Talk about the Chinese cuisine and the one thing that instantly comes to anyone’s mind is noodles and manchurian.

Time: 1 hour


  • 2 medium cauliflower
  • 2 tablespoon corn flour
  • 4 tablespoon tomato ketchup
  • 4 dry red chili
  • 3 tablespoon garlic paste
  • 1 cup chopped spring onions
  • 2 teaspoon chopped green chilli
  • 1 cup water
  • 1 cup refined oil
  • 2 medium capsicum (green pepper)
  • 2 teaspoon salt
  • 1/2 teaspoon ajinomoto
  • 3 tablespoon ginger paste
  • 2 teaspoon spice chili powder
  • 4 tablespoon soy sauce
  • 1 cup all purpose flour


  • Start the preparations by washing all the vegetables in running water. Next, chop the cauliflower into florets of
  • medium size.
  • Then, prepare the batter for the manchurian. Take a medium mixing bowl and mix together all purpose flour or
  • refined flour, corn flour, ginger and garlic paste (keep aside a little for the manchurian) along with salt and red
  • chili powder. Once mixed, add a little water to prepare the batter of a dripping consistency.
  • Now, put a kadhai on medium flame and heat refined oil in it. Carefully dip the florets in the prepared batter
  • and put it in the heated oil. Fry them till golden brown and then take them out on a paper napkins and keep
  • them aside.
  • Now, put another pan on medium flame and heat a little oil in it. Add the rest of the ginger and garlic paste,
  • dried red chilies, along with green chilies in the pan and saute for a minute. Then, add chopped capsicums and
  • some salt in the pan and toss well.
  • Add ajinomoto along with the sauces in the pan and mix well. Once, the capsicum is half-cooked, add the fried
  • cauliflower florets in the pan and toss once again to mix all the ingredients.
  • Transfer to a serving dish and garnish with spring onions. Your Gobi Manchurian is ready, enjoy!