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Quick and Easy Crispy Gobi (Cauliflower) Manchurian Recipe

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Gobi Manchurian has a crispy texture and a spicy-sweet taste.

Gobi Manchurian has a crispy texture and a spicy-sweet taste.

Gobi (cauliflower) Manchurian is a popular Indo-Chinese dish and street food that can be served as a snack, a starter, or as a side dish to a meal. It is pretty simple to make, and everyone will love its spicy-sweet taste and crunchy texture.

This dish can be prepared both dry and with gravy, but the dry variant is generally preferred. This recipe is for the dry variation.

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Cook Time

Prep timeCook timeReady inYields

30 min

30 min

1 hour

Serves four people


  • Oil for frying
  • 2 tablespoons oil for the sauce
  • 500 grams cauliflower, chopped into medium-sized florets and washed
  • 2 spring onions, chopped along with the leaves
  • 1 bell pepper, deseeded and cut into medium-sized cubes
  • 2 green chilies, finely chopped
  • 2 tablespoons dark soya sauce
  • 1 tablespoon green chili sauce
  • 1 tablespoon red chili sauce
  • 1 tablespoon tomato ketchup
  • 3 tablespoons cilantro, chopped
  • 3/4 tablespoon salt
  • 1 tablespoon ginger-garlic paste, for the coating
  • 1 tablespoon ginger-garlic paste, for the sauce
  • 6 tablespoons arrowroot powder, for the coating
  • 1 tablespoon arrowroot powder, for the sauce


  1. In a large bowl, add 6 tablespoons arrowroot, 1 tablespoon ginger-garlic paste, the chopped green chilies, and the salt. Mix well.
  2. Add the cauliflower florets to the bowl and mix well. Then add a little water and mix until the florets are well-coated with the mixture. Set aside and let this rest for 5 minutes.
  3. Heat the oil in a pan over medium heat. When hot, fry the florets on low-medium heat until golden and crisp. Remove and set aside.
  4. Prepare the sauce now. Put 2 tablespoons of the hot oil in a kadahi. Add 1 tablespoon of ginger-garlic paste. Keep the heat on medium and saute until its raw taste goes away (about 1 minute).
  5. Add the chopped spring onions and bell pepper. Saute for 1 to 2 minutes, ensuring that the veggies retain their crunch.
  6. Add the soya sauce, tomato ketchup, red chili sauce, and green chili sauce. Mix well.
  7. Add the cilantro and mix. Then add the arrowroot-water mixture and keep stirring until it thickens and comes to a boil.
  8. Reduce the heat to low. Add the fried cauliflower and mix well until all the florets are well-coated with the sauce.
  9. Dish out and serve.

Recipe Video

© 2018 Rajan Singh Jolly

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