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Gobi Manchurian: An Indo-Chinese Appetizer

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My name is Lakshmi, and I am a homemaker. I love cooking and experimenting with different recipes, especially those from my native India.

Gobi Manchurian

Gobi Manchurian

Gobi Manchurian is an amazing Indo-Chinese appetizer. Blending both Indian and Chinese flavors, the dish features crispy fried cauliflower florets that are tossed in a spicy, sweet, and tangy Manchurian sauce. This dish is a favorite with kids and adults alike.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 to 4 servings

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  • 250 grams cauliflower
  • 1/2 cup all-purpose flour
  • 1/4 cup corn starch
  • 2 teaspoon chilli powder
  • 1/2 teaspoon pepper powder
  • 2 tablespoons sesame oil
  • 10 cashews
  • 1 teaspoon ginger-garlic paste
  • 2 green chillies, finely chopped
  • 1 medium capsicum, chopped
  • 2 tablespoons tomato sauce
  • 1 tablespoon soya sauce
  • 2 tablespoons chilli sauce
  • 1 tablespoon cornstarch, mixed in water
  • 1/2 teaspoon sugar
  • Salt, to taste


  1. Cut the cauliflower into small florets. Wash well with hot water.
  2. In a bowl, add all-purpose flour, corn starch, chilli powder, pepper powder, and salt. Add water and mix well.
  3. Add the washed cauliflower florets into the mixture. Blend well till the pieces are well coated.
  4. Deep-fry the cauliflower in hot oil. Set aside.
  5. In a pan, heat the sesame oil and add ginger-garlic paste and chilli. Saute for a while. Add the capsicum and saute for 5 more minutes. The heat should be high.
  6. Add the remaining chilli powder, sugar, all the sauces, and salt. Saute for a while.
  7. Add the cornflour mix into it. The gravy will become thick.
  8. Add the fried cauliflower florets, toss well, and serve. Enjoy!

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