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Gobi (Cauliflower) Manchurian
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5 from 1 vote

Gobi (Cauliflower) Manchurian

Gobi Manchurian is an Indo-Chinese dish made with crispy cauliflower florets tossed in a spicy Manchurian sauce. Learn how to make dry cauliflower manchurian in a few simple steps.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer
Cuisine: Indian
Servings: 4
Calories: 157kcal
Author: Hina Gujral


Ingredients For Frying:

  • 500 gram cauliflower florets
  • ¼ cup all-purpose flour (maida)
  • 2 tablespoon cornflour (corn starch)
  • 1 teaspoon ginger-garlic paste
  • Salt to taste
  • ½ teaspoon black pepper powder
  • Cup water
  • Oil for shallow frying

Other Ingredients

  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1 teaspoon chopped red chilli
  • ½ Cup chopped onion
  • ½ Cup diced capsicum
  • 1 teaspoon soy sauce
  • 1 tablespoon red chilli sauce
  • 1 teaspoon tomato ketchup
  • 1 tablespoon cooking oil
  • ¼ Cup corn flour paste (2 tablespoon cornflour combined with water)


  • To prepare the florets for gobi manchurian, wash cauliflower in water and pat dry with kitchen towel. Cut cauliflower into bite size florets.
  • For the frying batter mix all-purpose flour, corn flour, salt, black pepper, and ginger-garlic paste. Use water to make a thick paste. The batter has to be of dropping consistency but not too runny. 
  • Add the florets in the batter, mix nicely and let them sit in the fridge for half-an-hour.
  • Meanwhile, heat oil in a frying pan to shallow fry the cauliflower florets. Take out florets from the fridge and in small batches shallow fry until crisp from outside.
  • Transfer fried florets into a plate lined with kitchen towel. Once all the florets are fried keep aside while the manchurian sauce is getting ready.
  • From the same pan transfer excess oil to a bowl and leave only 1 – 2 tablespoon in the pan. Heat pan over medium heat. Add chopped garlic, ginger, red chilli and onion. Fry for a minute to release the aroma of ingredients. 
  • Now add chopped capsicum and stir-fry for 2 – 3 minutes over high heat.
  • Add soy sauce, tomato sauce, red chili sauce, black pepper, and salt. Stir and add ¼ cup of water followed by cornflour paste. Let the sauce simmer for 5 minutes or till it becomes little thick.
  • At last, add the fried cauliflower florets and stir to evenly coat florets with sauce. Cook for 1 – 2 minute.
  • Garnish Gobi Manchurian with the spring onion greens.
  • Serve Gobi Manchurian warm with fried rice and noodles. 



Can I air-fry or bake the cauliflower instead of frying?
Yes, you can. Air-fry or bake at 180 degrees celsius for 15 minutes each side or till brown and crisp. 
Is it a vegan dish?
Yes, cauliflower manchurian is a vegan and vegetarian dish. 
How to store leftover Manchurian?
Transfer it to an airtight container. Keep in the refrigerator for 2 - 3 days. Reheat on a pan or microwave before serving. Though cauliflower will not be crispy. 


Calories: 157kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 137mg | Potassium: 436mg | Fiber: 4g | Sugar: 4g | Vitamin A: 69IU | Vitamin C: 79mg | Calcium: 36mg | Iron: 1mg