Gobi Manchurian Recipe | Cauliflower Manchurian

Updated: February 25, 2022, By Swasthi

Gobi manchurian recipe – Make the best super delicious & crispy gobi manchurian at home with this simple recipe. Cauliflower manchurian is one of the most popular manchurian dishes from Indo chinese cuisine. Gobi means cauliflower in hindi & manchurian is a sweet, tangy & slightly spicy sauce made with chilli sauce, vinegar, ginger & garlic.

Gobi manchurian served in a white plate



This delicious crisp fried appetizer is very popular in Indian subcontinent. It makes its appearance everywhere in street stalls, restaurants and even in parties. Gobi manchurian is not an authentic Chinese dish nor a manchu dish but is a fusion of both the Indian & Chinese cuisine.

If you are new to Indo chinese cuisine then read on to know more.

What is Gobi Manchurian?

Gobi Manchurian is a popular Indo Chinese appetizer made with cauliflower, corn flour, soya sauce, vinegar, chilli sauce, ginger & garlic.

To make gobi manchurian, cauliflower is first coated in batter & then deep fried until crisp. Then these are tossed in sweet, sour and hot manchurian sauce.

Though a manchurian recipe can be made using chicken, mixed vegetable, soya chunks, fish etc – this one made with cauliflower has very much been loved and raved by most Indians.

The aroma and taste of fried cauliflower makes gobi manchurian a unique & super delicious appetizer.

This crispy gobi manchurian recipe is roughly adapted from the other manchurian recipes on the blog,
Veg manchurian
Chicken manchurian
Fish manchurian

There are 2 variations of gobi Manchurian – first one is a dry or a semi dry version & the second one a gravy version.

Which one tastes best – dry or gravy gobi manchurian?

My vote is for the dry or semi dry version of gobi manchurian. It is tasty & is much healthier than the gravy version. The major ingredient used to make the gravy is the corn starch which I always prefer to minimize.

Moreover the gravy version also needs more amounts of soya sauce and chilli sauce which I don’t opt. Over all it is a personal choice.

In this post I have included instructions for all the 3 versions – dry, semi dry & gravy versions. In the video I have shared how to make dry crispy gobi manchurian without using corn starch for the manchurian sauce.

For making semi dry & gravy, do check the notes in the recipe card

Can you bake gobi?

Yes you can bake them. Rinse and drain the florets. Toss the moist florets in spices first and then in 2 to 4 tbsps flour. Dust off the excess flour and place them in a greased tray. Ensure the cauliflower is moist otherwise the dry ingredients will not coat them well. You may check the details on this post – Baked gobi 65

What to serve with gobi manchurian?

Dry gobi Manchurian is served as a starter or appetizer so you don’t need anything else. It has a right balance of slightly spicy, sour & sweet tastes so it tastes amazingly delicious on its own.

However if you are making it for a meal. Serve it alongside hakka noodles or fried rice. Gobi Manchurian gravy can be served as a side with any noodles, fried rice or even with plain fluffy long grain rice.

How to make the recipe glutenfree?

For gluten free version just replace all purpose flour with corn flour or arrowroot powder. Use gluten free sauces.

More Cauliflower recipes
Cauliflower Stir Fry
Aloo Gobi
Cauliflower Curry
Gobi 65
Crispy Gobi Pakoda

Gobi manchurian made with cauliflower and manchurian sauce

Photo Guide

How to Make Gobi Manchurian (Stepwise Photos)

Preparation

1. Clean cauliflower florets and add them to hot water, not to very hot or boiling water. Rest them for 3 to 5 mins. Discard the water and rinse them well few times. Drain them to a colander. Allow the water to drain completely.

Clean cauliflower florets for gobi manchurian

2. Spread them on a clean cotton cloth or a wide colander. Air dry for sometime. This is done to remove excess moisture after washing. I usually leave them in a wide basket colander for sometime.

Spread them on a clean cotton cloth

3. Begin to heat oil in a kadai on a medium flame. Meanwhile prepare the batter. To a large mixing bowl, add plain flour/ maida, corn flour, red chilli powder, salt and pepper. Mix.

mixing flours to make gobi manchurian

4. Add water as needed and make a free flowing batter.

Add water to make batter

5. The batter must be smooth, free flowing and thick. It should not be runny or too thick. Check the salt, if needed add more.

smooth batter to make gobi manchurian

6. Add gobi to this batter and coat them well.

Add gobi florets to make manchurian

7. Check if the oil is hot enough and pick up the florets one by one and gently slide in hot oil.

pick gobi & slide in oil

Fry cauliflower

8. This two step guide will help you to make perfect crunchy fried gobi.
Make sure the flame is medium when you begin to add the florets and the oil is hot. Gradually as you add more florets to the pan, slightly increase the flame to maintain the temperature.

frying gobi to make manchurian

9. Once you finish adding the florets, regulate the flame to medium again and keep frying stirring often. At one point you will see that the bubbles begin to cease or at least reduce, then put the flame to low and allow them to fry for 2 to 3 mins without burning. During this 2 to 3 mins you have to keep stirring without stopping else they may get burnt.

golden fried gobi for manchurian

10. The above 2 steps give the same effect of double frying the gobi which is usually done in restaurants. Remove them when they are golden.

remove the fried cauliflower

11. Drain them on a kitchen tissue. This recipe requires frying gobi for longer time, the oil is no longer good to use. Just discard it.

Drain them on a kitchen towel

Make Manchurian Sauce

12. Add 1 ½ tbsp fresh oil in a wide pan or wok and heat it. Add garlic, ginger and green chilies. Saute them well for 1 to 2 mins. Do not over fry as it makes the manchurian bitter.

frying garlic and ginger in oil

13. Add onions or spring onions and capsicum. Even onion works well here. Finely chopped capsicum lends a very good flavor to the sauce. Saute this for 1 to 2 mins.

frying spring onions and capsicum

14. Add soya sauce. Prefer organic or at least naturally brewed soya sauce for health reasons.

Adding soya sauce to make manchurian

15. Add red chilli sauce, red chilli paste and vinegar. To make red chilli paste, mix chilli powder with little water. Do not add dry powder to the pan, this may make the sauce bitter.

adding sauces and vinegar to make gobi manchurian

16. Add sugar.

Adding sugar

17. Mix everything well.

bubbling sauces

18. Pour 3 tbsps of water. Mix it very well and allow to cook on a low heat until the sauce thickens. Red chilli sauce has already starch added to it so as we add water and cook it turns saucy.

Pour water to make manchurian sauce

19. Add coarsely crushed pepper. When the sauce turns thick turn off the stove and allow to cool down a bit. Just for 2 mins. Taste the sauce. It has to be slightly sour, sweet & hot. If needed you can adjust the salt, vinegar and red chilli sauce as well. I have not used any extra sauce than mentioned in the recipe card.

add crushed pepper to make gobi manchurian

20. Add fried gobi, just before serving. Toss well.

tossing fried gobi in manchurian

21. Garnish with spring onions.

Garnish gobi manchurian with spring onions

Serve gobi manchurian as a appetizer or a side with fried rice or noodles.

gobi manchurian recipe

Related Recipes

Recipe Card

gobi manchurian

Gobi Manchurian Recipe | Cauliflower Manchurian

5 from 539 votes
Crisp fried cauliflower tossed in slightly sour, sweet & hot manchurian sauce. It can be served as an appetizer or as a side with noodles or fried rice.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings3
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 small head (500 grams) cauliflower /gobi (250 grams cleaned florets)
  • Oil for deep frying as needed

To Make Batter

  • ½ cup (65 grams) all-purpose flour ( prefer organic or at least unbleached)
  • ¼ cup (32 grams) cornstarch (white corn flour or yellow corn flour)
  • ½ to 1 teaspoon Kashmiri red chili powder or paste (less spicy variety) (optional)
  • ¼ teaspoon black pepper crushed or ground
  • ¼ teaspoon salt (adjust to taste)
  • ½ cup water (more if needed)

To Make Gobi Manchurian Sauce

  • tablespoons oil (for sauce)
  • 1 tablespoon garlic fine chopped
  • ½ tablespoon ginger fine chopped
  • 1 green chili chopped (optional)
  • cup onions or spring onions/ scallions fine chopped – green & white separated
  • ¼ cup bell pepper (capsicum chopped fine) (optional)
  • 1 tablespoon soya sauce (organic or naturally brewed)(or tamari)
  • 2 to 3 tablespoon Red Chilli sauce (or 2 tsps hot sauce, adjust to taste)
  • 1 to 2 tablespoon tomato ketchup (optional, use if using hot sauce)
  • ½ teaspoon Kashmiri red chili powder (or paprika optional)
  • ½ tablespoon rice vinegar (I used apple cider vinegar)
  • 1 teaspoon sugar (adjust to taste)
  • salt as needed
  • 3 to 4 tablespoons water
  • ½ to ¾ teaspoon black pepper crushed or ground
  • teaspoon salt (adjust to taste)
  • 2 tablespoons spring onion greens chopped for garnish


Instructions

Preparation

  • Cut gobi to medium size separate florets and add them to 3 cups of slightly hot water (not boiling hot). Rest for 5 mins, discard the water and rinse with cold water. Drain them to a colander.
  • Spread on a clean cloth or pat dry with paper tissues, to remove excess moisture. You can do this ahead and set aside at room temperature. Any moisture in the gobi will cook it to soft and not crisp.
  • Heat up the oil for deep frying on a medium heat.
  • Meanwhile make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
  • Mix and add water little by little as needed and make a free flowing lump-free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter. (check video)
  • Add the gobi florets to the batter (in batches), coat them well.

Fry Cauliflower

  • When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to sizzle and rise to the surface without browning. This is the correct temperature. 
  • Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Avoid disturbing/ stirring them for 1 to 2 minutes, as the coating can easily turn messy.
  • Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying. Remove them with a spider, shaking gently to get rid of the excess oil.
  • Transfer to a kitchen tissue/paper towel or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp. Oil should be medium hot and not smoking hot, before you fry the next batch.
  • For extra crisp gobi manchurian, you can also refry the once fried gobi again in oil. I usually do not do it as frying them once is good enough to get very good crisp manchurian with this recipe.

How to Make Gobi Manchurian

  • Optional: Mix together red chili powder with little water (1 tbsp) to a paste and keep aside. This step is optional and is used mainly for the red color.  
  • Prepare the sauce: Add soya sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar to a small bowl and keep this aside. (for gravy version refer the notes section below).
  • Heat oil in a wide pan or wok. Add garlic, ginger and green chilies. Saute for a minute or two.
  • Then add spring onions whites & bell pepper. Saute them on a high flame for 2 mins. 
  • Pour the sauce and water. Mix well and cook stirring until the sauce turns thick. Add black pepper and turn off the heat.
  • Taste test and adjust the heat and salt levels to your taste. The sauce has to be slightly tangy, sweet & hot. If you want you may add more sauce to preference.
  • Allow the sauce to cool for 1 to 2 mins. Add the fried cauliflower and stir gently to coat well with the manchurian sauce.
  • Garnish gobi manchurian with spring onion greens. Serve immediately as a appetizer or as a side with noodles or fried rice.


Notes

  • Red chilli sauce is a sweet, hot and slightly tangy sauce. If you do not have it, use 1 to 2 tsps of any hot sauce along with tomato ketchup. Adjust the sugar as well.

To make gobi manchurian semi-dry

  1. Double the amount of soya sauce, chilli sauce, sugar, vinegar and tomato sauce (ketchup). Use red chilli powder as required. I double it.
  2. Mix 1 tsp corn flour with half cup water. Stir in to the bubbling sauces. Taste and adjust the sweet, spice & tang.

To make gobi manchurian gravy

  1. Triple the amount of soya sauce, chilli sauce, sugar, vinegar & tomato sauce (ketchup). I triple the red chilli powder as well for this. But if you want it less spicy then you may just double it.
  2. Mix ¾ tbsp corn flour with 1 cup of water and stir in to the bubbling sauces. Taste the sauce when it thickens and adjust the sweet, spice & tang.
Other Notes
  1. Please adjust the amount of chilli powder as needed. I use a low heat chilli powder. Some readers mentioned it turned out too spicy for them. You can totally skip the chilli powder in the seasoning as it is used only for color.
  2. Since cauliflower is fried for long time, for health reasons discard the used oil and do not reuse it.
  3. Instead of frying you can also bake the cauliflower. Rinse and drain the florets. Toss the moist florets in spices first and then in 2 to 4 tbsps flour. Dust off the excess flour and place them in a greased tray. Ensure the cauliflower is moist otherwise the dry ingredients will not coat them well. You may check the details on this post – Baked gobi 65

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Gobi Manchurian Recipe | Cauliflower Manchurian
Amount Per Serving
Calories 299 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 1g6%
Sodium 460mg20%
Potassium 302mg9%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 8g9%
Protein 3g6%
Vitamin A 390IU8%
Vitamin C 56mg68%
Calcium 18mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Can you make this totally without maida – using only corn flour .? Will that make it gluten free

I used potato starch instead of corn flour since I didn’t have any corn flour. It turned out yummy, I thought!

5 stars
Made a triple batch of this and it’s all gone in no time. We also made your palak paneer with tofu and it was a thumbs up from my guests. Thank you Swasthi! Your recipes are amazing!

5 stars
Love this gobi manchurian! It tastes incredible! Made a large batch for a family dinner and it was all gone in no time. I used sriracha and sambal oelek because that’s what I had. This goes to my party menu. Thank you

5 stars
Mindblowing recipe! Turns out great every time! I use sweet and hot chili sauce which works great in this recipe. Last night I tried baking them because I was out of frying oil. Just tossed the battered cauliflower in panko and baked at 420 F for 40 mins. Turned out perfect but fried cauliflower is my preference. Thank you for the amazing recipes

5 stars
Thank you Swasthi for the timely reply. This gobi manchurian was a huge hit in the party. Many friends asked me for the recipe and I sent them this link. Actually this tastes better than the restaurants in US. Keep up the good work!

This is my favorite gobi manchurian and the best by far I have made in the years. I am looking forward to make this for a dinner party. Do you think air frying or oven baking gives equally good results as fried? I was looking at an easier option to avoid frying. Please suggest.

5 stars
I am a regular follower of your website and have been using Indian recipes for 8 yrs. I love all your air fryer and oven baking options. I have tried out the baked option from your notes and made it thrice so far. Though not the same as fried, it is good for us as we don’t fry often. The sauce is delicious! Thank you & keep up the great work.

5 stars
IMO Gobi Manchurian tastes best only when deep fried. This recipe is amazing and gives a perfect sauce. It has a great balance of sweet spicy and umami goodness. I am never going to order in a restaurant because this turns out too good every time.

5 stars
Thank you so much ?. Mt daughter loved it. Thank you. Bless you ????

5 stars
This dish was a real fun to make and the results were crazy delicious! My dad said he would love to have this every month. Thank you for introducing such great recipes.

5 stars
Made this for a weekend lunch last week. This website has not failed to impress and encourage me to try more good foods. I tripled for a large batch to serve 8 and this is top-notch! Love your recipes.

5 stars
Awesome recipe like it so much…. thanks to you

5 stars
Amazing recipe! Love it.

5 stars
Love this recipe! Soaking the cauliflower in hot water rather than blanching brings out the sweetness of the flower without softening it too much. I have tried two or three different recipes for Gobi Manchurian and yours is by far the best and a keeper. Thank you for sharing it with the world.

Since corn flour & cornstarch are different, which one are you referring to for the recipe? Or will both work?

5 stars
My family loved it, thank you!

5 stars
Delicious recipe!!

5 stars
GOOD GREAT RECIPE

5 stars
thank you it was good

5 stars
10/10 for this recipe. DO NOT skip the hot water process.
Sauce was delicious!

I added a bit more spices to the batter; dash of Garam masala and paprika added a nice touch.

5 stars
I tried this recipe a few weeks back and it turned out delicious, even though I am not a fan of cauliflower. I am printing it and oing it again tonight!

However I wanted to mention that for the semi-dry and gravy versions, you wrote to double or triple the quantity of “tomato sauce”. Did you mean soya sauce?