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Gobi manchurian dry
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5 from 1 vote

Gobi Manchurian recipe | Dry & gravy verisons

Gobi Manchurian is one of the most common and popular Indo-Chinese dish. Learn how to make a crispy, yet juicy gobi manchurian dry at home.
Prep Time15 mins
Cook Time25 mins
Course: Appetizer, Snack
Cuisine: Indian, Indo Chinese
Servings: 3


  • 1 Cauliflower medium sized
  • 1 Onion very finely chopped
  • 6 cloves Garlic very finely chopped - Large variety
  • 1 Green chilli Finely chopped - I used bird's eye chilli
  • ¼ cup capsicum Optional
  • 4 Spring onion sprigs
  • 1 tablespoon Chilli tomato sauce or tomato sauce
  • 2 teaspoon Soy sauce
  • 1 teaspoon Pepper powder
  • Salt - As needed
  • ½ teaspoon Sugar Optional
  • 2 tablespoon All purpose flour Maida
  • 2 tablespoon Corn flour
  • 2 pinches Sodium bi carbonate Optional
  • Oil - As needed

For Gravy version

  • 2 to 3 teaspoon Corn flour Corn starch
  • 1 teaspoon White vinegar


  • Clean the cauliflower and cut into small florets.
    1 Cauliflower
  • Parboil or blanch by keeping it immersed in boiling hot water with salt for 15-20 minutes. Refer notes.
  • Make a batter with corn flour, all purpose flour and cooking soda, thick enough to coat the cauliflowers.
  • You can either dip the well drained florets one by one in the batter or just mix all of it with the drained florets and deep fry.
  • Just make sure there is enough batter to coat the florets. Deep fry until crisp and light. Keep aside.
  • In a wide pan, heat 3 tablespoon oil and add chopped garlic, chilli.
    6 cloves Garlic, 1 Green chilli
  • Give a quick stir and then add finely chopped white part of the spring onion and the chopped onion and fry till transparent. I added tri color capsicum along, around 2 tablespoon each.
    1 Onion
  • Add both sauces, salt a little bit, sugar if adding, pepper and mix well.
  • Add the deep fried cauliflower florets and toss well to mix it evenly.
  • Lastly add finely chopped green part of the spring onion and mix well for a minute.

To make gravy

  • Mix corn flour, vinegar in water.
  • Add to the cauliflower, mix in high flame.
  • Once you see a glaze and becomes shiny, switch off flame.



  • Depending on the cauliflower variety you use, you can just add to boiling hot water and keep immersed to half cook it. Or if the Indian variety, you can boil for couple of minutes.
  • Batter should not be too thick that after frying it makes a thick layer. It should coat but thinly. So add water accordingly.
  • If you add too much water in batter also, it won't turn crisp. So be cautious.
  • Adding lots of garlic and pepper adds flavor to this dish.
  • You can also add some capsicum and chopped coriander leaves for extra flavor. A dash of kashmiri chilli powder gives good color too. After all it is Indo-Chinese!
  • Finely chopped ginger can be replaced with garlic.