Monday, 21 December 2015

How to make Cauliflower Carrot Manchurian with gravy

Recipe of Gobhi Carrot Manchurian with gravy | Indo-Chinese Manchurian

Cauliflower Carrot Manchurian with thick gravy is a tangy and delicious recipe which is a famous dish in Indian Chinese Menu. Manchurian recipe is altered to suit the Indian palette with addition of Indian spices and flavors. You can give lot of variations to Manchurian. It can be made using only cauliflower without adding carrot too. I love the flavor of carrot in that is why I have mixed both in equal quantities.

Cauliflower Carrot Manchurian,gobhi manchurian, starter, side dish, chinese , gravy manchurian

It can be serve as a starter, snack or as a side dish with fried rice or noodles. These dumplings are crispy from outside and gooey from inside. When you add them to this tangy and spicy gravy, it becomes a great combination. You will love the flavor in every bite.

Cauliflower Carrot Manchurian,gobhi manchurian,  chinese , gravy manchurian

Lets start with the recipe : 

Recipe Type : Starter
Cuisine : Indo-Chinese

Preparation Time   Cooking time Total Time Yield
15 minutes20 minutes35 minutes Serves 4

Ingredients :
  • 1/2 medium sized cauliflower /gobhi
  • 4 grated carrots/gajar
  • 1 tablespoon of refine flour/maida
  • 3 Spring onion chopped white and green portion
  • 1 chopped red chilly
  • 1 chopped green chilly
  • 5 crushed medium size tomatoes
  • 2 finely chopped medium sized onions
  • 10 chopped garlic cloves
  • 1 teaspoon grated ginger
  • 2 tablespoon soy sauce 
  • 1 1/2 spoon vinegar
  • pinch of sugar
  • 1 teaspoon dry corn flour 
  • 1 teaspoon cornflour mix in 1 tablespoon water
  • Salt according to taste
  • 1 teaspoon chaat masala
  • 1 teaspoon pepper
  • 2 tablespoon tomato ketchup
  • Oil 
Preparation for Gravy :

  • Heat a non-stick pan, add 1 tablespoon oil in it
  • Add garlic, ginger, green and red chilly in it
  • When garlic turns golden, add onions and spring onions in it
  • When onion turns light brown, add tomatoes in it
  • Add vinegar, soy sauce, sugar, salt, chaat masala, pepper and tomato ketchup in it
  • Add chopped green portion of spring onion and cornflour mixed with water in it
  • Cook it on low flame for few minutes 
  • Stir it well and add the Manchurian fried balls in it
  • Toss it and garnish it with spring onion green
Preparation for Manchurian Balls :

  • In a bowl, add grated /chopped (in a food processor) cauliflower and carrot in it
  • Add pinch of ginger and few cloves of garlic in it
  • Add salt, pepper and chaat masala in it
  • Mix it well, squeeze it and drain the water from it
  • Add refine flour/maida and dry cornflour in it
  • Knead it to get a dough like mixture
  • Make round balls with your palm
  • In case, you can't make balls, add more refine flour in it
  • Heat a shallow pan for deep frying
  • When oil is hot, put the first ball, if the ball doesn't stick, add more balls
  • Cook it on medium flame and let them cook from all the sides
  • Cook till they turn golden and crisp
  • Take them out and remove excess oil
  • Cook all the balls in the batches and keep them aside 


  1. Drooling. Lovely color and recipe. Super delicious!

  2. Feel like digging in...this is such a great-looking dish!

  3. Wow!! Love Indo-Chinese flavors. Yummy

  4. A never thought lovely combo..excellent recipe

  5. A never thought lovely combo..excellent recipe

  6. The gravy is vibrant. Nicer is the gobi fried balls.

  7. Oh wow! What a gorgeous colour of the dish and yummy sauce :)

  8. Oh wow! What a gorgeous colour of the dish and yummy sauce :)

  9. Hi Ritu, I could eat this all day, love the flavors of this dish, wish we were neighbors.

  10. In love with the color! Looks so delicious!

  11. Nice post. This is very useful. Thanks for sharing.

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  12. nicely done delicious carrot cauliflower manchoorian....

  13. Wow! Cauliflower Carrot Manchurian sounds and look mouth-watering, Ritu. Awesome share! :)


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