Gobi Manchurian Dry Recipe (with Step by Step Photos)

Manchurian made from gobi (cauliflower) is one of the best starters you can have in any party. Among dry and with gravy variants of it, dry one is widely preferred due to its versatility as a snack that can be served as a starter or as an accompaniment for dinner. There are two parts for making dry manchurian with gobi 1) make florets and 2) make spicy sauté. Learn how to make restaurant like delicious phool gobi manchurian dry with this easy step by step photos recipe.
Follow our Manchurian Special section to find varieties of Indo Chinese food recipes.
Dry Gobi Manchurian
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Serves: 4 servings
For Florets
1/2 cup Corn Flour
5 tablespoons Maida (all purpose flour)
1 medium size Cauliflower (Phool Gobi), broken into medium size florets
1/2 teaspoon Garlic Paste
1/2 teaspoon Ginger Paste
Oil, for deep frying
1/2 cup Water
For Sauté
1½ teaspoons Garlic Paste
2 teaspoons Ginger Paste
2 Green Chillies, finely chopped
1 large Onion, finely chopped
1 small Green Capsicum, finely chopped
1½ tablespoons Soy Sauce
1/2 tablespoon Chilli Sauce
2 tablespoons Tomato Ketchup/ Tomato Sauce
2 tablespoons Cooking Oil
2 tablespoons Spring Onion, finely chopped
Directions for Florets:
  1. step-1
    Boil cauliflower florets in salted water over medium flame for 3-4 minutes. After boiling, drain excess water and pat dry florets on tissue paper.
  2. step-2
    Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste and salt in a bowl. Add water (approx. 1/2 cup) little by little and stir to make a batter. Make sure that batter is not too thick or not too thin. Its thickness should be similar to thickness of dosa batter. Add all florets in batter and mix well. For perfect manchurian, batter should coat florets evenly.
  3. step-3
    Heat oil in kadai (frying pan) over medium flame. Carefully drop or slide 6 to 8 florets in oil and deep fry over medium flame until they turn golden brown. Drain and transfer deep fried florets over paper napkin to a plate. Deep fry remaining florets.
Directions for Sauté:
  1. step-4
    Heat 2-tablespoons oil in a wide, thin-bottomed pan or wok on medium flame. Add 2 teaspoons ginger paste, 1½ teaspoons garlic paste, chopped green chillies, chopped capsicum and chopped onion.
  2. step-5
    Sauté them on high flame for 3-4 minutes.
  3. step-6
    Add soy sauce, tomato ketchup, chilli sauce and salt.
  4. step-7
    Stir continuous and cook for a minute
  5. step-8
    Add deep fried florets.
  6. step-9
    Toss and mix deep fried florets with other ingredients in pan for 1-2 minutes keeping flame on high. (Tossing everything on high heat in wok or pan is must for making best Chinese gobi manchurian dry.)
  7. l_step
    Transfer it to a plate and garnish with spring onion. Serve it hot with tomato ketchup and chilli sauce.
Tips and Variations:
  • Do not keep deep fried florets idle for long time otherwise they will turn soft and you will not get the crunchy taste.
  • Serve this dish immediately to get crispy taste of florets.
  • Dry manchurian of gobi gets its primary taste from chilli sauce and soy sauce. You can adjust the quantity of these two sauces to get a desired flavor.
  • To clean cauliflower florets, soak them in hot salted water for 15 minutes.
  • Do not try to deep fry all florets in a single go, as they may not cook evenly.
  • If you like crispy dry cauliflower manchurian, then deep fry batter coated florets for little longer than suggested time in this recipe.
Taste: Dry and spicy
Serving Ideas: Serve it as a starter or appetizer or as an accompaniment with Chinese fried rice or Schezwan fried rice.


Oct 04, 2015  by Nishita
It's an really easy and awesome dish.. Tries and really was good.. But I really wanted it more kinda spicy and crispy.. But overall fast and easy dish. Good one.

Response: Thank you Nishita.

Aug 26, 2015  by Vinita
Is garlic paste necessary?

Response: You can make it without adding the garlic paste but the taste will be different.

May 19, 2015  by Priyusha
Can we substitute ginger garlic paste instead of adding ginger paste and garlic paste separately?

Response: Yes, you can use ginger-garlic paste instead of adding ginger and garlic paste separately.

May 12, 2015  by Soni Shahi
Thanks....I Love It.
It helps me a lot and steps and images makes my work easier.

Thanks Again.

May 03, 2015  by Nidhi
Has anyone tried this with frozen cauliflower?

Response: Hi Nidhi, I have never made this with frozen cauliflower however if you want to use them, defrost them before using it.

Apr 30, 2015  by Amlesh
So concise and clear. You rock. Made me like a He-Man in the eyes of my wife. Thanks :)

Mar 08, 2015  by Cassandra
Tried it today. It is very nice and delicious.

Jan 28, 2015  by Disha Shaji
Very awesome dish. I love your blog.

Response: Thanks Disha.

Jan 26, 2015  by Neelam
Steps are very clear and easy for even the beginner. Thanks.

Jan 16, 2015  by Jyoti Gandhi
Very nice I love it. Thanks foodviva.

Dec 27, 2014  by Radha
I love this recipe and it''s very simple to make.

Dec 13, 2014  by rohit
This is great. Nice recipe thanks.

Nov 24, 2014  by Neeraja
Can we use little bit sugar instead of tomato sauce?

Response: Hi Neerja, you can use a pinch of sugar (not more) instead of tomato sauce but the taste will change a little bit.

Nov 21, 2014  by Kay Ali
It was deliciously fantastic. Happy Thanksgiving.

Nov 20, 2014  by Julie
Hi, can you please give the measurement to cook this recipe for 50 members? Appreciate your immediate response. Thanks.

Response: Hi Julie, this recipe can be served as starter to 4 people and as side dish or accompaniment to 2 people. You can multiply all the ingredients of recipe according to your requirement of serving.

Nov 13, 2014  by Kay Ali
Hey, can I use sweet soya sauce instead of the regular one? Will that make any major difference to the dish?

Response: Hi, I have never used the sweet soy sauce to make manchurian, but I think sweet soy sauce makes the manchurian little bit sweet.

Nov 12, 2014  by Sowmya
I tried this recipe today and it came out very well and awesome comments from my family members. Thank you so much for the dish. I love your blog.

Nov 07, 2014  by Dhathri
Hi this recipe is super, I love that.

Oct 23, 2014  by mamatha
Thanks, I get the recipe today and I tried also. All appreciated.

Oct 22, 2014  by Sita Srinivasan
The first time I enjoyed this homemade manchurian.Thanks!

Oct 01, 2014  by Shubhangi
Hi, it turned out bad. I think the proportion I took for maida & corn flour was wrong. All purpose flour & corn flour got separated from florets & settled down in the oil. Nonetheless, I had to fry only florets without coats :( & had to dip them in manchurian gravy which was very tasty.

Response: Hi Shubhangi, was the batter mixed properly and medium thick? Did you deep fry the florets on medium flame? This could happen if batter is too thin or the oil is not hot enough for deep frying.

Sep 24, 2014  by sree.
wow....superb. today i tried it on my kitty party. all the members liked it, thanks for this dish.

Sep 22, 2014  by Kautya Mhakal
My sister loved this dish!! :D Yummmm!!

Sep 16, 2014  by ash
The dish turned out to be yummy. My husband liked it. Thanks a lot

Sep 12, 2014  by ash
Just want to know if there is any other way of garnishing instead of using spring onion?

Response: Hi, you can use chopped cilantro (coriander leaves) or finely shredded cabbage or lettuce for garnishing.

Sep 03, 2014  by priyanka
Can this be prepared one day prior or will it become soggy? Is there a way to prepare ahead of time?

Response: Hi priyanka, if you prepare it in advance, it will become soggy. For crispy manchurians, serve it immediately after preparing.

Aug 28, 2014  by annie
It is a very yummy dish .... too good .... but it is not remaining crispy .... why? may I ask?

Response: Hi Annie, serve the manchurian immediately after preparing it to get the crispy taste. If you deep fry the cauliflower florets in advance then moisture from the cauliflower will turn them soggy.

Aug 24, 2014  by Sophia sriram
Came very well. Thank you so much

Aug 21, 2014  by Elizabeth
It looks delicious but I just want to know if I can make it without soy sauce since I and my daughter are allergic to soy. Thanks

Response: Hi Elizabeth, if you are allergic to soy, you can skip the soy sauce, the taste will change a bit but it will still taste good.

Aug 16, 2014  by vamsi
Good...i made it...lovely taste...

Aug 13, 2014  by Zuha
Can I use wheat flour instead of maida?

Response: Yes, you can use same amount of wheat flour in place of maida in this recipe.

Aug 04, 2014  by shiny antony
thank u 4 such a wonderful recipe.

Jul 19, 2014  by larsen
It will become more fluffy if you apply egg to it. Cabbage for garnishing also looks good.

Response: Thanks larsen for suggestion.

Jul 16, 2014  by Jini Kuruvila
can we skip chilli sauce?

Response: Hi, if you want to skip chilli sauce then add white vinegar (1 teaspoon) instead of it.

Jun 02, 2014  by Rakesh Sharma
Its an awesome recipe. Very easy to make. Thank You so much. Everyone who's tries it has loved it. Frying the cauliflower takes very long. Is there a faster way of doing it?

Response: Hi Rakesh, thanks for trying the recipe. There is no faster way to get crispy and crunchy cauliflower florets. You should fry it over medium flame until they turn light golden brown.

May 11, 2014  by kavipriyakarthik
Its really superbb....can i use red chilli paste instead of chilli sauce?

Response: yes, you can definitely use red chilli paste.

May 05, 2014  by panchi gupta
wow it tastes awesome

May 02, 2014  by lachu
Wat kind of chilli sauce? Red or green?

Response: You can use any type of chilli sauce. However, if you use red chili sauce then it will also give nice color to the manchurian.

Apr 23, 2014  by Raji
They are not crispy when fried and comes with a lot of oil

Response: HI Raji, thanks for trying the recipe. If you deep fry the florets on very low flame or oil is not properly hot then florets will not turn crispy and comes with lots of oil.
Deep fry them over medium flame while oil is medium hot.

Apr 18, 2014  by Dal
Wow... Superb ! And easy too!

Apr 12, 2014  by hema
I like this step by step recipe of Manchurian....
i\'ll try diz superb recipe.

Apr 10, 2014  by Alekyakonline
Can we skip tomato sauce or use anything instead of this...

Response: You can not skip the tomato sauce. It is added to get mild sweet and tangy taste. If you skip it then taste of the dish will change.

Apr 10, 2014  by rupali
Very awesome. Yummmmm - luv it.Hey, thanks for the yummy recipe.

Apr 04, 2014  by sreelekha
Mmm...yami....!I love it.

Mar 20, 2014  by rama
Easy to make gobi manchurian. I tried it and it was superb.

Response: Thanks.

Mar 17, 2014  by dharmendra jain
Today I tried it wow very tasty and easy to cook at home only one thing use tomato sauce more in place of soya.

Response: Thank you for trying the recipe. Soya sauce has mild bitter taste and specific smell, you can adjust it's quantity according to your taste. If you like the more tangy and mild sweet taste then add more tomato sauce.

Mar 14, 2014  by Ashok
Wow superb and very easy way to learn loved recipes and i just love it.........

Jan 28, 2014  by preity
wow....!!! m trying dis...vry tasty n supeb. love dis recipe step by step...dis help me a lot... thnku.

Dec 10, 2013  by aju
Superb!!! Must try..

Nov 09, 2013  by sherly
wow ...... its great ya . i loved it too much.

Oct 21, 2013  by Archana
Wow! This recipe seems very easy. I will definitely try out soon. Thank u!

Oct 16, 2013  by sawthi
Wow superb and very easy way to learn loved recipes and i just love it.........

Sep 03, 2013  by Liz
Tried it today. Best gobi manchurian recipe !!!

Jul 09, 2013  by Nita Sameer
Excellent and easy to make loved it.....

Feb 15, 2013  by pooja
simply superbbbbbbbbbbbbbb..............
It's finger licking, awesome..

Feb 07, 2013  by karishma
superb and easy to make..............

Jan 26, 2013  by Prabha Natarajan
gimme more stars ya...... superb....

Dec 31, 2012  by aandivin
Tastes good

Sep 06, 2012  by killo
very nice I love it.

Jul 29, 2012  by Mallika Basu
I love this step by step recipe of cauliflower manchurian... the step photos helped me a lot and it was a winner on the table with everyone making second helpings. I am now seriously thinking about trying this recipe with chicken instead of cauliflower.

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