Indo-Chinese Gobi Manchurian

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Braise Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 - small cauliflower, broken into big florettes
  • 1 - small bunch spring onion, finely chopped
  • 2 tsp - ginger, finely chopped
  • 1 tsp - garlic, finely chopped
  • 1/4 cup - plain flour
  • 3 tbsp - cornflour
  • 1/4 tsp - red chilli powder
  • 2 - red chillies, dry
  • 3 tbsp - oil
  • 1.5 cups - water
  • 1 tbsp - milk

How to Make Indo-Chinese Gobi Manchurian

  • Boil the florets for 2-3 mins in plenty of water and a tbsp of milk to retain the colour of the cauliflower.
  • Drain well and pat dry on a clean cloth.
  • Make thin batter out of flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.
  • Dip the florets in the batter individually and deep fry in hot oil.
  • Keep aside.
  • In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
  • Add the salt and spring onions - stir fry for a minute.
  • Add 1.5 cups water and bring to a boil.
  • Dissolve 1 tbsp corn flour to 1/4 cup water and gradually add to the gravy, stirring continuously, till it boils and the gravy becomes transparent.
  • Add florets and soya sauce.
  • Boil for two more minutes and remove.
  • Serve.