Try Gobi Manchurian Recipe!

This Indo-Chinese dish is the perfect balance of crispy, spicy, and yummy.


1 medium-sized gobi/ cauliflower (cut into florets) 2/3 cup maida ⅓ cup corn flour 4 tsp oil 2 garlic cloves, finely chopped 1-inch ginger , finely chopped

2 green chillies 1 onion , finely chopped 1 green capsicum (sliced or cubed) 2 tbsp tomato sauce 2 tbsp soy sauce 1 tsp chilli sauce

1 tbsp vinegar sugar Salt and pepper to taste Oil for deep frying Spring onion greens for garnish corn flour slurry (optional)


Add cleaned cauliflower florets to hot water with salt. Parboil them on medium heat for around 5 minutes. Drain water and dry the florets completely.

Remember that any moisture will affect the crispness of the florets. In a large bowl, mix maida, corn flour, salt, pepper and a little water.  Whisk to form a smooth batter. In a kadhai, heat oil for deep frying. Coat the florets in the batter and deep fry them until crispy and brown. Set aside.

In a pan/ kadhai, heat oil and add chopped garlic, ginger and chillies. Saute and then add spring onions, onions and capsicum. Stir-fry the ingredients together. Add soy sauce, tomato ketchup, red chilli sauce, vinegar and sugar. Add salt and pepper as required. Mix well and add water/ corn flour slurry to adjust the thickness of the gravy.

Try Paneer Paratha Recipe