Gobi Manchurian or Dry Cauliflower Manchurian is a spicy and crispy Indo Chinese dish made of deep fried cauliflower florets flavored with asian sauces.
To make this dish par boiled cauliflower florets are coated in a spiced batter and deep fried. These crispy florets are then covered with a sweet and spicy Chinese gravy adapted to Indian tastes.
Gobi Manchurian is often sold by Indian Street Food vendors. It is also a great dish to be served as an appetizer in parties.
Gobi Manchurian is generally a spicy dish, but you can reduce the amount of spices, ginger & garlic to make a less spicy version.
This recipe is for a dry variation of Gobi Manchurian. It can be enjoyed as a snack/appetizer or can be served on the side of noodle or fried rice dishes like Vegetable Hakka Noodles or Vegetable Fried Rice.
To make Gobi Manchurian at home follow the detailed step by step recipe with photos posted below.
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Gobi Manchurian Recipe | Dry Cauliflower Manchurian
Recipe Info
Ingredients For Gobi Manchurian Recipe | Dry Cauliflower Manchurian
For the Florets
- 1 Medium Sized Cauliflower (Gobi)
- 4-5 Tablespoons Maida (Plain Flour)
- 3 Tablespoons Cornstarch
- 1/2 Cup Water
- 1/2 Teaspoon Garlic Paste
- 1/2 Teaspoon Ginger Paste
- 1 Teaspoon Soy Sauce
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt, or to taste
- Oil for frying
For the Gravy
- 1 Tablespoon Garlic, minced
- 1 Tablespoon Ginger, grated
- 1-2 Green Chilli
- 1/2 Cup Onion
- 1/2 Cup Spring Onion
- 1/2 Cup Green Capsicum (Bell Pepper / Shimla Mirch)
- 1 Teaspoon Soy Sauce
- 1/2 Tablespoon Chilli Vinegar
- 2 Teaspoons Green Chilli Sauce
- 1 Teaspoon Red Chilli Sauce
- 1/2 Teaspoon Salt, or to taste
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 2 Tablespoons Cooking Oil
Step By Step Instructions for Gobi Manchurian Recipe | Dry Cauliflower Manchurian
- Break the cauliflower into medium sized florets.1 Medium Sized Cauliflower (Gobi)
- Add some salt to water and boil it.1 Teaspoon Salt, or to taste
- Then add the cauliflower florets to the water and let them blanch in the salted water on low-medium heat for around 10 minutes.
- Drain the water from the florets and place them on an absorbent paper.
- Take a deep bowl and add maida, cornstarch, garlic paste, ginger paste, soy sauce, black pepper, red chilli powder and salt, or to taste.4-5 Tablespoons Maida (Plain Flour), 3 Tablespoons Cornstarch, 1/2 Teaspoon Garlic Paste, 1 Teaspoon Soy Sauce, 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt, or to taste, 1/2 Teaspoon Ginger Paste
- Mix all the ingredients together and water to make a smooth paste. It should neither be too thick nor too thin.1/2 Cup Water
- Add the florets to the batter and coat them evenly.
- Heat oil in a pan and deep fry the florets in batches over medium heat till they turn golden brown.
- Flip the florets to ensure even cooking from both sides. Drain the excess oil and place them on an absorbent paper.
- Heat 2 tablespoons oil in a pan and add grated ginger, minced garlic and finely chopped green chillis.1 Tablespoon Garlic, minced, 1 Tablespoon Ginger, grated, 1-2 Green Chilli
- Add finely chopped onions, green onions whites and finely chopped capsicum. Saute on high heat for 3-4 minutes.1/2 Cup Onion, 1/2 Cup Spring Onion, 1/2 Cup Green Capsicum (Bell Pepper / Shimla Mirch)
- Add soy sauce, vinegar, green chilli sauce and red chilli sauce. You can also use tomato ketchup instead of red chilli sauce.1 Teaspoon Soy Sauce, 1/2 Tablespoon Chilli Vinegar, 2 Teaspoons Green Chilli Sauce, 1 Teaspoon Red Chilli Sauce
- Also add black pepper powder and salt, or to taste. Stir and mix all the ingredients as they cook for 1-2 minutes.1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Salt, or to taste
- Add the florets to the mixture. Toss the mixture to coat the florets evenly with the sauce. Stir the mixture and cook on high flame for 3-4 minutes.
- Add the florets to the batter and coat them evenly.
- Gobi Manchurian is ready. Use the spring onion greens to garnish the dish. Serve it separately as a snack or with any indo-chinese noodle and rice dishes.
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