Website of the Year India 2016

Gobi Manchurian with Cornflour and Maida Recipe

Gobi Manchurian with Cornflour and Maida is a popular Indian Side-Dish
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Braise Recipe
Difficulty :
Preparation Time :
30 minutes
Servings :
Serves 4
Rated 3.5 based on 100 votes


  • 1 medium-sized Cauliflower (cut into florets)
  • For the batter:
  • 1/2 cup Corn flour
  • 1/4 cup Maida
  • 2 tsp Ginger Garlic paste
  • 1 tsp Red Chilli powder
  • Salt to taste
  • Oil to deep fry
  • For the Manchurian:
  • 1 tbsp - oil
  • 1 tbsp - Garlic sliced thin
  • 1 Capsicum - cut into half inch squares
  • 1 big - onion, cut into small pieces
  • 1.5 tbsp - soya sauce
  • 3 tbsp - Tomato sauce
  • 1 tsp - Red Chilli powder
  • Salt to taste
  • Spring onions
  • 1 tbsp mixed with 3 tbsp water - Corn flour
  • How to Make Gobi Manchurian with Cornflour and Maida:

    1. Boil water and add cauliflower florets, salt and turmeric powder.
    2. Cook only till half done, drain water and keep aside.
    3. Mix all the above ingredients with water to form a thick batter.
    4. Marinate the boiled cauliflower florets in the batter for 15-30 mins.
    5. Then deep fry them till golden brown or until crispy.
    6. Heat oil and add sliced garlic, saute for 2 mins, then add onion, capsicum and saute them for 3 mins.
    7. Let the onions and capsicum retain their crispiness; do not let them turn brown.
    8. Then add spring onions if you are using it and saute well.
    9. Now add the red chilli powder and salt.
    10. Keep on a high flame and add soya sauce, mix continuously for a few seconds.
    11. Simmer and add tomato sauce, mix well.
    12. Then add corn flour water mixture, mix well and continue to cook till it becomes thick.
    13. Now add toasted/grilled gobis.
    14. Mix well again for 3-4 minutes for the flavours to get blended well with the gobis.
    15. The gobi pieces should be a little crisp and not soggy at this stage.
    16. Garnish with spring onions and serve hot!
    17. Recipe courtesy: Sharmis Passions


    Bawarchi of the Week

    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

    know more