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You are here: Home / Indo-Chinese Recipes / Easy Gobi Manchurian Recipe | Gobi Manchurian Dry Recipe

Easy Gobi Manchurian Recipe | Gobi Manchurian Dry Recipe

December 1, 2015 86 Comments

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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By nags Filed Under: Indo-Chinese Recipes, Indo-Chinese Side Dishes, Snacks and Appetisers, Uncategorized

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Comments

  1. Anonymous

    November 1, 2012 at 5:18 pm

    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
  2. Bryan Nonwar

    October 3, 2012 at 10:16 am

    hi guys…i tried this recipe and it come out to be a delicious one..thanks

    Reply
  3. Bryan Nonwar

    October 3, 2012 at 10:15 am

    thanks guys for the recipe..

    Reply
  4. Pooja M

    October 1, 2012 at 3:42 am

    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
  5. Charul @ Tadka Masala

    September 30, 2012 at 12:57 pm

    You made me drool!

    Reply
  6. Anonymous

    September 10, 2012 at 2:42 pm

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

    http://www.youtube.com/watch?v=pDZoiZCUvjk

    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. Anonymous

    July 26, 2012 at 1:55 am

    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
  8. anishathefoodie

    May 28, 2012 at 6:22 pm

    Hi Nags
    Your gobi manchurian was wonderful, just like I knew it will be. great recipe again … Your rock Nagalakshmi. V

    Regards
    Anisha Kuruvilla

    Reply
  9. Alina

    May 22, 2012 at 10:12 am

    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. Chandra

    May 15, 2012 at 4:29 am

    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
    • Nagalakshmi V

      May 16, 2012 at 1:43 am

      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
  11. Nagalakshmi V

    January 3, 2012 at 4:19 am

    I am so glad you enjoyed the gobi manchurian recipe 🙂

    Reply
  12. Anonymous

    December 30, 2011 at 9:40 am

    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
  13. Suba

    December 29, 2011 at 10:54 pm

    Nags… i tried it last saturday and it came out yummy!!! i am going to stick on to this recipe in the future!! my husband loved it!

    Reply
  14. Nagalakshmi V

    December 22, 2011 at 5:49 am

    Tanvi, this gobi manchurian recipe should serve 2-3 people comfortably 🙂

    Reply
  15. Nagalakshmi V

    December 22, 2011 at 5:07 am

    1/4 cup water is approximate. Start with 2 tbsp and then add more

    Reply
  16. Anonymous

    December 19, 2011 at 12:53 pm

    For the batter I added 1/4 cup of water and it became too watery. How much water do we add exactly?

    Reply
  17. Anonymous

    December 16, 2011 at 1:42 am

    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. Nags

    October 10, 2011 at 7:45 am

    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. Aparna

    September 30, 2011 at 4:56 am

    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. Aparna

    September 30, 2011 at 4:51 am

    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
  21. freshmoments

    September 10, 2011 at 3:26 am

    Another BIG hit in our house! Thank you so much for making me an indian-chinese cook.

    Reply
  22. Anjali

    May 10, 2011 at 10:01 pm

    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
  23. Nags

    May 11, 2011 at 12:55 am

    so glad you enjoyed the easy gobi manchurian recipe. i love indo-chinese recipes too and crave for them all the time 🙂

    Reply
  24. Anonymous

    December 1, 2010 at 9:20 pm

    I plan to try this out – I will let you know how it goes –

    Reply
  25. neenu

    October 18, 2010 at 4:40 pm

    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
  26. Nags

    September 30, 2010 at 4:31 am

    hello jaysri, yes you can use corn starch, in fact its one and the same 🙂

    Reply
  27. Jaysri

    September 28, 2010 at 2:24 am

    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
  28. Anonymous

    September 1, 2010 at 6:35 pm

    Hey,

    I really liked the manchurian recipe & your blog too. I have visited your blog for the first time.
    Its really cool & the way you have presented it, it really nice.
    I have recipe blog too.
    http://dskrecipes.blogspot.com/

    Reply
  29. Anonymous

    August 20, 2010 at 9:20 pm

    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
  30. Nags

    August 21, 2010 at 1:33 am

    Thank you so much Anon. I am so glad the gobi manchurian recipe was useful!

    Reply
  31. Nags

    May 4, 2010 at 1:44 am

    Thanks Meena! So glad you liked the gobi manchurian recipe. I have cravings for manchurian a lot too 🙂

    Reply
  32. meens

    May 3, 2010 at 4:04 pm

    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
  33. Anonymous

    April 9, 2010 at 5:20 am

    We love it..really yummy

    Reply
  34. Nags

    April 1, 2010 at 1:09 pm

    using a paniyaram chatti here is a good idea but i didn't 🙂

    Reply
  35. Tina

    April 1, 2010 at 1:09 pm

    Wow ma fav dish dear…looks perfect and tempting.

    Reply
  36. Happy cook

    April 1, 2010 at 1:09 pm

    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
  37. aquadaze

    April 1, 2010 at 1:09 pm

    Hey that looks perfect! BTW, no idea where you stay, but Indian Wok in Siglap serves very nice Indian Chinese.

    Reply
  38. Priya Narasimhan

    April 1, 2010 at 1:09 pm

    looks like a store bought one..too good.

    Reply
  39. Cardamom

    April 1, 2010 at 1:09 pm

    THAT looks delicious!!!I love manchurian, I might try this recipe for Paneer Manchurian. 🙂

    Reply
  40. Mahimaa's kitchen

    April 1, 2010 at 1:09 pm

    yum yum… i love cauliflower manchurian too.. am a big cauliflower fan. can have anything made of it. nice click.

    Reply
  41. Home Lighting

    April 1, 2010 at 1:09 pm

    Its quite delicious.

    Reply
  42. Anonymous

    December 4, 2009 at 9:21 am

    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
  43. Home Lighting

    December 4, 2009 at 10:43 am

    Its quite delicious.

    Reply
  44. Mahimaa's kitchen

    December 2, 2009 at 2:33 am

    yum yum… i love cauliflower manchurian too.. am a big cauliflower fan. can have anything made of it. nice click.

    Reply
  45. Namratha

    December 1, 2009 at 1:20 am

    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
  46. Miri

    November 30, 2009 at 4:46 am

    I totally understand why you came back and made it the very next day! 🙂 The dish looks awesome to say the least!

    Reply
  47. Sharmilee! :)

    November 29, 2009 at 12:43 pm

    My all time fav chinese dish, looks yum!

    Reply
  48. my kitchen

    November 28, 2009 at 3:58 pm

    Wow mouthwatering one,Pass that Bowl to me

    Reply
  49. radha

    November 27, 2009 at 5:28 pm

    Have to make this!

    Reply
  50. Alka

    November 27, 2009 at 1:46 pm

    Love the Manchurian..anytime..and this tempts me enough to grab from screen 🙂

    Reply
  51. RAKS KITCHEN

    November 27, 2009 at 4:32 pm

    Looks good,I have tried ur baby corn manchurian,sure I think this will turn out gud too:)

    Reply
  52. Sig

    November 27, 2009 at 1:09 am

    Love that pic, totally drool worthy, especially when I imagine that it is chicken 🙂

    Reply
  53. Nags

    November 27, 2009 at 1:22 am

    Sig, you are too much!! 😀

    Reply
  54. RedChillies

    November 26, 2009 at 4:41 pm

    Oh goody! You know my 4 year old has taken a liking for Gobi and asks if we can make it at home. Glad that i now have this recipe.

    Reply
  55. sangeeta

    November 26, 2009 at 10:47 am

    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. sheetal

    November 26, 2009 at 7:02 am

    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
  57. Arch

    November 26, 2009 at 4:15 am

    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
  58. aquadaze

    November 26, 2009 at 2:22 am

    huh…they don't have the quintessential indo-chinese dish!! Hmmm…that means they don't serve authentic indo chinese!

    Reply
  59. chakhlere

    November 25, 2009 at 11:41 pm

    woww!! It looks so yummy…please pass it!!

    Reply
  60. Cardamom

    November 25, 2009 at 8:54 pm

    THAT looks delicious!!!I love manchurian, I might try this recipe for Paneer Manchurian. 🙂

    Reply
  61. Nags

    November 26, 2009 at 4:17 am

    I've heard that indo chinese food originated in West Bengal. I can't be sure though, its just hearsay 🙂

    Reply
  62. munchcrunchandsuch

    November 25, 2009 at 8:02 pm

    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
  63. Anupama

    November 25, 2009 at 6:59 pm

    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
  64. Cham

    November 25, 2009 at 6:38 pm

    I feel like having a Gobi manch ! This one looks perfect and glossy!

    Reply
  65. Priya Narasimhan

    November 25, 2009 at 6:23 pm

    looks like a store bought one..too good.

    Reply
  66. Nags

    November 26, 2009 at 2:23 am

    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
  67. Nags

    November 26, 2009 at 2:07 am

    Aquadaze, yes been to Indian Wok in Siglap but they didn't have gobi manchurian!!

    Reply
  68. Nags

    November 26, 2009 at 1:54 am

    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
  69. Nostalgia

    November 25, 2009 at 3:32 pm

    looks quite good and I am sure tastes better.. thanks for sharing

    Reply
  70. Vrinda

    November 25, 2009 at 3:11 pm

    Thats a picture perfect gobi manchurian….

    Reply
  71. aquadaze

    November 25, 2009 at 1:47 pm

    Hey that looks perfect! BTW, no idea where you stay, but Indian Wok in Siglap serves very nice Indian Chinese.

    Reply
  72. Bharathy

    November 25, 2009 at 12:33 pm

    Love manchurian..anytime!..:)
    …but where is the 'easy' part? 🙂

    Reply
  73. sangeeta

    November 25, 2009 at 11:19 am

    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. Sharmila

    November 25, 2009 at 9:44 am

    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
  75. Marie

    November 25, 2009 at 9:06 am

    wonderful photography. and I am sure the dish was as good as it looks !!! Yummm !!!

    Reply
  76. Happy cook

    November 25, 2009 at 8:59 am

    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
  77. Shama Nagarajan

    November 25, 2009 at 8:25 am

    tempting picture dear..nice recipe

    Reply
  78. Manasi

    November 25, 2009 at 7:19 am

    Oh yes!! Lovethis, love all that is Indo-chinese!

    Reply
  79. Pari

    November 25, 2009 at 6:59 am

    My all time favorite, the pic so tempting that I can finish that full bowl all by myself.

    Reply
  80. DEESHA

    November 25, 2009 at 6:57 am

    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
  81. Saraswathi Iyer

    November 25, 2009 at 6:39 am

    My all time fav. gobi dry… looks yummy love the presentation.

    Reply
  82. Arundhuti S. Rama

    November 25, 2009 at 7:31 am

    The picture looks very impressive!

    Reply
  83. Tina

    November 25, 2009 at 7:00 am

    Wow ma fav dish dear…looks perfect and tempting.

    Reply
  84. Nags

    November 25, 2009 at 6:34 am

    using a paniyaram chatti here is a good idea but i didn't 🙂

    Reply
  85. Sonia

    November 25, 2009 at 6:33 am

    droooooling!u didn't use paniyaram here, did u? Look so elegant. 🙂

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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