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Gobi manchurian

Gobi Manchurian

Gobi Manchurian is a very popular Indo-Chinese starter that can be found in all Indian restaurants.
Course Appetizer, starter
Cuisine Indo-Chinese
Keyword Cauliflower Manchurian, Dry Gobi manchurian, How to make Cauliflower Manchurian at home
Prep Time 10 minutes
Cook Time 15 minutes
Soaking time 5 minutes
Total Time 30 minutes
Servings 2 people
Author Hema Magesh


For soaking

  • 250 g Cauliflower florets
  • Water as needed
  • 1 tsp salt (rock salt preferably)

For frying

  • 2 tbsp All-purpose flour/maida
  • salt (as needed)
  • pepper powder (as needed)
  • oil for frying(as needed)

For the sauce

  • 1 tbsp oil
  • 2 cloves garlic
  • 2 green chillies
  • 1 tbsp soya sauce
  • 2 tbsp tomato ketchup
  • 2 tsp chilly sauce
  • 1 tsp vinegar
  • 1 tsp corn flour
  • 2 tbsp water
  • a few spring onions
  • salt as needed


  • Wash and chop the cauliflower into bite-sized florets. Boil water with the salt, turn off flame, and immerse the cauliflower pieces for 5 minutes.
    Gobi Manchurian prep step 1
  • Drain, and spread on a towel to dry a bit. Meanwhile, make a dry mix with the all-purpose flour, salt, and pepper as given under "for frying".
    Gobi Manchurian prep step 2
  • Sprinkle this on the cauliflower pieces and mix well to coat.
    Gobi Manchurian prepn step 3
  • Heat up oil in a frying pan and fry the cauliflower florets in batches. Drain on to a paper towel.
    Gobi Manchurian prepn step 4
  • Chop the chillies, garlic, and spring onions finely. Make a slurry of the cornflour with the water.
    Gobi Manchurian prep step 5
  • Heat up a tbsp of oil and saute the garlic and green chillies. Next, add all the sauces and fry for a few seconds. Add the cornflour slurry and let it thicken and come to a boil. Taste test for salt and spices and add more if needed.
    Gobi Manchurian prep step 6
  • Quickly add the fried cauliflower florets and toss to coat. Turn off flame when it completely dries up.
    Gobi Manchurian prep step 7
  • Garnish with chopped spring onions. Can be served as such or as an accompaniment to noodles and fried rice.