Cauliflower Manchurian
Cauliflower Manchurian
5 from 4 votes
Sizzle your taste buds with the scrumptious cauliflower manchurian, a culinary gem from the Indo-Chinese cuisine. Dive into the crunchy exterior and soft interior of cauliflower, drenched in a tangy, spicy sauce that's a delightful symphony of flavours. Get ready to explore this easy yet delicious dish.
Cauliflower Manchurian

Crunchy, flavorful, and irresistibly delicious, Frying Cauliflower, also known as Gobi Manchurian, is a beloved dish that originated in the Indo-Chinese culinary fusion.

Its origins trace back to the streets of India, where it gained immense popularity for its enticing blend of spices and textures.

This recipe offers a moderate level of difficulty, making it perfect for adventurous beginners eager to explore the realm of Asian cuisine.

With its simple ingredients and straightforward instructions, you’ll be whipping up a batch of crispy cauliflower bites in no time, ready to tantalize your taste buds with its savory goodness.

Expert Tip: Ensure the cauliflower florets are cut into uniform sizes to ensure even cooking.


Cauliflower (Gobi): Cauliflower provides a hearty and nutritious base. Its mild flavor and tender texture make it the perfect canvas for absorbing the flavorful batter and sauce.

Salt: Salt enhances the natural flavors of the cauliflower and other ingredients, ensuring a well-balanced taste in every bite.

Kashmiri Chilli: Kashmiri chilli powder adds a vibrant red hue and a mild, earthy heat to the cauliflower, elevating its flavor profile without overwhelming the palate.

Black Pepper: Black pepper brings a subtle warmth and depth to the dish, complementing the other spices and adding a hint of complexity.

Turmeric Powder (Haldi): Turmeric powder not only lends a bright yellow color to the cauliflower but also infuses it with a warm, earthy flavor and offers numerous health benefits.

Corn Flour: Corn flour is the key ingredient in the batter, providing a crispy and golden coating to the cauliflower florets when fried.

Plain Flour: Plain flour helps bind the batter together, contributing to the crispy texture of the fried cauliflower.

Olive Oil: Olive oil serves as the cooking fat for preparing the flavorful Manchurian sauce, adding a rich, fruity flavor to the dish.

Garlic: Chopped garlic infuses the sauce with a pungent aroma and savory taste, enhancing the overall flavor profile of the dish.

Green Chillies: Green chillies provide a spicy kick to the sauce, balancing the sweetness of the other ingredients and adding a burst of heat to each bite.

Crushed Chillies: Crushed chillies intensify the heat of the sauce, adding depth and complexity to its flavor profile.

Onions: Onions lend a sweet and savory flavor to the sauce, creating a delicious base for the other ingredients to build upon.

Spring Onion: Spring onions add a fresh and vibrant element to the dish, imparting a mild onion flavor and a pop of color.

Soy Sauce: Soy sauce contributes a salty and savory umami taste to the sauce, enriching its flavor and adding depth.

Tomato Ketchup: Tomato ketchup provides a tangy sweetness to the sauce, balancing the heat and acidity of the other ingredients.

Vinegar: Vinegar adds a subtle tanginess to the sauce, enhancing its overall flavor profile and lending a pleasant acidity to the dish.

Expert Tip: For extra crispiness, you can double-coat the cauliflower by dipping them in the batter twice before frying.

Serving Suggestions

  • Pair your crispy Frying Cauliflower with steamed white rice or fragrant jasmine rice for a satisfying meal that’s both comforting and flavorful.
  • For a complete Indo-Chinese experience, serve the Frying Cauliflower alongside a side of vegetable fried rice or noodles tossed with colorful bell peppers, carrots, and spring onions.
  • Garnish the dish with freshly chopped cilantro or parsley for a pop of color and an added burst of freshness.
  • For an extra kick of heat, serve the Frying Cauliflower with a side of spicy chili sauce or Sriracha for dipping.

Expert Tip: If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the Manchurian sauce and simmer until thickened.

Frequently Asked Questions

How can I make this recipe gluten-free?

To make this recipe gluten-free, you can substitute the plain flour with a gluten-free flour blend or rice flour. Ensure that all other ingredients, including the soy sauce and tomato ketchup, are certified gluten-free.

Can I use frozen cauliflower instead of fresh?

While fresh cauliflower is preferred for this recipe to ensure the best texture and flavor, you can use frozen cauliflower florets as a convenient alternative. Thaw the frozen cauliflower before proceeding with the recipe, and pat them dry with paper towels to remove excess moisture.

Can I adjust the spiciness of the dish?

Absolutely! Feel free to adjust the amount of Kashmiri chilli powder, black pepper, and green chillies according to your personal preference for heat. You can also omit or reduce the crushed chillies for a milder version of the dish.

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Cauliflower Manchurian

Cauliflower Manchurian

by Nabeela Kauser
Sizzle your taste buds with the scrumptious cauliflower manchurian, a culinary gem from Indo-Chinese cuisine. Drenched in a tangy, spicy sauce that's a delightful symphony of flavours.
5 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetiser
Cuisine Indo-Chinese
Servings 4
Calories 170 kcal


Frying Cauliflower

  • 500 g Cauliflower Gobi
  • 1 tsp Salt
  • 1 tsp Kashmiri Chilli
  • 1 tsp Black Pepper
  • 1 tsp Turmeric Powder Haldi
  • 4 tbsp Corn Flour
  • 1 tbsp Plain Flour
  • 40 ml Water

Manchurian Sauce

  • 2 tbsp Olive Oil
  • 3 Garlic chopped
  • 2 Green Chillies
  • 1 tsp Crushed Chillies
  • 1 Onions
  • Spring Onion handful
  • 2 tsp Soy Sauce
  • 3 tbsp Tomato Ketchup
  • 1 tsp Vinegar


  • Wash the cauliflower thoroughly then cut into equal sized florets then set aside
  • In a large bowl add the cornflour, plain flour, Kashmiri chilli powder, black pepper, turmeric powder, and salt then mix until everything is well combined
  • Gradually add the water and mix until a thick batter forms
  • Add the cauliflower pieces and mix until the batter coats each piece evenly
  • Shake off any excess batter on the cauliflower pieces then add the florets into the fryer – there should be tiny bubbles surrounding them – and allow the florets to cook undisturbed for 6-8 minutes until lightly golden brown
  • As the cauliflower pieces are being fried in another pan heat up the olive oil on medium heat until hot
  • Add the chopped garlic then sauté for 1-2 minutes
  • Add the green chillies and crushes chillies and sauté for a further 1-2 minutes
  • Add the finely diced red onion and cook on medium heat for 4-5 minutes
  • Add the finely sliced spring onions and cook for 1-2 minutes
  • Add the tomato ketchup, soy sauce and vinegar then cook for 1-2 minutes
  • Add the fried cauliflower pieces and mix
  • Serve alongside a side of fried rice and enjoy!



Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.


Calories: 170kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 983mgPotassium: 502mgFibre: 5gSugar: 7gVitamin A: 358IUVitamin C: 66mgCalcium: 48mgIron: 1mg
Keyword Appetiser, Cauliflower, Cauliflower Manchurian, Cooking, Food, Gobi, Gobi Manchurian, Recipe, Vegan, Vegetables, Vegetarian
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Latest comments (2)

Nabeela Kauser

5 stars
That’s right! If you want to make it healthier then you can also bake it 🙂

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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