Gobi Manchurian

South India's most popular Desi Chinese dish, Gobi Manchurian is loved across the country. In spicy, masaledaar, gravy and crunchy gobi pakodas is so yummy that you can have it all. Neha Mathur will show how this dish can be prepared in simple easy steps at home.

#ChingsMasala #GobiManchurian

Serves: 2     Time: 5 Mins



For Gobi Pakora:

  • 100g Cauliflower Blanched
  • 2 tbsp Maida
  • 2 tbsp Corn Flour
  • Salt to taste
  • 1/4 cup (50ml) Water
  • Oil for frying

For Gravy:

  • 1 packet Chings Gobi Manchurian Masala
  • 1 1/2 cup (250ml) Water
  • 1 cup (100g) Diced vegetable (onion, carrot, capsicum)
  • Chopped Spring Onions for Garnishing

Product Used

Gobi Manchurian Masala

Gobi Manchurian Masala


How to make

Gobi Pakoda:

Blanch cauliflower with 1 tsp salt for 2 minutes. Mix corn flour, maida, salt and water. Dip cauliflower florets in batter and fry till brown. Remove and keep aside.

Step 1: For the gravy mix Gobi Manchurian Masala with water and mix well.

Step 2: Heat oil in a pan & stir-fry diced vegetables (onion, capsicum, carrot) for 2-3 minutes.

Step 3: Add masala mixture & gobi pakoda. Bring to boil & simmer for 2-3 minutes. For thicker gravy simmer for 3-4 minutes.

Garnish with chopped spring onion & serve hot with Schezwan Fried Rice or Chowmein.

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