Gobi Manchurian Dry Recipe

This post is also available in: Hindi

Gobi Manchurian is a delicious starter from the Indo-chinese cuisine range which is easy to prepare and even easier to gobble up.

You can make gobi manchurian and serve it as a dry starter. An alternative is to make a sweet and tangy gravy, roll up the manchurians in them and then serve. Both versions of the dish make excellent starters.

The home made version of  gobi manchurian may be less spicer than the restaurant variety. You’ll see more chillies, garlic and ginger added in the restaurant variety. You can add these as per your taste. One of the big reasons to avoid  gobi manchurian from outside, especially the streets, is because vendors outside tend to add colour to the food to give with an unnatural reddish-orange appearence. When we make this at home, you can add 1/2 spoon of Kashmiri red chilli powder to get the colour without compromising on your taste or health.

Outside vendors also deep fry the cauliflower florets to give it a crisp taste. At home, if you are a little apprehensive about feeding deep fried food to your family then you can pan fry them. Though you will have to compromise a bit on the amount of crunch in this case.

Gobi Manchurian

Another well loved chinese street food that has become a part of our party menu as a starter. The Gobi has a crunchy bite to it and the gravy-sauce is hot and sweet at the same time
Course Starter
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 95 kcal
Author Anju Bhagnari


  • 200 grams Gobi (Florets)
  • 1 Onion
  • 1 Capsicum
  • 1 tsp Ginger Garlic Paste
  • 1/4 tsp Salt
  • Oil as needed
  • 5 cups Water
  • 1/4 tsp Red Chilli Flakes
  • 2 tbsp Rice Flour
  • 5 tbsp Maida
  • 1 tbsp Red Chilli Sauce
  • 1 tbsp Tomato Hot and Sweet Chilli Sauce
  • 1 tbsp Tomato Ketchup
  • 1 tsp Dark Soya Sauce
  • 1 tsp Vinegar
  • 1 tsp Spring Onion (leaves - chopped)
  • 1 Green Chilli


  1. Heat about 4 to 5 cups of water in a saucepan to boiling point. Cut the cauliflower florets into small individual pieces and add them to the boiling water.
  2. Let them boil on full flame for 5 minutes. Drain and spread on a clean cotton kitchen towel to dry completely.

Sauce preparation

  1. Chop the onion, green chilli, and Capsicum very finely.

  2. Heat 1 tablespoon oil in a non-stick pan. Add the onion, green chilli, capsicum and Ginger-Garlic paste. Stir fry on high flame for a few minutes

  3. Lower the flame and add in a pinch of salt, vinegar, red chilli sauce, tomato sauce, tomato ketchup and dark soya sauce. Stir and add half a cup of water.

  4. Cover with a lid and simmer till it turns a little thick in consistency. Keep aside until the cauliflower florets are prepared.

Gobi preparation

  1. In a bowl, take the maida and rice flour. Add a pinch of salt and red chilli flakes. Make a dosa like consistency batter by adding water little by little.

  2. Whisk well so that there are no lumps.

  3. Heat 2 cups oil in a thick bottom pan. Dip a few florets at a time in the batter and deep fry till golden brown in color. Adjust the flame to low and medium.

  4. Remove when done and drain on paper towels. Fry all the florets similarly.

  5. Add them to the ready sauce and toss well so that they are coated all over.

  6. Garnish with green spring onion leaves and serve immediately.

  7. The florets will lose their crisp and crunchy texture if kept for long.


Another variant of this dish comes as a mixed manchurian. Instead of just cauliflowers, you can add paneer to the mix too. When choosing panner for this dish, make sure the paneer cubes are slightly bigger in size. If you’ve taken them out of the refrigerator, use it as soon as possible so that the paneer doesn’t become soft and break. Once the paneer is fried you don’t have anything to worry about as it will retain its shape and texture. You can also add do baby corn in the same way to make crispy baby corn

When frying the gobi florets keep in mind that it needs to be fried evenly from all ends. This will take some time, especially if you want to shallow fry it as you’ll have to keep tossing it at intervals until it is golden brown and crisp from all sides.

Gobi manchurian tastes best when it is served hot and with a topping of fresh spring onions. Don’t forget a couple of chopsticks on the side for an authentic feel.

Keep the better consistency medium. If it is runny it will not coat properly on the cauliflower and if it is too thick then also it will not taste good.

If you want to make gobi manchurian with gravy then increase the amount of gravy by adding corn starch. Take a bowl of water and mix one spoon of corn starch in it. Then add this mixture to the sauce and cook for a few minutes. It will thicken up and make a good gravy.

If there is some time in eating the manchurian then you can keep the fried cauliflower and sauce separately and then mix just before eating.

I am sure every one in your family will love this indo-chinese starter.

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Gobi Manchurian Dry Recipe


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