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How to Make Gobi (Cauliflower) Manchurian

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Cauliflower Manchurian


About the Gobi Manchurian Recipe

Gobi (Cauliflower) Manchurian is a popular dish from the Indo-Chinese cuisine. There are several different variations of this dish, including wet and gravy, but the dry variation is the most popular. This dish also works well as an appetizer or a party snack.

In this recipe, the cauliflower florets are fried twice to make them crisp. If you do not wish to make them crisp, you can fry them completely in one go.

We prefer using rice bran oil that has been physically refined, as it is a much healthier choice. In addition, it has high levels of bioactive phytochemicals, such as oryzanol, tocols, and sterols. Its smoke point is 232 degrees Celcius, which is higher than most oils. Rice bran oil has an ideal fat composition, better frying stability, and may help lower cholesterol levels more than olive oil or canola oil.

Some recipes call for MSG, which can be dangerous, but this recipe does not call for that ingredient.

Cook Time

Prep timeCook timeReady inYields

30 min

45 min

1 hour 15 min

3-4 servings


  • Rice bran oil for frying, physically refined
  • 300 grams gobi (cauliflower), florets
  • 1 tbsp white vinegar
  • 1 tbsp red chilli sauce
  • 1 tbsp soya sauce
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cornflour
  • 3 tbsp maida (all-purpose flour)
  • 1 tbsp garlic paste, for batter
  • 1 tbsp garlic paste, for sauce
  • 1 tbsp ginger paste, for batter
  • 1 tbsp ginger paste, for sauce
  • 2 green chillies, chopped, for batter
  • 2 green chillies, chopped, for sauce
  • 2-3 tsp hara dhania (cilantro), chopped
  • 1 tbsp tomato sauce or ketchup
  • Water, as needed


  1. Heat oil over low heat while you prepare the batter.
  2. In a large bowl, add the maida, cornflour, 1/4 tsp salt, and baking powder. Add water and make a pouring-consistency smooth batter that is not thin. Check and add more salt if required.
  3. Add the garlic paste, ginger paste, and chopped green chilies. Mix well.
  4. Add the cauliflower florets and stir until they are all coated nicely with the batter.
  5. Raise heat to medium. Once the oil is hot, deep-fry the cauliflower florets in batches until halfway done. Do not brown them, as we will be frying them once more. Fry them on medium to low heat to ensure they are cooked through.
  6. Once all the cauliflower florets are fried, fry them once more, until they turn golden this time. Frying them twice will make them crisp.
  7. Set the fried florets aside and heat a pan on medium heat. Add the soya sauce, tomato sauce, and red chilli sauce. Stir mix and add the garlic paste, ginger paste, and the chopped green chillies. Maintain heat on low and roast the garlic-ginger pastes for a few seconds.
  8. Add the white vinegar and mix well. Add a little water if the sauce is thick and stir cook for about 30 seconds.
  9. Add the cauliflower florets and the chopped cilantro. Mix until all the florets are coated completely with the sauce.
  10. Remove from heat and serve.

Gobi Manchurian Dry - How to Make Cauliflower Manchurian - वेज मंचूरियन रेसिपी

© 2018 Rajan Singh Jolly