gobi manchurian

Gobi manchurian recipe with step by step photos. Cauliflower manchurian is a popular Indo Chinese recipe of pan fried cauliflower florets coated with a spicy sauce. This delicious starter snack is easy to prepare and taste damn good.

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 with sauce. when I make veg fried rice or simple fried rice without any veggies, I prepare the gobi manchurian with sauce or as we say in India, with gravy.

gobi manchurian dry recipe, dry gobi manchurian recipe

Fairly easy to prepare, this delicious dry gobi manchurian 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 with roti. 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 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.

How to make gobi manchurian

Preparation

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 cauliflower 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 cauliflower floret in the batter.

gobi in batter - making gobi manchurian recipe

5. Fry the batter coated cauliflower 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 cauliflower 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 cauliflower manchurian.

making gobi manchurian dry recipe

Serve dry gobi manchurian 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
Few more snacks recipes for you!

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Gobi Manchurian

4.77 from 17 votes
This cauliflower manchurian dry is a popular indo Chinese recipe of pan fried cauliflower florets coated with a spicy sauce.
gobi manchurian dry recipe, cauliflower manchurian dry recipe
Author:Dassana Amit
Prep Time:40 mins
Cook Time:20 mins
Total Time:1 hr
Course:snacks
Cuisine:indo chinese
Servings (change the number to scale):4 to 5
(1 CUP = 250 ML)

INGREDIENTS

for pan frying gobi florets

  • 1 medium cauliflower
  • 1 cup all purpose flour
  • 4 tablespoon corn starch
  • ¼ teaspoon black pepper 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

  • ¾ cup chopped spring onion (scallion whites) - reserve the greens for garnish
  • ½ cup finely chopped capsicum (green bell pepper)
  • 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
  • salt as required

INSTRUCTIONS

preparing cauliflower 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 cauliflower florets

  • In a bowl mix together the ingredients for making the batter - all purpose flour, 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 cauliflower floret in the batter.
  • Fry the batter coated cauliflower 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 cauliflower florets and pan fry the uncooked sides. 
  • Flip for a couple of times more, so that the cauliflower florets are evenly fried and light golden.
  • Drain the fried cauliflower florets on a kitchen paper towel. Fry all the cauliflower florets this way in batches.

making 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 cauliflower manchurian.
  • Serve gobi manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

NUTRITION INFO (approximate values)

Nutrition Facts
Gobi Manchurian
Amount Per Serving
Calories 332 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 1g6%
Sodium 968mg42%
Potassium 238mg7%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 350IU7%
Vitamin C 44mg53%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

[avatar]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.

Comments are closed.

87 comments/reviews

  1. 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..5 stars

    • 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.

  2. 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..<35 stars

    • very pleased to know this neha 🙂 thankyou for your humble and encouraging words. glad you like our blog and also a regular follower. god bless you.

  3. Thanks for the great recipe Dasanna ji. Manchurian was outstanding. Thank you very much.5 stars

    • welcome meenakshi and thanks for the feedback.

  4. Tried this one too. Munching on it rite now, yummyyyyy ??
    And as I always say good job Dasana ?5 stars

    • thanks amrutha for your kind words.

  5. 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 ?

    • instead of corn starch, you can use tapioca flour, maize flour (makai ka atta), arrow root flour or rice flour in the batter. if you do not have any of these flours, then just skip the corn starch.

      • Hi dassana. I prepared the gobi manchurian and it turned out to be yumm. My hubby loved it. Thanks for sharing the recipe 🙂

        • pleased to know this sakina and thankyou so much 🙂

  6. 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.

  7. how to make manchuria without any sauce…also i want it spicy…
    pls tel me.

  8. Very nice.
    so easy to make by these instructns.
    tnk u.

  9. 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

    • thanks sari. good and nice to know about the variations. yes sweet and sour chili sauce can be added. yes you can use ginger-garlic paste.

  10. 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?

    • thanks ARchie. add few drops of lemon juice instead of vinegar. but don’t add too much lemon juice otherwise it will become sour.

    • I added tomato ketchup and it came out well.

      • thanks for sharing.

  11. 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

    • welcome pallavi. thanks for sharing positive feedback on recipes.

  12. we love it…thanks

    • welcome sumi

  13. Verynice recipe .. thanq so much

    • thanks richa.

  14. I tried ur recipe. It came out very yummy and my husband loved it.5 stars

    • thanks richa

  15. Hi dasana I don’t know how to thank you for the wonderful recipes u r really great

    • thanks purity for your kind words.

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

    • welcome purity. glad to know this.

  17. 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.

    • hi padma. oil has to be hot. if the oil is hot, the gobi will not be soggy. if fried at low heat, then the gobi will absorb a lot of oil and become soggy.

      • Thanks dassana. Will keep that in mind and try it shortly.

        • welcome padma

  18. 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?

    • amar, the heat is turned off.

  19. 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

    • welcome sneha. thats good to know. keep on trying more recipes. thanks for sharing positive review on gobi manchurian recipe.

  20. Thks!

    • welcome mohini

  21. 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.

  22. 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.

    • welcome manish

  23. 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

    • welcome harini. glad to know that you liked the recipe.

  24. very good recipe

    • thanks sheebu

  25. Tried ds recipe today… awesome taste nd texture. .. bt gobi pieces weren’t very crispy4 stars

    • thanks. if the batter is thick, then the gobi pieces are not crisp. if the batter is thin, then the gobi pieces become crispy.

  26. Very easy to make n tasty

  27. It was so easy,I loved it4 stars

  28. Very good recipe, so tasty …………………………

    • thanks kishore

  29. I tried it ……. Its reallly amazing with fried rice ….5 stars

    • thanks yash

  30. Gobi manchurian , I loved it . It was so easy to cook. Thanks for sharing your recipe.4 stars

    • thanks asha.

  31. 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.

    • thanks jesina.

  32. easy to make, less ingredients, & time consuming recipe …..nice.3 stars

    • thanks shweta

  33. 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..!!

  34. 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

    • welcome deepthi. glad to know that you liked the gobi manchurian.

  35. Will surely try. Sounds simple. U mada it easy

    • thanks jini