Gobi Manchurian – 2 Ways Cauliflower Manchurian (Dry and Gravy)

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Gobi Manchurian is a popular Indian-Chinese recipe of fried cauliflower florets tossed in a spicy, sweet & umami sauce. There are two ways to make this dish and you get the awesomeness of both in this post.

gobi manchurian dry recipe, dry gobi manchurian recipe

  1. Crispy Gobi Manchurian Dry 
  2. Gobi Manchurian Gravy (With Sauce) 

Both the recipes taste good. You can choose any recipe depending on whether you prefer a spicy crispy appetizer snack or the gravy recipe that can be served with a Chinese main course.

The Classic Gobi Manchurian

In Hindi ‘Gobi’ means Cauliflower. ‘Manchurian’ stands for the Manchurian sauce which is made with sautéed spring onions (scallions), capsicum (bell pepper), green chillies, ginger and garlic in a mix of soy sauce, tomato ketchup and chilli sauce.

In simple words, the Classic Gobi Manchurian is made with batter coated, fried, crispy cauliflower florets tossed in this spicy, sweet, hot and umami manchurian sauce.

The addition of tomato ketchup gives the manchurian sauce sweet notes and makes it different from the chilli sauce which we make for Chilli Gobi or Chilli Paneer. More amount of green chillies are added in Chilli Gobi as compared to Gobi Manchurian.

As I have mentioned above there are two ways to make this recipe. The dry version can be had as a starter or appetizer snack. The gravy version can be served with steamed rice, vegetable fried rice or noodles.

Fairly easy to prepare, my recipes are not very spicy like the Indian restaurants or the street versions. If you want, you can add more of the ginger, garlic and green chilies and increase the spice and heat in the dish.

About this Dry Gobi Manchurian Recipe

  1. Pan Fried: To cut down the fat, I have not deep fried the gobi florets. It does reduce the crispness, though. But as a healthier option, I have pan fried the gobi florets. If you prefer, you can deep fry the batter coated cauliflower florets for more crispiness. Pro Tip: To make the florets more crispy, chop them in small sizes and deep fry.
  2. Color: The gobi manchurian dry that we get outside has a good amount of red color added to the batter. Here, no artificial colors are added. To get an orangish color, you can increase the amount of Kashmiri red chili powder or deghi mirch. This will also add some heat and a smoky flavor.
  3. No MSG or Ajinomoto: I never add Ajinomoto in any Indian-Chinese recipes that I make at home. If you prefer to get a street style taste, then you can add a pinch of it.
  4. Soy sauce – Use naturally fermented soy sauce if possible. You can even use Bragg Liquid Aminos or Tamari. Do use a good quality soy sauce.
  5. Serving Suggestions:  I serve this gobi manchurian with roti (Indian flat bread) as we prefer it this way. You can can even have this dish as a starter snack with a dipping sauce like schezwan sauce or even red chili garlic chutney or tomato ketchup. You can also wrap it in a thin roti or tortilla or naan or pita bread and top with some shredded carrots, cabbage and onions along with some sauce.

How to make Gobi Manchurian Dry

Preparation

1. Firstly chop or break the gobi (cauliflower) in medium size or small florets. Heat water with salt and boil it. Rinse the cauliflower florets and add them to the hot water. Cover and let the cauliflower florets get blanched in the water for 15 to 20 minutes. Later drain and keep aside.

gobi florets for gobi manchurian dry recipe

2. In a bowl mix together the ingredients for making the batter – 1 cup all purpose flour, 4 tablespoon corn starch, ¼ teaspoon black pepper powder, ¼ to ½ teaspoon kashmiri red chilli powder,1 teaspoon soy sauce and salt as per taste.

ingredients for gobi manchurian recipe

3. Add 1 cup + 1 tablespoon water and whisk to make a smooth batter without any lumps.

batter for dry gobi manchurian recipe

4. Dip each cauliflower floret in the batter.

gobi in batter - making gobi manchurian recipe

Pan Frying Cauliflower Florets

5. Fry the batter coated cauliflower florets in hot oil. I have pan fried and added about 6 tablespoons oil. Later I have not added any oil while stir-frying the spring onions etc. You can also deep fry or shallow fry. I have fried in batches of three. So depending on the size of your pan, you can fry at once or in batches. The frying does take some time, so patience is the key.

fry gobi florets - making gobi manchurian recipe

6. When one side gets cooked and crisp, turn over each florets and pan fry the uncooked sides. Flip for a couple of times more, so that the florets are evenly fried and light golden.

frying gobi florets - making gobi manchurian recipe

7. Drain the fried cauliflower florets on a kitchen paper towel.

gobi florets - making gobi manchurian dry recipe

Making Gobi Manchurian Dry

8. No need to add any oil again. In the same pan, add 3 teaspoons finely chopped ginger, 3 teaspoons finely chopped garlic and 1 teaspoon finely chopped green chillies. Sauté for some seconds.

making gobi manchurian masala

9. Then add the ¾ cup chopped spring onion whites (scallion whites) and ½ cup finely chopped capsicum (green bell pepper). Increase the flame and stir fry till the capsicum is half cooked or almost cooked. If using celery, then add at this step. You can add about ½ tablespoon of finely chopped celery.

making gobi manchurian dry recipe

10. Add 1.5 tablespoon light soy sauce or ½ to 1 tablespoon soy sauce you can also add as per your taste. Also add 1 tablespoon tomato sauce or add as required and ¼ to ½ teaspoon black pepper powder. Mix and stir.

preparing dry gobi manchurian recipe

11. Add the pan-fried cauliflower florets.

how to make gobi manchurian dry recipe

12. Mix very well ensuring that the spiced sauce coats the cauliflower florets well. Lastly, add 1 teaspoon rice vinegar or ½ teaspoon white vinegar or apple cider vinegar and stir well. Switch off the flame. Mix in the chopped spring onions greens or garnish with them while serving.

making gobi manchurian dry recipe

Serve Dry Gobi Manchurian as a snack or as a side dish with steamed rice or veg fried rice or schezwan fried rice or cabbage fried rice or mushroom noodles or plain noodles.

gobi manchurian recipe, gobi manchurian dry recipe
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This recipe post is from the archives and has been republished and updated on 23 May, 2020.

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gobi manchurian dry recipe, cauliflower manchurian dry recipe

Crispy Gobi Manchurian Dry

4.85 from 26 votes
This cauliflower manchurian dry is a popular Indian recipe of pan fried cauliflower florets coated with a spicy sauce.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr

Cuisine Indo Chinese
Course: Snacks
Difficulty Level: Moderate

Servings 4
Units

Ingredients

for pan frying gobi florets

  • 1 medium cauliflower
  • 1 cup all purpose flour
  • 4 tablespoon corn starch or corn flour
  • ¼ teaspoon black pepper powder
  • ¼ to ½ teaspoon kashmiri red chilli powder or deghi mirch (add about 1 teaspoon to get a good color. but this will also increase the heat a bit)
  • 1 teaspoon soy sauce
  • 1 cup + 1 tablespoon water or as required
  • 5 to 6 tablespoon oil for pan frying

other ingredients

  • ¾ cup chopped spring onion (scallion whites) - reserve the greens for garnish
  • ½ cup finely chopped capsicum (green bell pepper)
  • 1.5 inch ginger, finely chopped or 3 teaspoon finely chopped ginger
  • 8 to 10 medium garlic, finely chopped or 3 teaspoon finely chopped garlic
  • 2 green chilies, finely chopped or 1 teaspoon finely chopped green chilies
  • ½ tablespoon finely chopped celery (optional)
  • 1.5 tablespoon light soy sauce or ½ to 1 tablespoon soy sauce you can also add as per your taste
  • 1 tablespoon tomato ketchup or add as required
  • 1 teaspoon rice vinegar or ½ teaspoon white vinegar or apple cider vinegar
  • ¼ to ½ teaspoon black pepper powder
  • salt as required

Instructions

Preparing Cauliflower Florets

  • Firstly chop or break the gobi (cauliflower) in medium size florets.
  • Heat water with salt and boil it. Rinse the cauliflower florets and add them to the hot water. 
  • Let them get blanched in the water for 15 to 20 minutes. Later drain and keep aside.

Pan Frying Cauliflower Florets

  • In a bowl mix together the ingredients for making the batter - all purpose flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt.
  • Add water and whisk to make a smooth batter without any lumps.
  • Dip each cauliflower floret in the batter.
  • Fry the batter coated cauliflower florets in hot oil. I have pan fried and added about 6 tbsp oil. Later I have not added any oil while stir frying the spring onions etc.
  • You can also deep fry or shallow fry. I have fried in batches of three. So depending on the size of your pan, you can fry at once or in batches. The frying takes some time.
  • When one side gets cooked and crisp, turn over each cauliflower florets and pan fry the uncooked sides. 
  • Flip for a couple of times more, so that the cauliflower florets are evenly fried and light golden.
  • Drain the fried cauliflower florets on a kitchen paper towel. Fry all the cauliflower florets this way in batches.

Making Gobi Manchurian Dry

  • No need to add any oil again. In the same pan, add chopped ginger, garlic and green chilies. Sauté for some seconds till the raw aroma of ginger and garlic go away.
  • Then add the chopped spring onions & capsicum. Add chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
  • Add soy sauce, tomato ketchup, black pepper and salt. Stir.
  • Add the pan fried cauliflower florets.
  • Mix very well ensuring that the spiced sauce coats the fried cauliflower florets well.
  • Lastly add vinegar and stir well. Switch off the flame. Check the taste and add more of soy sauce or tomato ketchup as per your taste. 
  • Mix in the chopped spring onions greens or garnish with them while serving cauliflower manchurian.
  • Serve Dry Gobi Manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

Video

Notes

  1. Capsicum (Bell Pepper): You can skip the capsicum in the recipe. You can even use red or yellow bell peppers.  
  2. Spring Onions: Instead of spring onions, you can use white onions or red onions or shallots. 
  3. Green Chillies: A serrano pepper or anaheim pepper can be substituted for green chillies. You can even substitute dry red chillies instead of green chillies. Just crush them and use. Dried red chilli flakes can also be added instead of green chillies. 
  4. Corn Starch: Instead of corn starch, you can even use tapioca starch or potato starch. 
  5. All-purpose flour: Whole wheat flour can be used instead of all purpose flour (maida). 
  6. Frying: Fry the cauliflower florets in oil which is neither too hot nor at a low temperature.
  7. Ajinomoto: You can choose to avoid Ajinomoto completely in the recipe or use it sparingly. 

Nutrition Info Approximate values

Nutrition Facts
Crispy Gobi Manchurian Dry
Amount Per Serving
Calories 332 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 1g6%
Sodium 968mg42%
Potassium 238mg7%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 350IU7%
Vitamin C 44mg53%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Gobi Manchurian with Sauce

This recipe of Cauliflower Manchurian Gravy (with sauce) is slightly healthy and super delicious to taste. You simply can’t stop eating it.

When I make veg fried rice or simple fried rice without any veggies, I prepare this gravy version.

A slightly healthy cauliflower manchurian gravy

  1. Without Maida (All Purpose Flour) – For the batter, I have used whole wheat flour (atta). Instead of whole wheat flour, you can also use all-purpose flour (maida).
  2. No Deep Frying – I have shallow-fried the cauliflower florets in just enough oil. However you can deep fry them if you want. Another healthier option would be to air fry them.
  3. No MSG– In all the Chinese meals that I cook at home, I do not add msg (monosodium glutamate or ajinimoto). So is the case in this recipe. However, if you want you can add a pinch of it to get a restaurant-style taste.
  4. Soy sauce – I always use naturally fermented soy sauce and recommend the same to my readers. Do use a good quality soy sauce.

Making this gobi manchurian gravy does take some time as the cauliflower florets need to be fried first. Then a spicy, umami and sour gravy is made to which the fried cauliflower florets are added.

Frying cauliflower takes time but making the sauce or gravy is easy and does not take much time.

Gobi manchurian gravy pairs very well with some steamed rice or noodles or fried rice. Also excellent with some roti or naan or khasta roti or tandoori roti.

gobi manchurian gravy recipe

How to make Gobi Manchurian Gravy

Blanching Cauliflower

1. Firstly chop or break 500 grams or 1 medium sized gobi or cauliflower in medium sized florets. You will need 3 cups chopped cauliflower florets. Rinse them very well.

gobi to make gobi manchurian gravy recipe

2. Then in a bowl add enough hot boiling water.

making gobi manchurian gravy recipe

3. Add the cauliflower to the hot water so that all the cauliflower florets are immersed in the water. Let them get blanched in the water for about 10 minutes. Later drain all the water and keep the blanched cauliflower aside.

gobi to make gobi manchurian gravy recipe

4. When the cauliflower is blanching, you can prep the remaining ingredients like chopping ginger-garlic, chopping spring onions and getting the sauces ready.

making gobi manchurian gravy recipe

Making Batter for Frying Cauliflower

5. In a bowl take ¾ cup whole wheat flour, 3 tablespoons cornflour or corn starch, 1 teaspoon ginger-garlic paste, ½ teaspoon red chili powder, ½ tsp black pepper powder and 1 teaspoon soy sauce. Also add salt as required. Instead of whole wheat flour, you can also use all-purpose flour.

making gobi manchurian gravy recipe

6. Add ¾ cup water. if you have used all purpose flour (maida) then add about ½ to ⅔ cup water.

making gobi manchurian gravy recipe

7. Whisk to a smooth batter.

making gobi manchurian gravy recipe

8. Add the gobi florets in the batter. There should be no water in the gobi florets. So drain the gobi florets very well of all the water before adding them in the batter.

making gobi manchurian gravy recipe

9. Mix well.

making gobi manchurian gravy recipe

Shallow Frying Cauliflower

10. Heat 6 tablespoons oil in a pan or wok or kadai. When the oil becomes medium hot, coat the cauliflower florets well with the batter and add them in hot oil. Fry in batches. You can even deep fry gobi.

making gobi manchurian gravy recipe

11. When one side becomes light golden and lightly crisp, then turn over each cauliflower floret. Make sure the oil is hot or else while frying the cauliflower florets may start to stick to each other due to the cornflour.

making gobi manchurian gravy recipe

12. Turn them over a couple of times and fry till they are crisp and golden.

making gobi manchurian gravy recipe

13. Fry the batter coated cauliflower florets in hot oil. You can either deep fry or shallow fry. Remove the fried cauliflower florets with a slotted spoon and keep them on kitchen paper towel. Continue to fry the cauliflower florets in batches this way.

making gobi manchurian gravy recipe

Making Gobi Manchurian Gravy

14. When the gobi florets are frying, you can mix 1 tablespoon cornflour (corn starch) with 2 tablespoons water and place aside.

making gobi manchurian gravy recipe

15. In the same pan, there will be some oil. So no need to add more oil. Add only if all oil has been used up while frying gobi. Add 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and ½ to 1 teaspoon finely chopped green chilies.

making gobi manchurian gravy recipe

16. Then add ½ cup chopped spring onions and 1 teaspoon finely chopped celery (optional). Celery can be skipped if you do not have it.

making gobi manchurian gravy recipe

17. Stir fry on a medium flame till the onions turn translucent. When the onions turn translucent, then add 2 tablespoons tomato ketchup.

making gobi manchurian gravy recipe

18. Add ½ tablespoon chili sauce (green or red). You can use either red chili sauce or green chili sauce.

making gobi manchurian gravy recipe

19. Add 1 tablespoon soy sauce.

making gobi manchurian gravy recipe

20. Mix well.

making gobi manchurian gravy recipe

21. Now add 1.5 cups water. You can add more or less water depending on the gravy consistency you want. For a thick gravy or sauce you can add 1 cup water.

making gobi manchurian gravy recipe

22. Mix again.

making gobi manchurian gravy recipe

23. Add ½ teaspoon black pepper powder.

making gobi manchurian gravy recipe

24. Stir and let this mixture come to a boil.

making gobi manchurian gravy recipe

25. Now stir the cornflour paste (as the cornflour settles down at the bottom) and add the cornflour paste in the pan.

making gobi manchurian gravy recipe

26. As soon as you add corn starch paste, mix very well so that no lumps are formed.

making gobi manchurian gravy recipe

27. Simmer for few minutes till the sauce thickens and the cornflour gets cooked. Its raw taste should go away.

making gobi manchurian gravy recipe

28. Now add the fried cauliflower.

making gobi manchurian gravy recipe

29. Mix the gravy well.

gobi manchurian gravy recipe

30. Season with salt as per taste. Do keep in mind that the tomato ketchup, soy sauce and chilli sauce already has salt in them. So add less salt.

gobi manchurian gravy recipe

31. Add ½ teaspoon sugar or add as required.

gobi manchurian gravy recipe

32. Add 1 teaspoon rice vinegar or regular vinegar to the gravy. Mix well.

gobi manchurian gravy recipe

33. Switch off the flame and add 2 tablespoon chopped spring onion greens.

gobi manchurian gravy recipe

34. Mix again.

gobi manchurian gravy recipe

35. Serve Gobi Manchurian Gravy. While serving you can garnish with a bit of spring onion greens. It goes well with steamed rice or veg noodles or fried rice or schezwan fried rice or hakka noodles. You can also serve it with flatbreads like chapati, parathas or bread or naan.

gobi manchurian gravy recipe

More delicious curry recipes !

  1. Paneer manchurian – sweet, sour, umami Chinese recipe of paneer manchurian gravy
  2. Cauliflower curry – a healthy and delicious gobi curry that goes very well with chapatis or rice.
  3. Cauliflower kurma – an absolutely delicious recipe of cauliflower kurma with the flavors of coconut and spices.
  4. Cauliflower masala – creamy, delicious and lightly spiced restaurant style cauliflower curry.
  5. Veg manchurian recipe – this veg manchurian gravy is a super tasty and popular Chinese recipe
gobhi manchurian recipe

Gobi Manchurian Gravy

4.75 from 28 votes
This healthy and tasty chinese gobi manchurian with sauce is a saucy, umami and spicy recipe. A Vegan Cauliflower Manchurian Gravy made without maida and without deep frying.
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins

Cuisine Indo Chinese
Course: Main Course

Servings 4
Units

Ingredients

for blanching gobi

  • 1 medium gobi (cauliflower) or 500 grams or 3 cups chopped cauliflower
  • hot water as required, for blanching

batter for frying gobi

  • ¾ cup whole wheat flour
  • 3 tablespoons corn flour (corn starch)
  • 1 teaspoon ginger-garlic paste or 1 teaspoon minced ginger-garlic
  • ½ teaspoon red chilli powder
  • ½ teaspoon black pepper powder
  • 1 teaspoon soy sauce
  • salt as required
  • ¾ cup water or add as required

for frying gobi

  • 6 tablespoons oil

for corn flour paste

  • 1 tablespoon corn flour (corn starch)
  • 2 tablespoons water

for making gobi manchurian gravy

  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • ½ to 1 teaspoon finely chopped green chilies
  • ½ cup chopped spring onions, or 2 small to medium spring onions, chopped
  • 1 teaspoon chopped celery, optional
  • 2 tablespoons tomato ketchup
  • 1 tablespoon soy sauce or add as per your taste
  • ½ tablespoon green chili sauce or red chili sauce
  • ½ teaspoon black pepper powder
  • 1.5 cups water or add as required
  • ½ teaspoon sugar or add as required
  • 1 teaspoon rice vinegar or regular white vinegar or mirin or rice wine
  • salt as required
  • 2 tablespoons chopped spring onions

Instructions

preparation

  • Firstly chop or break 500 grams or 1 medium sized gobi or cauliflower in medium sized florets. You will need 3 cups chopped cauliflower florets. Rinse them very well.
  • Then in a bowl add enough hot boiling water.
  • Add the gobi to the hot water. Let them get blanched in the water for about 10 minutes. Later drain all the water and keep the blanched gobi aside.
  • When the gobi is blanching, you can prep the remaining ingredients like chopping ginger & garlic, chopping spring onions and getting the sauces ready.

making batter

  • In a bowl take ¾ cup whole wheat flour (atta), 3 tablespoons corn flour (or corn starch), 1 teaspoon ginger-garlic paste, ½ teaspoon red chili powder, ½ teaspoon black pepper powder and 1 teaspoon soy sauce. Also add salt as required.
  • Add ¾ cup water. whisk to a smooth batter.
  • Add the gobi florets in the batter. There should be no water in the gobi florets. So drain them well of all the water before adding them in the batter. mix well.

Shallow frying cauliflower

  • Heat 6 tablespoons oil in a pan or wok or kadai.
  • When the oil becomes medium hot, coat the cauliflower florets well with the batter and add them in hot oil. Fry in batches. You can even deep fry cauliflower.
  • Fry the batter coated cauliflower florets in hot oil on medium flame. 
  • When one side becomes light golden and lightly crisp, then turn over each cauliflower floret. Make sure the oil is hot or else while frying the florets may start to stick to each other due to the cornflour. They will also absorb more oil if the oil is not hot. 
  • Turn them over a couple of times and fry till they are crisp and golden.
  • Remove the fried cauliflower florets with a slotted spoon and keep them on kitchen paper towels. Continue to fry the cauliflower florets in batches this way.

making chinese gobi manchurian gravy

  • When the cauliflower florets are frying, you can mix 1 tablespoon corn flour (corn starch) with 2 tablespoons water and place aside.
  • In the same pan, there will be some oil. So no need to add more oil. Add only if all oil has been used up while frying gobi. Add 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and ½ to 1 teaspoon finely chopped green chilies.
  • Then add ½ cup chopped spring onions and 1 tsp finely chopped celery (optional). Celery can be skipped if you do not have it.
  • Stir fry on a medium flame till the onions turn translucent.
  • When the onions turn translucent, then add 2 tablespoons tomato ketchup.
  • Add ½ tablespoon chili sauce (green or red). You can use either red chili sauce or green chili sauce.
  • Add 1 tablespoon soy sauce. mix well. Now add 1.5 cups water. mix again.
  • Add ½ tsp black pepper powder. stir and let this mixture come to a boil.
  • Now stir the corn flour paste (as the corn flour settles down at the bottom) and add the paste in the pan.
  • As soon as you add corn starch paste, mix very well so that no lumps are formed.
  • Simmer for few minutes till the sauce thickens and the corn flour gets cooked. Its raw taste should go away.
  • Now add the fried gobi. Mix the cauliflower manchurian gravy well.
  • Season with salt as per taste. Do keep in mind that the tomato ketchup, soy sauce and chilli sauce already has salt in them. So add less salt.
  • Add ½ teaspoon sugar or add as required.
  • Add 1 teaspoon rice vinegar or regular vinegar to the gravy. Mix well.
  • Switch off the flame and add 2 tablespoons chopped spring onion greens. Mix again.
  • Serve the chinese gobi manchurian gravy hot garnished with a bit of spring onion greens hot with steamed rice, veg fried rice or hakka noodles. You can also serve it with chapati, parathas or bread.

Notes

  1. Fry the cauliflower florets in oil which is neither too hot nor at a low temperature.
  2. You can substitute dry red chillies instead of green chillies. Just crush them and use.
  3. You could also use fine strips of capsicum.
  4. Ajinomoto can be completely avoided in the recipe or used sparingly to make a healthy gobi manchurian gravy.
  5. Celery can be skipped if you do not have it. But it gives a very good taste.

Nutrition Info Approximate values

Nutrition Facts
Gobi Manchurian Gravy
Amount Per Serving
Calories 332 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 18g113%
Sodium 461mg20%
Potassium 172mg5%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 280IU6%
Vitamin C 17.3mg21%
Calcium 25mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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89 Comments

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

    1. thank you smita for sharing this feedback. thanks for the rating as well. welcome and happy cooking.

      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

  2. 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 ?

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