Friday, December 5, 2008

Gobi Manchurian

Besides chaat, another Indian street food that I miss is the crisp gobi manchurian dipped in very little gravy. I tried to make them in India but they just wouldn't come crisp. When I came to know that the secret behind crisp gobis is rice flour, I knew I had to give a try to this dish one more time.And so, I began preparing it today for iftaar. Everybody enjoyed the dish.

For the manchurian:


1 cauliflower,cut into florets and soked in warm water for some time
5 tbsp corn flour
1/2 cup rice flour
2 tbsp gram flour
salt, to taste
3 tsp soysauce
2 tbsp red chilli powder
1/2 tsp chopped ginger


Combine all the ingredints except cauliflower in a mixing bowl. Add enough water to make a thick paste. Add some rice flour if the batter gets watery. Add caulifower and marinate for 1/2 hour.Fry the gobis util golden brown.

For the sauce:


1 tbsp oil
1 medium sized onion, very finely chopped
2 jalapeno, finely chopped
1/2 capsicum, chopped (optional)
2 tbsp hot sauce
2 1/2 tbsp tomato ketchup
2 tbsp soy sauce
2 springs coriander leaves
salt, to taste


Heat oil in a pan. Saute onions until they lose their colour.Add jalapenos. If you are using capsicums, you can add them now. Add all the sauces and salt. Mix well. Add coriander leaves and cauliflower. Transfer the mixture into a bowl and mix well.Serve immediately.


  1. Gobi manchuri really looks delicious. Glad that you didn't add any red color and still managed to get it looking really red. Thanks for sharing the secret to make it crispy. I tried making it once with a receipe off of internet and no one really cared for it and ended up eating all of it. May be I Should try it agin with your secret.

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