Paneer Tikka has a competitor as my favorite food: Gobi Manchurian! Soooo goood… 🙂


Gobi Manchurian
  • Medium size cauliflower, in small florets
  • 2 tsp ginger, minced
  • 1 tbsp garlic, minced
  • 3 tbsp maida (all-purpose flour)
  • 2 tsp corn flour
  • 1 tsp red chili powder
  • ½ tsp white pepper powder (I didn't have, used black instead)
  • 2 tsp salt
  • 1 tsp soy sauce
  • ½ tsp vinegar
  • SAUTE:
  • 1 red onion, diced
  • 1 green bell pepper (paprika, capsicum), diced
  • 2 green chilies, chopped
  • 1 tsp ginger garlic paste
  • 3 tbsp spring onions, chopped
  • 1 tbsp soy sauce
  • 2 tbsp chili sauce
  • 3 tbsp tomato ketchup
  • 2 tsp salt
  • 3 tbsp oil for saute (I used same as I used for deep frying)
  • 5 dl oil for deep frying
  1. Wash cauliflower florets. Boil them in saltwater couple of minutes. Drain the water and dry.
  2. Mix maida, corn flour, salt, chili powder, ginger, garlic, vinegar and soy sauce. Add some water and make thick paste. Add cauliflower and mix well. I used a bowl with lid, and gave a good shake to it.
  3. Heat oil and deep fry cauliflower florets. Drain excess oil with paper towels. Keep cauliflowers aside.
  4. Heat oil in frying pan in high heat, add red onions, chilies, ginger-garlic paste and fry couple of minutes. Add cauliflower with soy sauce, ketchup, chili sauce and salt. Mix couple of minutes, until it comes dry.
  5. Add green onions and lower the heat. Keep stirring couple of minutes.
  6. You can garnish with coriander leaves and/or slices of lemon.






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