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93 Comments

  1. wow!!! i tried this and enjoyed very much – gobi manchurian is now on my favourites list – i love the sweet and sour sauce in chinese food – thanks dassana !5 stars

  2. i must say i’m not a big fan of fried battered veggies , but this recipe is something else !! the batter is so flavoursome and the gravy compliments it perfectly !! good job on sharing yet another genius recipe with us !!5 stars

  3. Great recipe! Loved it and everyone who ate it loved it. Thank you for your website and amazing recipes!!5 stars

      1. Tried and tested recipe.. It came out very tasty!!
        I have been visiting this website from
        5-6 years now.. it has helped me prepare so many new dishes and in a Healthy Way!!
        Love ur recipes..5 stars

  4. Dassana Thanks for this amazing recipe. Last time I shallow fried the florets. As you suggested it wasn’t crispy enough. I’ll be deep frying them this time. Could you advise if corn starch and corn flour are the same ?

  5. This turned out perfectly! I had to give myself a pat on the back! It tastes like something offered in a restaurant. Just one question though. I had some batter that was left over and was wondering what I could do with it. I ended up discarding it but can it be stored and used later or is there any other way to use it?5 stars

  6. Hi dassana.. I want to make this for tonight but d issue is I don’t have any sauces coz my hub DNT like any sauces so I never buy.. itz strange but true.. so can u suggest me what to replace instead of sauce.. no matter even if it’s spicy
    . Thanks and let me know ..

    1. Welcome Fazila. Without sauce the taste will change. but you can add red chilli powder and lemon juice to the dry gobi manchurian. for an indian taste you can even add chaat masala powder.

  7. Hi dear, tried this today it came out so well. Thanks for the wonderful recipe. I tell my friends also that if I do any recipe from ur website, sure it will be yummy no doubt :).. everyone liked at home. Thank you..

  8. Hi Dassana, the recipe turned out great as usual. But my gobi wasn’t crispy when we ate immediately after sauting in sauce while it was crispy after deep frying…
    What could be the reason? I had a 10 min gap in between..5 stars

    1. bhavana, if the gobi florets are chopped in small pieces and then fried, they are more crisp and even after some time span, they will still remain crisp. large florets do not become that crisp, when shallow fried. also deep frying gives really good crispness in the florets. the pan fried ones won’t be that crisp. they will be crisp but not as crispy as deep fried ones. time span won’t affect the texture much.

  9. I have been following your blog for quite some time..all your dishes are really amazing..but this one is the best..
    Hats off to you for making restaurant dishes easy to be prepared at home..the pictures helps in knowing the real colour and texture..everything seems so easy and simple to prepare following your method and the taste is muaaah..

    Lots of Love..<35 stars

    1. very pleased to know this neha 🙂 thankyou for your humble and encouraging words. glad you like our blog and also a regular follower. god bless you.

  10. Tried this one too. Munching on it rite now, yummyyyyy ??
    And as I always say good job Dasana ?5 stars

  11. Hi!! Im gonna try your recipe today it seems delicious. But I have no corn starch. Do you have any substitute for corn starch? Or I cant skip to add ?

    1. instead of corn starch, you can use tapioca flour, maize flour (makai ka atta), arrow root flour or rice flour in the batter. if you do not have any of these flours, then just skip the corn starch.

      1. Hi dassana. I prepared the gobi manchurian and it turned out to be yumm. My hubby loved it. Thanks for sharing the recipe 🙂