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March 24, 2015

Gobi Manchurian with Vegetable Pulao

Preparing Time: 20 Minutes
Cooking Time: 20 Minutes
Cuisine: Indo- Chinese 

Crispy outside with  a combo of  spicy, sweet and sour  tastes ,  makes you to yearn for more .This succulent side dish  might be the first choice to many when it comes to Pulao ,Biryani  or just as an appetizer . I have shared Broccoli Manchurian long time back , which is lip smacking just like Gobi manchurian  .
Today I want to share this as a side dish to Vegetable Pulao  , which is very authentic and stands upto its  taste and texture .

Click on the image for recipe

Click here for Broccoli Manchurian Recipe

Cauliflower Florets half boiled 1 large cup
Finely minced onions 1/2 cup
Green chilies finely chopped 3 to 4 or according to taste
Finely chopped Ginger 2 to 3 table spoons
Spring Onions finely chopped 1/4 cup
All purpose flour 1/2 cup
Rice flour 2 to 3 table spoons
Pepper Powder 1 tablespoon
Tomato Sauce accordingly /  1/2 cup
Chilly Sauce Accordingly 2 table spoons
Soy sauce (low Sodium ) accordingly
Sweet n Sour sauce 2 to 3 tablespoons
Garlic powder/ Paste 1 teaspoon
Salt according to taste
Oil for deep frying
Coriander leaves, Finely chopped Onions and scallions for garnishing

Step 1: Take a cauliflower and cut into large florets , rinse and wash with hot and cold water consecutively , now bring a large pot of water to boil , add in a little of salt and turmeric along with the cauliflower florets .
Boil them until they become lightly translucent or half boiled . Now drain the water (save some ) and let sit until they cool.
Step 2: Mean while , take a bowl add in the flours taken , along with salt ,garlic powder and pepper powder . Add in  water saved from boiling cauliflowers  ,and make it into a thin consistency batter .
Step 3: Heat oil for deep frying, when oil is ready and not smoking, dip in the florets in the prepared batter and fry them until golden brown

Step 4: Take them onto a paper napkin , to blot the excess oil.
Step 5: Mean while , take a large saute pan , and add about 2 table spoons of oil ,when hot and not smoking add in the scallions, ginger , garlic pieces along with green chilies and fry them for about 5 minutes or until garlic turn brown.

Step 6: Now add in the onions and fry them until translucent , when onions are done frying add in the sauce , salt (a little might be enough ) , pepper powder and give it a good stir .
Step 7: Throw in the fried florets and give it a final and good toss , such that every piece is well coated .
Step 8: Switch off the stove and serve hot with a  garnish  of onions, coriander and scallions .


  • If you to plan to serve them later , fry the florets , make the sauce/gravy and set them aside . Fry the florets again and add them to heated gravy minutes before serving.This ensures the crispy texture of the florets , with out making them mushy or soggy 
  • You can add in some water while making the gravy to make it more thin consistency , or more wet
  • If making wet type of gravy make sure to mix in some corn flour or all purpose flour to the gravy to get a consistency to the gravy that   attaches to the florets , otherwise it might be separated 
  • Serve them along with fresh lime slice for ensuring and yummy taste