BetterButter App

Recipes, Food Community & Kitchenwares


For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Gobi Manchurian Dry

Photo of Gobi Manchurian Dry by silpa jorna at BetterButter

Gobi Manchurian Dry

silpa jorna
0 minutes
Prep Time
30 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Gobi Manchurian Dry RECIPE

A very popular Indo-Chinese appetizer loved by all and a great accompaniment with noodles or fried rice!

Recipe Tags

  • Veg
  • Dinner Party
  • Fusion
  • Frying
  • Appetizers

Ingredients Serving: 2

  1. 1/4 cup of All purpose flour
  2. 1 cauliflower
  3. 2 tbsp of corn flour
  4. 3 tsp chilli garlic sauce
  5. 1/2 tsp soya sauce
  6. 1 tsp of vinegar
  7. 1/2 cup chopped onions
  8. 1 tbsp of ginger-garlic-chilli paste
  9. 1 tbsp of corn flour
  10. 1/2 tsp of pepper powder
  11. 3 tsp of tomato sauce
  12. water as needed
  13. salt as needed
  14. spring onions chopped
  15. oil - 1 tbsp for sauting
  16. oil for deep fry


  1. Take flour in a bowl, add 2 tbsp of corn flour, 1 tsp of ginger-garlic-chilli paste, 1/4 tsp of black pepper, salt, water, stir well and make a batter. It should neither be runny or thick.
  2. Cut florets from cauliflower, dip them in the batter and deep fry until done.
  3. In a pan add oil and once hot add chopped onions and saute until done.
  4. Add the ginger-garlic-chilli paste and fry well.
  5. Now add black pepper, tomato sauce, chilli garlic sauce and mix well. Add vinegar, soya sauce, salt to taste and mix well.
  6. Take a tbsp of corn flour, add some water and mix well into above and heat for a minute.
  7. Add the fried cauliflower florets and coat well with sauce and cook for 5 minutes.
  8. Garnish with spring onions and serve

Reviews (4)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
vanitha reynolds
vanitha reynolds   Dec-26-2016

Savita Sharma
Savita Sharma   Apr-20-2016

Similar Recipes

A password link has been sent to your mail. Please check your mail.