Gobi Manchurian



  • 1 Cauliflower Head

For the batter:

  • 1 tsp salt
  • 1 tsp turmeric
  • 1 cup Dry Roast Red Rice Flour
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • water, enough to form a thick pancake-like batter

For the sauce:

  • 1 tbsp, coconut oil
  • 1 medium onion, finely chopped
  • 1 cup, ketchup
  • 2 tbsp, brown sugar
  • 1/8 cup, soy sauce
  • 3 cloves garlic, grated
  • 1-inch ginger, grated
  • 3 green chilli, finely minced
  • 1/2 tsp Cayenne Chilli Powder


Fried Cauliflower:

  1. Cut the cauliflower head into bite-sized florets.
  2. Next, mix the remaining ingredients into a thick but slightly runny batter.
  3. Transfer the cauliflower pieces in the batter and mix until coated well.
  4. Heat some canola oil about 1 cm deep in a frying pan on medium heat.
  5. Once the oil has been thoroughly heated, place the cauliflower florets one by one until the pan is filled.
  6. Fry for about 2 – 3 minutes until it turns golden brown, and flip over to the other side if not golden brown there.
  7. Remove from pan once completely golden brown on all sides, and fry the next set of cauliflower pieces.

The Sauce:

  1. In a large saucepan, heat the coconut oil and sauté the onions until softened.
  2. Add chili powder, garlic, ginger, and green chili, and sauté until all ingredients are softened.
  3. Next, add ketchup, brown sugar, soy sauce, and salt to taste. Cook this mixture for about 5 minutes until the sauce thickens.
  4. Mix in the cauliflower until completely coated.

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