Kick it up a notch with Gobi Manchurian

Today, I will introduce you to a delightful appetizer called Gobi Manchurian (Gobi = Cauliflower in Hindi). This dish is part of Indian- Chinese cuisine whose origins are quite interesting.  Indian-Chinese cuisines are extremely popular in many of the metropolitan cities in India and each have their own regional take. Where I come from in Bangalore, it is amazing and encourage readers (if you go to Bangalore) to try them out.  But in the meanwhile, I will bring them close to you so that you can make them at home. This appetizer is actually dry although you will find “wet” i.e. gravy versions as well on the internet. The manchurian with gravy can be served with rice or Indian bread. 

Now get ready for this recipe because once you have seen it on my blog, you will want to head to the kitchen to make and devour the entire plate with your family:)) Its that finger-lickin’ good.

PS:This recipe is always made by my husband but this time around, I wanted to make it myself to understand the nuances. The best judges were my kidz, and they loved it;). So, I hope that you’ll enjoy as well




  • Cauliflower – 1/2 depending on size.
  • Ginger        – 1/2 cup (finely chopped)
  • Garlic         –  1/2 cup (finely chopped)
  • Spring onion- 1 cup
  • Cilantro       – 1 cup
  • Rice vinegar –  2 tbsp
  • soy sauce    –   2 tbsp
  • Maggi hot &sweet sauce – 3tbsp (Hot and sweet sauce from Indian grocery stores or from
  • Corn Starch – 1/2 tsp
  • Whole wheat flour – 3 cups (from Trader Joe’s)
  • Water – 1 cup approximately and work your way up to get a consistent batter
  • Sriracha – 1/2 tsp
  • Salt to taste
  • Oil – to fry the coated florets


  • Bring water (enough to immerse the florets) to boil
  • Cut the cauliflower to small florets and keep the stem on. This would help with uniform frying and gives the best results for a bite-sized appetizer
  • Add a pinch of salt and then drop the florets into the boiling water to let them soften slightly  a.k.a blanching.



Blanched florets ready to take a dive in hot oil

  • In a pan, saute the garlic and ginger separately and set it aside. I usually add a little bit of salt and black pepper to pop out the flavors


Prep for saute

Prep for saute

Chinese wok is the best to saute and finish as well

Chinese wok is the best to saute and finish as well

  • In a mixing bowl, add whole wheat flower,1/4 cup of spring onion,sriracha 1/2 tsp,corn starch,garlic 1/8 cup,ginger 1/8 cup,salt to taste, water and mix it to a batter consistency. I do this to enhance the taste of the fried florettes.


That is a drop of Sriracha in the batter to give it a spicy kick

That is a drop of Sriracha in the batter to give it a spicy kick

  • Add the florets into the batter and let them coat uniformly
Florets coated in the batter

Florets coated in the batter

  • Heat the oil in a wok/pan and drop the coated florets in them one by one. During the frying process, the batter-coated florets tend to stick together. You can use a ladle to keep them separate
  • Keep it in the oil until the florets turn golden brown. Remove them from the pan and place it on a paper-towel covered plate to absorb the excess oil


Evenly golden-brown fried florets

Evenly golden-brown fried florets

  • The Gobi Manchurian is always served hot. So, the above steps can be prep work before actually serving them.

Finish and Serve:

  • Heat a wok, add a tsp of oil and add the deep fried florets. Saute for 15-20 seconds. Then add the sauteed garlic,ginger and spring onions. Give the combo a nice stir
  • Now add the rice vinegar followed by soy sauce on the side of the wok. I do this to avoid a soy/vinegar sogged floret :). Stir for a few seconds to coat the florets. Finally, add the Maggi hot n sweet ketchup on to the wok and toss until the florets are evenly coated.
  • Garnish liberally with cilantro and enjoy
Gobi Manchurian ready to be demolished !!

Gobi Manchurian ready to be demolished !!

  • It is best served with some chilled beer.

So, go ahead folks. Have a crunchy and delightful time

’till the next delicious recipe!!

By |2018-09-12T19:19:13+00:00April 13th, 2014|Deep fried, Indian-Chinese, Vegan|5 Comments

About the Author:

Shruthi is the creative chef and mastermind behind these flavorful chutneys and dishes. Cooking with only the freshest ingredients, she loves using her chutneys to add a new twist to traditional favorites. She is constantly experimenting with new recipes, striving to bring the complex sweet and savory flavors of India into your easy, every-day meals. Shruthi lives in Southern California with her husband and two foodie kids, and looks forward to sharing her passion for food with you!


  1. swulf April 13, 2014 at 7:22 pm - Reply

    Hello Shruthi,
    Great appetizer. I am eager to try it. Will you respond to me if I have specific questions? I have a few folks coming this Spring break week and love to try this out although I am new to this cuisine.Thanks for sharing !

    • Zesteez
      Zesteez April 14, 2014 at 5:59 pm - Reply

      Absolutely, Do send in your questions and I will be more than happy to respond.

  2. Aarifa April 24, 2014 at 9:25 am - Reply

    Its a great recipie…thanks for sharing…love it..

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    • Zesteez
      Zesteez July 16, 2014 at 10:33 pm - Reply

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