Gobi Manchurian dry


  • Cauliflower – 1/4 portion of a large Cauliflower
  • Green chili – 1 or 2
  • Garlic – 2 to 3 cloves of large size
  • Onion – 1/4
  • Soy sauce – 3 tspn
  • Tomato sauce – 2 tspn
  • Chili sauce – 1½ tspn
  • Oil – 1 or 2 tspn
  • For batter:
  • All purpose flour (Maida) or Corn flour – 3 spoons
  • Rice flour – 2 spoons
  • Ginger garlic paste – 1/2 tspn
  • Chili powder – 1/2 tspn
  • Salt – to taste
  • Oil – to deep fry


  • Cut Cauliflower into small florets. Boil water in a pan with little Turmeric powder and Salt. Add Cauliflower florets and leave that in hot water for 5 minutes. Cut Onion into big chunks. Chop garlic into small pieces. Keep all this aside.
  • Prepare the batter by mixing All purpose flour, Rice flour, Ginger garlic paste, Chili powder, Salt and Water in a bowl. The batter should not be too thick or too thin.
  • Heat enough Oil in a pan to deep fry. Once the Oil is hot enough, reduce the heat to medium. Dip the cauliflower florets in batter, drop gently into the hot Oil, turning once in a while, deep fry them till they are golden brown and crispy. Deep fry all the cauliflower florets like this.
  • Remove them and drain on paper towels.
  • Then heat 1 or 2 tspns of Oil in another pan. Add Green chilies and Garlic, fry them for a minute.
  • Add Onion and fry them for 2 minutes.
  • Add Soy sauce, Tomato sauce, Chili Sauce and saute it for 1 or 2 minutes.
  • Add 1/4 cup of water and cook this for 2 minutes in medium heat. If you want gravy add some more water.
  • Finally add deep fried Cauliflower florets and mix it with the sauce for 1 or 2 minutes. Then remove from heat.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.