Indian Chinese Cauliflower Manchurian | Gobi Manchurian Dry Recipe Street Style

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Get ready to savor every bite of this delicious Cauliflower Manchurian! This popular Indo- Chinese emulsion dish, impeccably combines the earthy flavors of cauliflower with the bold and pungent notes of Chinese cookery. This tasteful dish has gained immense fashionability for its unique mix of textures and the tantalizing marriage of Indian and Chinese spices. In this blog post, we embark on a culinary disquisition of Cauliflower Manchurian, uncovering its origins, pressing its crucial constituents, and furnishing perceptivity into the art of creating this infectious appetizer snack and gobi manchurian with gravy as a main. It can be serve as evening snack with almond tea or masala tea.

What’s the Gobi Manchurian

Gobi Manchurian, a cherished Indo- Chinese delicacy, is a tantalizing dish that showcases the emulsion of Indian and Chinese culinary influences. This submissive delight features crisp cauliflower boutonnieres carpeted in a scrumptious sauce, creating a harmonious mix of textures and robust flavors. From its medication to its vibrant donation, Gobi Manchurian offers a pleasurable experience that has charmed the palates of food suckers worldwide. The trip to Gobi Manchurian begins with fresh cauliflower boutonnieres, precisely cut into bite-sized pieces. These boutonnieres are also marinated with a combination of sweet spices, including gusto, garlic, soy sauce, chili sauce, and a myriad of other seasonings. This condiment infuses the cauliflower with a burst of flavors, setting the stage for the tasteful metamorphosis to come.

To achieve that infectious crunch, the marinated cauliflower is carpeted in a batter made from all-purpose flour or cornflour. Each floweret is hypercritically enveloped in the batter, icing a livery and crisp coating. The carpeted boutonnieres are also gently dropped into hot oil painting, where they sizzle and transfigure into golden brown morsels of delight.

The frying process creates an awful discrepancy of textures, with the surface turning crisp while maintaining the cauliflower’s tender interior. The sauce generally features a harmonious mix of constituents similar to soy sauce, ginger, tomato ketchup, chili sauce, gusto, garlic, and a hint of agreeableness.

These rudiments work in harmony, creating a complex and well-balanced taste profile that combines pungent, savory, and racy notes. Once the cauliflower boutonnieres have been fried to perfection, they’re gently tossed in the vibrant sauce. Each floweret is carpeted, icing that the flavors access every niche and fissure.

The sauce clings to the crisp surface, creating a mouthwatering combination that delights the senses with every bite. Whether you conclude with the dry interpretation, where the sauce fleeces the boutonnieres unevenly, or the gravy interpretation, where the boutonnieres are coddled in the sauce, the result is a sensational dish that satisfies Jones and leaves a lasting print. Gobi Manchurian isn’t only a treat for the taste kids but also a feast for the eyes. The golden brown cauliflower boutonnieres, glistering with the scrumptious sauce, are a sight to behold.

A sprinkle of diced spring onions or fresh cilantro leaves adds a pop of vibrant color, enhancing the visual appeal of the dish. It’s a dish that demands attention and invites indulgence. The fashionability of Gobi Manchurian stems from its capability to feed to different palates. Its submissive nature prayers to those seeking meatless options, while its vibrant flavors and textures allure the taste kids of all food suckers. Whether enjoyed as an appetizer or a snack during social gatherings, Gobi Manchurian dyads impeccably with fumed rice, polls, or simply on its own.

A pungent chili sauce or a nugget of tomato ketchup serves as a pleasurable incident, adding an redundant kick to the formerly tantalizing flavors. In the realm of Indo- Chinese cookery, Gobi Manchurian shines as a culinary masterpiece that seamlessly blends the stylish of both worlds. With its crisp cauliflower, bold sauce, and harmonious balance of flavors, this dish is a testament to the magic of emulsion cuisine. A single bite of Gobi Manchurian is an assignment to embark on a gastronomic adventure that transcends borders and creates.

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

How to Make Gobi Manchurian

Blanch Cauliflower – Optional

1. First chop 1 medium-sized cauliflower (gobi) into medium or small florets. Then bring salted  Water to a boil for 2-3 minutes. Rinse the cauliflower florets and add them to the hot water. Cover and blanch cauliflower florets in water for 15 to 20 minutes. Drain and set aside for later.

This step is optional and you can choose to skip it if there are no insects or worms in the cauliflower.

Make Batter

  1. To make the batter add the following ingredients to a bowl:
  • 1 cup of all-purpose flour
  • 4 tablespoons of cornstarch
  • ¼ teaspoon of black pepper powder
  • ¼ to ½ teaspoon of Kashmiri red chili powder
  • 1 teaspoon of soy sauce
  • Salt to taste
  1. Add 1 cup of water to the bowl and whisk to make a smooth lump-free batter.
  1. Dip cauliflower florets into the batter one at a time.

Fry the Cauliflower Florets

5. Fry the batter-coated cauliflower in hot oil. I added 10 tablespoons of oil while pan-frying. Alternatively, you can deep or shallow-fry the florets to make them crisper.

Tip: Make sure that there is some space between each floret when frying to ensure that they cook evenly and don’t stick together.

6. Once one side is cooked and crisp, flip over the floret and pan-fry the uncooked side. flip a few more times until the florets are evenly fried and golden in color.

7. Remove the fried florets using a slotted spoon and place them on a paper towel-lined plate to remove excess oil.

Prepare the Sauce:

8. Heat oil in a separate pan or wok over medium heat.

9. Add finely chopped garlic and ginger. Sauté for a minute until aromatic.

10. Then add chopped spring onion whites and 1/2 cup of finely chopped capsicum ( green bell pepper). Stir-fry  for 2-3 minutes until they turn slightly tender.

11. Add 1.5 tablespoons of light soya sauce. Feel free to add less or more depending on your preference.

If you prefer, at this step you can add 1 to 2 teaspoons of a spicy chili sauce.

12. Now add 1 tablespoon of tomato ketchup and 1/2 tablespoons of black pepper powder. Mix and stir well.

13. Add 1 teaspoon vinegar, sugar, salt, and water. Add this mixture to the pan.

Stir well and cook for a minute or two until the sauce thickens slightly.

If desired, add the cornflour-water mixture to further thicken the sauce. Stir continuously to avoid lumps.

Combine and Garnish:

14. Add the fried cauliflower florets to the pan with the sauce.

Gently toss the florets in the sauce, ensuring they are well coated.

Cook for another 1-2 minutes, allowing the flavors to meld together.

Remove from heat and garnish with chopped spring onions and cilantro.

Serve Gravy Cauliflower Manchurian hot as a snack or side dish with steamed rice, Veg fried rice, mushroom noodles, or plain noodles.

Expert Tips For Cauliflower Manchurian

Choose Fresh Cauliflower: Select fresh and firm cauliflower for the best texture and flavor. The florets should be white, compact, and free from any browning or discoloration.

Properly Prep the Cauliflower: Wash the cauliflower thoroughly and cut it into bite-sized florets. Ensure they are of similar size to ensure even cooking.

Blanche the Cauliflower: Blanch the cauliflower florets in boiling water for a couple of minutes before marinating and frying them. This step helps to partially cook the cauliflower, making it tender inside while retaining a slight crispness.

Marination for Flavor: Marinate the blanched cauliflower florets in a mixture of spices, ginger-garlic paste, soy sauce, chili sauce, and other seasonings. Allow the florets to absorb the flavors for at least 15-20 minutes, or longer if possible, to enhance the taste.

Batter Consistency: Prepare a batter using all-purpose flour or cornflour mixed with water. Ensure the batter is smooth and of medium consistency, thick enough to coat the cauliflower florets evenly but not too thick that it forms clumps.

Deep-Fry with Care: Heat the oil to the right temperature for deep frying, usually around 350-375°F (175-190°C). It should be hot enough to make the batter crispy quickly without absorbing excess oil. Fry the cauliflower florets in small batches to maintain an even temperature and prevent them from sticking together.

Drain Excess Oil: After frying the cauliflower florets, place them on a paper towel-lined plate or wire rack to drain any excess oil. This step helps maintain the crispness of the cauliflower and reduces greasiness.

Saucy and Flavorful: Prepare a sauce with a combination of soy sauce, vinegar, chili sauce, tomato ketchup, ginger, garlic, and other spices. Adjust the quantities of these ingredients according to your taste preferences, balancing the flavors of tanginess, sweetness, and spiciness.

Toss and Coat: Toss the fried cauliflower florets in the prepared sauce. Ensure each floret is coated evenly for a burst of flavor in every bite. For a dry cauliflower Manchurian, toss the florets just enough to coat them lightly, while for a saucier version, cook the coated florets in the sauce for a few minutes to let them absorb the flavors.

Garnish and Serve: Garnish the cauliflower Manchurian with freshly chopped spring onions or cilantro leaves for a touch of freshness and visual appeal. Serve it hot as an appetizer or as a side dish with steamed rice or noodles.


Q1: Can I use frozen cauliflower for making cauliflower Manchurian?

A: You can use frozen cauliflower florets for making cauliflower Manchurian. Thaw the frozen florets before using them in the recipe and make sure to pat them dry to remove excess moisture. However, fresh cauliflower is preferred for better texture and flavor.


Q2: How do I ensure that the cauliflower florets stay crispy after frying?

A: To ensure the cauliflower florets stay crispy, make sure the oil is hot enough before frying. Fry the florets in small batches, without overcrowding the pan, so they cook evenly. Additionally, draining the fried florets on a paper towel-lined plate helps remove excess oil, maintaining their crispness.


Q3: Can I make cauliflower Manchurian without deep frying?

A: Yes, you can make a healthier version of cauliflower Manchurian by baking the cauliflower florets instead of deep frying them. Toss the marinated florets in a little oil and bake them in a preheated oven at around 425°F (220°C) for 20-25 minutes or until they turn golden brown and crispy.


Q4: Can I make cauliflower Manchurian gluten-free?

A: Yes, you can make cauliflower Manchurian gluten-free by using gluten-free alternatives for the all-purpose flour or cornflour used in the batter. Look for gluten-free flour like rice flour or a gluten-free all-purpose flour blend. Additionally, ensure that the sauces and ingredients you use are also gluten-free.


Q5: Can I adjust the spiciness of cauliflower Manchurian?

A: Absolutely! You can adjust the spiciness of cauliflower Manchurian to suit your taste preferences. Increase or decrease the amount of chili sauce or add chopped green chilies or red chili flakes to adjust the level of spiciness. Taste the sauce as you go and add more spices accordingly.


Q6: Can I prepare the sauce ahead of time?

A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator. This can save you time when you’re ready to cook the cauliflower Manchurian. Make sure to store the sauce in an airtight container and use it within a few days for the best flavor.


Q7: Can I add other vegetables to cauliflower Manchurian?

A: Yes, you can add other vegetables like bell peppers, onions, or carrots to cauliflower Manchurian. Chop them into small pieces and stir-fry them along with the cauliflower florets. This adds more variety and texture to the dish.


Q8: How do I reheat leftover cauliflower Manchurian?

A: To reheat leftover cauliflower Manchurian, you can either microwave it for a short period or heat it in a pan on the stovetop. If the Manchurian has become slightly dry, you can add a splash of water or a little sauce to moisten it while reheating.

Try our Other Snack Recipes

Chilli Potato

White Sauce Pasta

Pav Bhaji

Chili Potato

Crispy Corn

Banana Chips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian & non – vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Twitter or Pinterest.                                                                                                                                                                                                                                                                                                                                                                   

Gobi Manchurian Recipe Card

North Indian Kitchen
This slightly healthier and tasty Chinese gobi manchurian gravy (with sauce) is a delicious dish of fried cauliflower florets in a spicy, sweet and sour sauce . A vegan recipe made without all-purpose flour and without deep frying.
5 from 1 vote
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indo Chinese
Servings 4
Calories 332 kcal


1 Big Kadai


For Boiling

  • 4 cup Water
  • ½ teaspooon Salt
  • 20 Florets Cauliflower (Gobi)
  • 1 cup Cold water

For Batter

  • ¾ cup Refined wheat flour
  • ¼ teaspoon Cornflour
  • ½ teaspoon Kashmiri Red Chilli powder
  • ½ teaspoon Ginger & Garlic paste
  • ¼ teaspoon Salt
  • ½ cup Water
  • Oil for deep frying

For Manchurian Sauce

  • 4 teaspoon Oil
  • 2 clove Garlic(finely chopped)
  • 1 inch Ginger(finely chopped)
  • 1 slit Green chilli
  • ¼ Onion(finely chopped)
  • ¼ Spring Onion(chopped)
  • ½ Capsicum(chopped)
  • 2 tablespoon Tomato sauce
  • 1 teaspoon Chilli sauce
  • 2 teaspoon Vinegar
  • 2 teaspoon Soya suce
  • ¼ teaspoon Pepper(crushed)
  • ¼ teaspoon Salt

For Cornflour Slurry

  • 1 teaspoon Cornflour
  • ¼ cup Water


  • Firstly, in a large/small kadai heat 4 tsp oil & saute 2 clove garlic, 1 inch ginger & 1 green chilli on high flame.
    2. Also, saute 1/4 onion & 2 tbsp spring onion on high flame.
    3. Further add 1/2 capsicum & continue to saute till they slightly change colour.
    4. Additionally add 2 tbsp tomato sauce, 1tsp chilli sauce, 2 tsp vinegar, 2 tsp soya sauce, 1/4 tsp pepper & 1/4 tsp salt.
    5. Mix well & saute for a minute.
    6. Add cornflour slurry.  
    7. Give a good mix until the gravy got slightly thick and turn translucent.
    8. Now add fried cauliflower.
    9. Mix gently, making sure the sauce has coated well uniformly.
    10. Finally, transfer cauliflower manchurian to a serving plate & garnish with chopped spring onion green.



  • Capsicum (Bell Pepper): You can skip the capsicum in the recipe. You can even use red or yellow bell peppers.
  • Green Chillies: A serrano pepper or anaheim pepper can be substituted for green chillies. You can even substitute dry red chillies instead of green chillies. Just crush them and use. Dried red chilli flakes can also be added instead of green chillies.
  • Corn Starch: Instead of cornstarch, you can even use tapioca starch or potato starch.
Nutrition Facts
Gobi Manchurian Recipe Card
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Gobi Manchurian
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  1. Your blog is very helpful in making new dishes like this #cauliflowermanchurian . My family likes this dish very much. Thanks North Indian kitchen

  2. 5 stars
    Very appreciative recipe. I always follow your blog because you guide very briefly and we can understand every step of recipe.

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