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Gobi Manchurian Dry

by Shiny
Published: Updated:
5 from 3 votes
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Crispy Cauliflower Manchurian, also known as Gobi Manchurian Dry, is an Indo-Chinese cuisine gem that perfectly embodies the fusion of Indian and Chinese flavors.

Crispy Dry Gobi Manchurian

This beloved dish has become a staple in Indian cuisine, gracing the menus of countless restaurants across the country. As a personal favorite of mine, I’m excited to share the wonders of this tangy, crispy, and utterly flavorsome best Gobi Manchurian dry recipe with you.

This dish is loved for its special mix of flavors and textures. First, the cauliflower is coated in batter and deep-fried until it’s golden brown. Then, it’s mixed with a spicy and tangy sauce. There are both dry and gravy versions, but the dry one is especially popular because it’s crispy and easy to serve.

Whether you want to impress your guests at a dinner party or just enjoy a tasty snack, crispy Gobi Manchurian is the perfect choice. Its delicious flavor and crunchy texture will quickly make it a favorite in your home, just like it is in many places across India.

Remember, cooking is not just about the final dish; it’s also about enjoying the process.

So, heat up that wok, embrace the heat, and get ready to make a dish that will delight your taste buds and warm your heart. Happy cooking!

What is Gobi Manchurian?

Gobi Manchurian is a classic and one of the most loved street foods in India. Gobi Manchurian is also one of the most ordered dishes in an Indian or Chinese restaurant. Manchurian is an Indian version of a Chinese stir fry where the main ingredient is cut into bite-sized pieces and dipped in a spiced batter to then be deep fried in oil. It is then tossed in a hot and spicy sauce to coat each piece to create a delicious and flavourful side dish or appetizer. Manchurian is typically made in a sauce with a semi-thick gravy as a side to noodles or fried rice.

This gobi manchurian recipe is a dry version of the classic manchurian with gravy. The ingredients for the Manchurian gravy remain the same but it is not thinned down with water and the crispiness and crunchiness of the gobhi are retained by stir frying the florets in the Manchurian sauce.

Tips for the Perfect Gobi Manchurian Dry and Crispy

To achieve the best results when preparing this dish, keep these key points in mind:

  1. High Heat is Key: Maintaining high heat throughout the cooking process is crucial. This ensures that the cauliflower achieves that perfect crispy exterior while locking in the flavors of the sauce.
  2. Prepare Quickly: To get the best results toss the fried florets while it is still hot resulting in a crispier Manchurian dish.
  3. The Right Equipment: Use a large wok or kadai for preparation. This allows for even heat distribution and gives you ample space to toss and coat the cauliflower florets in the sauce.
  4. Customization is Welcome: Feel free to adjust the quantities of ingredients to suit your personal taste. Whether you prefer it spicier, tangier, or sweeter, Gobi Manchurian is a forgiving dish that can be tailored to your liking.
Gobi Manchurian Dry

How to serve Gobi Manchurian

While Gobi Manchurian dry is primarily served as a starter, its versatility shines through in its ability to complement other Indo-Chinese favorites.

Pair it with fragrant fried rice or savory noodles, and you’ve got a match made in culinary heaven. The robust flavors of the Manchurian sauce meld beautifully with these dishes, creating a harmonious and satisfying meal.

Here is a recipe for noodles that goes best with this dry gobi manchurian: Hakka Noodles

vegetable hakka noodle

Ingredients & Substitutions for Gobi Manchurian Dry

ingredients for gobi manchurian laid out on a white table
  • Gobi or Cauliflower florets: Use Fresh cauliflower that is cut into medium-sized florets. Do not use frozen cauliflowers as they have a high water content.
  • Garlic and Ginger: Browned finely chopped garlic and ginger add a lot of flavor to the sauce. Garlic is essential in making a good base sauce. Feel free to use more garlic if you like the flavor of garlic.
  • Chilli: I have used green chillies in this recipe but finely chopped dry red chili or chilli flakes can also be used. Use as per your preference of heat.
  • Red Onion & Bell Peppers/Capsicum: These are finely chopped and stir-fried to make the Manchurian sauce base.
  • Spring Onions: Spring onions or green onions, and the bell pepper add the needed freshness to the dish.
  • Oil

Marination

  • Garlic Paste
  • Black Pepper
  • Corn Starch: Cornstarch or cornflour adds crispiness to the fried cauliflower florets.
  • All-purpose flour: All-purpose flour or maida(plain flour) helps to seal in the moisture and prevents the cauliflower from becoming dry.
  • Kashmiri chili powder: Kashmiri chilli powder add a nice color to the batter yet it is not very spicy but has a subtle flavor of chilli.
  • Salt: Add salt keeping in mind the salt in the sauces so try to keep it minimum. Add just a little to bind all the flavor in the marination.

Sauce mix

  • Soya sauce: I have used dark soya sauce but you can also use light soya sauce if you prefer a mild soy sauce flavor.
  • Red chilli sauce: I love using red chilli sauce it adds a hint of spice with some sweetness.
  • Honey: Honey helps to balance all the saltiness in the sauces. You can substitute with sugar too.
  • Green chilli sauce: Green chili sauce is completely optional. It adds some extra heat and the added flavor of green. You can also substitute by using fresh green chilli paste or just chopped green chilies too.
  • Tomato ketchup: Tomato ketchup or tomato sauce adds the needed sourness and tanginess to the sauce.
  • Vinegar
  • Corn starch/flour: Corn starch helps the sauce to thicken and makes the thick coating of the sauces on the fried cauliflower/gobi.

Recipe Video

Cooking Instructions (Step-by-Step Photo Guide)

Cauliflower florets soaking in salt water

Step 1: Cut the cauliflower into bite-size pieces. In a large bowl put the gobi florets, salt, and enough water to submerge the cauliflower. Leave it for 15-20 minutes. Then drain the water off and rinse the cauliflower with clean water. Place the washed gobi pieces on a dry towel or a colander to dry the cauliflower.

Gobi florets marinating in batter

Step 2: In a large bowl, add all the ingredients under “For marination” and 1/4 cup water and whisk well to avoid any lumps. Then add the gobi florets and mix gently so that each piece is well coated with the batter. Add more water if needed. It should be a semi-thick paste consistency. Marinate it for 45 mins to 1 hour. (If you are in a hurry then just keep for 15 minutes).

Marinated gobi deep frying in oil

Step 3: In a pan heat 2 cups of oil on medium-high heat and fry the florets till each piece is golden brown and crisp. Do not overcook the cauliflower, remove it from the oil when it is 75-80% done. Drain excess oil from the fried cauliflower with a kitchen paper towel.

Fried gobi pieces in a white bowl
Sauce mix for manchurian in a white bowl

Step 4: Now for the sauce, take a bowl and add all the ingredients under “For sauce” with 3 tbsp water. Mix it well and keep it aside.

Onions and bell pepper frying in oil for manchurian
base vegetables for manchurian in a black wok

Step 5: Heat a kadhai/wok. Keeping the wok on high flame add 1 tbsp oil (use the same oil used for frying the cauliflower). When the oil is hot add chopped garlic, ginger, and green chillies. Fry for a minute then add finely chopped onions, capsicum, and spring onions. Fry for 1-2 minutes.

manchurian sauce cooking in wok
fried gobhi florets added to the manchurian sauce

Step 6: Now add the sauce mixture and keep stirring till the sauce comes to a boil and starts to thicken. Immediately add the crispy cauliflower florets and toss everything well so that all the florets are coated well with the sauce.

gobhi manchurian in a black wok

Now add the chopped spring onion greens, mix, and serve the hot and crispy gobi manchurian immediately with fried rice or noodles, or just enjoy it as a starter or appetizer.

spring onion garnish on cauliflower manchurian

Note: Always keep the wok on high heat as it enhances the taste.

To make the gobi manchurian more crispy fry them in oil twice. This prevents the florets from becoming soft when cooling.

How to make gluten-free Manchurian?

Gluten-Free Option

  • Marinate the gobi pieces(cauliflower florets) with garlic paste or garlic powder, Kashmiri red chili powder, pepper powder, salt, and 1 tbsp rice flour.
  • Fry the florets in oil till they are crispy or bake them in an oven with some oil sprayed on top.
  • Skip adding the cornflour to the sauce mix and substitute with gluten-free soy sauce. 
  • Fry finely chopped ginger, garlic, green chilies, red onion, bell pepper(capsicum), and spring onions. Add the sauce mix and fry for a few seconds.
  • Toss the fried gobi in the spicy manchurian sauce and fry for 1 minute. Garnish with chopped spring onion greens. Serve and enjoy your delicious gluten-free gobi manchurian hot.

Recipe Card

If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @kitchensavouries

Crispy Dry Gobi Manchurian
5 from 3 votes

Gobi Manchurian Dry Recipe

RECIPE BY : Shiny Samuel
SERVINGS : 5
Gobi Manchurian Dry, is a culinary gem that perfectly embodies the fusion of Indian and Chinese flavors. This beloved dish has become a staple in Indian cuisine, gracing the menus of countless restaurants across the country.
Prep Time 30 minutes
Cook Time 30 minutes
Marination Time 30 minutes
Total Time 1 hour 30 minutes

EQUIPMENTS

  • 1 Large Bowl to keep the marination
  • 1 Small Bowl to mix the sauces
  • 1 or 2 Wok to fry the florets and make the sauce
  • 1 Knife to chop the ingredients

INGREDIENTS
  

  • 1 Large Cauliflower/Gobi
  • 1 tsp Garlic finely chopped
  • 1 tsp Ginger finely chopped
  • 1 tsp Green chili finely chopped
  • 1 big Red onion chopped
  • 1 Green capsicum (Bell Peppers) chopped
  • ½ cup Spring onions Chopped
  • 2 cup Oil to fry

For Marination:

  • 1 tsp garlic paste
  • 1/2 tsp freshly ground black pepper powder
  • 1 tbsp corn starch flour
  • 1 tbsp plain flour/maida
  • 1 tsp kashmiri red chilli powder
  • Salt to taste approx. 1/2 tsp

For Sauce:

  • 2 tbsp soya sauce
  • 1 tbsp red chilli sauce
  • 1 tsp honey
  • 1 tsp green chilli sauce
  • 2 tbsp tomato sauce/ketchup
  • 1 tsp vinegar
  • 1 tbsp corn starch/flour
  • 2 tbsp water

INSTRUCTIONS
 

  • Cut the cauliflower into bite-size pieces. In a large bowl put the gobi florets, salt, and enough water to submerge the cauliflower. Leave it for 15-20 minutes. Then drain the water off and rinse the cauliflower with clean water. Place the washed gobi pieces on a dry towel or a colander to dry the cauliflower.
  • In a large bowl, add all the ingredients under “For marination” and 1/4 cup water and whisk well to avoid any lumps. Then add the gobi florets and mix gently so that each piece is well coated with the batter. Add more water if needed. It should be a semi-thick paste consistency. Marinate it for 45 mins to 1 hour. (If you are in a hurry then just keep for 15 minutes).
  • In a pan heat 2 cups of oil on medium-high heat and fry the florets till each piece is golden brown and crisp. Do not overcook the cauliflower, remove it from the oil when it is 75-80% done. Drain excess oil from the fried cauliflower with a kitchen paper towel.
  • Now for the sauce, take a bowl and add all the ingredients under “For sauce” with 3 tbsp water. Mix it well and keep it aside.
  • Heat a kadhai/wok. Keeping the wok on high flame add 1 tbsp oil (use the same oil used for frying the cauliflower). When the oil is hot add chopped garlic, ginger, and green chillies. Fry for a minute then add finely chopped onions, capsicum, and spring onions. Fry for 1-2 minutes.
  • Now add the sauce mixture and keep stirring till the sauce comes to a boil and starts to thicken. Immediately add the crispy cauliflower florets and toss everything well so that all the florets are coated well with the sauce.
  • Add the chopped spring onion greens, mix, and serve the hot and crispy gobi manchurian immediately with fried rice or noodles, or just enjoy it as a starter or appetizer.

VIDEO

Notes

  • Always keep the wok on high heat as it enhances the taste.
  • Use a large wok so that the fried gobi are not too crowded.
  • Always use fresh cauliflower.
  • Reduce the quantity of sauce to lower the sodium level or use low sodium sauces
  • Always keep the wok on high heat as it enhances the taste.
  • To make the gobi manchurian more crispy fry them in oil twice. This prevents the florets from becoming soft when cooling.
Nutrition (Estimations only)
Serving: 5gCalories: 376kcalCarbohydrates: 41.3gProtein: 6.2gFat: 22.3gSaturated Fat: 1.7gSodium: 1969mgPotassium: 683mgFiber: 4.9gSugar: 14.3gCalcium: 86mgIron: 2mg
Additional Information
Course : Appetizer, Side Dish
Cuisine : Indo-Chinese
Diet : Hindu, Vegan
Keyword : street style, veg manchurian, vegan, vegetarian

Frequently Asked Questions (FAQs)

How to make Gobi Manchurian without frying in oil?

Add around 1-2 tsp oil to the marination and air-fry the florets in an air fryer or bake it in an oven. Reduce the amount of cornstarch and all-purpose flour so that the cauliflowers are not chewy. Also, remember to place the florets not very close to each other otherwise they might stick to each other. You can do the same in an oven.

Can I use Airfryer or oven for frying and making Manchurian?

Yes, you can use an air fryer or oven. Just reduce the amount of flour and cornstarch to prevent the florets from becoming chewy. You also completely omit the cornstarch and flour.

Can I use whole wheat flour for the batter?

You can but the fried florets might become too hard so use less than what is mentioned in the recipe.

Can you make Manchurian gluten-free?

Yes, you can use gluten-free flour, and skip using cornstarch in the sauce and marination.

How to make a healthy Manchurian?

You can use an Airfryer or oven to fry/roast your vegetable with the marination as explained in the above questions. And reduce the cornstarch and flour or completely omit it. Reduce the quantity of the sauces to reduce the salt in the dish.

How to cut cauliflower or gobi properly?

Watch this very helpful video by Right Click Creations YouTube channel.

5 from 3 votes

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6 comments

Jordan July 12, 2024 - 17:38

Very interesting dish! Sounds delicious!

Reply
Shiny July 12, 2024 - 16:45

Thanks Jordan! Do try them. They indeed are delicious!

Reply
Alice August 7, 2024 - 15:35

5 stars
This worked exactly as written, thanks!

Reply
Peter August 7, 2024 - 15:42

5 stars
My family loved this!

Reply
Shiny August 7, 2024 - 15:44

Glad that your family liked it! 😊

Reply
Binz October 12, 2024 - 13:45

5 stars
Your recipes are easy and unique.. Thank you for making our life easier with yummy food recipes.. your recipes inspires us to cook food at home as it does not take much time unlike other Indian cooking. Keep it up..

Reply

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