Gobi Manchurian Dry

This unique recipe combines the flavors of crispy cauliflower with a savory and tangy sauce, making it a perfect snack or appetizer.

Gobi Manchurian Dry

Welcome to today's blog post! In this article, we are going to explore the delicious and popular Indian dish - Gobi Manchurian Dry. This unique recipe combines the flavors of crispy cauliflower with a savory and tangy sauce, making it a perfect snack or appetizer. Follow along to learn how to make this mouthwatering dish at home and impress your friends and family with your culinary skills!

What Is Gobi Manchurian Dry?

  • Gobi Manchurian Dry is a popular Indo-Chinese dish that combines the succulent flavors of cauliflower with a blend of Indian spices and unique seasoning. This dish is a perfect balance of crispy fried cauliflower florets coated in a savory and tangy sauce, creating a delightful culinary experience. The dish is a favorite among food enthusiasts for its fusion of textures and flavors, making it a must-try for anyone with a love for Indian and Chinese cuisine.

Why You'll Love Gobi Manchurian Dry?

  • Irresistible Texture: The crispy batter-coated cauliflower florets, combined with the flavorful sauce, create a perfect balance of crispy and saucy texture that is simply irresistible.
  • Healthy Cauliflower: Cauliflower is a nutrient-rich vegetable that is high in fiber and packed with essential vitamins and minerals. By enjoying Gobi Manchurian Dry, you can satisfy your cravings while also getting a good dose of nutrients.
  • Low in Calories: When cooked without excess oil, Gobi Manchurian Dry is a low-calorie dish, making it a guilt-free indulgence for weight watchers.
  • Rich in Antioxidants: The ingredients used in the sauce, such as garlic, onions, and capsicums, are rich in antioxidants that help in boosting immunity and overall health.
  • No Compromise on Flavor: Despite being a healthier option, Gobi Manchurian Dry doesn't compromise on flavor. The combination of savory, sweet, and tangy flavors makes it a delight for your taste buds.
  • Versatile Dish: Whether it's a party snack or a side dish with your meal, Gobi Manchurian Dry is a versatile dish that can be enjoyed in various settings and occasions.

Ingredients for Gobi Manchurian Dry

  • Cauliflower: Cauliflower is the main ingredient in gobi manchurian, providing a crispy and tender texture to the dish.
  • Corn flour: Corn flour is used to create a light and crunchy batter for coating the cauliflower florets.
  • Ginger and garlic paste: This adds a delicious depth of flavor to the dish, enhancing the overall taste.
  • Onion and Capsicums: These vegetables add a crunchy texture and a touch of sweetness to the gobi manchurian.
  • Soy sauce: Soy sauce provides a rich, savory, and slightly salty flavor to the dish, balancing out the sweetness from the other ingredients.
  • Tomato ketchup: Tomato ketchup adds a tangy and slightly sweet flavor, as well as a vibrant color to the dish.

How To Make Gobi Manchurian Dry?

  • To make Gobi Manchurian Dry, start by boiling cauliflower florets in salted water over medium heat for 3 to 4 minutes.
  • Then, drain the water and pat dry the florets with a kitchen towel.
  • In a bowl, mix all the ingredients given under 'for batter' and mix until well combined. The batter should not be too thick or too thin. Add all the florets in the batter and mix well, ensuring that the batter coats the florets evenly.
  • Heat oil in a frying pan over medium heat, and fry the florets in batches until they turn golden brown. Transfer the fried florets onto kitchen tissues to absorb excess oil.
  • In a wide pan, heat oil and add chopped garlic, followed by finely chopped onions and spring onions. Add diced capsicums and onions and sauté until half cooked but still crunchy.
  • Then, pour in the soy sauce, vinegar, chili and garlic sauce, tomato ketchup, and salt.
  • Finally, add the fried florets and sauté well over high heat until the sauce is well-coated with the florets.
  • Garnish with spring onions and serve the Gobi Manchurian with tomato ketchup.

The key steps are to ensure the batter coats the florets evenly, and to sauté the vegetables until half cooked but still crunchy to achieve the perfect Gobi Manchurian Dry.

Serving Suggestions

  • Pair it with Fried Rice: The crispy texture of the gobi manchurian dry pairs perfectly with the savory flavors of fried rice. It's a classic combination that never fails.
  • Serve with Noodles: For a more filling meal, serve the gobi manchurian with noodles. The chewy texture of noodles complements the crunchy cauliflower perfectly.
  • Enjoy with Naan or Roti: If you prefer a more traditional Indian meal, serve the gobi manchurian with naan or roti. The combination of the spicy cauliflower dish and the soft bread is a match made in heaven.
  • Accompany with Steamed Vegetables: For a healthier option, serve the gobi manchurian with a side of steamed vegetables. It's a great way to balance out the flavors and textures of the meal.
  • Include a Side Salad: A light and refreshing side salad can be the perfect accompaniment to the spicy gobi manchurian. It adds a pop of freshness to the meal.
  • Add a Condiment: Don't forget to include extra tomato ketchup or chili sauce on the side for dipping. It adds an extra kick of flavor to the dish.

Tips for Making Gobi Manchurian Dry

Furthermore, I would like to share some of my suggestions for making perfect Gobi Manchurian.

  • Firstly, make sure that batter is not too thick or not too thin. For perfect Manchurian, the batter should coat florets evenly. Instead of all-purpose flour, you can also use whole wheat flour for the batter for more healthier.
  • Secondly, heat the oil over medium heat and fry until they turn golden brown. But you can also shallow fry cauliflower florets in 6 tbsp of oil instead of deep frying.
  • Then, in this recipe, I did not use Ajinomoto, but if you want you can add a pinch of Ajinomoto to get a restaurant-style gobi Manchurian. While Ajinomoto may increase the taste, but it is considered as unhealthy.
  • Furthermore, I didn’t use any food color in this recipe. But if you like you can add a few drops of good quality food color to the batter to get a bright color.
  • Once the Manchurian is prepared, it has to be served immediately, as it may turn soggy if kept for a while.
  • Finally, stir-fry the diced onions and capsicums over high heat, until half cooked but still they are crunchy.

Variations for Gobi Manchurian Dry

  • Vegetable Variation: Instead of using only cauliflower, you can also add other vegetables like broccoli, bell peppers, or even mushrooms to give the dish a unique twist and different flavors.
  • Protein Variation: For a protein-packed version of gobi manchurian, you can add tofu, paneer, or even cooked chickpeas. This will not only add more substance to the dish but also provide a different texture and taste.
  • Spice Level Variation: Adjust the level of spiciness by adding more or less chili and garlic sauce. You can also experiment with different types of chili sauce to create a unique flavor profile according to your taste preferences.
  • Gluten-Free Variation: If you are looking for a gluten-free option, you can substitute the all-purpose flour and the soy sauce with gluten-free alternatives. You can use rice flour or chickpea flour for the batter and tamari for the soy sauce.
  • Sweet and Sour Variation: For a sweet and sour twist, add a little honey or brown sugar to the sauce mixture. This will balance out the flavors and create a different taste experience.
  • Garnish Variation: Get creative with the garnish by adding toasted sesame seeds, crushed peanuts, or even fresh cilantro for a pop of color and flavor.

Experimenting with these variations will not only make your gobi manchurian dry dish unique but also allow you to cater to different dietary preferences and taste preferences. Have fun trying out different combinations!

How to Store Gobi Manchurian Dry

  • Proper Container: Once the gobi manchurian is cooked, store it in an airtight container to maintain its freshness and flavor. This will prevent it from getting stale or absorbing other odors from the fridge.
  • Refrigeration: If you have any leftovers, refrigerate the gobi manchurian in the container. It can last for up to 3-4 days in the refrigerator, ensuring that you can enjoy it as a quick, delicious meal throughout the week.
  • Freezing: If you want to store it for a longer duration, you can freeze the gobi manchurian in a freezer-safe container. It can remain fresh for up to 3 months in the freezer, maintaining its taste and texture when properly reheated.
  • Reheating: When reheating the gobi manchurian, it is best to use the oven or a skillet to maintain its crispiness. Avoid microwaving it, as this can cause it to become soggy.
  • Keep Ingredients Fresh: To maintain the quality of the ingredients, store them separately in the fridge. Keep the cauliflower and vegetables in the crisper drawer, ensuring they remain fresh and ready to use for your next batch of gobi manchurian.
  • Avoid Moisture: Ensure that the gobi manchurian is completely cooled before storing it, as any trapped heat can create moisture and lead to sogginess.

Frequently Asked Questions (FAQs)

Can I use frozen cauliflower for this recipe?

  • Yes, you can definitely use frozen cauliflower for this recipe. Just make sure to thaw it and pat dry the florets before using them in the batter.

Can I make the gobi manchurian less spicy?

  • If you prefer a milder flavor, you can adjust the amount of chili and garlic sauce according to your taste preference. You can also reduce the amount of black pepper powder in the batter for a less spicy version.

Can I substitute the cauliflower with another vegetable?

  • While cauliflower is the traditional choice for gobi manchurian, you can also use other vegetables like broccoli or even paneer (Indian cottage cheese) for a different twist on the dish.

How do I make the batter for the cauliflower florets?

  • To make the batter, mix corn flour, all-purpose flour, rice flour, ginger and garlic paste, black pepper powder, and salt with water until well combined. The batter should be of a thick consistency that coats the florets evenly.

Can I make this recipe without deep frying the cauliflower?

  • If you prefer a healthier version, you can try baking the battered cauliflower in the oven until they turn golden brown and then proceed with the sautéing and sauce preparation as directed.

What can I serve with gobi manchurian dry?

  • Gobi manchurian dry can be served as an appetizer or as a side dish with fried rice or noodles. It is also delicious when served with a dipping sauce like sweet chili sauce or spicy mayo.

Recipe Card

Gobi Manchurian Dry

Gobi Manchurian Dry 2017-03-05 09:09:58

Serves 2                       Print        

Prep Time   00:10        

Cook Time   00:30        

Total Time   00:40                      


  • 150g cauliflower, broken into  medium sized florets
  • 2 cups water
  • 1 tsp salt          

For Batter

  • 3 tbsp corn flour
  • 1&1/2 tbsp all purpose flour
  • 1/2 tbsp rice flour
  • 1 tsp ginger and garlic paste
  • 1/4 tsp black pepper powder
  • 1/2 tsp salt or to taste
  • 1/3 cup water
  • oil to deep fry          

For sauce

  • 1 tbsp finely chopped garlic
  • 100 grams finely chopped onion
  • 2 tbsp finely chopped spring onion
  • 1/2 cup diced red and green capsicums
  • 1/2 diced onion
  • 1 tsp white vinegar
  • 4 tbsp tomato ketchup
  • 1 tsp chili and garlic sauce
  • 1 tbsp light soy sauce
  • pinch of salt
  • 2 tbsp oil
  • 2 tbsp finely chopped spring onion          


  • Boil cauliflower florets in salted wate rover medium heat for 3 to 4 mins.
  • Then drain the water and pat dry florets with a kitchen towel.          

For the batter

  • Meanwhile, in a bowl, mix all the ingredients given under 'for batter' and mix until well combined.
  • Make sure that batter is not too thick or not too thin.
  • Then add all florets in the batter and mix well. For perfect Manchurian, the batter should coat florets evenly.          

How to fry

  • Meanwhile, heat the oil in a frying pan over medium heat, drop florets in batches (6 to 8) in oil and fry until they turn golden brown.
  • Drain and then transfer the fried florets over kitchen tissues to observe excess oil.
  • Deep fry remaining florets also and keep it aside.          

How to prepare Manchurian

  • Heat 2 tbsp of oil in a wide pan, add chopped garlic, fry until they become golden brown.
  • Add finely chopped onions and spring onions, stir-fry for 1 minute or until transparent.
  • Then add diced capsicums and onions and saute until half cooked but still they are crunchy.
  • Pour soy sauce, vinegar, chili and garlic sauce, tomato ketchup and salt, give a quick stir.
  • Then add fried florets and saute well over high heat for a minute or until the sauce well coated with florets.
  • Finally, garnish it with spring onion and serve gobi manchurian with tomato ketchup.         

By Santhi Therese    The Indian Claypot


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