Gobi Manchurian- Honey, Chili Cauliflower

One of my favorite snacks is Gobi Manchurian, an Indo-Chinease dish made by frying cauliflower’s and dipping them in a homemade gravy. It’s a scrumptious recipe combining the sweet and spicy flavor, leaving you craving more and more every time. Check out the recipe below!

Ingredients for the Cauliflower paste:

  •  1/2 cup Corn Flour
  • 5 tablespoons of Maida (all purpose flour)
  • 1 Cauliflower
  • 1/2 teaspoon Garlic Paste
  • 1/2 teaspoon Ginger Paste
  • Oil for frying (olive would be best)
  • Salt according to taste
  • 1/2 Water

Ingredients for the Sauté:

  • 1.5 teaspoons Garlic Paste
  • 2 teaspoons Ginger Paste
  • 2 Green Chilies,finely chopped
  • 1 large Onion, finely chopped
  • 1 Green Pepper, finely chopped
  • 2 tablespoons for oil for cooking

Ingredients for the Gravy:

  • 3 tablespoons Soy Sauce
  • 1 tablespoon Chili Sauce
  • 2 tablespoon Tomato Ketchup

Ingredients for decoration:

  • 2 tablespoons Spring Onion, finely chopped


  1. Separate the Cauliflower into medium sized florets, and boil the florets in salt water for 3-5 minutes to soften.
  2. Mix all ingredients for the Cauliflower paste in a large boil
  3. Warm up the oil
  4. Drain the Florets from the water and pat dry them with a paper towel, then proceed to dip one floret in the cauliflower paste, allowing the excess paste to drip off.
  5. Once excess paste has dripped off, place floret in oil to fry. (Sort of like making Cauliflower fries)
  6. Dip all florets in paste and continue to fry them until no more florets remain.
  7. In a sauté pan, add the cooking oil, ginger, and garlic and let them to lightly brown.
  8. Toss in all the vegetables, cook until soft/ golden brown
  9. Mix ingredients of gravy in a small bowl
  10. In a large bowl, place the sauté vegetables and mix in half of the gravy
  11. Take all the fried floret’s and mix into the same bowl with vegetables, then proceed to mix in the rest of the gravy
  12. Place the combination is a nice plate, and top with the Spring Onions.

Voila, Enjoy your snack!

~Chef Preety


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