Vegetable Gobi Manchurian Dry

gobi-manchurian-dryGobi (Cauliflower) Manchurian Dry is undoubtedly the best Indian-Chinese dish ever; a cuisine inspired by the fusion of taste in Indian and authentic Chinese cooking. It is a favorite for everyone who loves spicy food. Gobi Manchurian is made with Cauliflower florets and shredded veggies. The vegetables are mixed in a corn flour batter, then deep fried and finally smothered with a spicy hot and sweet sauce made with asian spices. Spicy,scintillating, with a tingling taste of garlic and herbs, the resulting Dry Gobi Manchurian is a taste you’ll never forget!

Dry Gobi Manchurian (Indian-Chinese)

4 cup cauliflower – separated into small florets
2 tsp ginger – minced (add more if you like ginger flavor)
1 tbsp garlic – minced
4 tbsp maida (all-purpose flour)
2 tsp corn flour
1 tsp red chilli powder
1/2 tsp white pepper powder
2 tsp salt
2 tsp soy sauce
1/2 tsp vinegar

For Saute
1 red onion – diced
1 green bell pepper – diced
2 green chillies – slitted and cut in halves
1 tsp ginger garlic paste
3 tbsp green spring onions – finely chopped
1 tbsp soy sauce
2 tbsp chili-garlic sauce
3 tbsp tomato ketchup
2 tsp salt (or to taste)
3 tbsp oil (for saute)
2 cups oil (for frying)

Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel.

Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, and ajinomoto in a bowl. Make a thick paste and add cauliflower and toss in to coat it with the paste.

Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

Now heat 3 tbsp oil in a wide saucepan on high flame. Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins and once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt. Toss everything and mix well for few minutes until the masala becomes dry. Finally add the green onions and lower the heat to low flame. Keep stirring for another couple mins, then set aside.

Garnish with chopped coriander leaves and serve Vegetable Gobi Manchurian Dry with Vegetable Fried Rice for a satisfying meal!


  1. Hi Poorni! glad you liked the recipe. as long as you maintain the ratio of the spices, it should work fine. Just make sure you don’t overpower it with ginger or other spices.


  2. I have already tried your recipe,it turned out very well.Just want to know if i can use the same quantity of spices and condiments for 2 cups of cauliflower.

  3. Yes, tomato sauce is fine too:)

  4. Anonymous says:

    Thank you for replying. Yes i did add a little water…but will try again increasing all the ingredients appropriately. Is it ok to add a spoon of tomato sauce to wet the paste? Looking forward to new recipes. Your site is awesome!

  5. HI Nm – you can increase the amount of Maida just a little, maybe 2 tbsp, and add a little water to get more sauce, but don't add too much water; the sauce should be thick so that it can coat the florets evenly. And make sure to add more spices accordingly, esp ginger-garlic paste and soy sauce, so that additional water does not compromise the taste!

    hope this helps! thanks again for visiting FFCafe:)

  6. I tried your recipe and it was indeed very yummy. Only 1 problem i faced was that the paste made was too little and too thick to coat the gobi pieces. i followed your instructions but it was difficult to evenly coat the gobi. Any solution suggestions? Looking forward to your reply as i want to try this dish soon again. Thankyou 🙂

    – NM

  7. JIgna – I’m really glad that you all like dthis! manchurian is a hot fav in my house too:) thanks for taking time to share your experience with us!:)

  8. Anonymous says:

    Mansi! I made this last night, and my husband and kids just LOVED it!! it was awesome, thanks so much for a terrific recipe:)


  9. that looks awesome! I love manchurian, and now even my kids have started liking it! will try your recipe this weekend:)


  10. the best indian-chinese dish, by far! looks great Mansi!


  11. I almost picked up a head of cauliflower last night at the market, but didn’t. Sad for me since this looks very, very tasty!

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