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Easy Gobi Manchurian Recipe | Gobi Manchurian Dry Recipe

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Making Gobi Manchurian at home is easy if you have some patience and some good soya and chilli sauce in hand. Learn how to make my version of Gobi Machurian at home following this easy and tasty recipe. 

You are away from home for an extended period of time. You have tasted most of what the local cuisine has to offer you. Your mind wanders back to the dosa and sambar, chaat, dal chaawal, rasmalai, aloo paratha.. all those things you took so much for granted back home.

Me? I crave Gobi Manchurian. One evening, I drove TH nuts saying I want gobi manchurian and I want it now. Its easy to find Indian food in Singapore, especially North Indian, but Indo-Chinese, not so much unless you are ready to go the extra mile to Little India, literally.

That evening we went, and I was happy only after I polished off an entire plate of gobi manchurian all by myself. The next day, I made it at home. Yes, the very next day, why do you ask?
I really wish I had step by step pictures for making Gobi Manchurian, especially to show the batter consistency, but I have measured out the ingredients quite accurately so this should come out well for you.
Easy Gobi Manchurian Recipe | Gobi Manchurian Dry Recipe

Gobi Manchurian Recipe
Ingredients:
2 cups cauliflower, cut into florets
Oil to deep fry
For the batter:
5 tbsp maida / plain flour
3 tbsp cornflour
1/2 tsp red chilli powder (optional, depending on heat level preferred)
1/4 tsp pepper powder
1 garlic clove, minced
A pinch of salt
About 1/4 cup water
For the sauce:
1 small onion, chopped fine
1/4 cup capsicum, chopped fine
4 cloves garlic, minced
2 green chillies, slit midways (use to taste)
2 tbsp tomato ketchup
1 tsp green chilli sauce
2 tsp soy sauce
2 tsp vinegar
2 tsp cornflour mixed with 4 tbsp water
Salt, check before adding
How to Make Gobi Manchurian
1. Let’s start with the sauce. Heat oil and fry the onions, capsicum, green chillies, if using, and garlic until the onions turn golden brown.
2. Add the ketchup and the green chilli sauce to the onions and mix well. Fry for 30 seconds.
3. Turn the heat to high and add the soy sauce and vinegar. Mix well for 5 seconds and lower heat back down. Fry for 30 more seconds.
4. Now add the cornflour-water mixture and mix until the sauce thickens. Check salt and add more only if necessary, since the soy sauce and chilly sauce may have salt. Set sauce aside.
5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each cauliflower with the batter and drop it into the hot oil. Fry until golden brown and drain on kitchen towels. Repeat.
6. Once all the cauliflower florets have been fried, add to the sauce and mix well. Serve hot garnished with coriander leaves or green onions.
Note: this recipe is for the dry version of gobi manchurian that’s usually served as an appetizer. You can stick toothpicks into the florets and serve as an appetizer or add more water-cornflour mixture and make the sauce looser to serve with fried rice.
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  1. I am a big cauliflower fan…tried this recipe…turned out to be perfect…my family was so impressed…you are so talented…keep up the good work 🙂

    Reply

  4. Hi Nags. I tried this gobi manchurian recipe today & it was delicious. Thank you so much for posting this. I was always hesitant to try indo chinese but after stopping by your website, I thought of giving it a try. It worked! Thanks so much!

    Reply

  6. Somebody stole your photo and used it on a really crappy youtube video….

    It makes your site and you look like shite. You should complain to youtube to get it taken down.

    The recipe on the video site is different too…

    Reply

  7. My husband and I lived in Singapore for a while and loved visiting Little India. I especially enjoyed Gobi Manchurian. After having it one evening we went to Mustafa and found a a jar of sauce for the dish. It was very good but was enough for two preparations. We have since moved to San Francisco and I wanted to prepare the dish so I went online and found yours. The fact that you live in Singapore and know what Little India has to offer gave your recipie great credibility. Thank You for publishing this.

    Jeanette

    Reply

  9. This is wonderful. I made it successfully 3-4 time already. I garnish it with lil bit of onion nd coriander, sometimes even lemon juice. After i tried ur recipe ive never eaten gobi manchurian out again. Thank you for the recipe. I'll definitely try some more from your blog.

    Reply

  10. Hi Nags,

    Tried this recipe today. It is superb!! I thought of trying this 'coz there is no egg involved in this and it sounded easy. Not only was this easy but really tasty. Loved, loved, loved it! I too am a fan of cauliflower manchurian, but I don't like the 'eggy' taste most restaurant-made manchurian has.

    You have an amazing blog here. Great recipes and pictures.

    Thank you.. Chandra

    Reply

    • thank you so much for trying the gobi manchurian recipe. i am not a fan of adding egg to the manchurian batter either (not for the vegetarian manchurian recipes, anyway) so this works out perfect for me. let me know if you try other recipes.

      Reply

  12. Hi Nags, this is a wonderful receipe you posted.thanks for it.i tried it out and the taste was awesome,perfect restaurant taste.it looked exactly like your pic.too. thanks once again.
    Sreedevi.S.

    Reply

  17. Hi…
    Im Tanvi, currently based in Sydney I face the same craving for Indo-Chinese food…
    One quick question…how many people does this recipe serve…??
    Thanks in advance…!!

    P.S. Amazing photography..!!

    Reply

  18. i think a lot depends on the colour and density of the soya sauce used. mine is a light version. in fact, i was hoping for a darker colour 🙂

    Reply

  19. Hi..This recipe turned out awesome to taste. except that it didn't 'look' as nice in your pic. once i added the soy sauce, the whole sauce and final dish all looked so dark 🙁 How did u manage to keep this colour looking so good??

    Reply

  20. Hi, This recipe turned out awesome. except that it didn't look as awesome as it does in your pic.. As soon as i added soy sauce, the whole thing looked so dark! 🙁

    Reply

  23. Hello Nags,
    Thank you for posting this recipe ,i was craving gobi manchuri today and i tried this recipe and i loved it.keep up the gr8 work

    Reply

  25. Hey Nags, Thanks a lot for this recipe…I got into your blog by chance… i had some cauliflower and checked out your recipe list and tried this one…I should say this was a clear winner…Wow…lip smacking…Thanks again

    Reply

  27. Hi Nags,

    Am planning to make this gobi manchurian tomorrow.
    I have a doubt. Can I use corn starch in place of corn flour? By corn flour, do you mean the pure white one or little yellow one…?

    Reply

  30. heyy!!..i made this recipe last week and needless to say, it turned out very very well, better than i would have imagined..it was soo good that my hubby's been asking me ever since when i would make it again.. he prefers it over chicken wings and THAT is the biggest compliment i (rather you.. ;-)) got.. 🙂 so i am making it again tonight..and just saved the recipe, just in case the page's not available for any reason.. 🙂 Thanks again!!

    Reply

  32. Hi Naagu,

    I tried your recipe this evening & it was such a hit. I crave for manchurian type of food during those off days and when I don't have the energy to go out to restaurant, I do feel like preparing the same. till now, whatever I tried turned out to be something like manchurian but following your recipe I got the perfect taste and yes, yes, yes, this is the taste I was craving for and am so happy to have found this recipe. After having a full plate of it, I just came to give my fb and take a print of the recipe.

    thank you so much. I found my favorite recipe finally. the batter came out perfect and so the whole recipe. thank you again.

    Meena

    Reply

  36. I tried once you sis gobi manchurian and that was really yumm.
    I am sure gonna try this one day.
    The only this is my daughter don't like cauliflower.
    This looks super spicy chillies.
    At least you have a little Indian here we have to make our self unless if one is satisfied with the blang chinese food we get here.

    Reply

  43. Hi Naga, made it today! Totally enjoyed it. My sauce turned out a little too thick, and I had to make it thin with a little flour and water mixture while mixing. Since I was making it thin, I thought I might need to add soy sauce, chilly sauce, tomato ketchup proportionately. However, that seems to have made the sauce a little too dark coz of the soy, and I did not get the lovely golden brown colour as in your picture. The taste was awesome though, and I have taken pictures too:D. The frying is the only part that makes this dish tedious, but totally worth the effort:-)Shreya

    Reply

  45. You sound just like me, eat something outside and want to make the same thing right away home at….hubby goes nuts sometimes 😛 Manchuri looks super yummy,I need a fork please…no chopsticks for me!

    Reply

  55. Nags… it's true indo chinese food originated in Calcutta…china town of Calcutta situated in a localty called tangra … Nelson Wang is the man and i came to know this through Vir Sanghvi ( of course through his columns)…

    Reply

  56. hello..it looks heavenly..as far as food p'graphy is concerned, i will have to come to S'pore and learn from you directly.

    sheetal

    Reply

  58. gobi manchurian is officially indian, Nags ! in fact at one point i thought it was totally adopted by bangalore..You would see little stalls named 'gobi manchurian' and they served just that. The waiters at the restaurant (serving south indian and north indian food) would continue waiting at the table in case u forgot to order gobi manchurian..it was a must with every order !! chinese/indo chinese doesnt seem too popular in ahmedabad and i really miss my bangalore gobi manchurian – seems simple enough, must try…

    Reply

  59. You said it! they have chilly fish and I think veg manchurian but not gobi manchurian. we found the food just so-so and a bit overpriced, actually.

    Reply

  62. Sis, the easy part is of course the fact that you don't need to eye ball the ingredients, these measurements are as exact as they come! 🙂

    Sangeeta – I agree this is not the healthiest way to cook and eat gobi, that's why I don't make it every weekend like I would have liked to 😉

    Reply

  65. Oh Nags, I was Lol reading this..I too crave for food for no reason..there r times, when I go ohh and ahh over a particular food item before going to bed..which has TH giving me stares as to wats rong with me or if I have a news to share! am bookmarking this recipe for sure.looks too gud

    Reply

  66. Nags, thanks for the accurate measures… I've tried making gobi manchurian several times, all in vain… will follow your recipe and make it soon… thanks again 🙂

    Reply

  73. i bashed this gobi manchurian in my recent post and you came up with such a beautiful picture as always…..all beautiful things are not edible for me…let them be in the garden ..ha ha…

    i salute Nelson Wang for this invention…but i have minimized eating this addictive food..

    Reply

  74. No prob if you don't have step by step detail Nags … the very look of it says everything. 🙂 And yes, Ching's green chilli is my fav … I can have it with anything … even plain parathas. 😉

    Reply

  76. I tried once you sis gobi manchurian and that was really yumm.
    I am sure gonna try this one day.
    The only this is my daughter don't like cauliflower.
    This looks super spicy chillies.
    At least you have a little Indian here we have to make our self unless if one is satisfied with the blang chinese food we get here.

    Reply

  82. This looks absolutely delicious. I normally do not eat this even though I crave for it cuz, they add food color & loads of oil. I must make this at home

    Reply
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