Gobhi(Cauli flower) or Babycorn Manchurian

One dish that makes its appearance in all the so called Chinese menu in Indian restaurants is Manchurian. We all loved it so much that, whenever we friends went out, we ordered this. These are served as starters and we would eat these so much that we would get full by the time we finished starters :).

8-9 pieces of cauliflower(gobhi)or babycorn
2 tea spns besan(gram flour)
1/4 tbl spns maida or corn flour
1 tea spn ginger garlic paste
1/2 cup onion(finely chopped)
1 tea spn chili powder
1 green chilli
1 tbl spn tomato ketchup
2 tea spns soya sauce
Coriander leaves

For extra crunchiness, add 1 tea spn of rice flour in the batter.

Mix the flours with chili powder, 1/2 spn ginger-garlic paste, 1 tea spn soya sauce, mix well with little water and salt. Dip cauliflower(or babycorn) in this mixture(there should be a coating of the mixture on the vegetables) and deep fry in oil.

Heat oil and fry remaining ginger-garlic paste, onions, chili pieces till onion turns slightly brownish. Add remaining 1 tea spn soya sauce and tomato ketchup. Mix 1 tea spn maida or cornflour in water and add this to fried onions. Finally add the fried vegetable, mix well. Garnish with coriander leaves. Serve hot.

Serves : 2
Preparation time : 25min

50 Comments for “Gobhi(Cauli flower) or Babycorn Manchurian”


hi shilpa,
i live in Shanghai, china and tried the Veg biryani from your recipe…
Came out really well and my husband was really pleased…
I am glad i bumped into your site searching for “Eggless cake Recipe” in google….
Keep those recipes coming, you have kindled my desire for cooking FINALLY :)

Roopa Pai


I Like this Site very much. From this site our samaj Bhandavas learn the receipe and our culture. Festival Food Etc.,

Nayak Mayi


Hey did i get it right, is it 2 tea spoons of besan and 2 tbl spoons of corn flour? iam not sure if i did it wrong but but didnt come out very well…. should i put less corn flour?



Nayak mayi, the corn flour gives a crispy texture to Manchoorian. If you can tell me a bit more, I might help. What was wrong?



Nayak mayi, next time just add enough corn flour to coat a medium layer of cauliflower. I am sure they will come out good. You could use maida/all purpose flour, because it does not have much of a taste.
Don’t make the gobi pieces too small. I think they got over fried, so they were hard.



I tried this and it came out very well. I was wondering if there is any way to presrve the crispiness of the cauliflower for a longer time.




Geeta, I am sorry, I don’t know how to keep it crisp for a longer time. I usually put the fired cauliflower in the sauce just before serving. That was they remain crunchy while eating.

sumangala shenai


hi,I like ur site very much. very good for new learners.I donot whether u have tried but instead of gobi one can but peieces of leftover idli or bread (plain).one can add riceflour instead of cornflour.
bye 4 now.

chitra prabhu


Like this Site very much. From this site i have learnt the receipes
i remember my mom a lot becoz i miss her hand made chicken gravy and all amchigele dishes

Pratibha Bhat


Heyyy Shilpa,

This is simply superb..
I am in love with this site.
Simplicity and perfectness of receipe makes me feel good and ur work is so good that i am convinced all these will come out very good.
Thanks a lottt and keep it going…

shobha herle



if you avoid adding flour when you are mixing fried gobi with everything else, and also add gobi in the end when you are ready to eat, then the fried gobi will remain crispy. thats how i do it.

Thanks, keep up the good work,




Hi Shilpa – ever since my wife has been through your site, this has been her primary point of contact for any recipes…baari laika assa tumghele site..:-)
Just loved the Eggless date cake

Reena K


Hi Shilpa,

I tried this recipe yesterday. It was my husbands b’day. He just loved it. :)

I prepared it exactly in the same way as described by you. But, I boiled the florets in little water and salt for 2 min as its difficult to clean it with plain water. Then I drained the water completely and then followed all your steps.

I am soooo excited to try other recipes from your site…

From being a s/w professional to running a popular site like this , you have inspired and rekindled interest of many ppl like me in cooking!

Thanks a ton. :)



Tried the manchurian.turned out just great..and it;s so simple..i mean except for soya sauce..everything is 365 days a year available in the house.the only problem i faced in the beginning was , the flower was sticking to the oil pan..thought it was a deep pan..
i guess, should have marinated the flower, a bit longer..and should have let some salt and the masala get absorbed inside the flower..
but overall..grreat………wonderful recipe



Hi shilpa,
Thanks a lot for giving such nice recipes . I liked this site. Great site for those who want to learn cooking. :)



Hi Shilpa, I really love to visit your site, especially to see those step by step pictures,which makes my mouth water ….

Keep up the good work….




I tried this recipe and it was simply delicious!
we all loved it sooooooooo much
So I even tried the same with chicken and it was simply excellent!!!!!!!!!!!!
I stumbled on your site by chance but it was worth it




One important thing is my husband does not like cauliflowers at all but he just loved this cauliflower manchurian ………….

Hiresh shanbhag


This Manchurian prepeartion some thing different than I had ate in Surat Gujarat. In machurian the Cauliflower is not directly dipped in beeter and fried. But First Cauliflower is finely chopped and mixed with corn flour+addtives and made like small balls. This balls are half fried. This half fired further sauted with other ingrediants.

Shilpa: Hiresh, usually for the veg manchurian different vegetables are chopped fine and made into balls. For cauliflower manchurian, the florets are dipped in batter as given in above recipe. But everyone has their own ways of making this dish :)



can i use frozen cauliflower instead of fresh one???

Shilpa: The cauliflower should be crunchy. So I guess fresh ones will be best

sajni thomas


My family loved the gobhi manchurian… i just startd cooking recently!!
and the procedures written here are easy to understand…
mine was too dry..but yummy (so my sisters say!) so next time i know wat 2 do :)
thanks a lot 😀

Reena S


First of all Shilpa thank u so so so very much for finally helping me be de cook I am now. Hav bin tryin all ur recepies everyday n me n ma hubby tend to simply love it. It’s jus like how ma Mamma prepares. I’m a pakka mangalorean n now in UAE with ma hubby. Will be soon tryin out ur date cake,dieing to try it. N shilpa can u also post how to make baalehannu podi!!
A tip for crunchy gobi: while making the marination add ice water instead of normal water..very chilled!!



Tried this recipe with baby corn for dinner with chappathi, TASTED AWESOME… it came out really really well!! thanks a ton:)


Really this is very good….. Whenever i want to do something special food, first i will go to aayis recipes. First i will try. Then i will share it to my aayi and sisters.
thank u so much!!!!

Asha Manjunath



Gobi and babycorn machurian receipe is very simple. I will try on sunday

Thanks for receipe which is easy to follow



Shilpa you and your receipe very awesome. I m really glad to u…n u r helping in our tasty cook for better stomach.n may i know only u r updating dis site. Or der any group…?

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