Gobi Manchurian – The Not so Chinese Cuisine

Gobi Manchurian – The Not so Chinese Cuisine

October 29, 2017 0 By Lee Madhukalya

From Lee’s Kitchen

One of the most popular Indo-Chinese cuisines is the popular Manchurian recipe. This delicious dish often finds its place as an appetiser in parties. This dish was invented to suit the taste buds of Delhites and immediately became popular making way from streets to parties. Correspondingly, some of us tried to make it a curry because middle class families in India don’t take starters unless they are in a restaurant or a party. As curry, it’s good with white rice, fried rice or noodles.

In our recipe, we also made some more changes to suit the Assamese tongue. While Assamese people don’t mind Oriental Dishes but North-Indian dishes do get an Assamese touch to find a liking.

Gobi-Manchurian Recipe



  • Gobi (Cauliflower) – 1
  • Potato – 4-5
  • Coarse Pepper – 1/4th teaspoon
  • Chilli Paste – 1/2 teaspoon
  • Corn Flour
  • Oil – 1 tablespoon
  • Salt – As needed

For the Manchurian Sauce:

  • Onions – Finely Chopped – 1 tablespoon
  • Garlic – 2
  • Ginger – Finely chopped/smashed – 1/2 tablespoon
  • Green Capsicum – 4-5
  • Soya Sauce
  • Chilli Paste – 1/2 teaspoon
  • Chilli Sauce – 1 teaspoon
  • Vinegar – 1/2 tablespoon
  • Salt as needed
  • Sugar – a pinch
  • Water – 1 cup
  • Spring Onions for Garnish


  1. Clean gobi and cut the florets to medium size.
  2. Boil the florets with potato.
  3. Mash the florets and potato together. Make balls and keep them aside.
  4. Heat up the oil for deep frying on a medium heat. Meanwhile make the batter by adding corn flour, plain flour, red chilli powder, pepper and salt to a mixing bowl.
  5. 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.
  6. Add the mashed balls to the batter in batches, coat them well.
  7. When the oil turns hot enough, drop the batter coated mashed balls one by one in the oil. The flame has to be medium initially and should be increased slightly as more gobi is added.
  8. Reduce the flame to medium and fry until the batter coated mashed balls turn golden and crisp. Keep stirring in between for even frying.
  9. Drain them to a kitchen tissue.
  10. Heat oil in a wide pan and add garlic, ginger and chillies.
  11. Saute for a minute or two. Then add spring onions & capsicum. Saute them on a high flame for 2 mins.
  12. Add soy sauce, red chilli sauce, red chilli paste, sugar and vinegar.
  13. Mix and add water. Mix and cook stirring and add pepper.
  14. Cook on a medium heat until the sauce thickens.
  15. 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.
  16. Allow the sauce to cool for 1 to 2 mins.
  17. Add the fried cauliflower and stir.
  18. Garnish gobi manchurian with spring onions. Serve immediately.