli paste

approx a little less than 1/2 cup warm water

salt to taste

For sauce:

1/4 cup spring onions, finely chopped,

1/2 capsicum, finely sliced

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger

2 finely chopped green chillis

1 tsp red chilli powder (preferably Kashmiri)

2 tsps soya sauce

1 tbsp chilli sauce

2 tsps vinegar

3 tbsps tomato sauce

1/2 tsp brown sugar (optional)

salt as required

1 1/2 tbsps sesame oil

1 tbsp finely chopped coriander leaves



o   Heat oil for deep frying in a heavy bottomed vessel.

o   In a bowl, combine flour, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the cauliflower is almost cooked. Increase the flame towards the end of the cooking process and fry the cauliflower till it turns golden brown. Remove onto absorbent paper and keep aside.

o   Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

o   Add the whites of spring onions and stir fry on high for 3-4 minutes, constantly tossing them. Add the sliced capsicum and stir fry for another 3 minutes. They should retain their crunch.

o   Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 minutes. Add 3-4 tbsps of water and cook for 2 minutes.

o   Add the deep fried cauliflower and combine. Toss on high flame for 1-2 minutes. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.



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