Indian Gobi Manchurian Recipe

Gobi Manchurian is a popular Indo-Chinese dish that makes a great appetizer or entrée. This easy-to-follow recipe will teach you how to make the some of the best Gobi Manchurian you can find in India!


  • 2 cups of cauliflower florets
  • 2 teaspoons of ginger garlic paste
  • 1/4 teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of garam masala
  • 2 green chilies, minced
  • 1 small onion, diced
  • 1 tomato, diced
  • 1 teaspoon of coriander powder
  • 2 tablespoon of all-purpose flour
  • 2 tablespoon of corn flour
  • 1/4-1/2 teaspoon of sugar
  • 2 tablespoons of oil
  • Salt, to taste
  • Cilantro, for garnish


  1. Steam or blanch the cauliflower to soften it. Then pat dry and set aside.
  2. In a small bowl, mix together the ginger garlic paste, turmeric, red chili powder, garam masala, green chilies, onion, tomato and coriander powder. Set aside.
  3. In a separate bowl, mix together the flour and corn flour. Add water gradually to make a thick batter. Add salt and sugar, mix again and set aside.
  4. Heat oil in a wok or large pan over medium heat. Dip each cauliflower floret in the batter, shake off excess and add to the pan. Fry until lightly golden brown and crisp, about 2-3 minutes.
  5. Remove from the pan and set aside. Add the prepared ginger-garlic paste to the pan. Cook for a couple minutes until fragrant and the raw smell is gone.
  6. Add the fried cauliflower back to the pan and stir together to coat with the mixture. Cook for about 3-4 minutes until the sauce thickens and coats the cauliflower.
  7. Garnish with cilantro and serve warm with Indian flatbreads, fried rice or noodles.