Friday, September 9, 2011

Gobi Manchurian (Sweet and Sour Cauliflower)

During my years in India, I often encountered a question that I could not answer until much later. The question goes : "Can you teach me how to make Gobi Manchurian, the CHINESE FOOD ?"


Oh yes, you heard it right, a Chinese dish that no Chinese ever heard forget eating back home in China. It is a dish that surely show up on the menu of any Chinese restaurant in India. A dish took me a long time to figure out what it is. Longer time to explain to my Indian friends that Gobi Manchurian is NOT a Chinese dish, and Manchu is NOT a state in China, it refers to the tri-states area up north in China in ancient time, the term Manchu is no longer in use geographically nowadays, Manchurian now refers to one ethnic group in China, and we find no trace of this dish in the Manchu's recipes...."

I could only imagine now that this delicious Indian-Chinese dish was created long back by some well-wished Chinese chef try to make a dish that suits the local taste buds with some local ingredients. It probably is a derivation from the the famous sweet and sour pork dish name guobaorou "锅包肉” from the northern part of China, Just a vegetarian version, with quite a number of modifications!

1 head of Cauliflower (Around 500-600 gms)
3  Cow Horn Pepper/or Green pepper if you like

For coating;
2 tbsp Rice flour
1 tbps corn starch
1 tbsp all purpose flour
1/2 tsp ginger garlic paste
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp chilli powder
1/2 tsp turmeric powder

For sauce:
1/4 cup spring onions, finely chopped,
1 1/2 tbsps finely minced garlic
1/2 tbsp finely minced ginger
1 tsp red chilli Powder (optional)
2 tsps soya sauce
2 tsps apple cider vinegar
3 tbsps tomato sauce
1 tsp brown sugar (optional)
salt as required
1 tsp sesame oil
corn starch

Some of the ingredients needed

Cut cauliflower into florets, clean it. Mixed together all ingredient listed under "for the batter" with 3-5 tbsp of water to form a batter.

Heat up 2-3 inches of oil in a frying pan, dip the cauliflower florets into batter and deep fry them into golden brown fritter.

Chopped spring onion, shred ginger and garlic, cut cow horn chilli into small pieces.

Shallow fry the green Chilli for about 30 second, this will retain the green colour and crunchiness of Chilli.

In another bowl, mix together all ingredients under sauce/gravy but the ginger, garlic and spring onion.

Heat up a tsp of oil in a cooking pan, stir in ginger garlic and half of the spring onion, fry until fragrant.

Pour in the sauce mixture, cook until it thickened, pour in cauliflower fritters and chilli pieces, give it a quick stir until all pieces coated with sauce, sprinkle the remaining spring onion before dish out.

It works well as starter!

中文版,For Chinese,Click --》印度酸甜花菜


  1. Simply super!!! I made it last night and we all wiped our plates clean. Thank you.

  2. Hi Elaine.. I am glad that you liked it!! I love this dish a lot too! That reminds me... I should make it once for my parents...when they are here in the states