Crispy Tangy Dry Gobi (Cauliflower) Machurian

One of our all time favorite dishes ever, I have been making this for a long time now, it comes out very well but never crispy.

It always got soggy. This time however, it turned out very crispy and crunchy and tangy at the same time.

Timing plays a big part in the crunch! If you keep the cauliflower ready few mins before serving, all you have to do is toss them in the sauce and serve.

I am sure most of you have the recipe for this dish and would know how to make it but I  was so happy with the results that i am sharing it anyway!!


1 cauliflower, cut into large florets about an inch in size

1 bunch spring onions for sauteing and garnishing.

The batter:

1/2 cup all purpose flour

1/2 cup rice flower (this is what makes it crispy!)

2 tbl spoons of corn flour

Seasoning for the batter:

1 tbl spoon chili sauce

1 tbl spoon soy sauce

Salt to taste.

Basic sauce for coating the manchurian:

4 tbl spoon tomato ketchup

4 tbl spoon chili sauce ( i use sriracha sauce)

1 tbl spoon green chili sauce

2 tbl spoons soy sauce

salt to taste.

green onions for sauteing.


Make the batter of the flours adding little water at a time into a medium thick consistency.

Make sure the batter is not too thick.

Add the sauces mentioned for seasoning the batter.

Mix well, no lumps.

Heat the oil for frying the florets.

Take a few florets of cauliflower and dip them in the batter.

While frying, make sure the florets are well done, a dark brown in color and fry them until they are crispy.

One at a time, fry the all the florets and let them cool completely and separately not piled on over another.

Making the sauce:

In a sauce pan, take a tablespoon of oil, saute the chopped green onions, add the sauces mentioned for the basic sauce.

Mix them together and then toss the florets in the sauce.

This manchurian is not with the gravy but is coated with this tangy sauce.

Garnish with green onions and serve hot and immediately.

I personally felt that this machurian turned out very good vs the one i usually made without the rice flour and also the crispness was preserved because of less gravy or liquid.

By Aditi Sheth


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