Gobi Manchurian, How to make Gobi Manchurian Recipe


Gobi Manchurian Recipe with step by step PhotosGobi Manchurian is a popular indo chinese recipe and is super delicious and tasty.

Gobi Manchurian is made from Cauliflower florets also known as Gobi or Gobhi. This recipe of Gobi Manchurian has a sauce. If you are looking for a dry version then you can check this gobi manchurian dry recipe or you can also check the notes section in the recipe details below.

This Indo Chinese recipe of Gobi Manchurian pairs very well with some steamed rice or plain noodles. Also excellent with some rotis or naan.

There are few more manchurian recipes in the blog like Paneer Manchurian, Dry Mushroom Manchurian, Veg ManchurianBaby Corn Manchurian and Mushroom Manchurian with Sauce.

Lets begin step by step Gobi Manchurian Recipe:

1: firstly chop or break the gobi/cauliflower in medium size florets. heat water with salt and boil it. rinse the cauliflower florets and add them to the hot water. let them get blanched in the water for 15-20 minutes.

chop the gobi florets

2: in a bowl mix together the dry ingredients for making the batter.

gobi manchurian batter

3: add water and form a smooth batter.

gobi manchurian batter

4: dip each florets in the batter.

gobi florets

5: fry the batter coated florets in hot oil. you can either deep fry or shallow fry.

fry gobi florets

6: while frying the florets start to stick to each other due to the cornflour. so as soon as you add the florets, keep on lightly stirring the frying spoon between the cauliflower florets… so that they don’t stick to each other.

fry gobi florets

7: remove the golden fried florets with a slotted spoon and drain on tissues. fry the florets in batches if required.

gobi florets

8: remove the extra oil from the same pan and keep about 1 to 1.5 tbsp oil in the same pan. add chopped spring onions and stir fry till the onions become transparent.

add onions for gobi manchurian

9: add chopped ginger, garlic, celery and green chilies. stir fry on a medium flame for a minute.

gobi manchurian masala

10: add veg stock or water.

add veg stock

11: add soy sauce, along with salt & pepper and stir.

soy sauce for gobi manchurian

12: let the sauce simmer and then add corn flour/corn starch paste. stir and simmer for few minutes till the sauce thickens and the flour gets cooked.

gobi manchurian preparation

13: add the fried cauliflower florets and simmer for a minute.

fried cauliflower florets for gobi manchurian recipe

14: serve gobi manchurian hot garnished with spring onion greens.

gobi manchurian recipe

If you are looking for more indo chinese recipes then do check veg hakka noodles, veg fried rice, sesame veg toast, chilli mushroom and sweet and sour vegetables recipe.

gobi manchurian recipe below:

4.6 from 16 reviews
Cauliflower or Gobi Manchurian Recipe
saucy, umami and spicy indo chinese recipe of gobi or cauliflower manchurian
CUISINE: indo chinese
SERVES: 4 to 5
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the sauce:
  • 1 small bunch finely chopped spring onion (scallions), approx ⅔ to ¾ cup finely chopped spring onions whites. reserve the greens for garnish
  • 3 tsp finely chopped ginger/adrak
  • 3 tsp finely chopped garlic/lahsun
  • ½ tbsp chopped celery, optional
  • ¼ or ½ tsp black pepper powder
  • 2 green chilies, finely chopped
  • ½ or 1 tbsp soya sauce or add as per your taste
  • 1 tbsp corn starch + ¼ cup water to make the corn starch paste
  • 1 to 1.5 tbsp oil
  • 1 & ½ cups water
  • salt as required
for the batter:
  • 1 medium gobi/cauliflower)
  • 1 cup maida or all purpose flour
  • 3 to 4 tbsp cornflour (corn starch)
  • 1 tsp minced ginger-garlic or ginger-garlic paste
  • 1 tsp soy sauce
  • ½ tsp black pepper powder
  • ¾ cup water
  • oil for deep or shallow frying
  • salt as required
preparing the florets:
  1. Firstly clean and break the gobi in to medium sized or big florets. Boil water with salt and keep the florets in the salted water for 15-20 minutes. You can also boil the gobi for 3-4 minutes in plenty of salted water.
  2. Drain and dry on a clean cloth.
making the batter & frying the florets:
  1. Mix all the ingredients listed for batter except for cauliflower.
  2. Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.
  3. Remove the extra oil and just keep about 1 to 1.5 tbsp oil in the pan.
making the sauce:
  1. In the same pan, add chopped spring onions and stir fry till the onions turn translucent.
  2. Add the remaining ginger, garlic, celery and green chilies and stir fry for half a minute.
  3. Now add the soy sauce, black pepper and salt. Add 1½ cups of water and bring to a boil.
  4. Add 1 tablespoon corn starch to ¼ cup water and dissolve well. Make sure there are no lumps.
  5. Reduce the flame and gradually add the corn starch paste to the gravy and stir continuously. Keep on stirring the gravy while adding the corn starch paste.
  6. Simmer for 2-3 minutes till the sauce becomes thick and the corn starch gets cooked.
  7. Add the fried florets and stir. Simmer for a minute.
  8. Garnish Gobi Manchurian with the spring onion greens & Serve the Gobi Manchurian hot with noodles or rice.
1. To add some sweet notes to the sauce, you can also add 1 or 2 tbsp tomato sauce to the gravy.
2. This recipe is for gravied gobi manchurian. You can make dry gobi manchurian by not adding water. Instead of water you add the fried florets, soya sauce, black pepper and salt. Sprinkle 1 teaspoon cornflour on the florets and stir fry for 2 minutes. Serve gobi manchurian hot with chilli-garlic sauce or tomato sauce.
3. The dry gobi manchurian can be served as a starter or a side vegetable.
4. Fry the gobi florets in oil which is neither too hot nor warm.
5. You can substitute dry red chillies instead of green chillies. Just crush them and use.
6. You could also use fine strips of capsicum in the recipe.
7. Ajinomoto can be completely avoided in the recipe or used sparingly.
8. If you like the taste of red chilli sauce or tomato sauce, you could use these sauces too.

{ 75 Responses }

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  1. A. Nirmala says

    Gobi manchuri is tasty dish every body love to have it . it smells owsome . we can enjoy it any where in parties specialmoments. its very easy to prepare. I prepared in about 30 min. Very tasty really.

  2. Hemanth says

    As good as always ! ! ! Very smooth and fine taste and texture with almost every ingredient adding its value to the taste. Brilliant recipe with an amazing balance of all the items. One thing i notice with all your recipes is that there is no wastage and most/all of the items pop out in the dish without over powering the other. I wonder how you come up with such ingenious recipes. As always, the minimum we can do is to pass the 5 STARS that your recipes deserve each and every time. Thanks a bunch for sharing your best practices with us.

    • says

      welcome hemanth. thanks once again for your kind and positive feedback. i think this is the case with most people who are cooking for a long period of time. it comes with experience but does not happen always. sometime things do go wrong especially when trying a recipe from a different cuisine.

  3. Deepti Jayyavarpu says

    Hi Dassanna
    I did gobi manchuria & veg noodles my kids just loved it. Thanks a lot for sharing wonderful recipes…. :)

  4. Preeti.Kulkarni says

    Hi , Dassanna..I did Gobi manchurian using your Recipe n it came out very well…I made it for my friends n neighbours they just loved it…n my hubby too Loved it a lot…I evn added turmeric to the salt water to boil Gobi..so that it acts an antiseptic as Gobi may contain some small insects….I did not add celery.Ur site is too good n helps new learners very easy to cook. Thank u…

  5. Shubhra says

    Hi Dassana,

    Just googled for Gobhi Manchurian and came across this recipe, it turned out looking professional and tasting yum. Thanks for sharing. Will look into your other recipes as well.


  6. Jaya says

    Hi Dassana,
    I am a fan of your blog. I always refer here for solid recipes for cooking for my family. Thank you for the effort behind posting all these recipes with gorgeous photos.

    I wanted ti ask you something. Soy sauce is made in a way which makes your stomach queasy. Can we make this dish without soy sauce? Are you ok with using soy sauce in spite of knowing how they make it?

  7. says

    Thanks a lot. Your recipes are really great in taste. I must say really super best part is you pictorial presentation which is very good.
    Thanks once again.

  8. sweety says

    suuuuuuuuuuuuuuuuuuupppppppppppppeeeeeerbbbbbbb.xcellent reciepe I tried this recipe it was superb my family appreciateme

  9. sivakumar says

    Recipe is really simple and easy to cook. came out well. taste ok. not added celery. any tips for improving the taste.my wife gave me 60% mark. thank u .

    • says

      welcome sivakumar. you can try adding chilli sauce. celery gives a very good authentic flavor like the ones which we get in restaurants. you can also use a good quality chinese red chilli or green chilli sauce. again adding chinese vinegar or rice vinegar also makes a difference than adding regular vinegar.

  10. Gouri Menon says

    Dassana, I tried your gobi manchurian and veg fried rice yesterday, my husband and three year old son loved it !! Thanks a ton for the simple recipes and cant say the gobi was so soft and it made my day :) will be following you

  11. anindya says

    Dassana.. First of all.. Am grateful to you for all the compliments i get from my husband whenever i try any of your recipes.. We are living in Hyderabad and my mom and mom in law are so surprised when hubby is going on and on about my cooking as i hardly cooked anything apart from Maggi before shadi.. However with this recipe i faced a problem.. The sauce was extremely yummy but the gobhi was raw and not cooked properly though i blanched them for about 15 minutes…:( what should i do

    • says

      thanks for the feedback anindya for the recipes you have tried. the gobi manchurian was not fried enough and hence the rawness. also depends on the quality of gobi. i have made gobi sabzi where the cauliflower refused to cook even after 45 mins of thorough cooking. can you believe that? and it has happened twice with me. so either its no fried properly or the quality of the cauliflower.

  12. himani sanwal bisht says

    Dassana aka the new love of my life 😀 😀 (yes u are!!!! courtesy ur wonderful recipes!!!),
    I made there gobi manchurian yesterday and the taste was awesome. However, I wished the gobi florets had a thick somewhat chewy and crunchy layer outside (That is how we like any manchurian dishes). Any tips on getting that??

  13. Jaspreet Kaur says

    Hi Dassana,

    I often try your recipes and they really come out so well. I am trying this for my son’s birthday, is there any way to cook it a day before and serve it next day 😐 I will really appreciate any tips for this?

    I will also be making malai koftas using your recipe, would be great if you can give suggestions for that as well?

  14. Neelam says

    I have tried many recipe s from your site and all just turns to be perfect making me excellent cook . Big thank you .

  15. Guru says

    I am totally new to cooking and this recipe actually made me shine as “star of the day” in a party we hosted. Thanks for a wonderful recipe and for the clear procedure. I would definitely pass on info about your site to others as well.

    • says

      jyoti, in chinese cooking they use corn flour. but you can even besan or gram flour or even rice flour but the texture of fried gobi will be different.

  16. Mary Manivannan says

    Hi! Dassana,
    I am a diehard fan of gobimanchurian. I used 2 use the combination of channa dal flour n corn flour (2:1) ratio, it used 2 come well.But I’d like 2 try urs 2 see which 1 would be more delicious n tasty. Thanx 4 ur recipes which is so helpful n life saving. Hatsoff 4 sharing ur recipes with me n many more like me!

  17. priya says

    Hi Dassana,
    I made this gobi manchurian recipe and it came out very well..Thank you for this recipe..PERFECT is the word for it..I jus loved it and enjoyed it..And most importantly my husband loved it too..Thanks once again..:D

  18. geetha Nair says

    My Daughter introduced me to your site. All the recipes are superb. Thanks again for this awesome site

  19. says

    I don’t like cauliflower that much, but this looks soooo good! Will put this recipe on my to-cook list, already looking forward to eating this 😉 Thank you for the recipe!

  20. Ranjith says

    I made this recipe and it came out very well.I used a dash of veg oyster sauce and it could give it a more savoury feel who prefer to avoid using MSG