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  • Clean and cut ¾ kg Gobi into medium size pieces.
  • Make a paste of 100 g Boston’s Gobi Manchurian Masala Powder using water.
  • Take a tablespoon of ginger-garlic paste, add 1 tablespoon of rice flour and maida to the paste (if needed).
  • Dip the Gobi florets in the paste and deeply fry till golden brown. Keep aside.
  • Heat oil in another pan and add the left ginger and garlic paste, chopped onions and green chillies to it.
  • Now use Soya sauce and Tomato sauce to it according to your taste.
  • Natural orange red colour can be added if required.
  • Add fried Gobi and mix well.
  • Garnish it with coriander leaves.
  • Serve the Gobi Manchurian hot.