By Rajlakshmi
March 11, 2026
Gobi Manchurian is served as an appetiser and can be prepared dry or saucy. It is a flavourful dish with cauliflower infused with Indo-Chinese spices.
1 cauliflower 1 cup all-purpose flour 4 tsp cornstarch ¼ tsp black pepper powder ¼ tsp Kashmiri red chilli powder 1 tsp soy sauce 1 cup of water 5 to 6 tsp oil ¾ cup chopped spring onions ½ cup finely chopped capsicum
1 tsp of 1.5-inch gingers 8 to 10 garlic cloves 2 green chillis ½ tsp finely chopped celery 1 tsp tomato ketchup 1 tsp rice vinegar Salt as required
Chop the cauliflower into small florets. Boil them. Then wash the cauliflower florets and put them in the hot water. Drain and set aside.
In a bowl, add all-purpose flour, cornstarch, soy sauce, black pepper, and Kashmiri red chilli powder. Add water. Whisk into a batter.
Put each cauliflower floret in the batter and take them out one by one. Fry the batter-coated cauliflower florets till golden brown.
Drain oil with kitchen paper or a towel. In the same oil, put chopped ginger, garlic and green chillies. Sauté until the raw smell vanishes.
Add spring onions and capsicum, then chopped celery. Sauté.
Put soy sauce, tomato ketchup, black pepper and salt. Add pan-fried cauliflower florets to the same pan. Mix.
Add rice vinegar and mix again. Switch off the flame once done. Garnish and serve.