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Gobi Manchurian (Cauliflower Manchurian)

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


  • 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


  • 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.


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.