Tuesday, 6 January 2015

Mallu manchurian | Gobi manchurian | Cauliflower manchurian | Kukskitchen

Mallu manchurian | Gobi manchurian | Cauliflower manchurian | Kukskitchen

A vegetarian comes to my house and I definitely would serve a cauliflower manchurian. Atleast until a few years ago, this was my answer to a special veggie dish fit to serve for my guests. It does serve the purpose beautifully since my manchurian receives great appreciation and even hard core non-vegetarians savour its taste (including me).

Recently I prepared this for my dear colleagues at work and they loved it. It is then that ~I realised this indo-chinese dish is actually a mallu-chinese dish. My dear friend Neha even gave it a name - Mallu manchurian. I loved it and that is what I am going to call this dish from now on.

Mallu manchurian | Gobi manchurian | Cauliflower manchurian | Kukskitchen

A few things before we start:

  • Add egg to the cauliflower batter if serving for egg eaters for crisp robust cauliflower pieces.
  • The batter should have the consistency of dosa batter. If it is too thin, the florets won't be coated well.
  • While frying make sure to add only enough florets in oil that can form one loose layer with the florets barely touching each other. this ensures and even fry.
  • Make sure that while frying the oil is in medium heat else the florets will turn brown quickly on the outside with the inside still raw. 
  • If you like soft manchurian pieces mix the sauce and cauliflower soon after preparing both.

Mallu manchurian | Gobi manchurian | Cauliflower manchurian | Kukskitchen

Mallu manchurian / Gobi manchurian 
Serves 6


1- Cauliflower  - 15 florets off one medium sized cauliflower

2- Corn flour - 3 tbsp
     Plain flour - 5 tbsp
     Water - 1/4 cup
     Black pepper powder - 1 tsp
     Salt to taste

3- oil for deep frying

4- Chopped spring onions - 1/4 cup
     Finely chopped garlic - 1 tbsp
     Finely chopped green chillies - 1 tbsp
     Finely chopped ginger - 1 tbsp
     Capsicum - 2, seeded and squared
5- Corn flour - 1 tbsp
     Water or vegetable stock - 1 cup
      Soy sauce - 3 tbsp
      Tomato ketchup - 1 tbsp
      Red chilli sauce - 1 tsp
      Vegetable/sunflower oil - 1 tbsp
      Salt to taste


  • Heat oil in a deep pan.
  • Make a paste of (2).
  • Add the cauliflower florets and mix to coat well.
  • Add the florets a few at  a time into the hot oil and fry until golden brown.
  • Remove from oil with a slotted spoon and drain on paper towel.
  • Heat 1 tbsp of oil in a pan on high heat; add (4) and stir fry quickly for a few seconds.
  • Mix (5) to make a loose paste.
  • Add this to the pan and cook for a few minutes until the sauce thickens. Your manchurian sauce is ready.
  • When ready to serve heat up the sauce and toss the fried cauliflower florets in manchurian sauce, sprinkle some spring onion and serve.
Also see

Sherin Deepu


  1. love the name given!!! :D awesome, always a favorite...

    1. Thank you dear. All credit goes to neha

  2. my all time fav. looks yumm and good name..

  3. Love the name hehe!Love the dish too one cauliflower gong to get manchurian-ified soon!!


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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