Gobi Manchurian Dry

Gobi Manchurian Dry/ Cauliflower Manchurian Recipe

Gobi Manchurian makes an excellent starter. This is easy to prepare and compliments Indo-Chinese main course. Prepare fried rice and gobi manchurian. Awesome combination. Cauliflower is normally a vegetable of winters in India. But in many places it’s available across all season because of the cold store facility. Seasonal vegetables have different taste. There is a freshness and you will notice while cooking. Cauliflower is a vegetable which is full of nutrition and this is most loved vegetable. The cauliflower recipes are super delicious in any form and in any cuisine.

Read other Indo-Chinese food:

  1. Veg Hakka Noodle
  2. Cauliflower Fried Rice
  3. Hot & Sour Soup
  4. Chilli Paneer Dry
  5. Veg Manchurian Dry

Gobi Manchurian Dry

Gobi manchurian is an Indo-chinese food. This is easy to prepare and an excellent starter.
Course Appetizer, Main Dish, Street Food
Cuisine Asian, Chinese, Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Servings
Author daintykitchen


  • 1 medium Cauliflower chopped into florets
  • 3 tbsp refined flour
  • 2 tbsp corn starch
  • 1 tsp Ginger Garlic Paste
  • 1/2 tsp Salt
  • 1 cup Oil
  • 1 Onion
  • 6 - 8 large Garlic pods
  • 1 Capsicum diced into medium pieces
  • 2 Green Chilli
  • 2 tbsp Soy Sauce
  • 1 .5 tbsp Vinegar


  • Wash and clean cauliflower. Cut it into small florets.
  • Heat water in a saucepan. add a pinch of salt and boil the florets till they are par boiled..
  • Remove from hot water and keep aside to cool for some time.
  • In the mean while prepare a mixture of refined flour, corn starch, 1 tsp soy sauce, ginger garlic paste and a pinch of salt. Add water to make a batter of coating consistency.
  • Heat oil in a wok or pan for deep frying or shallow frying. Dip the boiled florets and drop inside hot oil.
  • Turn over and cook evenly from all sides. when done, remove from oil and place on paper napkin.
  • Remove excess oil and leave 2 - 3 tbsp oil in pan. Add chopped garlic, chopped ginger and saute for a minute.
  • Add onion, bell peppers, saute for 2 minutes. add soy sauce, vinegar and 1/2 cup water. season with salt and black pepper.
  • once it starts boiling add mixture of corn starch and water. This will thicken the garvy. add less water if you want dry manchurian.
  • Then add fried gobi to the pan. mix well and stir on high flame for 2 minutes.
  • Garnish with chopped spring onion and serve hot with schezwan sauce.

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