dry gobi manchurian | cauliflower manchurian dry | gobi manchurian dry

dry cauliflower manchurian recipe - indo chinese recipe of pan fried cauliflower florets coated with a spicy sauce.
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4.77 from 17 votes

dry gobi manchurian recipe with step by step photos – easy to prepare, delicious starter snack of dry cauliflower manchurian from the indo chinese cuisine.

gobi manchurian dry recipe, dry gobi manchurian recipe

this gobi manchurian recipe is a dry version and makes for an excellent starter/side dish or snack. i have already posted a gobi manchurian recipe with sauce. when i make veg fried rice or a simple fried rice without any veggies, i prepare the gobi manchurian with sauce or as we say in india, with gravy.

fairly easy to prepare, this delicious gobi manchurian dry recipe is not spicy like the restaurant or street versions. if you want, you can add more of the ginger, garlic and green chilies and increase the spice and heat in the dish.

the gobi manchurian dry that we get outside has a good amount of red color added to the batter. here, no colors are added. to get an orangish color, you can increase the amount of kashmiri red chili powder or deghi mirch. this will also add some heat and a smoky flavor.

to cut down the fat, i have not deep fried the gobi florets. it does reduce the crispness, though. but as a healthier option, i have pan fried the gobi florets. if you prefer, you can deep fry the batter coated cauliflower florets.

usually at home, i serve the gobi manchurian dry with rotis. as thats how we prefer it. you can serve them plain with a spicy sauce like schezwan sauce or even red chili garlic chutney. even tomato sauce goes well. you can also wrap the cauliflower manchurian in a thin roti and top with some shredded carrots, cabbage and onions along with some sauce.

you can also serve this dry gobi manchurian as a snack or as a side dish with veg fried rice or hakka noodles or noodles or burnt garlic fried rice or 5 spice rice.

few more snacks recipes for you!

dry gobi manchurian

Author:Dassana Amit
Prep Time:40 minutes
Cook Time:20 minutes
Total Time:1 hour
Course:snacks
Cuisine:indo chinese
Calories:332kcal
Servings (change the number to scale):4 to 5
4.77 from 17 votes
gobi manchurian dry recipe, cauliflower manchurian dry recipe
dry cauliflower manchurian recipe - indo chinese recipe of pan fried cauliflower florets coated with a spicy sauce.

INGREDIENTS FOR dry gobi manchurian

(1 CUP = 250 ML)

for pan frying gobi florets

  • 1 medium cauliflower (phool gobi)
  • 1 cup all purpose flour (maida)
  • 4 tablespoon corn starch
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • ¼ to ½ teaspoon kashmiri red chilli powder or deghi mirch (add about 1 teaspoon to get a good color. but this will also increase the heat a bit)
  • 1 teaspoon soy sauce
  • 1 cup + 1 tablespoon water or as required
  • 5 to 6 tablespoon oil for pan frying

other ingredients for dry gobi manchurian

  • ¾ cup chopped spring onion (scallion whites) - reserve the greens for garnish
  • ½ cup finely chopped capsicum (green bell pepper or shimla mirch)
  • 1.5 inch ginger, finely chopped Or 3 teaspoon finely chopped ginger
  • 8 to 10 medium garlic, finely chopped Or 3 teaspoon finely chopped garlic
  • 2 green chilies, finely chopped Or 1 teaspoon finely chopped green chilies
  • ½ tablespoon finely chopped celery (optional)
  • 1.5 tablespoon light soy sauce or ½ to 1 tablespoon soy sauce you can also add as per your taste
  • 1 tablespoon tomato sauce or add as required
  • 1 teaspoon rice vinegar Or ½ teaspoon white vinegar or apple cider vinegar
  • ¼ to ½ teaspoon black pepper powder (kali mirch powder)
  • salt as required

HOW TO MAKE dry gobi manchurian

preparing gobi florets

  • 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. later drain and keep aside.

frying gobi florets for making dry gobi manchurian

  • in a bowl mix together the ingredients for making the batter - all purpose flour/maida, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt.
  • add water and whisk to make a smooth batter without any lumps.
  • dip each gobi floret in the batter.
  • fry the batter coated gobi florets in hot oil. i have pan fried and added about 6 tbsp oil. later i have not added any oil while stir frying the spring onions etc.
  • you can also deep fry or shallow fry. i have fried in batches of three. so depending on the size of your pan, you can fry at once or in batches. the frying takes some time.
  • when one side gets cooked and crisp, turn over each gobi florets and pan fry the uncooked sides. 
  • flip for a couple of times more, so that the gobi florets are evenly fried and light golden.
  • drain the fried gobi florets on a kitchen paper towel. fry all the gobi florets this way in batches.

making dry gobi manchurian

  • no need to add any oil again. in the same pan, add chopped ginger, garlic and green chilies. saute for a half a minute.
  • then add the chopped spring onions & capsicum. add chopped celery if using. increase the flame and stir fry till the capsicum is half cooked or almost cooked.
  • add soy sauce, tomato sauce, black pepper and salt. stir.
  • add the pan fried cauliflower florets.
  • stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
  • lastly add vinegar and stir well. check the taste and add more of soy sauce or tomato sauce as per your taste. 
  • switch off the fire. mix in the chopped spring onions greens or garnish with them while serving gobi manchurian.
  • serve gobi manchurian dry as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.
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preparation for dry gobi manchurian

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. cover and let the florets get blanched in the water for 15-20 minutes. later drain and keep aside.

gobi florets for gobi manchurian dry recipe

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

ingredients for gobi manchurian recipe

3. add water and whisk to make a smooth batter without any lumps.

batter for dry gobi manchurian recipe

4. dip each gobi floret in the batter.

gobi in batter - making gobi manchurian recipe

5. fry the batter coated gobi florets in hot oil. i have pan fried and added about 6 tbsp oil. later i have not added any oil while stir frying the spring onions etc. you can also deep fry or shallow fry. i have fried in batches of three. so depending on the size of your pan, you can fry at once or in batches. the frying does take some time, so patience is the key.

fry gobi florets - making gobi manchurian recipe

6. when one side gets cooked and crisp, turn over each florets and pan fry the uncooked sides. flip for a couple of times more, so that the florets are evenly fried and light golden.

frying gobi florets - making gobi manchurian recipe

7. drain the fried gobi florets on a kitchen paper towel.

gobi florets - making gobi manchurian dry recipe

making gobi manchurian dry

8. no need to add any oil again. in the same pan, add chopped ginger, garlic and green chilies. saute for half a minute.

making gobi manchurian masala

9. then add the chopped spring onions & capsicum/green bell pepper. increase the flame and stir fry till the capsicum is half cooked or almost cooked.

making gobi manchurian dry recipe

10. add soy sauce, tomato sauce, black pepper and salt. stir.

preparing dry gobi manchurian recipe

11. add the pan-fried cauliflower florets.

how to make gobi manchurian dry recipe

12. stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well. lastly add vinegar and stir well. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving gobi manchurian dry.

making gobi manchurian dry recipe

serve gobi manchurian dry as a snack or as a side dish with veg fried rice or schezwan fried rice or cabbage fried rice or mushroom noodles.

gobi manchurian recipe, gobi manchurian dry recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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87 comments/reviews

  1. Dassana Thanks for this amazing recipe. Last time I shallow fried the florets. As you suggested it wasn’t crispy enough. I’ll be deep frying them this time. Could you advise if corn starch and corn flour are the same ?

  2. This turned out perfectly! I had to give myself a pat on the back! It tastes like something offered in a restaurant. Just one question though. I had some batter that was left over and was wondering what I could do with it. I ended up discarding it but can it be stored and used later or is there any other way to use it?

  3. Hi dassana.. I want to make this for tonight but d issue is I don’t have any sauces coz my hub DNT like any sauces so I never buy.. itz strange but true.. so can u suggest me what to replace instead of sauce.. no matter even if it’s spicy
    . Thanks and let me know ..

    • Welcome Fazila. Without sauce the taste will change. but you can add red chilli powder and lemon juice to the dry gobi manchurian. for an indian taste you can even add chaat masala powder.

  4. Hi dear, tried this today it came out so well. Thanks for the wonderful recipe. I tell my friends also that if I do any recipe from ur website, sure it will be yummy no doubt :).. everyone liked at home. Thank you..

  5. Hi Dassana, the recipe turned out great as usual. But my gobi wasn’t crispy when we ate immediately after sauting in sauce while it was crispy after deep frying…
    What could be the reason? I had a 10 min gap in between..

    • bhavana, if the gobi florets are chopped in small pieces and then fried, they are more crisp and even after some time span, they will still remain crisp. large florets do not become that crisp, when shallow fried. also deep frying gives really good crispness in the florets. the pan fried ones won’t be that crisp. they will be crisp but not as crispy as deep fried ones. time span won’t affect the texture much.

  6. I have been following your blog for quite some time..all your dishes are really amazing..but this one is the best..
    Hats off to you for making restaurant dishes easy to be prepared at home..the pictures helps in knowing the real colour and texture..everything seems so easy and simple to prepare following your method and the taste is muaaah..

    Lots of Love..<3

  7. Hi!! Im gonna try your recipe today it seems delicious. But I have no corn starch. Do you have any substitute for corn starch? Or I cant skip to add ?

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