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Gobi Manchurian

Gobi Manchurian is a popular and delicious indo Chinese recipe that’s made with crispy fried gobi (cauliflower) coated in a delicious sweet and tangy Manchurian sauce. Read onto learn how to make this lip smacking vegetarian version of the famous Chicken Manchurian right at home.
Course Main Course
Cuisine Indian, Indo-Chinese, Pakistani, Pakistani/Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 93kcal


For the Fried Cauliflower:

  • 1/2 cup or 250 grams cauliflower florets gobi cut into pieces
  • 1/3 cup all purpose flour
  • 3 tablespoons corn flour
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon black pepper powder
  • Salt to taste
  • Oil for deep frying

For the Manchurian Sauce:

  • 1/2 tablespoon garlic finely chopped
  • 1/2 tablespoon ginger finely chopped
  • 1/4 cup spring onions finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon sriracha sauce or red chilli sauce
  • 1/2 teaspoon red chilli powder
  • 1/4 cup tomato ketchup
  • 1/2 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • Salt to taste


For the Cauliflower:

  • Start by blanching the cauliflower florets (gobi) in water for 5 minutes.
  • Take out in a strainer, and let the florets cool a bit. Then place the cauliflower florets on kitchen towel, and thoroughly dry the florets. Set aside.
  • Mix all the batter ingredients, and then slowly add a little bit of water and mix. You will need about 3-4 tablespoons of water, but add them one by one. The batter should be thin and smooth, as can be seen in the step by step pictures.
  • Heat oil to a medium high temperature in a wok or deep pot. Dip each cauliflower floret in the batter and drop in medium hot oil. The trick is to keep the oil at a medium heat, and not too high, because lower temperature helps the cauliflower florets crisp up. Do not overcrowd the pot with cauliflower florets. Fry the florets for a few minutes (about 3-4 minutes) until crispy and golden brown. Place on kitchen towel to drain excess oil. Set aside.

For the Manchurian Sauce:

  • In a separate frying pan, heat oil and add the finally chopped garlic and ginger and green onions. Fry for a minute or so, and then add the soy sauce, sriracha sauce, red chilli powder, ketchup and sugar. Mix and cook on medium heat for 3 minutes or so, until the sauce is bubbling.
  • Now add the cornstarch to the water, and make a cornstarch slurry. Add this slurry to the sauce and mix until the Manchurian sauce is slightly thickened.
  • Now add the cauliflower florets and toss so that the sauce covers all the cauliflower.
  • Serve immediately with garlic butter or egg fried rice.


Calories: 93kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 480mg | Potassium: 123mg | Fiber: 1g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg