Gobi Manchurian Recipe (2024)

Published: | Modified: by Hina Gujral

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Gobi Manchurian is an Indian-Chinese fusion dish made with crispy cauliflower florets tossed in a sweet and spicy sauce. Be sure to watch the video!

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Jump to:
  • Indian-Chinese Fusion Cuisine
  • The Cauliflower Manchurian
  • Ingredients Required
  • Watch Gobi Manchurian Video
  • Serving Suggestion
  • More Indo-Chinese Recipes
  • Gobi Manchurian Recipe

Indian-Chinese Fusion Cuisine

Continuing with my takeaway-style Chinese dishes that you can replicate at home, here is a vegan cauliflower Manchurian recipe. In India, we classify gobi Manchurian as part of Indian-Chinese cuisine.

The vast number of Chinese migrants in Kolkatta, West Bengal, created the fusion cuisine,now popularly known as Indo-Chinese.

Over the years, dishes like cauliflower Manchurian are the heart of Indian street food fare. Light on the wallet, and big on flavours, Indian-Chinese fusion cuisine is widely popular across the Indian sub-continent.

The Cauliflower Manchurian

‘Gobi’ is the Hindi term for cauliflower. And Manchurian is a thick and luscious fusion sauce. Hence, the name ‘Gobi Manchurian’ literally translates into cauliflower tossed in a Manchurian sauce.

To make gobi Manchurian, the cauliflower is robbed of its monotony and clothed with a thick batter and fried till crisp.

The fried cauliflower florets coated in a delicious, vegetarian Manchurian sauce are indeed a vegetarian delight.

You can make gobi Manchurian as an appetizer/finger food for the parties, or with a little extra gravy, you can serve it with fried rice as a main course.

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Ingredients Required

For The Crispy Cauliflower Florets

  • Cauliflower florets (fresh or frozen)
  • All-purpose flour (maida)
  • Corn flour (corn starch)
  • Ginger-Garlic Paste
  • Salt, Black Pepper Powder, Water
  • Cooking Oil for frying

For Manchurian Sauce

  • Cooking Oil
  • Garlic, Ginger, Red Onion
  • Green Capsicum or Bell Peppers
  • Soy Sauce, Red Chilli Sauce, Tomato Ketchup
  • Water
  • Corn Starch
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My Tried & True Tips

  • Non-Greasy: Even though this is a fried snack, you don’t want it reeking of oil. Imagine biting into a fritter and getting a mouthful of oil. Ensure the oil is at a high temperature before frying the florets to prevent soggy florets.
  • Not Too Doughy: Yes, flour is used as a binder in this gobi Manchurian recipe. It also helps give the fritters the lovely crunchy coating we love. But adding too much flour or cornstarch in the batter makes your cauliflower floretshard, and then you just have fried dough balls instead.
  • Avoid Over-Cooking: The Gobi Manchurian gravy does not require long cooking hours. Once the sauce is thick and luscious, turn off the heat. Do not cook it for too long after adding fried cauliflower florets and capsicum.

Watch Gobi Manchurian Video

Serving Suggestion

You can serve gobi Manchurian as a snack for the parties.

Or make it extra saucy by serving it with main-course dishes like chilli garlic noodles, pineapple fried rice, mushroom fried rice, or plain cooked rice. Either way, it tastes delicious!

More Indo-Chinese Recipes

  • Chilli Paneer
  • Veg Spring Roll
  • Crispy Babycorn
  • Chilli Mushroom
  • Soya Manchurian
  • Veg Manchurian Gravy
  • Vegetable Hot Garlic Sauce
  • Chinese Bhel (Crispy Noodle Salad)

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Gobi Manchurian Recipe

Learn how to make delicious Gobi Manchurian at home, a popular Indian-Chinese fusion dish with crispy cauliflower in a sweet and spicy sauce.

5 from 1 vote

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Course: Appetizer

Cuisine: Indian

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 157kcal

Author: Hina Gujral


Ingredients For Frying:

  • 500 gram cauliflower florets
  • ¼ cup all-purpose flour (maida)
  • 2 tablespoon cornflour (corn starch)
  • 1 teaspoon ginger-garlic paste
  • Salt to taste
  • ½ teaspoon black pepper powder
  • Cup water
  • Oil for shallow frying

Other Ingredients

  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1 teaspoon chopped red chilli
  • ½ Cup chopped onion
  • ½ Cup diced capsicum
  • 1 teaspoon soy sauce
  • 1 tablespoon red chilli sauce
  • 1 teaspoon tomato ketchup
  • 1 tablespoon cooking oil
  • ¼ Cup corn flour paste (2 tablespoon cornflour combined with water)


  • To prepare the florets for gobi manchurian, wash cauliflower in water and pat dry with kitchen towel. Cut cauliflower into bite size florets.

  • For the frying batter mix all-purpose flour, corn flour, salt, blackpepper, and ginger-garlic paste. Use water tomake athick paste. The batter has to be of dropping consistency but not too runny.

  • Add the florets in the batter, mix nicely and let them sit in the fridge for half-an-hour.

  • Meanwhile, heat oil in a frying pan to shallow fry the cauliflower florets. Take out florets from the fridge and in small batches shallow fry until crisp from outside.

  • Transfer fried florets into a plate lined with kitchen towel. Once all the florets are fried keep aside while the manchurian sauce is getting ready.

  • From the same pan transfer excess oil to a bowl and leave only 1 – 2 tablespoon in the pan. Heat pan over medium heat. Add chopped garlic, ginger, red chilli and onion. Fry for a minute to release the aroma of ingredients.

  • Now add chopped capsicum and stir-fry for 2 – 3 minutes over high heat.

  • Add soy sauce, tomato sauce, red chili sauce, black pepper, and salt. Stir and add ¼ cup of water followed by cornflour paste. Let the sauce simmer for 5 minutes or till it becomes little thick.

  • At last, add the fried cauliflower florets and stir to evenly coat florets with sauce. Cook for 1 – 2 minute.

  • Garnish Gobi Manchurian with the spring onion greens.

  • Serve Gobi Manchurian warm with fried rice and noodles.

Recipe Notes:

Can I air-fry or bake the cauliflower instead of frying?

Yes, you can. Air-fry or bake at 180 degrees celsius for 15 minutes each side or till brown and crisp.

Is it a vegan dish?

Yes, cauliflower manchurian is a vegan and vegetarian dish.

How to store leftover Manchurian?

Transfer it to an airtight container. Keep in the refrigerator for 2 – 3 days. Reheat on a pan or microwave before serving. Though cauliflower will not be crispy.


Calories: 157kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 137mg | Potassium: 436mg | Fiber: 4g | Sugar: 4g | Vitamin A: 69IU | Vitamin C: 79mg | Calcium: 36mg | Iron: 1mg

If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.

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Reader Interactions


  1. Shreya at Jumbodium says

    Yummy one. Mushrooms are my favorite. I have never tried this recipe. Will surely do and share the feedback with u. Keep posting with lots more. Thank u for the wonderful share.


  2. Kamats India says

    Nice Article. Nice Recipe.
    Thanks for sharing.
    Keep Sharing.


    • Hina Gujral says

      Thanks to you for such kind and encouraging words.


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Gobi Manchurian Recipe (2024)


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