Gobi Manchurian

4.67 from 18 votes

Gobi Manchurian (Cauliflower Manchurian) is a very popular Indo-Chinese recipe made by coating crispy cauliflower bites with sweet, tangy, and spicy Chinese-style sauce. It can be made dry and served as an appetizer or made with gravy and served along with rice or noodles as the main course.

Here are a few more delicious Indo-Chinese recipes, that you will definitely love. Make them for your weekend dinner or house parties – Indo Chinese Veg Manchurian, Schezwan Egg Fried Rice, Chilli Paneer, Soya Chunks Manchurian, Chilli Garlic Noodles, and Egg Fried Rice.

Gobi manchurian served in a bowl.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

About This Recipe

Gobi Manchurian or Cauliflower Manchuria is a popular dish from Indo-Chinese cuisine (Chinese-inspired Indian). You will find street carts to fancy restaurants having it on their menu. It can be made dry and served as an appetizer or made with gravy and served along with fried rice or garlic noodles as the main course. You can also make a version in between dry and gravy, semi-dry.

To make Gobi Manchurian, cauliflower bites are coated with a flour batter and deep-fried until golden brown and crispy. They are then coated with a sweet, spicy, and tangy Manchurian sauce made using soy sauce, vinegar, chili sauce, etc.

This is a great appetizer to serve for house parties, family get-togethers, or as a side dish for your weekend Indo-Chinese meals. The best part is that it is very simple and quick to make and uses simple pantry ingredients.

Gobi Manchurian Ingredients

You will need 2 sets of ingredients to make Gobi Manchurian

  1. To make the batter
  2. To make the sauce
Gobi manchurian ingredients for the batter

For the batter – Cauliflower florets are dipped in a batter made using all-purpose flour, cornstarch, ginger garlic paste, salt, chili sauce, soy sauce, and pepper powder and then deep fried in vegetable oil until crispy.

All purpose flour and cornstarch coating makes the florets super crispy.

Gobi manchurian ingredients for the sauce

For the sauce – You will need fresh ginger, garlic, onion, green chili peppers, and green bell pepper (capsicum). Sauces like soy sauce, red chili paste, red chili sauce, ketchup, and vinegar are added for a Chinese flavor.

You can make Asian Red Chili Paste at home using my easy recipe. Adjust the green chili peppers according to your taste.

How to make Gobi Manchurian?

Making Manchurian Sauce

To make the manchurian sauce, heat 2 tablespoon vegetable oil in a wide skillet or a wok over high heat. Once the oil is hot, add 1 tablespoon finely chopped ginger and 1 tablespoon finely chopped garlic and saute them for 4-5 seconds.

Giner and garlic frying in hot oil

Add 2 teaspoon chopped green chili peppers and ½ cup cubed onion and saute for 30-40 seconds.

Green chili peppers and cubed onions being sauted in hot oil

Add ½ cup cubed green bell pepper (capsicum) and fry for another 30-40 seconds.

Green bell peppers added to the skillet

Now add 2 tablespoon soy sauce, 1 teaspoon vinegar, 1 teaspoon red chili paste, 2 teaspoon red chili sauce, 1 teaspoon green chili sauce, 1 teaspoon sugar, salt to taste, and ½ teaspoon ground pepper to the skillet and mix well. Keep aside and prepare the cauliflower.

Soy sauce, vinegar, red chili paste, red chili sauce, green chili sauce, sugar, salt, and ground pepper added to the skillet
Sauce ready for Gobi Manchurian

Preparing Cauliflower for Gobi Manchurian

Choose a firm medium size cauliflower head (250 g) and cut it into bite-sized florets. Do not cut too small otherwise, they will break while frying. Heat 4-5 cups of water in a pot over high heat. Once it comes to a rolling boil, add the florets and cook for 2 minutes.

Cauliflower florets boiling in water

Drain and run under cold water to stop cooking. Drain well and spread them on a kitchen cloth for 10 minutes to get rid of any extra moisture. This step will make sure they turn out perfectly crispy after frying.

Boiled cauliflower florets dipped in cold water.
Drying cauliflower florets

To make the batter, combine 6 tablespoon all-purpose flour, 4 tablespoon cornstarch, 1 teaspoon ginger-garlic paste, 1 teaspoon salt, ½ teaspoon red chili sauce, ½ teaspoon soy sauce, ½ teaspoon ground pepper, and ½ cup water in a large bowl. Whisk well to make a smooth lump-free batter.

All-purpose flour, cornstarch, ginger-garlic paste, salt, red chili sauce, soy sauce, ground pepper, and water in a large bowl.

The consistency of the batter should be smooth, free-flowing, and thick enough to coat the florets nicely. It should neither be too thick nor too runny.

Prepared batter for Gobi Manchurian

Add the blanched cauliflower to the bowl and coat then well with the batter.

Blanched cauliflower florets coated with batter

Crispy Fried Gobi:

Once the florets are coated with the flour batter, we will fry them in oil twice. This double frying method ensures super crispy cauliflower.

Heat 4-5 cups of oil in a pan over medium-high heat. When the oil is hot, add the florets one by one to the hot oil and fry on medium heat until lightly browned. Drain on a plate. Fry the florets in batches, do not overcrowd the pan while frying.

Frying cauliflower florets

Once all the florets are fried, increase the heat to high and heat the oil very well. Now drop a few florets and fry them on high heat until they are nicely browned and crispy. Drain them on a plate lined with a paper towel.

Fried cauliflower florets

Air Fryer Gobi:

Line the basket of the air fryer with perforated parchment paper. Dip the florets in the flour batter and line them on the tray in a single layer. Spray them with little oil.

Cauliflower florets spread in air fryer pan

Air fry in a preheated air fryer at 400 degrees F (200 degrees C) for 10 minutes. Turn them over and air fry for another 10 minutes or until they are browned.

Air fried cauliflower florets

Tossing the Cauliflower with the Sauce

Heat the sauce until hot on high heat. Once hot, add the fried cauliflower florets and toss well to coat the florets with the sauce. Garnish with spring onion and serve immediately.

Note – To make Gobi Manchurian gravy, stir together 4 tablespoon cornstarch with 1-½ cups of water. Add the slurry to the pan and cook for 1-2 minutes until the sauce thickens. Then add the cauliflower florets and mix well.

Fried cauliflower florets covered with sauce
Ready to serve Gobi Manchurian

Pro Tips by Neha

Make sure to prep the ingredients before starting to cook the recipe. There is a lot of chopping and prepping needed. Since we saute the veggies on high heat for a lesser amount of time, it’s good to have everything prepped and ready to use.

Have the sauce ready before you fry the cauliflower. Fry the cauliflower until crispy just before serving and toss them immediately with the ready sauce and serve. You can blanch the cauliflower first. Then while they are drying, make the sauce.

The consistency of the batter is important to make crispy Gobi Manchurian. It should neither be too thick nor too runny, just enough to coat the florets well.

Fry the cauliflower in batches. I fried this amount in 3 batches. If the pan is overcrowded while frying, it will steam instead of frying and will become soggy.

You can increase or decrease the amount of chili according to your taste.

Toss the florets in the sauce just when you are ready to serve, otherwise, they will become soft or soggy.

You can also adjust the quantity of sauces according to your taste. Add more or less as you like.

In the restaurants, they add Ajinomoto (monosodium glutamate, MSG) for that umami flavor. If you are OK with using it, add a teaspoon to the sauce.

Frequently Asked Questions

How to make vegan and gluten free gobi manchurian?

This recipe is vegan as all the ingredients added to it are vegan-friendly.
To make it gluten-free, replace all-purpose flour with gluten-free flour and soy sauce with tamari or coconut aminos.

How to make a baked Gobi Manchurian?

To make baked Gobi Manchurian, dip the florets in the flour batter and line them on a baking tray in a single layer.
Spray them with little oil. Bake in a preheated oven at 400 degrees F (200 degrees C) for 35-40 minutes until they are browned. Turn them over once midway. Once ready, toss in the sauce and serve.

Serving Suggestions

Gobi Manchurian can be served as a snack or appetizer on its own. You can wrap it inside a flour tortilla along with lettuce and onion and serve as a wrap too.

Make a gravy version and serve it with vegetable fried rice, Hakka noodles or garlic noodles.

If you want to serve this for a party, fry the gobi once, drain and set it aside for 3-4 hours. Make the sauce and set it aside for 3-4 hours. Once ready to serve, heat oil until very hot and fry the gobi on high heat once again until crisp. Heat the sauce again. Then toss them together and serve immediately.

Storage Suggestions

Gobi Manchurian tastes best right out of the wok. But if you have leftovers, store them in an airtight container for 2-3 days in the fridge. Reheat in a microwave and serve. The gobi will not be crispy though.

You might also like

Gobi Manchurian (Cauliflower Manchurian) is a very popular Indo-Chinese recipe made by coating crispy cauliflower bites with sweet, tangy, and spicy Chinese-style sauce. It can be made dry and served as an appetizer or made with gravy and served along with rice or noodles as the main course.
4.67 from 18 votes

Gobi Manchurian Recipe

Gobi Manchurian (Cauliflower Manchurian) is a very popular Indo-Chinese recipe made by coating crispy cauliflower bites with sweet, tangy, and spicy Chinese-style sauce. It can be made dry and served as an appetizer or made with gravy and served along with rice or noodles as the main course.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

For the sauce

  • 2 tablespoons vegetable oil
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons chopped green chili peppers
  • ½ cup cubed onion
  • ½ cup cubed green bell pepper
  • 2 tablespoons dark soy sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon red chili paste
  • 2 teaspoons red chili sauce
  • 1 teaspoons green chili sauce
  • 1 teaspoons sugar
  • salt to taste
  • ½ teaspoon ground pepper

For frying the cauliflower

  • 250 grams cauliflower (cut into bite size florets)
  • 6 tablespoons all purpose flour
  • 4 tablespoons cornstarch
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon salt
  • ½ teaspoon red chili sauce
  • ½ teaspoon soy sauce
  • ½ teaspoon ground pepper
  • ½ cup water
  • 3 tablespoons chopped green onions
  • oil for frying
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

Making the Manchurian Sauce

  • To make the sauce, heat vegetable oil in a wide skillet or a wok over high heat. Once the oil is hot, add finely chopped ginger and finely chopped garlic and saute them for 4-5 seconds.
  • Add chopped green chili peppers and cubed onion and saute for 30-40 seconds.
  • Add cubed green bell pepper (capsicum) and fry for another 30-40 seconds.
  • Now add soy sauce, vinegar, red chili paste, red chili sauce, green chili sauce, sugar, salt to taste, and ground pepper to the skillet and mix well. Keep the sauce aside and prepare the cauliflower.

Prepping Cauliflower for Gobi Manchurian

  • Choose a firm medium size cauliflower head (250 g) and cut it into bite-sized florets. Do not cut too small otherwise, they will break while frying.
  • Heat 4-5 cups of water in a pot over high heat. Once it comes to a rolling boil, add the florets and cook for 2 minutes. Drain and run under cold water to stop cooking. Drain well and spread them on a kitchen cloth for 10 minutes to get rid of any extra moisture. This step will make sure they turn out perfectly crispy after frying.
  • To make the batter, combine all-purpose flour, cornstarch, ginger-garlic paste, salt, red chili sauce, soy sauce, ground pepper, and water in a large bowl. Whisk well to make a smooth lump-free batter.
  • The consistency of the batter should be smooth, free-flowing, and thick enough to coat the florets nicely. It should neither be too thick nor too runny.
  • Add the blanched cauliflower to the bowl and coat then well with the batter.

Crispy Fried Gobi

  • Once the florets are coated with the flour batter, we will fry them in oil twice. This double frying method ensures super crispy cauliflower.
  • Heat 4-5 cups of oil in a pan over medium-high heat. When the oil is hot, add the florets one by one to the hot oil and fry on medium heat until lightly browned. Drain on a plate. Fry the florets in batches, do not overcrowd the pan while frying.
  • Once all the florets are fried, increase the heat to high and heat the oil very well. Now drop a few florets and fry them on high heat until they are nicely browned and crispy. Drain them on a plate lined with a paper towel.

Tossing the Cauliflower with the Sauce

  • Heat the sauce until hot on high heat. Once hot, add the fried cauliflower florets and toss well to coat the florets with the sauce. Garnish with spring onion and serve immediately.
  • Note – To make Gobi Manchurian gravy, stir together 4 tablespoon cornstarch with 1-½ cups of water. Add the slurry to the pan and cook for 1-2 minutes until the gravy thickens. Then add the cauliflower florets and mix well.

Notes

Make sure to prep the ingredients before starting to cook the recipe. There is a lot of chopping and prepping needed. Since we saute the veggies on high heat for a lesser amount of time, it’s good to have everything prepped and ready to use.
Have the sauce ready before you fry the cauliflower. Fry the cauliflower until crispy just before serving and toss them immediately with the ready sauce and serve. You can blanch the cauliflower first. Then while they are drying, make the sauce.
The consistency of the batter is important to make crispy Gobi Manchurian. It should neither be too thick nor too runny, just enough to coat the florets well.
Fry the cauliflower in batches. I fried this amount in 3 batches. If the pan is overcrowded while frying, it will steam instead of frying and will become soggy.
You can increase or decrease the amount of chili according to your taste.
Toss the florets in the sauce just when you are ready to serve, otherwise, they will become soft or soggy.
You can also adjust the quantity of the sauces according to your taste. Add more or less as you like.
In the restaurants, they add ajinomoto (monosodium glutamate, MSG) for that umami flavor. If you are OK with using it, add a teaspoon to the sauce.

Nutrition

Calories: 160kcal, Carbohydrates: 18g, Protein: 3g, Fat: 8g, Cholesterol: 40mg, Sodium: 156mg, Potassium: 345mg, Fiber: 3g, Sugar: 5g, Vitamin A: 875IU, Vitamin C: 68.5mg, Calcium: 35mg, Iron: 0.7mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. Hi, this looks very good! I love gobi manchurian but I recently found out I’m allergic to corn. Is there a substitute for corn flour I can use? Thanks!

  2. HI Neha,

    I love your website and recipes. In the process of cooking I find the term “restaurant style” as a description. Can you tell me what that means? I am assuming it describes a dish in comparison to home cooking, but how would the recipe above be different as a home style dish? Thanks so much!

    1. Hi Alonna, Gobi Manchurian is a fav Indo Chinese take out recipe in Indian and most people eat it outside because they think they cannot make such crispy and tasty recipe at home and hence the comparison.

  3. 5 stars
    Tried Gobi Manchurian yest night. Just amazing. Simple yet superb full of flavours.
    Perfect recipe for sudden dinner guests.