Monday 17 October 2011

Gobi Manchurian

Have you ever eaten at these really small street joints that serve yummy Gobi Manchurian, Chilli Chicken and other delicacies?! I remember while studying in college, friends and I often frequented restaurants like these and they served the tastiest Chinese food that we would crave for almost every week! Of course, none of these dishes were authentic Chinese but had a huge influence of India in it too. Nevertheless, it tasted simply amazing! As I talk about it, my mouth waters. :) :)

Chinese food is a favourite around India and I have lost count of the number of Chinese joints I have frequented since college times. I am sure you will agree most of us Indians like Chinese food. A lot! So now we have invented all these Indo-Chinese dishes like Manchurian, which probably is a universal favourite. You might also have seen endless versions of Gobi Manchurian. I am no different and today I have the same for you.

Start your fun week with some awesome Gobi Manchurian! If you are not a fan already, I guarantee you will be. Have a good week, guys.


Cauliflower (cut into florets) - 250 gms
Cornflour - 1/2 cup
All Purpose flour - 1/2 cup
Egg (beaten) - 1 (refer notes)
Red Chilli powder - 1 to 1 1/2 tsp
Water - just enough to bind the ingredients
Capsicum (cut into cubes) - 1 (small)
Big Onion (finely chopped) - 2 (medium)
Ginger & Garlic (finely chopped) - 1/2 tsp each
Green chilli (slit lengthwise) - 1 (adjust as per spice tolerance)
Green Chilli sauce - 1 tsp
Soy sauce - 2 tsp
Tomato sauce - 4 tsp
Vegetable stock – 2 tbsp (optional; refer notes)
Pepper – 1 to 1 1/2 tsp (adjust as per spice tolerance)
Salt - to taste
Coriander leaves - to garnish


Take a bowl and add cornflour, all purpose flour, a pinch of salt, red chilli powder, cauliflower, beaten egg and a little water and bind it all together. (Be careful not to add too much water, add just enough to bind all the ingredients together) Heat oil in a wok and deep fry the cauliflower pieces till golden brown. Keep aside.

Heat oil in a pan and saut'e ginger, garlic, green chilli and onions till onions turn light brown. Add chopped capsicum and saut'e for a few minutes. Now add the sauces and pepper powder and stir well for a few minutes. Check for salt and add if necessary. Throw in the fried cauliflower florets and toss well till everything is combined well. Pour the vegetable stock and toss on a high flame till dry. Switch off the flame and add coriander leaves and mix well. Serve hot as a starter or with rotis/chapathis/pulav.


1. For healthier version, you can add only the egg whites or even omit the egg completely.

2. For preparing vegetable stock: Collect the waste bits of carrot, celery stems, spring onions, onion or any veggie and boil with water and salt for sometime. Strain and store in the refrigerator. You can also use store-bought vegetable stock.

3. You can make "Chicken Manchurian" following the above recipe.

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