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We had potluck party last week and this was the dish I made for the party. Gobi manchurian everyone favourite dish in which sweet little cauliflower are dipped in the batter and takes oil bath and dressed with yummy sauce. Who dont love this.... here is the recipe how I prepare.


Cauliflower - 1
Ginger + Garlic paste - 1 tbsp
Salt - As required
Pepper - 2 tsp
Cornflour - 1/4 cup
All purpose flour - 1/4 cup
Oil for deep frying.

Making sauce :

Garlic - 3 pods chopped very finely
Green chilli - 2 finely chopped
Soya sauce - 1 1/2 tbsp
Tomato sauce - 1 tbsp
Chilli sauce - 1/2 tbsp
Vinegar - 1/2 tbsp
Cornflour - 1/2 tbsp
Water for mixing cornflour
Salt - as required

For Second frying :

Onions - 1 chopped as large cubes
Capsicum - 1 cubed
Ginger - 1 inch finely chopped
Garlic - 3 pods chopped finely
White pepper - just for taste 1 tsp

Method :

1. Seperate cauliflower into medium sized pieces wash and drain.
2. Now mix cornflour, allpurpose flower, ginger+garlic paste salt and pepper with water thicker then dosa batter.
3. Now add the florets in the batter so that they should be well coated. If it is still loose dust again with cornflour.
4. Heat oil for deep frying pan. When oil is ready deep fry them till crisp and drain it in the tissue.
5. Now cauliflower are ready.

Making sauce :

1. Mix all the sauces in a bowl.
2. In frying pan heat 1 tbsp oil and fry the chopped garlic and green chilli.
3. Add the sauces and vinegar saute well.
4. Now mix the cornflour, water and make a paste.
5. Add it to sauce and mix well so that cornflour changes to transparent colour.
6. Keep it aside.

For Second fry :

1. In a wok heat a tbsp of oil and fry chopped ginger and garlic slightly.
2. Now add the chopped onion saute until they are half done, add capsicum saute lightly.
3. Add the prepared sauce and deep fried florets mix well and give a good toss.
4. Sprinkle white pepper powder just for taste and garnish with spring onions.
5. Serve hot with fried rice, noodles or as an appetizer.

Note :

1. If you want to make as an dry manchurian omit the 4 and 5 th step in making
2. Mix the sauce and florets only at the time of serving otherwise they becomes soggy.
3. When I prepared for potluck I made sauce and deep fried florets ahead of time.
4. Just before serving I reheated the florets in the oven until crisp and I did the remaining process.
5. Cauliflower can be substituted by mushroom, Vegetable balls, Chicken, paneer, babycorn.
6. Cornflour and water mixture can be adjusted accordingly for making sauce. Depends on how we need it like dry or saucy.

Lavanya  – (April 24, 2009 at 11:59 AM)  

beutiful presentation..nice garnishing as usual..looks super yumm!!

Priyameena  – (April 24, 2009 at 12:14 PM)  

Very good pot luck -Dish..I bet you got more compliments in the pot luck party..

Priya Sriram  – (April 24, 2009 at 12:45 PM)  

Very colourful and nice presentation! Great one Pavithra!

Vrinda  – (April 24, 2009 at 12:50 PM)  

Looks perfect Pavitra..great presentation and u got the exact color too..yummm

Rosa's Yummy Yums  – (April 24, 2009 at 12:55 PM)  

A very tasty looking dish! I love the presentation!



Renuka  – (April 24, 2009 at 12:57 PM)  

Looks gobi manjurian..

Pooja  – (April 24, 2009 at 12:59 PM)  

Mouthwatering..Yummy pavithra..

sree  – (April 24, 2009 at 1:45 PM)  

Awesome presentation once manchurian

Pooja  – (April 24, 2009 at 2:00 PM)  

This is my favourite too :) Would love to have it dry and with gravy. You have explained so clearly...great shots and presentation..Perfect dish for pot luck :)

Ramya Vijaykumar  – (April 24, 2009 at 5:30 PM)  

Lovely garnishing and perfectly colored... Wow the mix of colors say its spring and its so yummy and delectable...

Pavithra Elangovan  – (April 24, 2009 at 6:42 PM)  

Thank you lavanya,priyameena,priya,vrinda,rosa,renuka,pooja,sree,pooja,ramya
for ur lovely comments and words.

Vani  – (April 25, 2009 at 3:01 PM)  

Looks so colorful and pretty, Pavithra! Nicely presented :)

ARUNA  – (April 25, 2009 at 10:19 PM)  

OMG u surely know how to decorate food!!!!

Anupama  – (September 3, 2009 at 3:22 PM)  

Once again, a very well done, well presented and authentic looking dish :-)

Unknown  – (September 4, 2009 at 5:51 PM)  

Hai Pavithra..........

Wonderful blog....
Ur garnishing are simply superb....... fabulous...
Keep going on.....
Thanks for ur wonderful comment,awaiting for more.
Anyway keep going on...

Bumble bee  – (November 22, 2012 at 8:35 AM)  

I'm making this dish for a get-together. I'll be making it during lunch time and dish will be served for dinner. Any ideas to prevent sogginess. Also how many mins to reheat fried cauliflower to make it crisp again.

Pavithra Elangovan  – (November 22, 2012 at 12:12 PM)  


1. As I specified in the notes, make sauce and fried florets ahead of time(during your lunch time), Even you can saute all the second fry item in the list ahead of time and keep it a box.
2. When You are ready to serve preheat the oven to 300 f , heat the fried florets for about 10 to 15 minutes, see if it is stiff and crisp, if not keep 2 minutes extra. Then mix sauce, the items that is mentioned in the second fry , florets and serve immediately.
3. You can also reheat the sauce in the microwave too. You need not do all these mixture in stove top. Garnish with the spring onion finally.

The problem with the cauliflower that is available in US has so much water content :( So this is the way you can do it for large portions if we are not able to eat straight from the wok :)

Hope this helps :)

Bumble bee  – (November 23, 2012 at 11:05 PM)  

Thanks a lot Pavithra. Appreciate your help. Btw i tried this recipe at home and we loved it. Looking forward to serve it to guests.

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