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Gobi Manchurian Dry
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5 from 3 votes

Gobi Manchurian Dry | Crispy Cauliflower Manchurian

A popular Indo Chinese recipe where deep fried crisp cauliflower florets are tossed in hot , sweet and sour manchurian sauce.
Course Appetizer, Side Dish, Snack
Cuisine Indo-Chinese
Keyword snacks, Starters
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 348kcal
Author Muktha H S


  • 4 cups Cauliflower florets or 350 grams florets
  • ½ cup All-purpose flour / refined flour
  • 4 tablespoon Corn flour / corn starch
  • ½ teaspoon Kashmiri red chilli powder or deghi mirch
  • ½ teaspoon Black pepper powder
  • ½ teaspoon Salt or as required
  • Oil for deep frying

For Manchurian Sauce

  • 2 Tbsp Oil
  • ½ cup Spring Onion white / Scallion whites or Onions
  • cup Capsicum / green bell pepper , finely chopped
  • 1 tablespoon Ginger , finely chopped
  • 1.5 tablespoon Garlic , finely Chopped
  • 1 teaspoon Green chilies , finely chopped
  • 1 tablespoon Soy sauce
  • 2 tablespoon Hot Sweet Tomato Sauce or 1.5 tablespoon Tomato Ketchup and ½ tablespoon Red Chili sauce
  • ½ tablespoon Vinegar or white vinegar or apple cider vinegar
  • ½ teaspoon Black pepper powder
  • ½ teaspoon Salt as required
  • ½ teaspoon Red chilli powder mixed in 2 tablespoon water
  • ½ teaspoon Sugar
  • 3 tablespoon Water
  • 3 tablespoon Spring onions greens


Preparing cauliflower florets

  • Firstly chop gobi/cauliflower in medium size florets.
  • Boil water, add cauliflower florets to hot water, add salt. Turn off the stove.
  • Keep them covered in the water for 15-20 minutes. Later drain water, pat it dry with kitchen towel and keep aside. If there is moisture in cauliflower then, it doesn’t become crisp while frying. So make sure to pat it dry.

Frying cauliflower florets

  • In a bowl mix together all purpose flour, corn starch, black pepper, kashmiri red chili powder and salt.
  • Add water and whisk well to make a smooth batter without any lumps.
  • Dip each cauliflower floret in the batter and mix well.
  • Fry the batter coated cauliflower florets in hot oil in 2- 3 batches , depending on size of your pan.
  • Fry on medium heat till cauliflower florets turns golden in colour and becomes crisp.
  • Drain the fried cauliflower florets on a kitchen paper towel and set aside. Fry remaining cauliflower florets in batches.

Making gobi manchurian

  • In the pan, add 2 tablespoon of oil (you can use the same deep fried oil here).
  • Add chopped garlic, ginger and green chilies.
  • Then add chopped spring onions white and fry till raw smell goes off.
  • Now add capsicum, Increase the flame and cook on high flame till the capsicum is almost cooked.
  • Add soy sauce, vinegar, sugar and salt.
  • Add red chilli powder mixed in water and stir well. This is optional, I do this to get deep red colour. You can skip this step , if needed.
  • Add tomato ketchup or hot and sweet tomato sauce and stir well everything.
  • Add 3 tablespoon of water and bring to boil.
  • Now add fried cauliflower florets and give a quick stir for two to three minutes till sauce coats the cauliflower florets well.
  • Switch off the heat. Add chopped spring onions greens and blackpepper powder, mix well and serve cauliflower manchurian.
  • Serve gobi manchurian as a snack or as a side dish with veg fried rice or noodles.



Calories: 348kcal