• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • ABOUT
  • RECIPES
  • INDIAN 101
  • CONTACT
  • COOKBOOKS

Hooked on Heat logo

menu icon
go to homepage
  • ABOUT
  • RECIPES
  • INDIAN 101
  • CONTACT
  • COOKBOOKS
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • INDIAN 101
    • CONTACT
    • COOKBOOKS
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    YOU ARE HERE: HOME » Gluten-free

    Apr 29, 2020 | 60 Comments | THIS POST MAY CONTAIN AFFILIATE LINKS. THIS BLOG GENERATES INCOME VIA ADS.

    Gobi Manchurian (Cauliflower Manchurian) - Hakka-style

    Jump to Recipe - Print Recipe

    This Gobi Manchurian recipe is a wonderful blend of easy Chinese-style cooking with a dash of Indian spices thrown in!

    A bowl of Hakka-style Gobi Manchurian (Cauliflower Manchurian)

    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.

    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!

    A bowl of Hakka-style Gobi Manchurian (Cauliflower Manchurian)
    Print Recipe

    Gobi Manchurian (Cauliflower Manchurian)

    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Servings: 4
    Author: Meena, www.hookedonheat.com

    Ingredients

    • 1 medium-sized cauliflower cut into bite-sized florets
    • light cooking oil for deep frying
    • 2 tablespoon light cooking oil
    • 2 tablespoon finely chopped garlic
    • 2 tablespoon finely chopped ginger
    • 1 cup finely chopped onion
    • ½ teaspoon white pepper powder
    • ½ teaspoon coriander powder
    • ¼ cup tomato-chili sauce
    • 2 tablespoon light soy sauce
    • salt to taste
    • finely chopped spring onions for garnish

    For the Batter:

    • ½ cup all-purpose flour
    • ¼ cup corn starch
    • ½ teaspoon red chilli powder
    • ½ teaspoon 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

    I’ve tried a few different brands of tomato-chilli sauce and have come to the conclusion that Maggi Hot & Sweet gives the exact flavour I’ve been hunting for.

    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.

    You can find the web story to this Gobi Manchurian recipe here. To watch more of my other recipe web stories, click here.

    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

    Related Posts:

    • Achari Gobhi (Indian-style Cauliflower)
      Achari Gobhi (Indian-style Cauliflower)
    • Crispy Chilli Potatoes - Hakka-style
      Crispy Chilli Potatoes - Hakka-style
    • Baingan Bharta: Indian-style Roast Eggplant Dip
      Baingan Bharta: Indian-style Roast Eggplant Dip
    • Mee Goreng Mamak: Malay-style Fried Noodles
      Mee Goreng Mamak: Malay-style Fried Noodles
    « In the Kitchen with: Ili Sulaiman
    Simple Everyday Instant Pot Dal »

    Filed Under: Gluten-free, Popular Recipes, Recent Posts

    Reader Interactions

    Comments

    1. Silvia says

      June 09, 2020 at 2:49 pm

      I 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!

      Reply
      • Meena says

        June 11, 2020 at 11:56 pm

        Hi 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!

        Reply
    2. Anita Haribabu says

      June 06, 2020 at 3:21 pm

      5 stars
      Hi, this is such a wonderful recipe. My folks loved it!
      Anita

      Reply
    3. Naureen says

      May 23, 2020 at 11:35 am

      5 stars
      Hi 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!

      Reply
    4. aarthi says

      December 14, 2019 at 6:08 am

      5 stars
      thx 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..

      Reply
    5. Reena says

      March 16, 2018 at 3:39 pm

      5 stars
      Thanks 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!

      Reply
      • Meena says

        March 20, 2018 at 12:08 am

        I'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! 🙂

        Reply
    6. Malathi says

      June 19, 2017 at 3:05 pm

      5 stars
      I 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.

      Reply
    7. Smitha says

      December 12, 2015 at 11:45 am

      5 stars
      I 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

      Reply
    8. imran says

      July 22, 2014 at 8:13 am

      5 stars
      Great recipe - love all of your recipes that I have tried to date. Keep posting and sharing 🙂

      Thx once again!

      Reply
    9. Swathy says

      January 31, 2013 at 2:58 am

      5 stars
      Hi,
      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.

      Reply
    10. ann says

      January 26, 2012 at 1:55 pm

      5 stars
      it looks fabulous.
      what's the tomato-chili sauce made of?
      can I buy it at a store?

      Reply
      • Meena says

        January 27, 2012 at 12:13 am

        Yes 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.

        Reply
    11. sritika says

      February 27, 2011 at 10:36 pm

      5 stars
      Hi 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...

      Reply
    12. M.R. says

      May 21, 2010 at 8:57 pm

      5 stars
      Hi, 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.

      Reply
    13. Ruma says

      February 20, 2010 at 3:10 am

      5 stars
      This 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.

      Reply
    14. Bronwen says

      June 05, 2009 at 11:38 pm

      5 stars
      This 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.

      Reply
    15. Vidhya Ravi says

      March 02, 2009 at 3:10 am

      5 stars
      Meena, You're such an inspiration! I love gobi-manchurian, and your version seems simple enough to try at home. Keep up the great posts!

      Reply
    16. Kelly says

      November 24, 2008 at 6:28 pm

      5 stars
      Thank 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!

      Reply
    17. Jizm says

      May 13, 2008 at 12:25 am

      5 stars
      That looks lovely, I'm making it as one of my assignments for fusion cooking at school. Hoping I get a good grade!

      Reply
    18. Caren says

      April 06, 2008 at 1:19 pm

      Hi I love your website! Can you please tell me which brand of tomato chili sauce you use?

      Thanks!

      Reply
    19. MAP says

      April 01, 2008 at 8:24 pm

      5 stars
      Can 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!

      Reply
    20. Reena says

      March 14, 2008 at 3:04 pm

      5 stars
      I 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?

      Reply
    21. sweta says

      December 02, 2007 at 8:28 am

      5 stars
      could 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.

      Reply
    22. AD says

      November 09, 2007 at 9:06 am

      5 stars
      hi...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.

      Reply
    23. Antara says

      November 01, 2007 at 2:14 am

      5 stars
      yum..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..

      Reply
    24. Beverly says

      October 17, 2007 at 8:29 pm

      5 stars
      I 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.

      Reply
    25. JESNA says

      October 06, 2007 at 4:06 am

      5 stars
      THE RECIPE IS REALLY GREAT..
      I TRIED THIS FOR TODAYS IFTAR PARTY..
      EVERYONE LIKED IT..GREAT

      Reply
    26. Maddie says

      October 05, 2007 at 8:33 pm

      5 stars
      Awesome !!!!! 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.

      Reply
    27. dr sneha says

      September 27, 2007 at 7:11 am

      5 stars
      tried out your recepi............it was absolutely delicious.thanks to u, I received a lot of compliments!!!!

      Reply
    28. chinchu says

      April 13, 2007 at 6:31 am

      i am an ever time fan of gobi manchurian. i was waiting for such a recipe.thanks for your kindness.

      Reply
    29. Garnet says

      April 01, 2007 at 2:24 pm

      5 stars
      I tried this recipe. It came out great !! Thanks a bunch 🙂

      Reply
    30. Gini says

      March 28, 2007 at 10:50 am

      5 stars
      Meena, we have made this a few times now. We love the recipe. The cauliflower is crunchy and tastes great. Thanks for this wonderful recipe.

      Reply
    31. Vidhya says

      March 04, 2007 at 9:40 pm

      5 stars
      Where do you get tomato chilli sauce?? Great blog Meena, kudos!

      Reply
    32. Preeti says

      January 17, 2007 at 8:47 pm

      5 stars
      Your photos look yummy, i'll soon be trying out the recipes and will let you know how they turn out.

      Reply
    33. mom of twins says

      January 09, 2007 at 7:53 am

      can you please tell which type of tomato chilli sauce you used. it looks yummy i will make it right now.

      Reply
    34. Sona says

      January 02, 2007 at 2:16 pm

      5 stars
      Nice recipe ... tried it out and it turned out quiet delicious !!!

      Sona

      Reply
    35. jay says

      December 28, 2006 at 1:39 pm

      5 stars
      I have just tried this - It is delicious! thanks!

      Reply
    36. mini says

      November 21, 2006 at 3:13 pm

      5 stars
      Hi,

      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.

      Reply
      • Meena says

        November 22, 2006 at 12:15 am

        Hi 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.

        Reply
    37. Mythreyee says

      November 19, 2006 at 11:37 am

      5 stars
      hmm.... yummy.great pic.

      Reply
    38. Jayashree says

      November 08, 2006 at 12:08 am

      5 stars
      Meena, I tried this out and it tasted delicious....just like something I'd expect to eat at a restaurant. Thx for the recipe.

      Reply
    39. Supriya says

      November 06, 2006 at 11:55 am

      which brand of tomato chilli sauce did you use?
      email me if possible

      Reply
    40. Trupti says

      September 27, 2006 at 1:23 pm

      5 stars
      This 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

      Reply
    41. Christine says

      August 23, 2006 at 7:49 pm

      5 stars
      Meena - 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 ;~)

      Reply
    42. Roshin says

      August 16, 2006 at 6:08 am

      5 stars
      This 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...

      Reply
    43. Nisha says

      June 25, 2006 at 11:56 am

      5 stars
      I prepared this recipe and my whole family loved this. Very tasty. Thanks!

      Reply
    44. Summi says

      May 01, 2006 at 4:43 pm

      5 stars
      This is so incredibly, Meena! I've been meaning to find a good Gobi Manchurian recipe, too! And your picture is mouthwatering!

      Reply
    45. Tina says

      March 14, 2006 at 9:10 am

      5 stars
      Hey 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...

      Reply
    46. Kay says

      March 13, 2006 at 9:57 am

      5 stars
      Meena, This looks so delicious!

      Reply
    47. willow says

      March 11, 2006 at 12:59 pm

      5 stars
      I 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!

      Reply
    48. Karthi Kannan says

      March 11, 2006 at 12:22 pm

      5 stars
      Look too delicious and yummy: definitely going to try this:)

      Reply
    49. Chilefire says

      March 10, 2006 at 9:18 pm

      5 stars
      Always 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. 🙂

      Reply
    50. Annita says

      March 10, 2006 at 4:32 pm

      5 stars
      Wow..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.

      Reply
    51. Barbara says

      March 10, 2006 at 11:52 am

      5 stars
      Now, 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!

      Reply
    52. Sonali says

      March 10, 2006 at 10:04 am

      5 stars
      Yummy. Looks exactly like the one in restaurants. Great pic.

      Reply
    53. Saffron Hut says

      March 09, 2006 at 8:53 pm

      5 stars
      Oh Wow! That is a fantabulous picture!! I'm sure it tastes fabulous too!

      Reply
    54. Gini says

      March 09, 2006 at 8:40 pm

      5 stars
      That looks as good as the restaurant Manchurian!

      Reply
    55. Kalyn says

      March 09, 2006 at 7:48 pm

      5 stars
      Looks fantastic. Great photo.

      Reply
    56. Yum says

      March 09, 2006 at 6:12 pm

      5 stars
      That photo is torture!
      This is surely one of my favs, but always been hesitant to try it at home.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I would love to show you how simple, delicious and quick family-friendly meals can be created in a heart beat. Read more about me here ...

    LET’S CONNECT

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    New to Indian Cooking?

    Need Inspiration?

    Need Easy Dinner Ideas? Try these!

    Ginger Shrimp Stir-fry
    Ginger Shrimp Stir-fry
    Alu Chana
    Alu Chana
    Tofu Garlic Noodles
    Tofu Garlic Noodles
    Mushroom & Peas Pulao
    Mushroom & Peas Pulao
    Everyday Instant-Pot Dal
    Everyday Instant-Pot Dal
    Sweet Potato & Chicken Coconut Curry
    Sweet Potato & Chicken Coconut Curry

    Footer

    Welcome to Hooked on Heat!

    Hi! I'm Meena, the recipe developer and food photographer behind Hooked on Heat. I am also a cookbook author and cooking instructor. You can find all of my published cookbooks here.

    I would love to show you how simple, delicious and quick family-friendly meals can be created in a heartbeat.

    Learn more about me ->

    MOST POPULAR RECIPES

    Recipe for Air Fryer Spicy Fried Chicken taken from www.hookedonheat.com. Visit site for detailed recipe.

    Crispy Spicy Fried Chicken - Air Fryer and Oven Version

    A bowl of Keema Matar (Indian Ground Meat and Peas)

    Keema Matar: Indian Ground Meat and Peas

    A bowl of Boiled Egg Sambal (Sambal Telur)

    Boiled Egg Sambal: Malay-style Sambal Telur

    A bowl of Palak Keema (Ground Chicken with Spinach)

    Palak Keema: Ground Chicken with Spinach

    More Popular Recipes

    Need SCHOOL LUNCH IDEAS? Look NO Further!

    A bowl of Paneer Pulao garnished with fresh cilantro.

    Paneer Pulao

    Recipe for Edible Cigars taken from www.hookedonheat.com. Visit site for detailed recipe.

    Edible Cigars

    Recipe for Basil Fried Rice taken from www.hookedonheat.com. Visit site for detailed recipe.

    Basil Fried Rice

    Recipe for Instant Pot Tomato Rice taken from www.hookedonheat.com. Visit site for detailed recipe.

    Instant Pot Tomato Rice

    MORE LUNCHBOX IDEAS

    INSTANT POT RECIPES

    A bowl of Panchmel Dal, also known as Mixed Dal, cooked in an Instant Pot

    Instant Pot Panchmel Dal: Mixed Dal

    A bowl of Bhaji topped with onions and cilantro, served with buttered buns or Pav.

    Instant Pot Pav Bhaji: Vegan Indian-style Sloppy Joes

    Recipe for Palak Dal (Lentils with Spinach) taken from www.hookedonheat.com. Visit site for detailed recipe.

    Palak Dal in an Instant Pot: Lentils with Spinach

    Recipe for Instant Pot Chole (Chickpea Curry) taken from www.hookedonheat.com. Visit site for detailed recipe.

    Instant Pot Chole (Chickpea Curry)

    MORE INSTANT POT RECIPES

    ALL CONTENT INCLUDING IMAGES © 2020 · HOOKED ON HEAT by MEENA AGARWAL.
    Hooked on Heat contains affiliate links. When you make a purchase through these links Hooked on Heat receives a small commission that helps support this site at no additional cost to you.