How many of you are a fan of Indo Chinese like me-chances are Gobhi Manchurian Recipe is already on your favorites list. This popular street-style dish brings together the bold flavors of Chinese sauces with the comforting crunch of Indian-style cauliflower. Whether served dry as an appetizer or with gravy as a main course, Gobhi Manchurian never fails to impress.
What Is Gobhi Manchurian Recipe?
Gobhi (cauliflower) Manchurian is a fusion dish where cauliflower florets are battered, fried until crispy, and tossed in a spicy, tangy sauce made with soy, chili, garlic, and vinegar. It’s a vegetarian delight that mimics the flavors of Chinese takeout while using Indian spices and cooking methods.
This dish can be served as an appetizer and a main dish.
- Dry Gobhi Manchurian – Perfect as a starter or snack.
- Gravy Gobhi Manchurian – Serve it with fried rice or noodles for a complete meal.
What is your preference Dry or Gravy? Personally, I like the dry version myself. I love to eat with my fried rice and Indo chinese noodles.
Why You’ll Love This Recipe
- Quick and easy to make
- Perfect Party Appetizer
- Better than takeout
- Easy to make with pantry staples
How to get Perfectly Crispy Cauliflower (Gobi)
- Cut into Small Florets- Chop the cauliflower into small, bite-sized pieces. This helps them cook evenly and ensures they stay crispy throughout. Larger pieces tend to cook unevenly—soggy inside, overdone outside.
- Dry Thoroughly After Washing –Spread the washed florets on a clean kitchen or paper towel and let them air dry completely. Moisture prevents the batter from sticking well and can lead to soggy results.
- Make the Right Batter- Aim for a medium consistency batter—not too thick, not too runny. Cornstarch makes it slightly tricky, so add water gradually. The batter should coat the florets evenly without being gloopy. This creates a thin, crispy layer that fries to a perfect golden crunch.
Tips for the Perfect Gobhi Manchurian
- Do not overcook the cauliflower while blanching—it should still be firm.
- Serve immediately after tossing in sauce to retain the crunch.
- You can bake or air fry the florets for a healthier twist. I air fried it.
If you like this recipe try my Veg Manchurian from my blog as well.
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Happy Cooking!!!
Gobhi Manchurian Recipe | Indo-Chinese Cauliflower Delight
Equipment
- 1 Wok
- 1 spatula
Ingredients
- 1 Cauliflower florets
- ½ cup All-purpose flour Add a tbsp if its runny
- 2 tbsp Corn Starch
- ½ tsp Salt black pepper, and red chili powder
- ½ cup Water to make the batter
- ¼ tsp black pepper powder
- Oil for deep frying Air fried
For the Sauce:
- 2 tbsp Oil
- 2 tbsp Spring onions
- 2 Tbsp Dark Soy sauce
- 2 Tbsp Light Soy Sauce
- 1 tbsp Tomato ketchup adds slight sweetness
- 1 tsp Cornstarch slurry for thickening
- 1 inch Ginger chopped
- 5 Garlic cloves chopped
- Salt and pepper to taste
- 1 tsp Chili garlic sauce
Instructions
- Clean and blanch the cauliflower florets briefly. Then dip them in a seasoned flour batter and deep fry until golden and crispy.
- If making air fryer version like me, coat the cauliflower with the batter and place in your air fryer sheet and spray oil and let it cook for 10 mins at 425 degrees and then turn them to cook the other side.
- Cook until crispy by checking and turning again if needed
- In a wok, sauté garlic, ginger, and chilies in oil. Add sauces, adjust seasoning, and let the mixture come together into a thick, glossy sauce.
- Add the crispy gobhi to the sauce and toss quickly until well coated. Garnish with chopped spring onions and serve hot!