Friday, August 8, 2008

Gobi Manchurian

Chinese food had always been Fried rice and Gobi Manchurian for me.Earlier it was due to the lesser choice,we vegetarians had but now it has become an ultimate favorite(it always was!).I really don't mind having Gobi manchurian as a starter as well as main course!!When hubby asks what I would like to order,I say Gobi manchurian as starter and Chilli Gobi as side-dish and he always wonders if both are same!!I love those crunchy and crispy manchurians which make a yummy yummy dish.

Amma makes yummy chilli gobi with fried rice.In fact,that was the only thing I knew to make before marriage coz we used to cook this together almost every weekend.I am sure after my disastrous tea,anything would taste great;-).Hubby was mighty impressed the first time I made this along with fried rice.He had called a friend home for dinner and when I set everything on table,he was looking very happy!!Got a great compliment from his friend when he asked-"oh you guys ordered out is it?".Since this is deep fried,it finds its way into our menu only once in a while.We prefer the No-Fry version when we feel like eating this.I recently made this along with Leftover fried rice and the combination was too good.Do try it when you feel like indulging in home-made Chinese food!!

Gobi Manchurian


Cauliflower - 1,cut into florets
Wash the cauliflower well under running water-in a pan,add boiling water and salt and soak the florets in it for about 5 minutes.Drain and remove-keep aside.
Onion - 1,chopped into cubes
Capsicum - 1,chopped into thin slices
Garlic - 4 tbsps,chopped finely
Ginger - 2 tbsps,chopped finely
Spring onions - 3-4 tbsps,chopped finely
Green chillies - 4 tbsps,chopped finely

Soya sauce - 2 tbsp
Green chilly sauce - 2 tbsp
Tomato sauce - 3 tbsp
Vinegar - 1 tsp
Oil - as required(for saute-ing and deep-frying)
Salt to taste

For the batter

Maida/Flour - 1/2 cup
Cornflour - 3-4 tbsp
Rice flour - 2 tbsp
Ginger-garlic paste - 2 tsp
Red food colour - 1 pinch(if you dont want to add food colour,you could also use red chilly powder)
Salt to taste


Prepare a batter with the ingredients adding enough water to resemble a bajji/pakora batter - not too thick not too thin.
In a kadai/wok,heat enough oil for deep frying the cauliflower.
Dip each floret into the batter and deep fry till golden brown.
In another kadai,add 2-3 tbsp oil and add chopped onions,capsicum,green chillies,ginger and garlic chopped.
Saute for about 2-3 minutes.
Add all the sauces-soya sauce,green chilly sauce and tomato sauce,and vinegar.
Mix well and add the fried florets.
Add salt if required.
Keep stirring till the sauce coats well on the gobi.
Add chopped spring onions and serve hot!!

Jihva for ingredients a.k.a JFI is the brainchild of Indira of Mahanandi.Indira started this event to showcase the natural ingredients every month and undoubtedly it is one of the most popular food blogging events among the food bloggers.

Dear Sia is hosting this months JFI and the theme is Soya.Chinese food is incomplete with Soya sauce and so is this dish.So Gobi Manchurian is off to Sia's JFI-Soya.


  1. I too love Gobi Manchurian. Thanks for the recipe, will try for sure!

  2. I too love Gobi Manchurian. Thanks for the recipe, will try for sure!

  3. gobi looks Manchurian any how sweet of you...soya sauce never struck sia might get another soya sauce dish....:)

  4. wow,..this looks so yum..i have some cootage cheese t home will follow ur recipr to prepre panner manchurian,..:-)thnks for sharin,..

  5. Manchurian is my fav chindian dish..looks nice on that plate

  6. looks great!! I have tried your non fried version..tastes good too!!

  7. this is one of my fav dishes.. it looks too tempting.. cant wait to have it..

  8. gobi manchurian looks so delicious Divya!

  9. wowowow i love gobhi manchurian and was first introduced to it in bangalore - its a southern speciality and you don;t find it anywhere in the north. again in dubai, its a staple and goes down very well with kerala porotta. the best gobhi manchurian I've ever had was in this tiny shop tucked behind commercial street. every evening you should see the hungry queues that would form. the shop only made gobhi manchurian!!! great recipe you got there!

  10. Shreya..thanks.Welcome to the club!!I can have gobi manchurian anytime of the day!!

    Srivalli..thanks.The first thing that struck me when Sia announced Soya,was this!!

    Priyanka..thanks.Do let me know how your paneer manchurian turned out!!


    Lg..thanks so much!!

    Sowmya..thanks.Glad to know you've tried my no-fry version!!

    Vanamala,Uma,Kitchen flavors..thanks so much!!

    Anjali..thanks,do try it!!

    Rajani..thanks.Great to know gobi manchurian trivia!!

  11. Hi Divya

    This is the 1st time i had a lookat ur blog n it has some very nice recipe........i especilly liked the breakfast & cookies recipe.....i have bookmarked some of them n will try in these coming days....will let u know how did they come out.Today i tries the gobi manchurian & it came out quiet nicely.Will come back to try some other recipes as well.

  12. Hi Divya..first time here.U have got a awesome selection of veg recipe..btw these gobi manchurian would be perfect with fried rice..mouth-watering!!!
    Saraswathy B
    Taste of Saras's Kitchen

  13. Hi dhivya.. this is my first time to visit your blog.. i was hunting for eggless cake and landed on your site. u have an interesting blog re.. i was reading your description on gobi manchurian and was soooo happy to have a company.. i always do that.. ordering chinese for appetiser and main course.. when i was pregnant use to go out on sundays and just have a soup and gobi manchurian or chilli gobi.. simple.. nice to meet someone similar.. :)


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