The One In Which I Learn How To Make Gobi Manchurian

These days, I see cauliflowers wherever I go. Big white heads of them, with chunky florets. Almost always, I cannot resist bringing home a couple of them. I love eating cauliflower, but know of just one or two recipes in which I can use them. In the winter months, these few recipes are repeated so often that the OH cries out of boredom. 🙂

Last weekend, when I again arrived with a huge cauliflower from the market, there was a cry of ‘Not again!’ from the OH. A prompt decision was made to learn more recipes using cauliflowers. The first thing I wanted to try out was gobi manchurian, a hot favourite with the husband and I in restaurants. Many recipes were referred to, and I zeroed in on this one. Using this recipe as the base, I made a few changes of my own. I gathered all the ingredients needed, and got ready to experiment. The result turned out to be wonderfully tasty!


Here’s the final recipe I used:

Ingredients (for 2 people):

15-20 large florets of cauliflower

3/4 cup of maida

1/2 cup of cornflour

Salt to taste

Red chilli powder to taste

Oil for frying

For the gravy:

1 tablespoon cornflour

2 tablespoons of tomato ketchup

2 tablespoons of green chilli sauce

1 tablespoon of soya sauce

1/2 cup water

2 onions, finely chopped

A 1-inch long piece of ginger, peeled and finely chopped

Coriander, finely chopped, for garnish

4-5 cloves of garlic, peeled and finely chopped

Salt to taste

2 tablespoons of oil

Red chilli powder to taste (optional)


For the manchurian balls:

1. Mix together the maida, cornflour, salt and red chilli powder to taste. Add enough water to make a paste that is neither too thick nor too thin.

2. Blanch the cauliflower in boiling salted water for about 10 minutes. Drain out all the water. Pour cold water over the florets and drain it out too. Keep aside.

3. Heat the oil in a deep-bottomed pan or kadhai.

4. Dip the cauliflower florets in the maida-cornflour paste. Fry them in the hot oil, one at a time. Keep aside.

For the sauce:

1. Heat the oil in a pan. Add the chopped ginger, garlic and onions. Fry for a few minutes till the raw smell goes away.

2. Mix the cornflour, water, green chilli sauce, soya sauce, tomato ketchup, salt to taste (be careful with the salt, as soya sauce contains salt too), and red chilli powder to taste (if using).

3. When the onions are cooked, add the cornflour and sauce paste to the pan. Cook for a while, till the sauce reaches the desired consistency. If required, add more water.

4. At this stage, add the cauliflower manchurian balls to the gravy. Let everything cook together for about 5 minutes on a low flame.

5. Garnish with finely chopped coriander leaves. Serve hot, with tomato ketchup.

How do you like your cauliflower? I’m all ears! Please do share some recipes!


9 thoughts on “The One In Which I Learn How To Make Gobi Manchurian

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