Gobi manchurian recipe- indo chinese recipes

This indo chinese cuisine is an all time favourite at my home. This can be just had as a snack/starter or as a side dish with rotis, though I never tried making it at home. I actually wanted to make manchurian with baby corn, but somehow never found time for that. So today when I wanted to try something different with cauliflower, I thought of making this. Here’s the recipe for this.

Print Recipe
Gobi manchurian recipe- indo chinese recipes
Course snack
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course snack
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Make a thick paste with cornflour and maida adding a little salt. Dip the florets in the paste and deep fry them. Heat little oil in a pan. Add the ginger, green chillies, garlic , spring onion and saute for sometime. Then add soya sauce and tomato sauce and stir for sometime. Add the fried florets and ajinomoto and mix well. Serve hot.
Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest0

22 thoughts on “Gobi manchurian recipe- indo chinese recipes”

  1. lovely recipe, Sowmya! looks so delicious. To be frank, I never made gobi manchurian, but tasted it. YOur picture is making me try it.

  2. Yumm yumm I love Gobi manchurian.
    They are always so delicious, your look so good.
    Send it to Manasi Desai for her event, just tell her give as a starter 🙂

  3. Hi sowmya…
    This is my fav. Look so mouthwatering. Love to have them with fried rice. YUM! perfect pic..

  4. Sounds delicious!

    We usually go for a baked version instead – lighter, but the flavours are still preserved.

  5. Hi, visiting ur blog first time.U have nice and lovely blog.I love gobi manchurian very much..It looks yummy…

  6. Looks delicious…pending from long time to prepare this for Kedar..this weekend sure going to make this..thanks for the recipe dear

Leave a Reply

Your email address will not be published. Required fields are marked *