gobi manchurian dry recipe, cauliflower manchurian dry recipe
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4.77 from 17 votes

dry gobi manchurian

dry cauliflower manchurian recipe - indo chinese recipe of pan fried cauliflower florets coated with a spicy sauce.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: snacks
Cuisine: indo chinese
Servings: 4 to 5
Calories: 332kcal
Author: Dassana Amit


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


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.


Calories: 332kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 1g | Sodium: 968mg | Potassium: 238mg | Fiber: 3g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 44mg | Calcium: 31mg | Iron: 2mg