Gobi Manchurian, How to make Gobi Manchurian Recipe

by dassana amit updated February 10, 2014

gobi manchurian, indo chinese gobi manchurian recipe

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

This recipe of Gobi Manchurian has a sauce. If you are looking for a dry version of gobi manchurian then please check the notes section in the recipe details below.

Lets begin step by step Gobi Manchurian Recipe:

1: firstly chop or break the gobi 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. 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 similar recipes then do check mushroom manchurian, baby corn manchurianaloo gobigobi parathaaloo gobi matar and veg manchurian.

gobi manchurian recipe below:

4.2 from 6 reviews
Gobhi (Cauliflower) Manchurian Recipe
Prep time
Cook time
Total time
saucy, umami and spicy indo chinese recipe of gobi or cauliflower manchurian
Recipe type: main
Cuisine: indo chinese
Serves: 3-4
for the sauce:
  • 1 small bunch finely chopped spring onion (scallions), approx ⅓ to ½ cup finely chopped spring onions.
  • 2 tsp finely chopped ginger
  • 2 tsp finely chopped garlic
  • ½ tbsp chopped celery
  • ¼ or ½ tsp black pepper powder
  • 1- 2 green chillies, finely chopped
  • ½ or 1 tbsp soya sauce
  • 2- 3 tbsp oil
  • 1½ cups water
  • salt as required
for the batter:
  • 1 medium gobi (cauliflower)
  • 1 cup maida or all purpose flour
  • 3 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 or veg stock
  • 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:
  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.
making the sauce:
  1. In the remaining oil, add chopped spring onions and stir fry till the onions turn transparent.
  2. Add the remaining ginger, garlic, celery and green chillies and fry for 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 cornflour to ¼ cup water and dissolve well. Make sure there are no lumps.
  5. Gradually add the corn flour paste to the gravy and stir continuously. Keep on stirring the gravy while adding the cornflour paste.
  6. Simmer for 2-3 minutes till the sauce becomes thick and the corn flour 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 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.

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{ 32 comments… read them below or add one }

mahera salman April 18, 2014 1

Loved it


Jaspreet Kaur March 27, 2014 2

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?


dassana amit March 31, 2014 3

mailed you.


Binita Patwal February 19, 2014 4

Is their any substitute for celery?


dassana amit February 21, 2014 5

there is no substitute. if you don’t have celery, then just skip it.


nikita sahu February 8, 2014 6

umm….the turn out of this recipe was pretty good and i apparently have one complaint……try reducing the amount of spring onion there was and that made the machuri kind of wierd..


dassana amit February 10, 2014 7

the amount of spring onions used is pretty much visible in the step by step pics. i have mentioned a small bunch which consists of a few spring onions. i think i should add a cup measurement. its not much of spring onions used in the recipe.


milan February 5, 2014 8

So beautifull and tasty


Neelam January 14, 2014 9

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


dassana amit January 15, 2014 10

welcome neelam


kavitha December 18, 2013 11

One of fav dish.. i made this dish nd came out very well!! Thanks u fr ur information.. :-)


dassana amit December 19, 2013 12

welcome kavitha


Guru November 22, 2013 13

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.


dassana November 22, 2013 14

welcome guru. nice to know this. happy cooking.


jyoti October 16, 2013 15

Instead of corn flour, what other flour can v use?


dassana October 17, 2013 16

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.


Nilza Angmo September 20, 2013 17

i m surely gonna try this at home today .. will update the results :P


dassana September 20, 2013 18

nilza, will like to hear your feedback on gobi manchurian.


vardhan September 18, 2013 19

good and spiecy tasty


Mary Manivannan September 7, 2013 20

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!


dassana September 8, 2013 21

i am sure even the channa dal flour and corn flour would make the cauliflower florets taste good. thanks and welcome mary.


priya July 27, 2013 22

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


dassana July 27, 2013 23

thanks priya for the positive feedback


geetha Nair July 27, 2013 24

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


dassana July 27, 2013 25

thanks geetha ji


Ellen July 26, 2013 26

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!


dassana July 26, 2013 27

thanks ellen.


Ranjith June 9, 2013 28

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


dassana June 9, 2013 29

thanks ranjith.


gayathri May 9, 2013 30

your pictorial representation is good. tempts us to try


dassana May 10, 2013 31

thanks gayathri. do give it a try !!!


Ruchika Singh Baruah January 27, 2010 32

Manchurian is one of favorite foods. But my gravy is always lumpy. It’s so hard to make it smooth.