I was first introduced to Gobi Manchurian way back when I was studying in college, in Bangalore. There were dozens of hawker stalls around our campus dishing out mouth-watering, finger-licking good Chinese food – made especially for the Indian palate of course! The menu ranged from various types of Noodles, Fried Rice, Stir-fried Veggies, Paneer and Meat. My favourites to order was always the Chilli Chicken, Gobi Manchurian and Hakka Chowmein.
The first time I walked into a Chinese restaurant here in Canada, I was surprised to find none of those on the menu. It was only until much later, that I realized that the Chinese food we all love and relish in India, didn’t actually come from the kitchens of real Chinese cooks! Instead, it began as an Indo-fusion creation that has now been perfected by hawkers on the streets of any major city in India!
While most Hakka joints here in the GTA cater to our Indo-Chinese loving palates by dishing out all the usual favourites, somehow, Gobi Manchurian seems to be the ONE thing missing from most of their vast menus. Of the handful of places that I’ve found them served at, it’s always been a hit-or-miss to get the right flavour and texture.
This Gobi Manchurian recipe is a wonderful blend of easy Chinese-style cooking with a dash of Indian spices thrown in!
I love fusion cooking! I enjoy mixing and matching non-traditional methods and ingredients and creating something different. Which is why, one fine Sunday morning, armed with a fresh head of cauliflower, larger than the size of my own, I decided to give this a go!
The ONE piece of advice I would give you before you decide to jump into this, is to not skip the Tomato-Chilli sauce. I’ve tried a few different brands and come to the conclusion that Maggi Hot & Sweet gives the exact flavour I’ve been hunting for. So put on your apron and dish this up. It’s as close to the real thing as it may get!
Gobi Manchurian (Cauliflower Manchurian)
Ingredients
- 1 medium-sized cauliflower cut into bite-sized florets
- light cooking oil for deep frying
- 2 tbsp light cooking oil
- 2 tbsp finely chopped garlic
- 2 tbsp finely chopped ginger
- 1 cup finely chopped onion
- 1/2 tsp white pepper powder
- 1/2 tsp coriander powder
- 1/4 cup tomato-chili sauce
- 2 tbsp light soy sauce
- salt to taste
- finely chopped spring onions for garnish
For the Batter:
- 1/2 cup all-purpose flour
- 1/4 cup corn starch
- 1/2 tsp red chilli powder
- 1/2 tsp garlic powder
- salt to taste
- water as needed
Instructions
- Combine together all-purpose flour, corn starch, red chili powder, garlic powder, salt and a little bit of water to form a batter thick enough to coat each cauliflower floret.
- Heat the oil in a pan and deep fry the cauliflower florets coated with batter, till golden brown and crisp. Set aside.
- Heat 2 tablespoons of oil in a large non-stick pan. Add in garlic and ginger, and fry for a few seconds till fragrant. Add in the onions and fry for a few minutes till lightly browned.
- Stir in white pepper, coriander powder, tomato-chilli sauce and soy sauce, and let it come to a simmer to form a thick saucy consistency. Season with salt if needed.
- Toss in the fried cauliflower florets, and mix with the sauce to coat well.
- Garnish with chopped spring onions and serve immediately.
Notes
This post was originally published in March 2006 and has been recently updated.
If you enjoyed this recipe, you will surely love my Chilli Chicken – Hakka-style, Chilli Paneer and Ginger Shrimp Stir-fry recipe as well.
Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
60 Comments
Silvia
June 9, 2020I want to make this dish this weekend but don’t have corn starch. Can I make this dish without corn starch and use all-purpose flour instead? Please let me know, Thanks!
Meena
June 11, 2020Hi Silvia! You definitely can, but it won’t be quite as crisp without it. But yes, it won’t affect the flavour of this dish at all. Enjoy!
Anita Haribabu
June 6, 2020Hi, this is such a wonderful recipe. My folks loved it!
Anita
Naureen
May 23, 2020Hi there,
THANK YOU SO MUCH for this recipe!!! I am from the US and currently living abroad in Pakistan and I love this recipe so much. I make it on a weekly basis. I am more vegetarian centered, so finding this was a huge delight! My in-laws are huge meat eaters but even they loved it… You’re site is awesome!! Keep it up!
P.S. Please post more veggie Indian dishes! If possible, Malai Kofta and Masala Dosa!
aarthi
December 14, 2019thx for this recipe…i always thought gobi manchurian was very tough but this one was soo easy…my husband loved it too…pls post more veggie stuff..
Reena
March 16, 2018Thanks for the wonderful recipe! I’d always been apprehensive of trying Gobi Manchurian. Somehow it seemed like a lot of work. But really it wasn’t and my husband was peeking over my shoulder, wondering why I’m cooking this when it’s so close to dinner time, and commenting that today we’ll get food late! But he and I were both pleasantly surprised. I made the Manchurian and the Veg Fried Rice in about 45 mins. Not bad! The only thing I did differently was to steam the gobi in the microwave for 3-4 minutes before coating with batter and deep-frying. I was worried that only deep frying wouldn’t cook it completely. It was fabulous and my kids were fighting over leftovers the next day! Thanks a lot!
Meena
March 20, 2018I’m so glad you guys enjoyed it, Reena. You really don’t need to precook the cauliflower, just deep-frying them is good enough. I usually leave this dish to the very last minute before I serve the meal. It’s best eaten right out of the pan! 🙂
Malathi
June 19, 2017I treid this recipe and it turned out GREAT. Exactly the way it tastes like in restaurants. The process is so easily explained and simple to follow and cook.
Smitha
December 12, 2015I always thought that Gobi Manchurian was a long process. This is sooooooooooooo easy…… my daughter is a very picky eater, and she loves it. For non-vegetarians, substitute cauliflower with small pieces of boneless chicken.
Cheers to you!! – Smitha
imran
July 22, 2014Great recipe – love all of your recipes that I have tried to date. Keep posting and sharing 🙂
Thx once again!
Swathy
January 31, 2013Hi,
I’ve been browsing through your site for quite a few days wondering which recipe to do, they all look so very delicious, and finally settled on the Gobi Manchurian and Fried Rice.
They both turned out to be really good and delicious. My whole family loved it.
I’ve been preparing Fried Rice in so many different styles to get that ‘restaurant’ taste, and it’s your recipe that has finally clicked!
Thanks a bunch…
Regards,
Swathy.
ann
January 26, 2012it looks fabulous.
what’s the tomato-chili sauce made of?
can I buy it at a store?
Meena
January 27, 2012Yes Ann, tomato-chilli sauce is usually easily available at regular grocery stores. If you can’t find it, try substituting with Chilli-Garlic sauce otherwise.
sritika
February 27, 2011Hi Meena… I just stumbled on your website when I was searching for Gobi Manchurian recipe. The photo looked mouth-watering and I tried it out immediately. I didn’t have tomato chilli sauce, I used plain tomato sauce instead. It was great and tasted exactly like the one in the restaurants!! My hubby loved it… Thanks a lot…
M.R.
May 21, 2010Hi, I came here via another blog, but as soon as I saw that picture, I started smiling, thinking I must’ve stumbled upon something yummy! That picture itself makes me want to try it right now! Keep up the good job.
Ruma
February 20, 2010This recipe is super and extremely easy. I upped the garlic a bit and used a little chilli vinegar and it took me less than an hour to make. The cauliflower was small so I threw in some baby corn as well. My only advice is to consume hot and immediately after mixing, it tends to get a little soggy. But my husband and I gobbled all of it up.
Bronwen
June 5, 2009This is such a popular dish in my house! My husband and 19-year-old son love it and are always asking me to cook it. I love your website and whenever I want Indian food I head to Hooked on Heat.
Vidhya Ravi
March 2, 2009Meena, You’re such an inspiration! I love gobi-manchurian, and your version seems simple enough to try at home. Keep up the great posts!
Kelly
November 24, 2008Thank you so much for this recipe. I tried it and my family loved it A LOT. I like your website, and I printed out a bunch of your recipes to try later. Thanks!
Jizm
May 13, 2008That looks lovely, I’m making it as one of my assignments for fusion cooking at school. Hoping I get a good grade!
Caren
April 6, 2008Hi I love your website! Can you please tell me which brand of tomato chili sauce you use?
Thanks!
MAP
April 1, 2008Can your recommend a good place to find Manchurian cuisine? I knew one out on Gerrard but it closed down. Where are these “Hakkas” in Mississauga?
Thanks for any tips. This has been a quest for a long time!
Reena
March 14, 2008I am going to try this tonight! I do have a question though. Before deep-frying the gobis should they be steamed a little or parboiled? Wouldn’t they be less cooked if directly deep fried? Or maybe it depends on the size of the gobi? Should they be cut into small florets?
sweta
December 2, 2007could you please give the recipe for Vegetable Manchurian? I tried the Gobi Manchurian and realised that even I can cook! I am such a big admirer of yours. I look at your site at least 25 times a day.
AD
November 9, 2007hi…just tried this. it turned out great. i did salt the gobi first to draw out excess liquid. i also added a splash of rice vinegar to make it a bit tangy. yum!
btw…you have the best food pics.
Antara
November 1, 2007yum..lovely, delicious picture..i’m going to try it out. This is the first time i visited your web site looking for gobi manchurian recipes. Looks very interesting and mouth watering! i’ll be a regular reader from now on..
Beverly
October 17, 2007I ate this dish at Woodlands restaurant in Silver Spring, Maryland and have been wondering how I could possible make it at home. Thanks to google I found you and I will get the ingredients and make it this weekend. Great photo!!!I can taste it already.
JESNA
October 6, 2007THE RECIPE IS REALLY GREAT..
I TRIED THIS FOR TODAYS IFTAR PARTY..
EVERYONE LIKED IT..GREAT
Maddie
October 5, 2007Awesome !!!!! The picture, the recipe, others’ comments….. all of it increased my craving for eating Gobi Manchurian. Took me a couple of days before I could go out and get cornstarch. Anyways, I tried and it came out super. Your picture is just tooooo good. I was delighted that mine looked like it too 🙂 Thank you.
dr sneha
September 27, 2007tried out your recepi…………it was absolutely delicious.thanks to u, I received a lot of compliments!!!!
chinchu
April 13, 2007i am an ever time fan of gobi manchurian. i was waiting for such a recipe.thanks for your kindness.
Garnet
April 1, 2007I tried this recipe. It came out great !! Thanks a bunch 🙂
Gini
March 28, 2007Meena, we have made this a few times now. We love the recipe. The cauliflower is crunchy and tastes great. Thanks for this wonderful recipe.
Vidhya
March 4, 2007Where do you get tomato chilli sauce?? Great blog Meena, kudos!
Preeti
January 17, 2007Your photos look yummy, i’ll soon be trying out the recipes and will let you know how they turn out.
mom of twins
January 9, 2007can you please tell which type of tomato chilli sauce you used. it looks yummy i will make it right now.
Sona
January 2, 2007Nice recipe … tried it out and it turned out quiet delicious !!!
Sona
jay
December 28, 2006I have just tried this – It is delicious! thanks!
mini
November 21, 2006Hi,
The Gobi Manchurian looks gr8..any tips to get crisp gobis after frying??? Mine always get soggy…even if I don’t add much water..please give any suggestions.
Meena
November 22, 2006Hi Mini, my only tip would be to lay them out on a flat baking sheet lined with paper towels, once out of the oil. this should give them enough room to breathe so that they won’t turn soggy. Hope this helps.
Mythreyee
November 19, 2006hmm…. yummy.great pic.
Jayashree
November 8, 2006Meena, I tried this out and it tasted delicious….just like something I’d expect to eat at a restaurant. Thx for the recipe.
Supriya
November 6, 2006which brand of tomato chilli sauce did you use?
email me if possible
Trupti
September 27, 2006This looks so good….I was in Toronto a couple weeks ago and we went to this Indian hakka noodle place,and let me tell you, girl, the food was DIVIIIINE….The gobi manchurian, spicy eggplant, and Hakka style noodles were amazing…I can’t wait to come back and try some more…..
Oh and while I was there, I also visited Brar’s….and I was impressed! Loved it.
Cheers,Trupti
Christine
August 23, 2006Meena – I have tried a different recipe from your website every night this week, and had the Gobi Manchurian tonight. Fantastic! You are a rock star! I can’t thank you enough for this website. You are making me look very good to my family ;~)
Roshin
August 16, 2006This recipe is just mind bobbling… the funniest part was when my mom asked me if was chicken.hahaha..
your site is too good I should say.. and the pictures add more colour and mouth-watering dishes.. I’m sure going to look out for more new dishes on this site…
Nisha
June 25, 2006I prepared this recipe and my whole family loved this. Very tasty. Thanks!
Summi
May 1, 2006This is so incredibly, Meena! I’ve been meaning to find a good Gobi Manchurian recipe, too! And your picture is mouthwatering!
Tina
March 14, 2006Hey Meena… that pic looks so real terrific, exactly like the ones you get in the hotels in India… This is a must try on my list…
Kay
March 13, 2006Meena, This looks so delicious!
willow
March 11, 2006I am adding you to my blogroll immediately!
It’s a wonderful site, Ive spent the better half of my morning looking around. I already know what I will try from your recipes this week!
Karthi Kannan
March 11, 2006Look too delicious and yummy: definitely going to try this:)
Chilefire
March 10, 2006Always nice to find another spicy food blog! Love your recipes. I am adding your site to my blogroll. Keep the great recipes and wonderful pictures coming. 🙂
Annita
March 10, 2006Wow..looks great& crispy..is there any tip for the fried gobi pieces to retain its crispness. Whenever i prepare this, it was not as crisp as we get in restaurants.
Barbara
March 10, 2006Now, see–I want to go to India and try Indo-Chinese food!
I’m still thinking on the fusion idea….we’ll see what happens!
Sonali
March 10, 2006Yummy. Looks exactly like the one in restaurants. Great pic.
Saffron Hut
March 9, 2006Oh Wow! That is a fantabulous picture!! I’m sure it tastes fabulous too!
Gini
March 9, 2006That looks as good as the restaurant Manchurian!
Kalyn
March 9, 2006Looks fantastic. Great photo.
Yum
March 9, 2006That photo is torture!
This is surely one of my favs, but always been hesitant to try it at home.