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Gobi Manchurian

Gobi Manchurian is a popular Indian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Deep Fry
Difficulty :
Servings :
Serves 4


1 - Cauliflower

1 - Onion

1/4 cup - Ginger

1/4 cup - Garlic

1 tsp - Cumin seeds

2 - Green chillies

1 tbsp - Red Chilli powder

2 tbsp - Coriander powder

1 cup - All-purpose flour

2 tbsp - Corn flour

1 tbsp - Soya sauce

Curry leaves, a small quantity

Coriander leaves, a small quantity

Salt to taste

1 tbsp - Oil or Butter for frying


  1. Soak cauliflower florets in hot water for 10 minutes. Then boil them in water for 10 minutes.
  2. Mix all-purpose flour (maida), butter and corn flour and make into paste.
  3. Make a paste of half of the ginger-garlic and add to this. Mix well.
  4. Dip florets in this flour paste and deep fry in oil.
  5. Keep them on a tissue paper so that excess oil will be absorbed.
  6. Heat oil in a pan/kadai (it can be done in the same kadai in which the florets were fried) and add chopped ginger and garlic, cumin seeds, curry leaves, chopped onions and a little salt and fry them well.
  7. Add soya sauce, florets, chilli powder and coriander powder and mix well.
  8. Garnish with coriander leaves.
  9. Recipe courtesy:
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Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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