Gobhi Manchurian

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Gobhi Manchurian presents a delicious vegetable Manchurian recipe with cauliflower florets batter fried and then simmered in a sweet and sour Chinese sauce laden gravy. Enjoy the gobhi Manchurian with fried rice or noodles.

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For Gobhi Balls
1 cup plain flour (maida)
1/4 cup cornflour
4 green chillies, finely chopped
6 to 8 tbsp soy sauce
salt to taste
1 cauliflower, seperated into big sized florets
oil for deep frying
water as required

For Gravy
3 tbsp oil
1 big sized bulb of garlic (lehsun), finely chopped
2 " piece of ginger (adrak), finely chopped
1 bunch of spring onions, chopped
3 tbsp chilli sauce
1/4 cup soy sauce
4 tbsp tomato ketchup
3 cups water
1 to 1 1/2 tbsp cornflour
2 tsp sugar or honey


  1. Combine first four items. add water to make a not too thin, not too thick batter,add salt to taste.
  2. Heat oil, dip 6 to 8 floretes in the batter to coat.
  3. Deep fry until golden brown.
  4. Repeat steps 4 & 5 for remaining.
  5. Drain on paper towel.

For gravy

  1. Add cornstarch to water; stir to dissolve-- keep aside.
  2. Heat oil, add garlic, ginger and fry till slightly golden.
  3. Add soy sauce, chili sauce and tomato sauce fry for 1 minute.
  4. Add cornstarch-water, increase heat, stir constantly until gravy thickens.
  5. Add green onions and sugar.

For garnishing

  1. Fold gobhi balls into gravy, serve hot with fried rice.

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This recipe was contributed by kanchan_c on 13 Dec 2000

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 on 20 Mar 12 08:40 AM

I was a bit confused about how thick the sauce was supposed to be; it doesn't say in the recipe and I had a bit of trouble with it. Frying the cauliflower was also a bit time-intensive. Regardless, the flavor was fabulous and I'd definitely make it again.