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Monday, July 2, 2018

Gobi Manchuria


  • 250 grams cauliflower florets 
  • 5 to 6 tbsp maida
  • 3 tbsp corn flour 
  • salt as needed
  • Oil for deep frying as needed

For Manchurian sauce

  • 1 tbsp. garlic finely chopped
  • ½ tbsp. ginger finely chopped
  • 1/3 cup onions  finely chopped 
  • 1 tbsp Soya sauce
  • 2 tbsp. Tomato ketchup
  • ½ tbsp vinegar 
  • salt as needed
  • 3 tbsp water
  • 2 tbsp spring onion greens chopped for garnish 


  1. Clean gobi and cut the florets to medium size. Add them to hot water and rest for 5 minutes.
  2. Drain completely and spread on a clean cloth until no moisture remains on the gobi.
  3. Make the batter by adding corn flour, plain flour, red chilli powder and salt to a mixing bowl.
  4. Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter.
  5. Add the gobi florets to the batter in batches, coat them well. When the oil turns hot enough, drop the florets one by one in the oil. The flame has to be medium initially and should be increased slightly as more gobi is added.Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.

  6. Drain them to a kitchen tissue.

How to make gobi manchurian

  1. Heat oil in a wide pan and add garlic and ginger.Saute for a minute or two. Then add  onions.
  2. Add soya sauce,tomato ketchup and vinegar.
  3. Mix and add water. Cook on a medium heat until the sauce thickens.Turn off the stove and check the taste. The sauce has to be slightly sour, sweet & hot. If needed you can adjust the salt as well.Allow the sauce to cool for 1 to 2 mins.
  4. Add the fried cauliflower and stir.
  5. Serve hot.

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