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Dry Gobi Manchurian, aka Cauliflower Manchurian is a tantalizing Indian Chinese appetizer and very different from the gravy version. The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce. It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal. Try this absolutely delicious recipe!
Ingredients:
Cauliflower – 1/2 medium, cut to bite-size florets
Oil – for deep frying
For the batter:
All-purpose Flour – 5 Tbsp
Corn Starch – 3 Tbsp
Salt – 1/4 tsp
Black Pepper – 1/4 tsp
Water – 1/4 cup plus 2 Tbsp
For the sauce:
Oil – 1 Tbsp
Onion – 1/2 medium, chopped finely
Green Chilies – to taste, cut diagonally
Garlic – 3 large cloves, chopped finely
Ketchup – 2 Tbsp
Red Chili Sauce – 2 Tbsp or to taste
Soy Sauce – 4 tsp or to taste
White Vinegar – 2 tsp
Water – 4 Tbsp
Corn Starch – 2 tsp
Green Onions – 2 stalks, cut diagonally for garnishing
Method:
1. Heat Oil in a medium non-stick pan.
2. Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
4. Add Soy Sauce and Vinegar and mix well.
5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
6. Keep sauce aside.
7. To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
8. Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.
9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
10. Add Green Onions and toss again.
11. Serve immediately.
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 Manchurian (Dry)){kind=link}
March 31st, 2008 at 5:22 pm
i tried this the previous weekend and it came out absolutely wonderful…better than what i have had in hotels.and it doesnt take too long to make as well.
[Reply]
faizel Reply:
May 20th, 2011 at 2:50 am
I sucked big time… but that 2 aunties r great to look
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April 3rd, 2008 at 1:41 pm
Hey hi
Liked the video very much.Very well explained.But I just wanted to know the ingredient used for batter all purpose flour is it maida?Looking forward for your response.I am from india.My friend told me about your website I found it worthwhile watching the videos and learning to cook.Thanks a ton…keep going!
[Reply]
yashi Reply:
November 7th, 2010 at 7:29 am
yes all perpose flour is maida
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April 3rd, 2008 at 1:59 pm
hi u make too good recipes we want some breakfast recipes pls
[Reply]
April 3rd, 2008 at 2:14 pm
Hi Sdzg,
Yes, All Purpose Flour is Maida.
Thanks for your feedback and please thank your friend from us!
Happy Cooking!
[Reply]
Geeta Sawant Reply:
April 29th, 2010 at 10:01 am
hi Anuja,
I have also tried same recepie and it taste wounderful.
can i replace gobhi with chicken? so should i need to add anything in chicken for making chicken balls?
[Reply]
anuja Reply:
May 3rd, 2010 at 10:49 pm
Hi Geeta,
You can relace the Gobi with chicken but you will have to cook the chicken a little longer as it needs to cook all the way through…so lower heat for a little longer
[Reply]
ajay das Reply:
March 4th, 2012 at 8:09 am
hi anju do you francheaf me
May 16th, 2008 at 8:11 am
Hi Anuja & Hetal,
I tried this recipe & my mom just loved this.Now she has asked to prepare again.I never thoght it would be so easy.
Thank you both for making it look so easy.
May Jesus be with you in the good work you both do & go a long.
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May 19th, 2008 at 3:41 pm
Hi Anuja and Hetal
If we want to make gobi manchurian with gravy can we use same recipie and add little extra water?
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May 21st, 2008 at 7:17 pm
Hi Hetal and Anuja ,
I tried gobi manchurian yesterday evening with tea..
It came out awesome ..I never thought it will be so great in taste and it had the same flavour which we get in any good restaurant .
My husband Amit was zapped
I made it exactly the way you told..Thanks ..
Your videos really help me as my mom is far away in india and i had done hardly any cooking there.
Thanks again .
[Reply]
May 22nd, 2008 at 1:10 am
Hi Vidhi,
The ingredients for the sauce are a little different (no ketchup or chili sauce) but you could use it as is. Instead of adding just a little corn starch and water, you add in a lot of vegetable stock (or chicken stock if you are non-veg) and allow it to boil. Then you add in quite a bit more corn starch to thicken it into a gravy. Let us know how it comes out if you decide to try it.
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May 22nd, 2008 at 1:10 am
Hi Vineeta,
Thanks so much for the great comment! You really made our day!
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June 4th, 2008 at 7:07 pm
Anuja & Hetal,
Such a great recipe! Even my 2 year old loved the crunch of the cauliflower
Thanks! Keep up your good work.
~Sunitha.
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June 16th, 2008 at 8:26 pm
I tried gobi manchurian yesterday .it came out amazing in taste. i never thought it will be so good and it had the same taste which we get in good resturant.
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June 17th, 2008 at 10:56 am
thanksssssssssssssss
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August 21st, 2008 at 10:28 pm
I love your website. It’s very well organized and the recipes are easy to follow. Thanks for doing a wonderful job. We really need people as dedicated as you, to teach us beginners how to cook great desi food.
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November 2nd, 2008 at 10:21 pm
Hi Hetal and Anuja…
I have introduced your site to many of my friends.. and i have also tried many of your recipes(which have come absolutely great).. But i must say Gobi manchurian was excellent.. and beyond words!!
because first of all am not a great cook… and second of all i have not relished cauliflower much because i did not know how to use it.. My husband had been asking me to make Gobi manchurian for a long time and last friday i surprised him by giving it as a HOT Appetizer and tea!!
Thanks a lot!!
[Reply]
November 26th, 2008 at 12:42 am
Hello Ladies!
You mentioned about using other vegetables. When using mushroom, should we use whole mushroom and just dip it in the batter and fry the way, you did cauliflower?
[Reply]
November 26th, 2008 at 2:44 am
Hi Priya,
Well, it just depends on the size of the mushrooms…if they are tiny button mushrooms and are about bite size, I would leave them whole and anything bigger, cut them to bite size and fry them.
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December 7th, 2008 at 9:56 pm
hi!!!
hetal & anuja,
b4 knowing this recipe, i used to do gobi manchuri, i was always unsuccessful. it never tasted like the one v get in restaurents.
i tried yday n it tasted awsome. i prepared one full gobi, n my husband had almost 3/4th of it n still he needs.
thank q for a wonderful recipe.
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December 7th, 2008 at 10:03 pm
hi hetal n anuja
i have one doubt about soya sauce.i have brought
soya been sauce which doesnt smell the one which v get in india. in the ingredients, soya been meat 46%. etc…
does this mean that the soya been sauce contains meat, i mean to say nonveg sauce?
is soya sauce similar to soya been sauce?
i used this sauce in the gobi manchuri recipe. still it tasted awsome.
pls let me know asap.
[Reply]
December 8th, 2008 at 10:07 pm
Hi Rasna,
I think soya bean sauce is a little different than soy sauce. It contains actual beans and is thicker – hence the term “soya bean meat”. It is not actually meat as in animal product. Soy sauce is as thin as water. Honestly, I have never used soya bean sauce so I am not aware of the taste difference. I’m glad the recipe worked for you anyway.
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December 9th, 2008 at 12:30 am
oh thanks alot….hetal.
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December 13th, 2008 at 11:11 pm
You guys are doing an awesome job !!!!
Could you please tell the exact brand name of soya sauce – there are many in the market ?
Thanks and May God bless you both for showing everybody how to cook !!
[Reply]
December 14th, 2008 at 10:42 pm
Thanks Jasmine!
Kikoman makes a pretty good soy sauce.
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January 5th, 2009 at 2:44 am
is corn starch is cornflour?
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January 5th, 2009 at 3:02 am
is green onion is cellary?
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January 5th, 2009 at 2:45 pm
Hi Ann Maria,
Corn starch is also known as cornflour in India. Green onion is also called spring onion. It is not celery.
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January 23rd, 2009 at 9:10 pm
Hi Hetal n Anuja,
You guys do a great job.Every recipe of yours I try comes out great. I am gonna try this one too but I have a question.. the hot chilli sauce which you mentioned is which one? The one I have is Spiracha hot chilli sauce ( some chinese one).Can I use that one?
[Reply]
January 23rd, 2009 at 9:27 pm
Hi Rakhee,
Our chili sauce is called Sambal. It is a little different than Sriracha in texture and taste (more chii flakes and a little more tangy). If you cannot find it, then Sriracha will also work just fine. Let us know how it turns out!
[Reply]
February 6th, 2009 at 11:11 pm
Hi Hetal and Anuja,
I came across your website when I was looking for some Indian Chinese recipes and I think I will be a regular visitor from now on. I think you guys are great and should be on TV…I made the Gobi Manchurian as you had shown and it was excellent…My wife doesn’t eat anything spicy, so I am introducing her to spicy food one green chilli at a time…your other recipes would also be a great help…Thanks again…and if you guys take requests, I’d love to see your take on barbecue steak with an Indian twist…
Sunny
[Reply]
February 13th, 2009 at 9:03 pm
Hi Hatel n anuja,
I am your regular visitor as well as die hard fan.Every recipe i try turns out great like gobhi manchurian.I dont think you remember but I met you in Diwali mela which was organised in Dallas only.
Lots n lots of luv and keep up the good work
rakhee
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February 28th, 2009 at 12:54 am
Hey Anuja and Hetal ….. good job ….. perfect recipes …. simply love all of them, this is one of my favorite….. and they turn out better than expected.
Thanks
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March 13th, 2009 at 5:38 pm
I tried this reccipe before with another persons website and they came out to be like hard as rock and I threw it away and I tried your recipie this time and said to myself if it comes out bad I will never make this again ,but to my surprise it came out really delicious,and wanted to thank u guys for putting up so many good recipies out there,keep up the good work.
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March 20th, 2009 at 9:04 pm
hi anuja & Hetal,
first of all i want to say that u guys give an excellent demo and with exact measurements of various ingredients.i love ur recipes.however,the best recipes are gobi manchurian and aloo paratha..i really want to thank u for this.
ps: can u show us how to make maharashtrian kanda poha recipe in future.
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March 26th, 2009 at 4:15 pm
Hi Anuja n Hetal….
To be frank …i tried many recipes for gobi manchurian from many websites(ofcourse…before i found your website) and it all went really bad…But once i tried your recipe,it came out really well…I am so happy….Thank you so much for your recipe….Everyone liked it….
Well….this recipe is for the dry GM….Can you please give the tips to make the gravy as well…Is it like add more quantity of all the ingredients for the sauce???
Waiting for your response….
[Reply]
March 26th, 2009 at 9:08 pm
Thanks Aparna!
The preparation is a little different for the gravy manchurian. We have it on our list to do so please look out for it.
Thanks.
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April 12th, 2009 at 5:34 am
hello hetal and anuja
im just 16 yrs old and i luv cooking and im a big fan of ur food
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April 21st, 2009 at 4:06 am
Hi Hetal, Anuja,
loved this recipe. Can you also post the recipe for veg fried rice and noodles sometime.
Deepali
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anuja Reply:
April 22nd, 2009 at 2:22 am
It’s already on our list!
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May 9th, 2009 at 8:25 pm
Hi,
Thanks I made this and it was delicious. But I wanted ti more crispy and mine turned ot a little bit soggy eventhough I used a very less amount of sauce. Not sure what went wrong
But the taste was so good.
Geetha
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May 16th, 2009 at 4:38 pm
This dish is one of my favorites! I made it last night and my friend’s husband thought I had ordered takeout! He was very surprised to learn I made it at home. I used white rice vinegar because thats what I have at home and it still turned out well. Nice dish if you wanna impress your friends — easy to whip up in about 30 minutes. Way to make your guests feel special!
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June 26th, 2009 at 9:15 pm
I HAVE TRIED LOTS OF YOUR RECEIPES.ALL TURN OUT REALLY GREAT.CAN YOU PLEASE SHOW MORE CHINESE RECEIPES,LIKE CHOW MEIN NOODLES,VEGETABLE FRIED RICE,ETC.
THANKS FOR ALL YOUR HARD WORK AND EASY RECEIPES.
[Reply]
hetal Reply:
June 28th, 2009 at 9:38 pm
Vegetable Fried Rice just came out! Yea! Here is the link:
http://showmethecurry.com/2009/06/25/vegetable-fried-rice/
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July 2nd, 2009 at 10:38 pm
Hello Hetal and Anuja,
I cannot wait to try this recipe. I was wondering at what temp should the gobi be fried. I am afraid to make the oil too cool and get a greasy product.
thanks and keep the recipes coming.
Stephen
Fl-USA.
[Reply]
hetal Reply:
July 3rd, 2009 at 5:52 am
We don’t really measure the temperature of the oil, but here is a quick test. Drop a small droplet of batter into the hot oil and if it pops up immediately, the oil is ready. If it sits at the bottom of the pan, then you need to heat the oil some more.
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July 20th, 2009 at 12:11 pm
Hi Hetal & Anuja,
It was fascinating video to watch. I had just had one query before i really try the dish. Since i am in Japan sometimes we do not get fresh cauliflower here.
Can we use the frozen variety for this dish. If yes, please explain what variation would be required.
Thank you so much and keep up the good work.
Abhi
[Reply]
hetal Reply:
July 20th, 2009 at 1:08 pm
Hi Abhishek,
We have never tried this recipe with frozen cauliflower, however, we did try it with canned baby corn. The problem we ran into was that the moisture from the corn released into the oil and it was a spluttering mess! (Fresh baby corn works great). We would imagine that frozen cauliflower would have the same type of moisture that the baby corn did and therefore would splutter in the oil.
Again, this is just an educated guess so if you do try it out, we love to hear your feedback.
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July 22nd, 2009 at 5:19 pm
Hi Hetal and Anuja,
I love ur recipes since they are low cal and perfect to taste with the original recipe. I’m expecting guests over the weekend and planned for making gobi manchurian as an appetizer. Hopwever just wanted to know if there is any way that i can bake my cauliflower as frying it last minute witht he guests at home will be too messy. Also making the fritters in advance makes them soggy.. my past exp was bad with frying gobi in afternoon for a dinner.. they get really soft and soggy by dinner time.. can you suggest me a substitute where in i can prepare the meal in advance so that i dnt have to work in the kitchen when the guests arrive. Looking forward to a quick response..
Thanks,
Poonam
[Reply]
hetal Reply:
July 22nd, 2009 at 8:59 pm
Hi Poonam,
Gobi manchurian is not the best appetizer if you’re going to have to make it ahead. Baking it just doesn’t give the right flavor/texture.
You may want to consider the Sooji Dhokla. They are the perfect make-ahead appetizer (even the day before – just add the seasoning later). They go well with Coriander Chutney – also make ahead.
[Reply]
August 3rd, 2009 at 2:50 am
Hi Hetal,
I want recipe with all mixed veg for manchurian..like cabbage carrot n beans..not only this cauliflower..can u pls post the recipe…i want to know the gravy recipe too with it…:)
[Reply]
September 4th, 2009 at 3:30 pm
hi hetal n anuja……
i tired veg manchurian with the same sauce u have mentioned and it turned out very yummy………thanx a lot!!!!!
[Reply]
September 16th, 2009 at 8:26 pm
Hi anuja and hetal,
I tried this….and its awesome..I cant beleive I could do this…..your recipes are helping me a lot…
thanks a ton!
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September 27th, 2009 at 5:41 pm
I love your recipes — they are really simple to follow and use the ingredients most commonly available in an Indian kitchen. The food always turns out wonderful. Thanks!
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October 8th, 2009 at 8:04 pm
Hello to both of you.
I tried your recipe for gobi manchurian and took the end result to a friend’s baby shower. I can’t it words express the glee and the praise they lauded me with for the wonderful outcome of your recipe. (I did share your site).
Honestly, I am an absolute zero at cooking, so when I stumble at fantabulous recipes like the ones posted on your site, I can’t but thank you both so much !!!
[Reply]
hetal Reply:
October 9th, 2009 at 2:29 am
Thank you so much for your feedback (and for promoting ShowMeTheCurry.com) and we’re so glad everyone enjoyed the manchurian.
Cheers!
[Reply]
October 26th, 2009 at 12:12 am
I bought All purpose flour from Kroger looking at the ingredients. But now I found from some of the comments that maida is required. Is the ‘All purpose’ flour same as maida? The flour packet says bleached wheat flour
[Reply]
hetal Reply:
October 28th, 2009 at 3:07 am
Hi,
Yes, all-purpose flour is the same as maida.
[Reply]
November 30th, 2009 at 3:11 am
hi hetal,
i want to make this receipe with wet gravy. will u pls let me know how to make it. can i make this same receipe with veg manchuria? iam just wondering what all the veg i have to use for veg manchuria?. u r receipes are very helpful to me. and they taste very good. thanks a lot for sharing these receipes with us.
thanks
smitha
[Reply]
hetal Reply:
November 30th, 2009 at 3:19 pm
Hi Smitha,
We have a video for Vegetable Manchurian coming up (gravy style). Please stay tuned.
[Reply]
December 6th, 2009 at 3:09 pm
Thanks a ton!!!!!!!
for the wonderful gobi manchurian recipe..
I never thought making it at home would be so much easier.
My husband said, ‘It tastes better than the restaurant’s ‘!!
Love you both..
Thanks again..
[Reply]
January 4th, 2010 at 9:07 pm
Thanks for sharing this wonderful receipe. Just wanted to know if ‘All purpose flour’ and ‘Plain flour’ are the same. Can I use Plain Flour instead of All purpose flour? What do we use plain flour for? I am asking this because I bought Plain flour instead of Maida by mistake and opened it; so I can’treturn it now and have no idea what to do with it:-(
I am a huge fan of yours and have tried many of the recipes you have presented on this website. I have suggested this website to my friends and relatives too. Thanks once again!
[Reply]
hetal Reply:
January 6th, 2010 at 5:46 pm
Hi Smitha,
Usually, plain flour is the same thing as all-purpose flour. They call it plain because it has no added rising agent.
[Reply]
January 6th, 2010 at 3:57 am
Hi Hetal & anuja,
Can i use Rice Vinegar.
[Reply]
hetal Reply:
January 6th, 2010 at 5:58 pm
Hi Pooja,
The flavor is a little different (sweeter and less acidic), but you could use it.
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January 12th, 2010 at 12:36 am
I made this twice, and it was D-licious! I don’t like eating cauliflowers, but with this recipe, you can’t tell!
Thanks for sharing
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January 28th, 2010 at 6:30 pm
Hi Hetal and Anuja,
Thanks a lot for the wonderful recipe!! I was planning to make this for a party on saturday, but do to prior meetings have to keep all the stuff ready by friday.Could you plz tell me wat to do to keep your Manchurian crispy, i mean could i fry the Gobi and keep it in a seperate container and mix it just b4 the party begins?
Thanking you.
Regards
Ash
[Reply]
hetal Reply:
January 29th, 2010 at 11:35 pm
Hi Ash,
This recipe is awesome fresh, but unfortunately, it will not retain the crispy texture if you fry ahead of time…even if you mix the sauce later. Your best bet might be to fry the gobi and layer them in a baking sheet and re-crisp them in the oven before mixing them in the sauce.
[Reply]
chuymuy Reply:
February 22nd, 2010 at 9:52 pm
Hi Hetal,
As you specified layer the fried gobi’s in a baking sheet means,
1. At what temp we have to use and up to how much time?
2.Can we prepare fried gobi’s 1 or 2 days ahead?
or
on the same day after preparing the gobi’s we have to keep them baking sheet and place it in the oven.
regards
Chuymuy
[Reply]
hetal Reply:
February 23rd, 2010 at 3:38 pm
Hi Chuymuy,
We don’t recommend frying 1-2 days ahead.
If you fry them earlier in the day, you can keep the oven temp at about 350 degrees F and reheat them for about 10 minutes or so (this is only an approximation). You would have to keep an eye on them to make sure they don’t burn.
If you fry them under an hour beforehand, you can keep them warm in a 200 degrees F oven until you are ready to mix the sauce.
February 28th, 2010 at 6:16 am
Hello — what do u think about the idea of just sauteing the cauliflower with the sauce to make a healthier version of the dish… i know the frying makes it super tasty, but i wonder if its still tasty without deep frying? thanks!
[Reply]
hetal Reply:
March 1st, 2010 at 3:15 pm
Hi Angie,
You could possibly half cook the cauliflower florets in the microwave and finish cooking them by sauteing them in the sauce…sounds like a great healthy alternative. However, it will not be manchurian since it will not have the crispy outer crust.
[Reply]
March 5th, 2010 at 8:57 pm
Hi Hetal and Anuja
This is my first visit to your site and needless to say, the clear steps along with the videos are a great help. I am very impressed and mentioned this site to my friends.
I want to try out this recipe but can you tell me the number of servings i would get out of the measures given in the Gobi Manchurian recipe above. I have guests coming over on Sunday night and plannin to serve this as appetizer. Would the above measure serve 4 people.
[Reply]
hetal Reply:
March 5th, 2010 at 10:57 pm
Hi Priya,
It will really depend on how big your cauliflower is and how much your guests eat
. What you can do is count out approx 4-5 florets per person. If you can get approx 20 good sized florets from your 1/2 cauliflower, it will be good for 4. Keep in mind that this is an addictive appetizer and people may eat more.
[Reply]
April 12th, 2010 at 12:50 pm
hello ladies..
tried out tis one too.. but i guess i goofed up a lil bit..:(
i tried tis with paneer, it was tasting really good, but d sauce turned out to be a lil gooey after addin d dipped n fried paneer to the sauce.. dont knw whr did i go wrong, as i followed d exact recipe for tis..
waitin for ur reply..
love,
deepal..
[Reply]
anuja Reply:
April 14th, 2010 at 8:50 pm
Hi Deepal,
OMG…sorry to hear that
If you followed the recipe to the ‘T’…then did the sauce cool down too much so it kinda solidified a bit so it became gooey.
Fry the paneer and keep them aside and then work on the gravy. Add the paneer once it is done and the sauce is still hot…
[Reply]
deepal Reply:
April 15th, 2010 at 12:32 pm
Hi Anuja,
thanks a ton for ur prompt reply..
ya the sauce did cool down but i re-heated it properly by adding a few spoons of water, bringing d gravy to d right consistency and then added the paneer to the hot sauce..
u think i should add less cornstarch or cornflour??
thanks,
deepal..
[Reply]
April 24th, 2010 at 11:35 pm
hi!
this looks awesome! can you make the sauce ahead of time? then fry the veggies day of the party?
Thanks! love your recipes- i call some of your recipes especially kulfi recipe- my kaamchor recipe
[Reply]
May 4th, 2010 at 3:50 pm
Hey! Recipe and reviews look good. I can’t watch the vid cuz I’m at work. Quick question. Do you blanch the cauliflower ahead of time? I was planning to saute the battered cauliflower in olive oil instead of deep fry, so I can still get the crispy texture but I don’t feel horrible about myself after eating them. What do you think?
Also, will wheat flour work? Its all I have…
Thanks!
T.
[Reply]
anuja Reply:
May 5th, 2010 at 4:16 am
Hi Tina,
I love this too but frying in my house (and Hetal’s) is kept to the mimimum
We do not blanch the Cauliflower – it cooks in the frying.
Here is what I do when I want to make this:
-cut the cauliflower and microwave them (with very little water and salt) just so that they are not raw – don’t over cook.
-take them out a remove the water.
-layer them on an baking sheet and spray some oil so they cook and don’t stick.
-broil till they get a good color and get a little crisp
-flip and broil again (stay close as this happens very fast).
-make the sauce and toss the cauliflower in them, gently
You will not miss the frying
[Reply]
sara Reply:
September 29th, 2010 at 8:16 pm
love this idea…will try it out…thanks for sharing Anuja
))
[Reply]
June 21st, 2010 at 9:30 pm
I just made Baby Corn Manchurian and I must say, it turned out exactly like the ones you get in Indian restaurants. I really love your website very much – it has improved my cooking skills to a great extent (I didn’t know much before, the videos have been so helpful) and also feeds my apetite whenever I miss home & real Indian cuisine. The two of you are my heros, keep up the good work & God bless =)
[Reply]
anuja Reply:
June 22nd, 2010 at 5:48 pm
Hi Shellz,
WOW! Great comment, put a BIG smile on our faces today
Thanks for the blessing
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July 7th, 2010 at 10:25 am
Loved it…! Fantastic…! Wife loved it too…!
Cheers…!
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August 6th, 2010 at 8:39 am
Loved this receipe. Always a favorite. Turns out too good. Thanks for sharing.
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August 22nd, 2010 at 9:42 am
goooooooooooooobiiiiiiiiiiiiiiiiii
[Reply]
September 11th, 2010 at 11:32 am
hi hetal ,
i wanted to ask a substitute for green onions…
[Reply]
hetal Reply:
September 11th, 2010 at 2:57 pm
Hi Shweta,
There really is no good substitute for green onions as they are used for garnishing and provide a bit of crunch and freshness to the dish. Of course they have an onion flavor but there is already regular onion in the recipe.
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December 8th, 2010 at 4:17 pm
I cooked this yesterday using the exact amount of ingredients etc etc. But the end result was that tomato Ketchup was so prominent at the end. I felt it had the over powering Tomato sourness at the end. It exceeded that of the onion. I did not like it so much. I used a previous recipe from another website bfore this, and i thought it was better, just that i lost that recipe. Because of that exceeding ketchup-py feel, i guess i am forced to serve it with noodles.
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hetal Reply:
December 10th, 2010 at 4:56 pm
Wow, we’ve never had that feedback about this recipe. If you are sensitive to the flavor of ketchup, you can try tomato paste next time.
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December 9th, 2010 at 3:26 am
I tried this recipe tonight. I don’t have the chili sauce substituted it with Maggi Sweet Chili sauce along with a pack of crushed red peppers we get from Pizza Hut. It came out great – a bit on sweeter side but still great.
Hetal & Anuja, my observation is that if we add fried gobhi immediately to room temp. sauce, it will retain its crispiness for longer. I heated the sauce before adding the gobhi – it lost the crunch real fast.
Over all, definitely a keeper:) Thanks a bunch, Girls!
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January 5th, 2011 at 7:59 pm
Hello Hetal & Anuja
My friend prepared this recipe ,it is very tasty.
so i also want to try this recipe.
I have the corn floor which is in yellow color.
I bought it from India store ,can use this floor or i need to use white corn starch ?
and for baby cor,mushrooms do i need to pre boil them ?
thanks in advance.
Yamuna
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hetal Reply:
January 6th, 2011 at 4:19 pm
Hi Yamuna,
The yellow flour that you have is made by grinding dry corn kernals. Corn starch (though called corn flour in India) is different, it is pure white. You must use Corn Starch for this recipe. If you are using baby corn from a can, there is no need to boil them first. However, they must be drained and dried properly, else they will pop in the hot oil. Mushroom also do not need to be pre-boiled.
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January 8th, 2011 at 1:23 pm
gobimanchurian dryrecipie was awesome
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anuja Reply:
January 8th, 2011 at 3:43 pm
Hi Sanghamithra,
We totally agree
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January 14th, 2011 at 1:56 am
Hi,
I tried this recipe and it came out so well.. thank you so much for sharing… its very easy and didn’t take much time… Usually my gobi manchurian is a disaster but this one was a hit.. thank u
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January 20th, 2011 at 4:20 am
Hi,
I tried gobi manchurian for the first time in a restaurant last week. I wanted to make the recipe and I came across your video on youtube. The only changes I made was that I omitted the water and cornstarch from the sauce, I was worried the “wet” sauce would make my cauliflower soggy. I also used a different recipe for the batter for the cauliflower. I came across Mark Bittman’s recipe which was 3 eggs and 2/3 cup of cornstarch whisked smooth. Both the sauce and cauliflower turned out great, way better than the restaurant version! Thanks for the recipe!
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anuja Reply:
January 21st, 2011 at 5:12 pm
Hi Kerrie,
That sounds great! Glad to hear that you are enjoying the recipes on our website
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February 6th, 2011 at 3:11 am
Hi H&A
I tried this yesterday. I had thumbs up from everyone including my worst critic my son. However I am not so pleased with the flavour and aroma. I replaced the white vinegar with apple cider vinegar. The white vinegar in store my place is man-made aka acetic acid. Can you please recommend a natural based white vinegar?
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February 16th, 2011 at 11:15 pm
Hi Hetal & Anuja:
I am not able to open the video. Not sure if this problem is on my end. Prompt reply will be appreciated. Thanx
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anuja Reply:
February 26th, 2011 at 5:45 pm
Hi Shefali,
The video is working fine at our end. Pl. check of you have any firewalls that are preventing the video from playing…
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February 22nd, 2011 at 4:08 am
What is corn starch,were can I get.
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Anonymous Reply:
February 25th, 2011 at 2:28 pm
Hey!!! I got it..cannot wait to try this good stuff.
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March 1st, 2011 at 3:20 pm
I tried this dish,its quick,delicious and the best part is my kids loved it.Thanks for sharing,and making it simple to follow.It took only 20 min from start to finish.
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March 4th, 2011 at 2:05 pm
I made this last weekend and it turned out FANTASTIC! It was easy to make and the taste was out of this world. My guests loved it as well, next time I’ll make it just for us and enjoy every bite.
Thanks a lot for this amazingly delicious recipe.
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March 15th, 2011 at 1:53 pm
You ladies rock!! I have tried this recipe several times, and it has always turned out awesome! The only thing different that I did was, added some ENO to the batter right before frying, this made the cauliflower pieces look nice and rounded instead of wrinkles on them. Overall, a great recipe..love you folks!!
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anuja Reply:
March 15th, 2011 at 3:08 pm
Hi Dia,
Great tip
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March 18th, 2011 at 3:38 am
Can we use rice flour for gobi pakoras?
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March 30th, 2011 at 7:36 am
Is white vinegar the same as Non fruit vinegar(prepared from Glacial Acetic acid)
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March 31st, 2011 at 4:54 pm
Hi Gals
you both are wonderful, i love most of your cooking, try them too. anything i have tried till today from your website has not gone wrong, you gals ROCK.
cheers
sunitha
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anuja Reply:
April 1st, 2011 at 2:30 pm
Hi Sunitha,
Thanks for your vote of confidence – hope to never let you down
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April 18th, 2011 at 9:09 pm
Hi Hetal & Anuja,
I love all of your recipes and most of them are too good and easy to make. I have got so many compliments on gobhi manchurian recipe
You guys are awesome, keep sharing your recipes with us.
Lots of love
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April 24th, 2011 at 11:57 pm
Will it taste good if i add aloo? Potato*
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anuja Reply:
April 25th, 2011 at 2:20 pm
Hi JKhan,
The sauce is the key and there are a lot of different vegetables you can use as well
Enjoy!
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April 28th, 2011 at 10:59 am
Hi anuja and hetal…
can we use lime juice instead of vinegar?
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anuja Reply:
April 28th, 2011 at 9:30 pm
Hi there,
Lime would be the best substitute…but the taste is really different from that of vinegar.
You will get a little vinegar from the ketchup and sambal…
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June 19th, 2011 at 4:22 pm
I am having guests so i was wondering could a add the double ingredients (or whatever amount)and make the sauce in one pan.
Keep is aside. The each half cauliflower reheat sauce and put cornstarch in and do as usual. please let me know. Thanks.
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hetal Reply:
June 22nd, 2011 at 2:46 pm
You can definitely make a double batch of the sauce and keep it aside. You can fry 1/2 of the cauliflower and mix it in half of the sauce and serve before frying the next batch. This will ensure that the cauliflower stays crispy.
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August 16th, 2011 at 3:56 am
Hi Ladies.. I tried this receipe today and it turned out really great. I really do enjoy all of the receipes you guys put up. Keep them coming =)
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October 24th, 2011 at 5:17 am
Hey thanks to u both for the awesome recipe!! It made our dinner!!! Good stuff!!
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October 27th, 2011 at 3:50 pm
Hi Hetal/Anuja, Great job- you guys…. love all your recipes…
I am looking to buy a small kadhai/wok/pot for deep frying but not sure which one I should get. i noticed that you used a stainless steel pot in the above recipe. Is it hard to clean SS pots after using for a while? I’m not sure if teflon is the right/healthy option. What do you recommend?
Thanks….
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hetal Reply:
October 28th, 2011 at 2:05 am
Hi Mamta,
Stainless steel does get burnt on oil after a lot of use if you don’t keep it clean after every use. Teflon is not a good idea for deep frying.
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November 28th, 2011 at 12:07 am
I love this recipe. I would like to find an alternative to deep frying and still keep it crispy. Any suggestions? Also would you be able to posts the nutritional content for your recipes?
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hetal Reply:
November 29th, 2011 at 2:53 pm
Hi Ami,
Unfortunately, we have not found a suitable way to make this recipe without frying
.
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December 3rd, 2011 at 1:27 am
WOW!!!! What an amazing recipe. for all of you out there planning to make this you might as well make double the amount because you r gonna love it!!!!!!
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December 19th, 2011 at 12:45 pm
How much water do we add for the batter?
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hetal Reply:
January 3rd, 2012 at 5:10 pm
Hi Tanisha,
1/4 cup plus 2 Tbsp
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February 1st, 2012 at 4:27 pm
Lovely recipe….Thanks. Can you say how many servings this could be??
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hetal Reply:
February 1st, 2012 at 8:16 pm
It should serve 4-6 ppl.
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February 19th, 2012 at 2:35 pm
Hi Hetal and Anuja
This looks like a fantastic recipe. Just one question: is white vinegar the same as white wine viegar? I can’t seem to find just white vinegar in my local store (as opposed to white wine vinegar) – would you suggest a substitute please?
Thanks
Simi
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hetal Reply:
February 24th, 2012 at 7:36 pm
Hi Simi,
Both types of vinegars are different in that they are processed from different types of alcohol and the flavor is different. White vinegar is the most common one so it should be easy to find… just ask a store clerk.
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February 27th, 2012 at 11:07 pm
hey guys
do we need to boil the cauliflower in water and drain it before dipping them in the batter… many websites mention this process.. what do u say?
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hetal Reply:
March 1st, 2012 at 3:50 pm
Hi Usha,
You can blanch the cauliflower if you like. It will definitely save some frying time but we feel that it sometimes gets too overcooked and limp. Frying at a lower temperature for longer allows the crust to get nice and crispy.
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February 29th, 2012 at 1:32 pm
Hello,
I tried this last night. It was very good. I had a bottle of readymade sauce. I compared the 2 and yours is much better with less ingredients. The only thing is, I added about a tbsp of grated ginger. That was the difference in your recipe and the bottled sauce. Thanks for this nice recipe
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March 30th, 2012 at 7:22 pm
Hey Anuja & Hetal,
I tried this recipe with chicken.It really came out very well..delicious..yummy.. My hubby & myself were like enjoying & praising every bite of our food with a big WoW:)Thanks to both of u for sharing such a wonderful recipe..Keep sharing new recipes..Enjoy ur weekend!!
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June 12th, 2012 at 8:13 pm
Video isn’t working di.. Please help
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Priya Reply:
June 19th, 2012 at 1:38 am
Please didi..chk the video..
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June 28th, 2012 at 12:11 pm
Hi Hetal & Anuja,
I am a big fan of SMTC. Its really amazing.. I get huge appreciations from my hubby and frnz for most of the recipes that I make watching your videos and notes. U ladies rock !! A BIG THANK U !!
I have a doubt regarding the Red chili sauce that is used in Gobi manchurian recipe. Can I use chinese chili sauce that is posted on SMTC instead of buying Red chilly sauce from the super market. Both works the same?? I am planning to make this appetizer for the next party time. Plz advice.
Thanks
Sandhya
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hetal Reply:
July 2nd, 2012 at 2:24 pm
Hi Sandhya,
The recipe on SMTC is for Chinese chili sauce (oil based). The one we use for the gobi manchurian is Vietnamese. It has no oil and is far more sour in flavor. Having said that, you could possibly get away with using the Chinese sauce but the flavor may be a little different.
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July 29th, 2012 at 3:53 am
i want to make it for 10 people can you tell me the proportion of all ingredients for 10 people
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July 30th, 2012 at 2:03 pm
Hi Anuja and Hetal,
My husband and I tried this out yesterday. We were able to find all the ingredients at our local supermarket. The process was not nearly as difficult as I thought it might be and in the end we could not stop eating it! I really loved the crunchiness of the batter. I cut my gobi florets into slightly smaller pieces and that reduced the overall frying time. I also added a small amount of ginger to the sauce.
Overall, it really satisfied my craving for gobi manchurian. Thanks for the great video and clear instructions. Great recipe ladies!
Sabitha
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hetal Reply:
August 6th, 2012 at 8:35 pm
Thanks Sabitha! Glad you and your husband enjoyed the manchurian!
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August 29th, 2012 at 12:52 pm
Hi Hetal & Anuja -
My friend recommended your site and I live by it now. Every night before leaving work, I pick our a recipe to try and make it for dinner. I am a newly wed and my hubby loves all of the different authentic and fusions that I try. I must say your videos are wonderful and down home cooking.
I tried the gobi manchurian and it was a hit! We love eating out, but I think if I keep this up, we’ll be dining home more often.
I had one quick question on the gobi manchurian– I try not to fry as much as possible. Is there any work around you can recommend to avoid deep frying the gobi that will work just as well?
Thanks so much & keep up the great work!!!
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hetal Reply:
August 30th, 2012 at 5:10 pm
Hi Puja,
We are so glad you are finding SMTC useful. Unfortunately, we have not come up with a way to make manchurian without frying. We’ll keep trying…
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Sumbul Reply:
November 15th, 2012 at 4:32 pm
Hi Pooja, i have tried to look up the same thing online…you can try baking washed cauliflower after sprinkling with corn starch and flour along with the pepper and salt. I guess the taste would not be the same, but if you try it do post a comment so i can try it too
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September 19th, 2012 at 8:07 pm
Loved it. Too easy. Thank you again.
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September 29th, 2012 at 10:41 pm
Hi,
Thanks for many great recpies. Have tried many dishes from your site and gobi manchurian was just great…..Also tried the Swizz Roll recipe a couple of months ago…and my kids just loved it. But Gobi manchrian just blew that away. Started with half a cauliflower and ended up with one and a half due to the demand
)…Keep Rocking…
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hetal Reply:
October 1st, 2012 at 3:11 pm
Hi Gaya,
Thanks so much for the feedack! We also love the manchurian…glad you all enjoyed it, too!
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October 20th, 2012 at 11:03 pm
Hi Hetal & anuja,
I am a big fan of your cooking website and I tried the gobi machurian,the sauce came out really well, but the gobis were hard instead of crispy and was very much white after frying for sometime,it hardly turned golden brown,I used corn flour(white colour), and maida..what would have gone wrong?
Appreciate your help
Thanks
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hetal Reply:
October 29th, 2012 at 3:44 pm
Hi Kana,
Just making sure…you did use corn starch and not ground up dry corn, correct? If so, maybe the oil temperature was too low?
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November 15th, 2012 at 4:23 pm
Hi Hetal and Anuja, u guys are really doing a commendable job. Your recipes are so awesome and easy to make. I stumbled upon the website when i was looking for some fusion food a while ago. I have tried many of your dishes and I have never been disappointed. I thought it would be unfair not to write this review after last night when i made the dry cauliflower manchurian and veg fried rice…and it was so yummy!! I believe you have not posted a recipe for chilli chicken, i had to pick it up from another blog and it was not that good, so that’s my request for you…keep up the good work guys, all the best for the future work!!
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hetal Reply:
November 28th, 2012 at 7:36 pm
Thanks so much Sumbul!
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November 24th, 2012 at 1:29 pm
I have always referred your site and videos whenever me and my family is craving for something or whenever I have to try a new recipe(I know I can trust your site 100%).Today I tried Gobi Manchurian and it turned out yummy and gr8. I tried using Rice Flour instead of Maida or all purpose flour. Result was as good as any Hotel made Gobi Manchurian. Thanks again for sharing such a gr8 variety of recipes.
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hetal Reply:
November 28th, 2012 at 6:52 pm
Hi Mayuri,
Thanks for posting your substitution and feedback. We’re sure it will help the gluten allergy folks.
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December 5th, 2012 at 2:42 pm
hi
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February 12th, 2013 at 9:56 pm
Hi Hetal and Anuja,
I have a question. Can the Gobhi manchurian be prepared in advance for a party? I hope it doesn’t get soggy if kept for some hours.
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hetal Reply:
February 15th, 2013 at 5:36 pm
Hi Lavanya,
Unfortunately, it does get soggy if not served immediately. The taste will still be good, but you will not get the crispy texture.
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Lavanya Reply:
February 15th, 2013 at 9:30 pm
Thanks, I did try. The taste was awesome. Thanks for your recipes!Can you please also show how to make dam aaloo (gravy), party style?
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March 9th, 2013 at 6:58 am
[...] pan to prevent loss of nutrition. Cauliflower can be made in an Indian-Chinese preparation called Gobi Manchurian, which is pretty good. You can also use cauliflower in the broccoli recipe I provided in my [...]
March 17th, 2013 at 7:48 pm
excellent thank you ladies…i made Gobi Manchurian today….it was wonderful…..thank you both!!!!!
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March 20th, 2013 at 5:44 am
Awesome recipe. We did not eat it right away, so as you said the crunch was missing but nevertheless excellent recipe and a keeper. I don’t think I have ever enjoyed this dish as much even at a restaurant. Hubby, who is pretty picky about certain foods, also relished it. A big thank you to both of you not only for this recipe but for so many others that I have already tried.
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