Gobi Manchurian :)

I have been asked for this recipe in the past and I finally found a reason to post it….I made it last weekend 🙂 The traditional version involves soy sauce, however due to the soy allergy situation in the house, I have been trying to make this as good, without the soy sauce and I achieved it last weekend.

I think it doubles as a snack for Avy, without the gravy etc, and a wonderful dish for adults.

So here is how I know it:)

For the sauce:

Medium size Gobi (cauliflower )1

Turmeric powder

Red Chilli powder



Spring onions

Tomatoes fresh (about 2) or the sauce about 1/2 a small can



Green chillies (finely chopped)- 2

Medium Onion 1 (finely chopped)

Garlic 3 (finely chopped)


For the florets:

10 Tbsp for about -Corn flour

6 Tbsp for about -All purpose flour (Maida)

Turmeric powder

Red Chilli powder




Make the sauce first if you want crispy Manchurians J

Add 4 Tbsp oil in a skillet (I use canola) and sauté the onion, garlic and green chilies till the onion turns golden brown.

Now add the tomatoes or tomato sauce (I prefer non flavored plain tomato sauce) and let it simmer in low-medium heat for about 15 minutes (closed).

Then add 2 tbsp vinegar, 1 tsp salt and 1 tsp of corn flour mixed with water.

Again let it simmer on low heat for 7-8 minutes. Give it a taste and if you feel it is not spicy enough add red chilli powder, usually it is pretty tasty by now.

I turn off the heat, add some lemon and keep it closed.

If you feel the sauces is too thick or too less, add water, and add the same ingredient-vinegar, corn flour with water to that.

Now make the florets and add them in this sauce and gently toss them, so as to not break the florets.

The florets’ preparation:

Wash the Cauliflower well and break them into florets, bite size. If you have one too big, please cut it down 😉 Makes for better frying.

Now mix the Turmeric powder (1tsp), the red chillie powder (1tsp), the corriander powder (1tsp), salt (1/2 tsp) in a big dish and coat the washed cauliflowers and let it sit for about 30 minutes.

Get enough oil in a pan to deep fry the florets and let it start on the stove, while you mix 5 Tbsp of corn flour, 3 tbsp of Maida, a pinch of salt, a pinch of turmeric and 1/4 tsp of red chille poweder. Add water and it has to be in a consistency where you can coat the florets entirely. This mixture would coat about 10-12 florets. Repeat the same mixing process for how many ever florets you have.

Once the oil is frying hot, coat the gobi and deep fry it.  Remove once golden brown. I give it to Avy at this stage, makes for a wonderful snack. You can also add any kind of healthy flour to the mixture before frying like Spelt, Quinoa, powdered green gram dal etc.

Best when served hot. Top with chopped spring onions.

Hopefully you enjoy it! Avy Loved the cauliflowers deep fried, the actual Manchurian was too spicy for him!



  1. Lakshmi said,

    July 25, 2010 at 9:11 pm

    I tried it Anu.. yummm!!1 🙂 thanks for sharing di :-*

  2. avymom said,

    July 25, 2010 at 9:49 pm

    Nice di…send pic di

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