Gobi Manchurian - Cauliflower Fritters In Chinese Garlic Sauce


Gobi Manchurian is an Indo-Chinese dish that is said to have been invented by a small Chinese community living in eastern India by marrying classic Chinese techniques with Indian flavours. Gobi is a Hindi word for cauliflower. This dish comes in two versions - dry and wet. A two-part process of cooking this dish involves dipping cauliflower florets in a special batter and deep-frying them to crisp fritters.


This is the dry version and can be served by itself with a hot sauce. The second part of the dish involves adding the fritters to a Chinese sauce redolent with ginger and garlic. This the wet version which I am sharing today. This vegetarian dish makes a great starter (dry version) or main course (wet version) and was one of my favourite things to eat when I was in India. 


Gobi Manchurian - Cauliflower Fritters In Chinese Garlic Sauce


Deep Fried Battered Cauliflower Fritters



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GOBI MANCHURIAN (Cauliflower Fritters In Garlic Sauce)

5 from 1 vote
An Indo-Chinese dish of deep fried battered cauliflower florets in a Chinese garlic sauce.
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Author: Sneh
Course // Dinner
Cuisine // Indian, Vegetarian
Servings: 4


  • for the cauliflower fritters
  • 16 medium sized cauliflower florets
  • salt to taste
  • oil for deep frying
  • 1/2 cup plain flour
  • 1/4 cup cornflour
  • 1/4 teaspoon red chilli powder
  • 2-4 tablespoons water
  • for the sauce
  • 2 tablespoons peanut oil
  • 1 teaspoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped green chilli
  • 1 tablespoon finely chopped coriander stalk
  • 1/4 teaspoon white pepper
  • 2 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • salt to taste
  • 1 cup vegetable stock
  • 1 tablespoon cornflour mixed with 1/4 cup water
  • handful of sliced spring onions and coriander leaves for garnish


  • Combine all the ingredients for the fritters except oil in a bowl. Mix well to get a thick pancake batter consistency of the coating. Deep fry battered florets until golden and set aside to drain on paper towels.
  • Heat 2 tablespoons oil in a pan. Add ginger, garlic, green chilli and coriander stalk. Sauté for half a minute. Add soy sauce, salt, sugar and pepper. Simmer uncovered for 2 minutes. Add cornflour mix and stir to avoid getting lumps. Cook for a few minutes, stirring till sauce thickens.
  • Add cauliflower fritters to the sauce. Mix once and garnish with spring onions and coriander. Serve hot with steamed or fried rice.
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