Making Gobi Manchurian at home is easy if you have some patience and some good soya and chilli sauce in hand. Learn how to make my version of Gobi Machurian at home following this easy and tasty recipe.
You are away from home for an extended period of time. You have tasted most of what the local cuisine has to offer you. Your mind wanders back to the dosa and sambar, chaat, dal chaawal, rasmalai, aloo paratha.. all those things you took so much for granted back home.
Me? I crave Gobi Manchurian. One evening, I drove TH nuts saying I want gobi manchurian and I want it now. Its easy to find Indian food in Singapore, especially North Indian, but Indo-Chinese, not so much unless you are ready to go the extra mile to Little India, literally.
That evening we went, and I was happy only after I polished off an entire plate of gobi manchurian all by myself. The next day, I made it at home. Yes, the very next day, why do you ask?
I really wish I had step by step pictures for making Gobi Manchurian, especially to show the batter consistency, but I have measured out the ingredients quite accurately so this should come out well for you.
Ingredients:2 cups cauliflower, cut into floretsOil to deep fryFor the batter:5 tbsp maida / plain flour3 tbsp cornflour1/2 tsp red chilli powder (optional, depending on heat level preferred)1/4 tsp pepper powder1 garlic clove, mincedA pinch of saltAbout 1/4 cup waterFor the sauce:1 small onion, chopped fine1/4 cup capsicum, chopped fine4 cloves garlic, minced2 green chillies, slit midways (use to taste)2 tbsp tomato ketchup1 tsp green chilli sauce2 tsp soy sauce2 tsp vinegar2 tsp cornflour mixed with 4 tbsp waterSalt, check before addingHow to Make Gobi Manchurian1. Let’s start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown.2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds.4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside.5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.
Note: this recipe is for the dry version of gobi manchurian that’s usually served as an appetizer. You can stick toothpicks into the florets and serve as an appetizer or add more water-cornflour mixture and make the sauce looser to serve with fried rice.
I am a big cauliflower fan…tried this recipe…turned out to be perfect…my family was so impressed…you are so talented…keep up the good work 🙂
hi guys…i tried this recipe and it come out to be a delicious one..thanks
thanks guys for the recipe..
Hi Nags. I tried this gobi manchurian recipe today & it was delicious. Thank you so much for posting this. I was always hesitant to try indo chinese but after stopping by your website, I thought of giving it a try. It worked! Thanks so much!
You made me drool!
Somebody stole your photo and used it on a really crappy youtube video….
It makes your site and you look like shite. You should complain to youtube to get it taken down.
The recipe on the video site is different too…
My husband and I lived in Singapore for a while and loved visiting Little India. I especially enjoyed Gobi Manchurian. After having it one evening we went to Mustafa and found a a jar of sauce for the dish. It was very good but was enough for two preparations. We have since moved to San Francisco and I wanted to prepare the dish so I went online and found yours. The fact that you live in Singapore and know what Little India has to offer gave your recipie great credibility. Thank You for publishing this.
Jeanette
Hi Nags
Your gobi manchurian was wonderful, just like I knew it will be. great recipe again … Your rock Nagalakshmi. V
Regards
Anisha Kuruvilla
This is wonderful. I made it successfully 3-4 time already. I garnish it with lil bit of onion nd coriander, sometimes even lemon juice. After i tried ur recipe ive never eaten gobi manchurian out again. Thank you for the recipe. I'll definitely try some more from your blog.
Hi Nags,
Tried this recipe today. It is superb!! I thought of trying this 'coz there is no egg involved in this and it sounded easy. Not only was this easy but really tasty. Loved, loved, loved it! I too am a fan of cauliflower manchurian, but I don't like the 'eggy' taste most restaurant-made manchurian has.
You have an amazing blog here. Great recipes and pictures.
Thank you.. Chandra
thank you so much for trying the gobi manchurian recipe. i am not a fan of adding egg to the manchurian batter either (not for the vegetarian manchurian recipes, anyway) so this works out perfect for me. let me know if you try other recipes.
I am so glad you enjoyed the gobi manchurian recipe 🙂
Hi Nags, this is a wonderful receipe you posted.thanks for it.i tried it out and the taste was awesome,perfect restaurant taste.it looked exactly like your pic.too. thanks once again.
Sreedevi.S.
Nags… i tried it last saturday and it came out yummy!!! i am going to stick on to this recipe in the future!! my husband loved it!
Tanvi, this gobi manchurian recipe should serve 2-3 people comfortably 🙂
1/4 cup water is approximate. Start with 2 tbsp and then add more
For the batter I added 1/4 cup of water and it became too watery. How much water do we add exactly?
Hi…
Im Tanvi, currently based in Sydney I face the same craving for Indo-Chinese food…
One quick question…how many people does this recipe serve…??
Thanks in advance…!!
P.S. Amazing photography..!!
i think a lot depends on the colour and density of the soya sauce used. mine is a light version. in fact, i was hoping for a darker colour 🙂
Hi..This recipe turned out awesome to taste. except that it didn't 'look' as nice in your pic. once i added the soy sauce, the whole sauce and final dish all looked so dark 🙁 How did u manage to keep this colour looking so good??
Hi, This recipe turned out awesome. except that it didn't look as awesome as it does in your pic.. As soon as i added soy sauce, the whole thing looked so dark! 🙁
Another BIG hit in our house! Thank you so much for making me an indian-chinese cook.
Hello Nags,
Thank you for posting this recipe ,i was craving gobi manchuri today and i tried this recipe and i loved it.keep up the gr8 work
so glad you enjoyed the easy gobi manchurian recipe. i love indo-chinese recipes too and crave for them all the time 🙂
I plan to try this out – I will let you know how it goes –
Hey Nags, Thanks a lot for this recipe…I got into your blog by chance… i had some cauliflower and checked out your recipe list and tried this one…I should say this was a clear winner…Wow…lip smacking…Thanks again
hello jaysri, yes you can use corn starch, in fact its one and the same 🙂
Hi Nags,
Am planning to make this gobi manchurian tomorrow.
I have a doubt. Can I use corn starch in place of corn flour? By corn flour, do you mean the pure white one or little yellow one…?
Hey,
I really liked the manchurian recipe & your blog too. I have visited your blog for the first time.
Its really cool & the way you have presented it, it really nice.
I have recipe blog too.
http://dskrecipes.blogspot.com/
heyy!!..i made this recipe last week and needless to say, it turned out very very well, better than i would have imagined..it was soo good that my hubby's been asking me ever since when i would make it again.. he prefers it over chicken wings and THAT is the biggest compliment i (rather you.. ;-)) got.. 🙂 so i am making it again tonight..and just saved the recipe, just in case the page's not available for any reason.. 🙂 Thanks again!!
Thank you so much Anon. I am so glad the gobi manchurian recipe was useful!
Thanks Meena! So glad you liked the gobi manchurian recipe. I have cravings for manchurian a lot too 🙂
Hi Naagu,
I tried your recipe this evening & it was such a hit. I crave for manchurian type of food during those off days and when I don't have the energy to go out to restaurant, I do feel like preparing the same. till now, whatever I tried turned out to be something like manchurian but following your recipe I got the perfect taste and yes, yes, yes, this is the taste I was craving for and am so happy to have found this recipe. After having a full plate of it, I just came to give my fb and take a print of the recipe.
thank you so much. I found my favorite recipe finally. the batter came out perfect and so the whole recipe. thank you again.
Meena
We love it..really yummy
using a paniyaram chatti here is a good idea but i didn't 🙂
Wow ma fav dish dear…looks perfect and tempting.
I tried once you sis gobi manchurian and that was really yumm.
I am sure gonna try this one day.
The only this is my daughter don't like cauliflower.
This looks super spicy chillies.
At least you have a little Indian here we have to make our self unless if one is satisfied with the blang chinese food we get here.
Hey that looks perfect! BTW, no idea where you stay, but Indian Wok in Siglap serves very nice Indian Chinese.
looks like a store bought one..too good.
THAT looks delicious!!!I love manchurian, I might try this recipe for Paneer Manchurian. 🙂
yum yum… i love cauliflower manchurian too.. am a big cauliflower fan. can have anything made of it. nice click.
Its quite delicious.
Its quite delicious.
Hi Naga, made it today! Totally enjoyed it. My sauce turned out a little too thick, and I had to make it thin with a little flour and water mixture while mixing. Since I was making it thin, I thought I might need to add soy sauce, chilly sauce, tomato ketchup proportionately. However, that seems to have made the sauce a little too dark coz of the soy, and I did not get the lovely golden brown colour as in your picture. The taste was awesome though, and I have taken pictures too:D. The frying is the only part that makes this dish tedious, but totally worth the effort:-)Shreya
yum yum… i love cauliflower manchurian too.. am a big cauliflower fan. can have anything made of it. nice click.
You sound just like me, eat something outside and want to make the same thing right away home at….hubby goes nuts sometimes 😛 Manchuri looks super yummy,I need a fork please…no chopsticks for me!
I totally understand why you came back and made it the very next day! 🙂 The dish looks awesome to say the least!
My all time fav chinese dish, looks yum!
Wow mouthwatering one,Pass that Bowl to me
Have to make this!
Love the Manchurian..anytime..and this tempts me enough to grab from screen 🙂
Looks good,I have tried ur baby corn manchurian,sure I think this will turn out gud too:)
Love that pic, totally drool worthy, especially when I imagine that it is chicken 🙂
Sig, you are too much!! 😀
Oh goody! You know my 4 year old has taken a liking for Gobi and asks if we can make it at home. Glad that i now have this recipe.
Nags… it's true indo chinese food originated in Calcutta…china town of Calcutta situated in a localty called tangra … Nelson Wang is the man and i came to know this through Vir Sanghvi ( of course through his columns)…
hello..it looks heavenly..as far as food p'graphy is concerned, i will have to come to S'pore and learn from you directly.
sheetal
gobi manchurian is officially indian, Nags ! in fact at one point i thought it was totally adopted by bangalore..You would see little stalls named 'gobi manchurian' and they served just that. The waiters at the restaurant (serving south indian and north indian food) would continue waiting at the table in case u forgot to order gobi manchurian..it was a must with every order !! chinese/indo chinese doesnt seem too popular in ahmedabad and i really miss my bangalore gobi manchurian – seems simple enough, must try…
huh…they don't have the quintessential indo-chinese dish!! Hmmm…that means they don't serve authentic indo chinese!
woww!! It looks so yummy…please pass it!!
THAT looks delicious!!!I love manchurian, I might try this recipe for Paneer Manchurian. 🙂
I've heard that indo chinese food originated in West Bengal. I can't be sure though, its just hearsay 🙂
Oh Nags, I was Lol reading this..I too crave for food for no reason..there r times, when I go ohh and ahh over a particular food item before going to bed..which has TH giving me stares as to wats rong with me or if I have a news to share! am bookmarking this recipe for sure.looks too gud
Nags, thanks for the accurate measures… I've tried making gobi manchurian several times, all in vain… will follow your recipe and make it soon… thanks again 🙂
I feel like having a Gobi manch ! This one looks perfect and glossy!
looks like a store bought one..too good.
You said it! they have chilly fish and I think veg manchurian but not gobi manchurian. we found the food just so-so and a bit overpriced, actually.
Aquadaze, yes been to Indian Wok in Siglap but they didn't have gobi manchurian!!
Sis, the easy part is of course the fact that you don't need to eye ball the ingredients, these measurements are as exact as they come! 🙂
Sangeeta – I agree this is not the healthiest way to cook and eat gobi, that's why I don't make it every weekend like I would have liked to 😉
looks quite good and I am sure tastes better.. thanks for sharing
Thats a picture perfect gobi manchurian….
Hey that looks perfect! BTW, no idea where you stay, but Indian Wok in Siglap serves very nice Indian Chinese.
Love manchurian..anytime!..:)
…but where is the 'easy' part? 🙂
i bashed this gobi manchurian in my recent post and you came up with such a beautiful picture as always…..all beautiful things are not edible for me…let them be in the garden ..ha ha…
i salute Nelson Wang for this invention…but i have minimized eating this addictive food..
No prob if you don't have step by step detail Nags … the very look of it says everything. 🙂 And yes, Ching's green chilli is my fav … I can have it with anything … even plain parathas. 😉
wonderful photography. and I am sure the dish was as good as it looks !!! Yummm !!!
I tried once you sis gobi manchurian and that was really yumm.
I am sure gonna try this one day.
The only this is my daughter don't like cauliflower.
This looks super spicy chillies.
At least you have a little Indian here we have to make our self unless if one is satisfied with the blang chinese food we get here.
tempting picture dear..nice recipe
The picture looks very impressive!
Oh yes!! Lovethis, love all that is Indo-chinese!
Wow ma fav dish dear…looks perfect and tempting.
My all time favorite, the pic so tempting that I can finish that full bowl all by myself.
This looks absolutely delicious. I normally do not eat this even though I crave for it cuz, they add food color & loads of oil. I must make this at home
My all time fav. gobi dry… looks yummy love the presentation.
using a paniyaram chatti here is a good idea but i didn't 🙂
droooooling!u didn't use paniyaram here, did u? Look so elegant. 🙂