Best Ever Cauliflower Manchurian | Indo-Chinese Gobi Manchurian Recipe
Recipe type: Appetizer
Cuisine: Indo-Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
  • Cauliflower florets – 250 gms
  • Garlic – 8 to 10 cloves, finely chopped
  • Ginger – 1-inch piece, finely chopped
  • Green chilli – 2, finely chopped
  • Vinegar – 1 tsp
  • Tomato ketchup – 2 tbsp
  • Light soy sauce – 2 tbsp
  • Green chilli sauce – 1 tbsp
  • Salt to taste
  • Cornflour / cornstarch – 2 tbsp
  • All-purpose flour (maida) – 2 tbsp
  • Spring onion – 1, chopped with leaves
  • Vegetable oil for deep frying
  1. Blanch the cauliflower florets in salted boiling water for exactly 2 minutes and drain. Immerse them in cold water immediately and leave it for five minutes. Then drain out all the water and set aside.
  2. Mix all-purpose flour, cornflour, half a teaspoon of salt and little water in a bowl to make a batter of coating consistency so that it adheres to the cauliflower florets.
  3. Heat enough oil in a deep pan for deep-frying.
  4. While the oil is being hot, dip the cauliflower florets in the batter and coat them well. Tip the coated cauliflowers into the hot oil and fry them on medium flame till they turn lightly golden brown, about 3 to 4 minutes. Take them out and set aside on absorbent kitchen towel.
  5. Now take two tablespoons of oil in a wok and bring it to smoking hot.
  6. Add chopped ginger, garlic and chillies and sauté them for a minute on medium flame.
  7. Then add tomato ketchup, chilli sauce & soy sauce and stir continuously to mix everything well.
  8. Next add vinegar, half a cup of water and salt (keep in mind that all the sauces and ketch up also have salt in them, so add extra salt carefully) and cook for couple of minutes more.
  9. Add the fried cauliflower florets and toss them with the sauce for 2 to 3 minutes so that all the florets are well-coated with the Manchurian sauce.
  10. Garnish with chopped spring onion and serve the cauliflower Manchurian piping hot! Enjoy!
Recipe by Flavor Quotient at