Plain Gobi Manchurian

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise 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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  • 1 - large cauliflower
  • 1 - small red onion
  • 1 small bunch - spring (green) onions
  • 2 tsp - ginger, minced
  • 3 - garlic cloves, minced
  • 1/2 small bunch - coriander leaves
  • 1/4 cup - corn flour
  • 1/4 cup - gram flour
  • 1/4 cup - rice flour
  • 1/2 tbsp - ginger-garlic paste
  • 2 tbsp - tomato paste
  • 1 tbsp - chilli powder
  • 2 tbsp - sweet and sour sauce
  • 1/2 tsp - soy sauce
  • 1/2 tsp - vinegar
  • 1 tsp - skim milk
  • Oil for frying
  • Toothpicks for decoration
  • Salt to taste.

How to Make Plain Gobi Manchurian

  • Boil water with a pinch of salt and a tsp of skimmed milk.
  • Add the gobi florets to the water after switching off the flame.
  • Cover with the lid for a minute and drain the water and set aside.
  • For the batter, mix equal parts of corn-flour, maida and besan (1/4 cup each), add chilli powder, salt, ginger garlic paste, and water to make a batter of bajji consistency.
  • Dip florets in batter and deep fry until golden brown. Drain and keep aside.
  • In a separate pan, heat oil, add thinly sliced red onion, spring onion which is diced small, minced ginger and garlic and saute these until the red onions are crisp.
  • Add tomato paste, sweet and sour sauce, soy sauce, vinegar and some salt to taste.
  • Cook these until the mixture is thick.
  • Now toss the pre-fried gobis into the wok, and turn them until the mixture of onions and sauce is crisp and covered all over the fried gobi.
  • Garnish with coriander leaves.