How to make gobi (cauliflower) manchurian dry, restaurant style


Gobi Manchurian dry is a beloved dish among Indian food enthusiasts all over the world. Originating in Mumbai, India, this dish is a twist on the classic Chinese manchurian recipe. It’s the perfect fusion of Chinese and Indian cuisine. The cauliflower (gobi) florets are coated with a batter made of corn flour and all-purpose flour. Then, they’re tossed with a flavorful sauce made from soy sauce, vinegar, chili paste, and ginger-garlic paste. These crispy, tangy, and spicy cauliflower florets make a perfect appetizer with a satisfying crunch. Try our restaurant-style recipe to get the best version of the dry cauliflower manchurian.


Dry gobi (cauliflower) manchurian served hot in a black bowl by
Gobi Manchurian Dry by Homemakerjob


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Dry gobhi (cauliflower) manchurian served hot in a black bowl by

Gobi (cauliflower) manchurian dry recipe

Gobi Manchurian Dry is a popular and delicious appetizer dish from Indo-Chinese cuisine. This is a perfect dish if you want to make something really quick and tasty. Use our recipe to get a restaurant-style flavor at home.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine Indo-Chinese
Servings 3 people


For batter

  • 400 gm gobi (cauliflower) florets
  • 5 tbsp all-purpose flour (maida)
  • 5 tbsp corn flour
  • 1 tsp kashmiri red chili powder
  • ¼ tsp black pepper powder
  • ½ tsp salt
  • Oil for deep-frying

For manchurian sauce

  • 2 tbsp oil
  • ¼ cup green onions, chopped
  • 1 tbsp garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 tsp green chilies, finely chopped
  • ¼ cup capsicum, finely chopped
  • 1 tbsp soy sauce
  • 1 tbsp red chili sauce
  • 1 tsp vinegar
  • 2 tbsp tomato ketchup
  • ¼ tsp black pepper powder
  • 1 tbsp corn flour
  • ½ tsp sugar


  • Cut the gobi (cauliflower) into medium-sized florets. Wash 400 gm cauliflower florets with clean water.
  • Boil 4 cups of water in a pot. Once the water starts to boil, add 1 tsp salt. Add gobhi florets to boiling water and blanch them for 4-5 min.
  • Drain the water and spread the florets on a plate. Pat them dry with kitchen paper towels.
  • In a mixing bowl, add 5 tbsp all-purpose flour, 5 tbsp corn flour, and 1 tsp kashmiri red chili powder. Then, add ¼ tsp black pepper powder, ½ tsp salt and ½ cup water. Whisk everything well together and make a smooth, lump-free batter.
  • Heat enough oil in a kadai for deep-frying on medium heat.
  • Add all the florets to the batter and coat them completely with batter.
  • Gently drop the batter-coated florets in hot oil. Fry them for 3-4 min flipping them to cook them evenly. Re-fry them a second time for 3 min until they turn golden in color to make them crispier.
  • Put fried florets on a kitchen paper towel to drain excess oil.
  • Heat 2 tbsp oil in a kadai on medium heat. Add chopped onions, ginger, garlic, and green chilies. Stir well and fry for 2 min.
  • Add finely chopped capsicum and fry for 1 min.
  • Then add 1 tbsp soy sauce, 1 tbsp red chili powder, and 1 tbsp red chili sauce. After that, add 2 tbsp tomato ketchup, 1 tbsp vinegar, and ¼ tsp black pepper powder. Mix well and stir-fry for 2 min.
  • Add 2 tbsp water and mix everything well. In small bowl, add 1 tbsp cornflour and 1 tbsp water. Mix well to make cornflour slurry.
  • Now add the cornflour slurry and ½ tsp sugar to the kadai. Mix well, and cook for 1 minute. Add the fried cauliflower florets to the sauce and mix well.
  • Add the chopped green onions and give it a good mix. Make sure the florets are well coated with sauce.
  • Serve hot as an appetizer or as a side dish with paneer fried rice, veg fried rice, or veg hakka noodles.


  • You can add other veggies like red, yellow capsicum, and celery.
  • Cut the gobi (cauliflower) into medium-sized florets. Avoid cutting them into too small or too large florets.
  • Adjust spices as per your taste.
  • Do not overcrowd the pan while frying the florets. Fry them in batches so they cook evenly.
  • Do not make the batter too thin or too thick. The batter should be medium thick. Keep adding water little by little to get the desired consistency.
  • Kashmiri red chili powder is not really spicy and gives a nice red color to the batter. You can add normal red chili powder as per your needs if you want the manchurian to be more spicy.
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