By Shreya Sarpal
June 12, 2025
The classic gobi manchurian brings the best of Indo-Chinese flavours to the Indian kitchen and is a favourite among the foodies. It’s a perfect appetiser, snack or side dish with fried rice or noodles
For the Batter: 1 cauliflower, cut into florets ½ cup all-purpose flour ¼ cup cornflour 1 tsp ginger-garlic paste 1 tsp red chilli powder ½ tsp black pepper powder Salt to taste Water (to make the batter) Oil (for deep frying) 2 tbsp oil 1 finely chopped onion 1 finely chopped capsicum 2-3 garlic cloves, minced 1-inch piece of ginger, 2 chopped green chillies 3 tbsp soy sauce 2 tbsp tomato ketchup 1 tbsp red chilli sauce 1 tsp vinegar 1 tsp sugar 1 tsp cornflour Salt and black pepper to taste
Cut cauliflower into florets, prepare the batter with maida, cornflour, spices and then deep-fry them until crispy.
In a pan, heat oil, saute minced garlic, ginger, green chillies, then add onions, capsicum, and stir fry for 2-3 minutes on high heat.
Stir in soy sauce, tomato ketchup, red chilli sauce, vinegar, sugar and mix it well for a flavourful base.
Add a cornflour slurry to the sauce and cook until it thickens slightly.
Toss the fried cauliflower in the sauce until it's well coated, then garnish with fresh coriander and serve.