Gobi Manchurian Gravy


For making Gobi:
Cauliflower - 1 cup ( cut into florets)
All purpose flour - 1 cup
Corn flour - 2 tbsp
Red chilli powder - 1/2 tbsp
Ginger garlic paste - 1/2 tbsp
Oil for frying
For making Manchurian:
Ginger & garlic - 1 tbsp (chopped)
Onion - 1 big (chopped)
Tomato sauce - 3 tbsp
Soya sauce - 1/2 tbsp
Chilli sauce - 1/2 tbsp
Corn flour - 2 tbsp
Pepper powder - 1/2 tbsp
Coriander leaves/spring onions


1. Wash the cauliflower & cut the vegetable into small florets. Then soak the florets in the boiling water for 5 mins, then remove it and keep it aside.
2. In a big bowl, add all purpose flour + corn flour + ginger garlic paste + red chilli powder + salt + water, mix well and make a thick batter.
3. Heat 5/6 tbsp of oil in a heavy bottom frying pan. Take a floret, dip well in the batter & fry it in the oil until the cauliflower floret turns to golden brown.
4. Fry rest of the florets in the same way & keep it aside.
5. In the same oil which was used for frying the florets, add the chopped ginger & garlic and fry it.
6. Then add onion & fry until it becomes transparent.
7. When onion becomes transparent add tomato sauce + soya sauce + chilli sauce. If you want more gravy add 1/2 cup of water, mix well & let it boil. Add salt.
8. Then add corn flour water & mix well. The Manchurian becomes thick gravy.
***corn flour water - 2 tbsp corn flour + 1/2 cup of water
9. Next add the fried cauliflower florets ( Gobi) to the Manchurian and also sprinkle little pepper powder and mix well.
10. Gobi manchurian gravy is ready. Garnish with coriander leaves & serve hot with roti/naan/appam.


My family is very fond of appam & manchurian gravy esp my l'il one. So whenever we go out for dinner our 1st order would be this combo. Last week I tried this recipe at home & it turned out wonderful just like the one we get in the hotel.


Friday, February 15, 2013 - 1:04pm


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