Gobi (Cauliflower) Manchurian (Dry)

Dry Gobi Manchurian, aka Cauliflower Manchurian is a tantalizing Indian Chinese appetizer and very different from the gravy version. The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce. It can be picked up with a toothpick or fork and enjoyed with cocktails or before a meal. Try this absolutely delicious recipe!

Ingredients:

Cauliflower – 1/2 medium, cut to bite-size florets
Oil – for deep frying

For the batter:

All-purpose Flour – 5 Tbsp
Corn Starch – 3 Tbsp
Salt – 1/4 tsp
Black Pepper – 1/4 tsp
Water – 1/4 cup plus 2 Tbsp

For the sauce:

Oil – 1 Tbsp
Onion – 1/2 medium, chopped finely
Green Chilies – to taste, cut diagonally
Garlic – 3 large cloves, chopped finely
Ketchup – 2 Tbsp
Red Chili Sauce – 2 Tbsp or to taste
Soy Sauce – 4 tsp or to taste
White Vinegar – 2 tsp
Water – 4 Tbsp
Corn Starch – 2 tsp
Green Onions – 2 stalks, cut diagonally for garnishing

Method:

1. Heat Oil in a medium non-stick pan.
2. Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
4. Add Soy Sauce and Vinegar and mix well.
5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
6. Keep sauce aside.
7. To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
8. Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.
9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
10. Add Green Onions and toss again.
11. Serve immediately.

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How to make restaurant style gobi manchurian at home, the best cauliflower manchurian recipe, Indo chinese appetizer ideas, fancy appetizers.

175 thoughts on “Gobi (Cauliflower) Manchurian (Dry)

  1. Hi Hetal and Abuja,
    Happy New Year??

    Kindly share the measurements for 3 cauliflower gobi Manchurian as I have party of 16??

    Please share as I am really not sure how much Masala to make?

  2. When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get three emails with the same comment.
    Is there any way you can remove people from that service?
    Thank you!

  3. Hi,

    I loved the recipe. I want to prepare this dish for a potluck but little worried that they will get soggy. Can u tell me how to reheat them at the party place before serving them.

    1. Hi Ruchi,
      This is one of those dishes that needs to be made and served right away 🙁
      The best you could do is, fry the Gobi and keep it aside and make the sauce (gravy) and then heat the gobi in the oven right before serving and give it a final toss on the stove.
      Hope that helps.

  4. mouthwatering recipe.. i have tried it twice.. its really delicious.. i am a big fan of your recipes.. thanks keep up the good work..

  5. Awesome recipe. We did not eat it right away, so as you said the crunch was missing but nevertheless excellent recipe and a keeper. I don’t think I have ever enjoyed this dish as much even at a restaurant. Hubby, who is pretty picky about certain foods, also relished it. A big thank you to both of you not only for this recipe but for so many others that I have already tried.

  6. Hi Hetal and Anuja,
    I have a question. Can the Gobhi manchurian be prepared in advance for a party? I hope it doesn’t get soggy if kept for some hours.

    1. Hi Lavanya,

      Unfortunately, it does get soggy if not served immediately. The taste will still be good, but you will not get the crispy texture.

      1. Thanks, I did try. The taste was awesome. Thanks for your recipes!Can you please also show how to make dam aaloo (gravy), party style?

  7. I have always referred your site and videos whenever me and my family is craving for something or whenever I have to try a new recipe(I know I can trust your site 100%).Today I tried Gobi Manchurian and it turned out yummy and gr8. I tried using Rice Flour instead of Maida or all purpose flour. Result was as good as any Hotel made Gobi Manchurian. Thanks again for sharing such a gr8 variety of recipes.

  8. Hi Hetal and Anuja, u guys are really doing a commendable job. Your recipes are so awesome and easy to make. I stumbled upon the website when i was looking for some fusion food a while ago. I have tried many of your dishes and I have never been disappointed. I thought it would be unfair not to write this review after last night when i made the dry cauliflower manchurian and veg fried rice…and it was so yummy!! I believe you have not posted a recipe for chilli chicken, i had to pick it up from another blog and it was not that good, so that’s my request for you…keep up the good work guys, all the best for the future work!!

  9. Hi Hetal & anuja,

    I am a big fan of your cooking website and I tried the gobi machurian,the sauce came out really well, but the gobis were hard instead of crispy and was very much white after frying for sometime,it hardly turned golden brown,I used corn flour(white colour), and maida..what would have gone wrong?

    Appreciate your help

    Thanks

    1. Hi Kana,

      Just making sure…you did use corn starch and not ground up dry corn, correct? If so, maybe the oil temperature was too low?

  10. Hi,

    Thanks for many great recpies. Have tried many dishes from your site and gobi manchurian was just great…..Also tried the Swizz Roll recipe a couple of months ago…and my kids just loved it. But Gobi manchrian just blew that away. Started with half a cauliflower and ended up with one and a half due to the demand :))…Keep Rocking…

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