Gobi Manchurian Recipe | Dry Cauliflower Manchurian

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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Recipe Info

Servings: 4

CategorySides

Cuisine: Indo-Chinese

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)

Calories151

Fat0g

Carbohydrates: 30g

Protein: 5g

Ingredients For Gobi Manchurian Recipe

For the Florets

  • 1 Medium Sized Phool Gobi / Cauliflower
  • 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
  • 1/2 Teaspoon Red Chilli Powder
  • 1 Teaspoon Salt, or to taste

For the Gravy

  • 1 Tablespoon Garlic, minced
  • 1 Tablespoon Ginger, grated
  • 1-2 Green Chilli, finely chopped
  • 1/2 Cup Onion, finely chopped
  • 1/2 Cup Spring Onion, finely chopped
  • 1/2 Cup Capsicum , finely chopped
  • 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

Step By Step Instructions With Photos For Gobi Manchurian Recipe

  • Break the cauliflower into medium sized florets.

  • Add some salt to water and boil it.

  • 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 4-5 tablespoons Maida, 3 tablespoons Cornstarch, 1/2 teaspoon garlic paste, 1/2 teaspoon ginger paste, 1 teaspoon Soy Sauce, 1/2 teaspoon Black Pepper, 1/2 Teaspoon Red Chilli Powder and 1 Teaspoon Salt, or to taste.

  • Mix all the ingredients together and water to make a smooth paste. It should neither be too thick nor too thin.

  • 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 1 tablespoon grated ginger, 1 tablespoon minced garlic and 1-2 finely chopped green chillis.

  • Add 1/2 cup finely chopped onions, 1/2 cup green onions whites and 1/2 cup finely chopped capsicum. Saute on high heat for 3-4 minutes.

  • Add 1 tablespoon Soy Sauce, 1/2 tablespoon Vinegar, 2 teaspoons Green Chilli Sauce and 1 teaspoon Red Chilli Sauce. You can also use tomato ketchup instead of Red Chilli Sauce.

  • Also add 1/2 teaspoon Black Pepper Powder and 1/2 teaspoon Salt, or to taste. Stir and mix all the ingredients as they cook for 1-2 minutes.

  • 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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