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.
Ingredients
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
- 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
Method
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.
- 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.
- 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.
- 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.
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.
- 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.
- 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.
Serving
- Mix enough quantity of sauce with deep fried cauliflower.
- Garnish with some spring onion leaves and serve immediately.
Tips
- 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 }
delicious manchurian..yummy
OOOOOOoooohh…cant wait to make this tonight. It looks amazing.
Can you also please post a recipe for Chinese fried rice/noodles.
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..
Reva
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.
great sir, i cant belive myself so tasty gopi manchurian only bcoz of ur nice comment.
Delicious recipe and i like to make atonce.
What is the quantity of 1 cup in this recipe (1 cup=howmuch ml)?
thanks
looking forward for the reply to make it ,to measure plain flour,corn flour.
thanks.
@ Nirupama
In this dish, one cup is 125 ml by volume. Also maida and corn flour are of equal proportion.