Spicy Gobi Manchurian

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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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  • Cauliflower - 1, medium or small one
  • Tomatoes - 3
  • Ginger - 1.5 tsp, chopped
  • Garlic - 1.5 tsp, chopped
  • Onion -1
  • Chilli - 1.5 tsp
  • Garam masala - 1 tsp
  • Coriander seed powder - 1/2 tsp
  • Cumin seed - 1 tsp
  • Cashew nuts - 10
  • White corn flour - 50 g
  • Oil - 4 tbsp
  • Salt to taste

How to Make Spicy Gobi Manchurian

  • Cut the cauliflower into medium size florets. Boil the water in a pan and add 1 tsp turmeric powder, 1 tsp salt and put the florets in it. Turn off the flame.
  • Cover the pan with a lid for 5 minutes.
  • Make ginger/garlic paste.
  • Grind tomatoes, onion, coriander seed powder, garam masala powder.
  • Make a thin batter out of corn flour. Add a pinch of salt, chilli powder (optional).
  • Dip the florets one by one and fry it in oil.
  • Don't deep fry.
  • Take a pan, add some oil (2 or 3 tsp) and season it with mustard seeds.
  • Then add ginger-garlic paste. Add cashewnuts (or you can fry separately and add at the end) and ground mixture.
  • If you want a thick dsih, add only little water or add more as you prefer.
  • Cook till raw smell goes out. Finally add the fried florets.
  • You can have it as an side dish for chapatti.