Gobi Manchurian soth indian recipe


For the Gobi (Cauliflower) Fritters:

  • 1 medium-sized cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon salt, or to taste
  • Water, as needed
  • Oil for deep frying

For the Manchurian Sauce:

  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies, slit lengthwise (adjust to your spice preference)
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon red chili sauce (adjust to your spice preference)
  • 1 teaspoon vinegar
  • 1/2 teaspoon sugar
  • 1/2 cup water
  • Salt to taste
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
  • Chopped spring onions for garnish


For the Gobi Fritters:

  1. In a mixing bowl, combine the all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, black pepper powder, soy sauce, and salt.
  2. Add water little by little and whisk to form a smooth, thick batter. It should be thick enough to coat the back of a spoon.
  3. Dip each cauliflower floret into the batter, making sure it’s well coated.
  4. Heat oil in a deep pan or wok for frying. Once the oil is hot, carefully add the battered cauliflower pieces one by one and deep fry until they turn golden brown and crispy. Remove them with a slotted spoon and place them on paper towels to drain excess oil.

For the Manchurian Sauce:

  1. In a separate pan, heat 2 tablespoons of vegetable oil.
  2. Add the finely chopped onions and sauté until they become translucent.
  3. Stir in the ginger-garlic paste and green chilies, and sauté for a couple of minutes.
  4. Add the finely chopped green and red bell peppers and cook for a few minutes until they become slightly tender but still crisp.
  5. Add soy sauce, tomato ketchup, red chili sauce, vinegar, sugar, and salt. Mix well.
  6. Pour in water and bring the mixture to a simmer.
  7. Slowly drizzle the cornstarch-water mixture into the simmering sauce while stirring continuously to thicken it. Adjust the consistency of the sauce to your liking.
  8. Add the fried cauliflower florets to the sauce and toss them gently, making sure they are coated with the sauce.
  9. Garnish with chopped spring onions.

Your South Indian-style Gobi Manchurian is ready to be served! It can be enjoyed as an appetizer or as a side dish with steamed rice or noodles.