Gobi Manchurian Recipe

Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower florets coated in corn flour and maida batter , deep fried until crispy , and then tossed in a tangy and spicy sauce . It is a perfect appetizer or side dish that is loved by both vegetarian and non-vegetarian the crispy texture of the cauliflower combined with the flavorful sauce . Follow the recipe and let’s make the delicious Gobi Manchurian

Ingredients

1 Medium sized cauliflower cut into florets

1/2 Cup corn flour

1/2 Cup maida

1 Tablespoon ginger garlic paste

1/3 Tablespoon salt

1/4 Tablespoon black pepper

As needed oil for deep fry

3 Tablespoon oil

3.60 chopped lic cloves

1 Inch chopped ginger

2 Slit green chili

1 Chopped onion

1/2 Cup chopped bell peppers

2 Tablespoon soya sauce

2 Tablespoon tomato ketchup

1 Tablespoon chili sauce

1 Tablespoon vinegar

As needed salt

1/3 Tablespoon pepper

As needed Chopped onion for garnish

Step:1

Take a bowl , mix corn flour , maida , salt , pepper , ginger garlic paste , and water make a thick batter

Step:2

Dip the cauliflower florets in the batter and deep fry them until golden brown and crispy

Step:3

In a Separate pan heat some oil and saute chopped green chili , ginger , and garlic

Step:4

Add chopped bell pepper , onion and cook until slightly softened

Step:5

Add tomato ketchup , soya sauce , chili sauce , vinegar , pepper , and salt mix well

Step:6

Add the fried cauliflower florets to the sauce and toss until they are well coated

Step:7

Garnish with spring onion . The Gobi Manchurian is ready serve it hot and enjoy

Video For Gobi Manchurian

FAQs

1. How do I make crispy Gobi Manchurian

 Crispy Secrets:

• Double fry the florets (first at 160°C, then 180°C)

• Cornflour + rice flour in batter for extra crunch

• Ice-cold water for batter (lighter coating)

2. Can I make it without deep-frying?\

Healthier Options:

• Air-fry at 200°C for 15 mins (spray oil)

• Shallow fry with minimal oil

• Bake at 220°C for 20 mins (flip halfway)

3. Why is my Manchurian sauce watery

• Cornstarch slurry (1 tsp cornflour + 2 tbsp water)

• High heat cooking to thicken fast

• Add sauce to florets just before serving

4. What’s the difference between dry & gravy version

• Dry: Toss fried florets with minimal sauce (bar snack style)

• Gravy: More sauce (restaurant-style)

• Same base flavors for both

5. How to prevent sogginess

• Serve immediately after tossing

• Keep sauce & florets separate until serving

• Don’t overcrowd while frying

6. Best substitutes for soy sauce

• Coconut aminos (for gluten-free)

• Tamari (wheat-free soy sauce)

• Salt + pinch sugar (in emergencies)

Conclusion

Gobi Manchurian is India’s beloved Indo-Chinese fusion dish where crispy cauliflower meets sweet-spicy-tangy sauce. Perfect as party appetizer, street food indulgence, or weekend treat, its magic lies in the contrast of textures and bold flavors.