Harrison’s Gobi Manchurian with Sweetcorn Sev: A Flavorful Fusion

Today, we have a special treat from the creative mind of Harrison Jay Hedge—a delicious recipe for Gobi Manchurian with Sweetcorn Sev.

This fusion dish combines the bold flavors of Gobi Manchurian, a popular Indo-Chinese dish, with the irresistible crunch of Sweetcorn Sev*.

*Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which are seasoned with spices.

Get ready to embark on a flavor-packed journey that will leave your taste buds craving for more!

Gobi Manchurian Sauce:


1 red onion, finely chopped
1 red pepper, finely chopped
2 stalks of celery, finely chopped
4 cloves of garlic, minced
2 tablespoons rice vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon cornstarch (or flour)
Salt and pepper to taste
Sesame oil or vegetable oil for frying
Spice Blend Suggestion: [Harrison?]


In a pan, heat some sesame oil or vegetable oil over medium heat. Add the finely chopped red onion, red pepper, celery, and minced garlic. Sauté until they turn tender and lightly browned.
Add your choice of spices to the pan and stir them in. Harrison’s secret spice combination will add a delightful punch to the sauce, but feel free to use your preferred blend or a ready-made Gobi Manchurian spice mix.
Pour in the rice vinegar, ketchup, and soy sauce. Mix well to combine all the flavors.
In a separate small bowl, whisk together the cornstarch (or flour) with a little water to create a slurry. Add this slurry to the pan and stir continuously until the sauce thickens. Adjust the consistency by adding more water if needed.

Gobi (Cauliflower):


1 medium-sized cauliflower (gobi), cut into bite-sized florets
All-purpose flour
Oil for deep frying


Fill a large pot with salty water and bring it to a boil. Add the cauliflower florets and let them boil for a few minutes until they become tender. Drain the cauliflower and set it aside.
In a mixing bowl, combine all-purpose flour and salt. Toss the boiled cauliflower florets in the flour mixture until they are evenly coated.
In a deep frying pan, heat oil over medium-high heat. Carefully add the flour-coated cauliflower florets and fry them until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to absorb any excess oil.

Sweetcorn Sev:


Sev mix (fine chickpea flour noodles) – choose your spice level!
Chili powder
Lemon juice
Fresh coriander
Oil for frying


In a pan, heat oil over medium heat. Add the sweetcorn and fry it until it starts to pop and turn dark brown. Be careful as the popping corn may splatter.
Add the sev mix, chili powder, and a squeeze of lemon juice to the pan. Stir well to combine all the flavors. Toss in some freshly chopped coriander for a burst of freshness.

Assembly: Gobi Manchurian

Serve up your Gobi Manchurian alongside the Sweetcorn Sev for a complete culinary experience. Enjoy this flavorful fusion with your friends and family, savoring each bite and relishing the unique blend of textures and tastes.

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