dry gobi manchurian | cauliflower manchurian dry | gobi manchurian dry

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

4.77 from 17 votes
Author:Dassana Amit
Prep Time:40 mins
Cook Time:20 mins
Total Time:1 hr
Course:snacks
Cuisine:indo chinese
Calories: 332kcal
Servings (change the number to scale):4 to 5
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. Is possible to make this by baking it in the oven? Frying food is hard on my stomach and makes my stomach hurt.

    This recipe looks like ot will be very good. Thank you. Can’t wait to try it.

    • you can bake them in the oven. but they won’t be crisp. for baking, i would suggest to blanch the cauliflower in water. don’t make a batter. just mix the flours, spices etc to a dry mixture. toss the cauliflower florets in the dry mixture so that they evenly coat them. spray some oil on the florets and bake till done.

  2. I was lazy and didn’t fry the cauliflower with the batter. I just cooked it in water. I made the sauce (added also a litte sweet and sour chilli sauce because I had only concentrated tomatoe (no sugar, no spices) and followed the recipe. Even my dish was very good!! Thank you! One question; could I use ginger – and garlic paste because I’m bad at cutting things fine and small : p5 stars

  3. Ur recipe seems good, gonna try it today. But i dont have vinegar and spring onions. I m gonna substitute it for onion. Any substitute for vinegar?

  4. I have tried your recipes it was very tasty and only veg receipes are there it’s very good my children loves it thanks a lot5 stars

  5. Hi dasana I really like your recipes and this dry gobi manchurian I tried its really yummy. Thanks5 stars

  6. Hi Dassana,
    I have tried gobi manchurian numerous times. Every time it turns out to be flop 🙁 gobi absorbs lot of oil and becomes soggy. I have tried using maida, corn flour, rice flour and what not, please tell me what might’ve gone wrong.

  7. Just found your wonderful website!

    In your recipe above, you bring the water to boil and then blanche the cauliflower. Do you turn the heat off or as low as possible?

  8. Yet another super sucesss with your amazing recipes! I don’t have any corn flour so I didn’t use it but it still came out perfect. Now nobody believes that I am an amateur cook. 😀 Thanks Dassana! 🙂5 stars

  9. Hi Dassana have been trying lot of ur recipes these days like palak paratha, mattar paneer, mattar pulao, simple sambhar all these dishes turned out to be excellent, thk u vry much for the wonderfull recipes and ur prompt replies really appreciate that. Please keep up the good work. Dassana if i would like to try out manchurain using only cabbage how do i go about it please…as my daughter insists on putting only cabbage. This is a dish which often likes to eat frm stalls avilable at consumer shopee. Thks!

    • thanks again mohini. you will have to make them like cabbage pakora. so you can add 1 cup of finely chopped cabbage. then add 1/4 cup corn starch and 1/4 cup maida. add the other ingredients too. don’t add water first. just mix and keep aside for 15 minutes. then add little water to make thick batter ad then fry them like pakoras.

  10. Gobi manchurian , I loved it. Its process to make is so easy. Thanks for sharing your recipe. I will try this for my loving wife recently.

  11. just now followed step by step and made this,just awesome, me ,my husband and my 3yr old loved it, i dont prefer deep frying so this is perfect, thanks for the detailed recipe,we all enjoyed it

  12. I love spicy indian food 🙂 and especially cauliflower. It looks a bit like chili paneer but in the case of chili paneer, there’s no spices. I usually use red pepper when I prepare chili paneer. The recipe you posted seems really nice and easier to prepare.

  13. Manchurian is one of my favourite dish but its not good for health, but this dish is really awesome, I m loving it. Hope i can eat it..!!

  14. Tried this recipe today and it came out so delicious……..
    Thanks for explaining it so well…
    I will surely try the other recipes too4 stars