Phool Gobi/Cauliflower Manchurian

by Kamala on February 24, 2011


Phool_Gobi_Cauliflower_Manchurian_1 Phool Gobi/Cauliflower Manchurian is a Indo – Chinese dish popular in India. This dish is available in most of the restaurants. Children like this dish very much.

I prepare this dish occasionally at home as it involves deep frying of cauliflower. For the purpose of publishing as a post in this blog, I prepared this dish now.

Cauliflower is known as Phool Gobi in Hindi.


For Manchurian

  • Cauliflower florets – from one medium size flower
  • All purpose flour/maida – half cup
  • Corn flour – half cup
  • Black Pepper powder – quarter teaspoon
  • Ginger garlic paste – half teaspoon
  • Soy sauce – half teaspoon
  • Red chilli powder – half teaspoon Phool_Gobi_Cauliflower
  • Ajinomoto – pinch (optional)
  • Salt – as per need
  • Oil – for deep frying

For sauce

  • Spring onion – small bunch
  • Onion – 4 no
  • Green chilli – 3 no
  • Tomato sauce – 4 tablespoon
  • Soy sauce – 1 tablespoon
  • Corn flour – 1 teaspoon
  • Garlic – 10 cloves
  • Ginger – one inch long piece
  • Ajinomoto – pinch (optional)
  • Sugar – half teaspoon
  • Salt – as per taste
  • Oil – 1 tablespoon

IMG_3856 Phool_Gobi_Cauliflower_Manchurian_3


Preparation of Phool Gobi/Cauliflower

  • In a big pan, boil enough water with little turmeric powder and salt; add cauliflower florets when water starts boiling.

Phool_Gobi_Cauliflower_Manchurian_4 Phool_Gobi_Cauliflower_Manchurian_5

  • Switch off fire, keep the pan closed for 5 minutes; then drain water and keep the partially cooked cauliflower florets in open air for some time.

Phool_Gobi_Cauliflower_Manchurian_6 Phool_Gobi_Cauliflower_Manchurian_7

  • Now in a bowl mix corn flour, all purpose flour, red chilli powder, pepper powder, salt, Ajinomoto, ginger garlic paste; add water little by little to make a thick paste/batter; add soy sauce finally and mix well.

Phool_Gobi_Cauliflower_Manchurian_8 Phool_Gobi_Cauliflower_Manchurian_9 Phool_Gobi_Cauliflower_Manchurian_10

  • Heat oil in a pan, dip half boiled cauliflower florets in the batter and deep fry till crisp; keep deep fried cauliflower florets on a kitchen tissue to absorb excess oil.

Phool_Gobi_Cauliflower_Manchurian_11 Phool_Gobi_Cauliflower_Manchurian_12

Sauce for Phool Gobi/Cauliflower Manchurian

  • Chop finely onion, ginger, garlic, green chilli and the bulbs of spring onion; keep the leaves of spring onion to garnish the dish before serving.

Phool_Gobi_Cauliflower_Manchurian_13 Phool_Gobi_Cauliflower_Manchurian_14

  • Heat a pan with oil; add above chopped items and fry till soft (also by now the colour changes to golden); now add salt, Ajinomoto, soy sauce, tomato sauce, sugar and some water.

Phool_Gobi_Cauliflower_Manchurian_15 Phool_Gobi_Cauliflower_Manchurian_16 Phool_Gobi_Cauliflower_Manchurian_17

  • Let this boil for few seconds; now mix corn flour with little water and add in the boiling sauce; cook for few more seconds; corn flour helps to make the sauce thick and gives a glace look to the sauce.

Phool_Gobi_Cauliflower_Manchurian_18 Phool_Gobi_Cauliflower_Manchurian_19 Phool_Gobi_Cauliflower_Manchurian_20


  • Mix enough quantity of sauce with deep fried cauliflower.


  • Garnish with some spring onion leaves and serve immediately.



  • Quantity of spices like green chilli and soy sauce can be varied to suit your taste.
  • Thickness of the sauce can be varied to suit your requirement.

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{ 8 comments… read them below or add one }

shamanags February 25, 2011 at 11:46 am

delicious manchurian..yummy

Jamuna February 25, 2011 at 10:06 pm

OOOOOOoooohh…cant wait to make this tonight. It looks amazing.
Can you also please post a recipe for Chinese fried rice/noodles.

Reva February 25, 2011 at 10:56 pm

Hi, first time here…. superb cauliflower manchurian…. I absolutely enjoyed browsing through your lovely blog and beautiful recipes … I especially loved the “Festival dishes” and “Food as medicine” pages…. very informative…
Glad to be your follower..

Jamuna February 27, 2011 at 3:58 am

Too good..I tried this recipe exactly as it is and the gobi manchurian came out delicious. It was a super hit. One tip I would like to share which is while boiling the gobi add 2 table spoons of milk along with the turmeric powder. The milk will remove the raw cauliflower taste.

uma krishnakumar March 21, 2011 at 3:19 pm

great sir, i cant belive myself so tasty gopi manchurian only bcoz of ur nice comment.

Nirupama February 20, 2012 at 3:57 pm

Delicious recipe and i like to make atonce.

What is the quantity of 1 cup in this recipe (1 cup=howmuch ml)?


Nirupama February 21, 2012 at 9:10 pm

looking forward for the reply to make it ,to measure plain flour,corn flour.

Kamala February 21, 2012 at 9:49 pm

@ Nirupama
In this dish, one cup is 125 ml by volume. Also maida and corn flour are of equal proportion.

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