Easy Gobi ( Cauliflower) Manchurian

Gobi Manchurian Recipe | Crispy Cauliflower Manchurian Dry & Gravy | Indo-Chinese Starter

Gobi Manchurian is one of the most popular Indo-Chinese fusion dishes where crunchy fried cauliflower florets are tossed in spicy, tangy, and sweet Manchurian sauce.
You can prepare it in two delicious versions — dry Gobi Manchurian as an appetizer and Gobi Manchurian gravy as a main course..

Gobi Manchurian are everyone's favorite. These crispy fried gobi manchurian are for all the foodies who love desi Chinese.

Gobi manchurian are sweet , little bit spicy and tangy. And extremely easy to make at home at the comfort of your kitchen. If you are looking for such gobi manchurian recipe at home, you have come to the right place. Here I bring you the step by step guide to make the best gobi manchurian recipe at home.

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What is Gobi Manchurian?

How to make manchurian sauce

Steps to make gobi manchurian

Boiling the cauliflower florets

Clean the cauliflower and cut the florets into medium bite size pieces around one inch long.
Then boil the them in water for 3 minutes till 50% cooked. Add 1/2 teaspoon salt while boiling the cauliflower.

Drain the florets and spread them in a tray to dry up completely. There should not be any moisture in the Gobi otherwise it will become soft while frying.

Making batter and frying

Meantime make medium thick batter using  corn flour and all purpose flour  in a mixing bowl and add water little by little to make a lumps free medium thick batter. Add salt and white pepper powder into the batter.

Now mix the cauliflower florets into the above prepared batter and mix well to coat evenly from all sides. If necessary add more corn flour and Maida to coat them properly.

Heat oil in a deep vessel pan or kadai in medium flame heat.. When the oil become hot add the batter coated Gobi one by one into the oil and deep fry them till crisp golden. You can fry them in two or three batches.

Remove and drain them in a kitchen napkins or tissue paper to absorb any excess oil.

Making gobi manchurian

Heat some teaspoon oil in a wok or deep vessel pan and add chopped ginger and garlic and saute in high flame for 30 seconds.

Then add  chopped onions and saute further till the onions become translucent. Add  red chilly paste into the above mixture and saute further. Then pour little water and simmer for 1 minute. Keep the heat in medium flame.

Now add the fried cauliflower florets into the mixture. Add salt, white pepper powder and soya sauce. Stir and mix them nicely.

Mix a teaspoon of corn flour with 1/4 cup of tea  water and pour over the above mixture. Corn flour slurry will make the sauce thick. You can pour few drops of water to make the sauce sticky.

Switch off the flame and sprinkle some chopped spring onions over the Gobi Manchurian and serve.

If you love the recipe of Gobi Manchurian gravy recipe then I am sure you will love the recipe of Chilli chicken gravy recipe as well.

 Try more such yummy delicious Chinese recipes

• Chicken fried rice recipe
• Chilli chicken gravy
  
• Chicken manchurian
  
• Chilli mushroom
  
• Cauliflower Manchurian fried rice
• Chilli paneer recipe
• Masala chicken lollipop recipe
• Honey chilli potato recipe
  
• Exotic vegetables in hot garlic sauce
  

Gobi Manchurian Recipe

By Chef Mobasir Hassan

★★★★★ (4.9 out of 5 from 25 ratings)

⏱️ Prep: 20 min | 🍳 Cook: 10 min | 🍽️ Serves: 2

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Gobi manchurian is a Indo Chinese dish made by deep frying cauliflower florets and tossed with manchurian sauce. It can be made as a gobi manchurian dry and Gobi manchurian gravy recipe.

Ingredients

•  250 g cauliflower florets
• 1 1/2 cup corn starch or flour
• 1/2 cup all purpose flour (Maida)
• 1/2 teaspoon salt
• Oil for deep frying
  

For Manchurian Sauce

• 1 teaspoon chopped garlic
• 1 teaspoon chopped ginger
• 2 teaspoon chopped onion
• 1/2 teaspoon red chilly paste
• 1/2 teaspoon red chilly sauce
• 1/2 teaspoon dark soya sauce
• 1 teaspoon chopped spring onion
• 1/4 teaspoon White pepper powder
• Salt as per taste
• 2 tablespoon cooking oil

Instructions

1. First cut the cauliflower into one inch bite size. Boill them for 3 minutes or till 50% done. Add 1/2 teaspoon salt in water while boiling.
2. Drain them and place in a tray to dry them completely. Make a lumps free batter using corn flour and all purpose flour. Mix salt and white pepper.x
3. Mix the cauliflower florets into the batter to coat evenly. Heat oil and fry them till crisp golden. Remove them in a kitchen paper to absorb any excess oil.

Making Gobi Manchurian dry recipe

1. Heat 1/2 teaspoon oil in a wok or pan and fry the chopped ginger and garlic in high flame for 30 seconds or till the light brown. Add chopped onions and fry them till translucent.
2. Mix the red chilly paste and pour 2 - 4 teaspoon water and simmer. Now add the fried cauliflower florets white pepper powder, salt, red chilly sauce and dark soya sauce. Mix them to coat nicely. Keep the heat flame at low.
3. Pour corn flour slurry (1 teaspoon corn flour mix with 1/3rd cup of water) over the cauliflower florets. Give them a fine mix and simmer till the sauce start to thicken.
4. Taste the seasoning and if required add some salt and pepper. When the sauce become dry and well coated with the cauliflower, switch off the flame.
5. Pour some chopped spring onions and remove to serve the dry cauliflower manchurian.

Making Gobi Manchurian gravy recipe

1. After sauteing the onion, pour one cup water and simmer for 1 minute in above step 3.
2. Add the salt and white pepper powder. You can add 1 teaspoon green chilli paste to make it more spicy.
3. Now add the fried cauliflower florets and simmer for 1 minute. Mix soya sauce, red chilly sauce with them. 
4. Now pour corn flour slurry slowly into the gravy and simmer. The gravy now start to thicken. Check the seasoning and thickness of the gravy.
5. If required add some salt and pepper. Sprinkle some chopped spring onions over the gravy and mix             
6. Remove and serve gobi manchurian gravy hot with noodles and fried rice.

Chef's Notes

• In place of red chily paste you can use red chilli powder (cayenne pepper) . Red Chilly Paste is used to give it a desired colour.
• You can directly fry the cauliflower florets without boiling them. For that you need to fry them in slow fire . But it is recommended to boil them first then fry them.
• If you want to make the recipe a GLUTEN FREE then use rice four instead of all purpose flour in the batter.  Replace the regular dark soya sauce with a gluten free soya sauce.

Nutritional Value (Per Serving)

Nutrient	Amount
Calories	295 kcal
Protein	5.3 g
Fat	17.5 g
Carbohydrates	32.2 g
Fiber	5.4 g

ℹ️ Additional Info

Course: Appetaizer | Cuisine: Indo-Chinese Method: Stir Fry

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1. Why do I need to boil the cauliflower first?

You boil the cauliflower (gobi) for about 3 minutes (till 50% done) to ensure it cooks through completely without absorbing too much oil. It also helps to eliminate any hidden worms or insects and softens the core slightly, leading to a better final texture.

2. My fried Gobi Manchurian isn't crispy. What went wrong?

The most likely culprits are:

• Moisture: The cauliflower florets were not drained and dried completely after boiling. Excess water makes the batter soggy.

• Batter Consistency: The batter was too thin. It should be a medium-thick, lump-free consistency that coats the florets evenly.

• Overcrowding: Frying too many florets at once drops the oil temperature, leading to soft, oil-soaked cauliflower. Fry in small batches.

3. Can I make this recipe Gluten-Free?

Yes, you can!

• For the Batter: Replace the all-purpose flour (Maida) with rice flour.

• For the Sauce: Use a gluten-free soya sauce or Tamari sauce instead of regular dark soya sauce.

4. What is the difference between Gobi Manchurian Dry and Gravy?

• Dry: This version uses a thick, well-coated sauce with minimal added water/slurry, making it ideal as a crispy appetizer or snack.

• Gravy: This version adds a larger quantity of water (about one cup) to the sauce base, thickened with a corn flour slurry to create a smooth, pourable gravy perfect for pairing with Fried Rice or Hakka Noodles.

5. I don't have red chili paste. Can I substitute it?

Yes. Red chili paste is primarily used to give the dish a glossy, restaurant-style red color. You can substitute it with a pinch of Kashmiri red chili powder (or paprika) for color, combined with a little extra red chili sauce or green chili paste for heat.

6. How do I make the Manchurian sauce glossy and dark like in restaurants?

The dark color and glossy finish come from the quality of the sauces:

• Use a good quality Dark Soya Sauce.

• The addition of red chili paste helps to achieve a rich, appealing color.

• Ensure the corn flour slurry is cooked properly to thicken the sauce slightly, giving it that characteristic sheen.

7. Can I use an Air Fryer for the cauliflower?

Absolutely, an air fryer offers a healthier, less oily option.

• Coat the florets in the prepared batter.

• Air fry at 370°F–390°F (188°C–199°C) for 12–18 minutes, flipping and spraying lightly with oil halfway through until crispy.

8. What type of oil should I use for frying and sautéing?

For deep-frying, use any neutral-flavored oil with a high smoke point (like vegetable, canola, or sunflower oil). For sautéing the Manchurian sauce, you can use the same, or for a more authentic Indo-Chinese flavor, use a teaspoon of sesame oil.

9. Can I prepare the sauce in advance?