This is really different dish and tastes fabulous. It is a great alternative to vegetable Manchurian balls and has great flavours. The batter also has a lovely Chinese flavour and adds a lovely taste to the cauliflower. If you do not like cauliflower, you will soon be converted when you have tried this dish! 

Gobi Manchurian

Serves 4




1 Cauliflower- cut into small florets

1 Cup Plain Flour

½ Cup Corn Flour

Salt to taste

½ tsp Chinese 5 Spice Powder

1-2 Green Chillies- Finely Chopped

1 ½ tbsp Garlic Paste

1 ½ tbsp Ginger Paste

1 cup Onions- Finely Chopped

3 Spring Onions- Finely Chopped

Handful of Fresh Coriander- Finely Chopped

2tbsp Soy Sauce

2-3tbsp Tomato Ketchup

2tbsp Oil


For the batter

Take both flours add some salt and the Chinese 5 spice powder. Give this a mix and add a bit of water to make a paste; it should not be runny. Dip the florets in and one by one add them to hot oil. Deep fry each one until golden in colour and the cauliflower should be cooked through. Cook on medium flame. Once you have fried them all, allow to drain on a kitchen towel.

Meanwhile, take a wide bottomed pan and add the oil, onions, spring onions, garlic/ginger paste and the chillies. Allow to soften. Then add the sauces and coriander. Once all the sauce is warmed through add the cauliflower in a give it a final stir.

Serve hot.