DRY GOBI & VEG MANCHURIAN An Indian take on Chinese Cuisine

I finally decided to try my hand at Indo- C h i n e s e cuisines. It seemed a d a u n t i n g task but turned our to be relatively easy. The Manchurian Gravy and Dry Gobi Manchurian turned out delicious, but remember, it requires good preparation and lots of finely chopped vegetables. Do read the recipe and have everything ready before you start. From then on, it is easy and fun

Dry Gobi Manchurian


  • Cauliflower 1 cup chopped into bite size pieces
  • All purpose flour 1/2 cup
  • Corn starch 2 – 3 tablespoons
  • Soya sauce 1 spoon
  • Salt and pepper
  • Finely chopped garlic and ginger – 1 tablespoon
  • Water
  • Oil to deep fry

In a deep pan, heat some oil for deep frying. In a mixing bowl add the flour, corn starch, ginger and garlic, soya sauce, salt to taste and 1/2 to 1 teaspoon of pepper. Now slowly add water to make a thick paste. Add this mixture to the cauliflower florets and ensure they are coated well in the mixture. Once ready, deep fry the cauliflower in the oil. Cook on medium heat till light golden brown on the outside and then remove into a tissue to remove excess oil. Now keep this aside

Veg Manchurian Gravy


  • Carrots 2-3 finely chopped
  • Cabbage 1/2 cup finely chopped
  • Spring onions bulbs and greens – loads of this especially the spring onion greens
  • Beans – a handful bunch finely chopped
  • Garlic – 10/12 pods finely chopped (or more, we need lots of garlic so have enough ready for use)
  • Ginger – one inch finely chopped
  • Onion – 1 finely chopped ? Green chillies – 4 / 5 finely chopped
  • Chilli paste (dry red chillies ground to a paste)
  • Soya sauce (dark and light)
  • Refined flour 3 – 4 tablespoons
  • Corn flour 2-3 tablespoons (and about a spoon full for the sauce too)
  • Pepper Powder 1/2 – 1 tea spoon ? Sugar 1 tea spoon
  • Salt ? Oil (to deep fry and also for preparing sauce)

Finely chop all the vegetables (carrots, cabbage, beans and spring onion bulbs). If you find it difficult to chop finely, you could use a blender, but work the vegetables till they are just finely chopped. Remove into a bowl and add a little bit of the chopped ginger, garlic, salt (about one tea spoon), pepper, corn flour and refined flour. Mix together till you get a workable dough. If the mixture is too wet, just add some more corn flour. When the dough looks workable, roll out roughly an inch wide balls from this. When this is done, let it sit while you heat some oil in a deep pan. Once the oil is hot, deep fry these dough balls till golden brown. Leave aside to cool while you prepare the gravy.

Manchurian seasoning for Gobi and for the Veg Manchurian gravy
Heat some oil in a pan. Add the ginger, garlic and green chillies and the finely chopped onion. Sauté for a bit, then add a tablespoon of light soya sauce, and a tablespoon of dark soya sauce. Adjust this according to your taste. Add chilli paste to taste (I added one tablespoon) and sugar. Add some salt if required. The soya sauce is quite salty by itself so taste the mix first before adding. Now add spring onion greens.

Add about half of this mixture to the deep fried Gobi prepared earlier and mix well. Place in your serving dish and garnish with spring onion greens! Your Gobi Manchurian is ready.

To the remaining half of the gravy, add about one cup of water. You may need to add more soya sauce and salt. When this comes to a boil add some cornstarch mixed with water. The mix will immediately start to become more gravy like. Now add the deep fried Manchurian balls. Remove into your serving bowl, season with spring onion greens. Remember to only add the gravy just before serving! Serve with fried rice or noodles, whichever you prefer. Do try this out and enjoy these Indo-Chinese flavours just as much as I did !

Ms Aditi Pathak is based in Singapore. Widely travelled and from a Services background, cooking is one of her many passions.

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