Gobi Manchurian Recipe: Famous Flavorful Indo-Chinese Street Food Delight

Gobi Manchurian is a popular Indo-Chinese dish that combines the flavours of crispy cauliflower florets with a tangy and spicy sauce. This delectable appetizer has become a favourite in Indian cuisine, loved for its unique blend of textures and mouthwatering taste. In this blog post, we will guide you through the process of making Gobi Manchurian at home, allowing you to enjoy the irresistible combination of crispy cauliflower and savoury sauce bursting with flavours.


For the Cauliflower Fritters:

  • 1 medium-sized cauliflower, cut into florets
  • 1/2 cup all-purpose flour
  • 1/4 cup cornflour
  • 2 tablespoons rice flour
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon soy sauce
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon black pepper powder
  • Salt to taste
  • Water, as needed
  • Oil for deep frying

For the Manchurian Sauce:

  • 2 tablespoons oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1 medium-sized onion, finely chopped
  • 1 medium-sized capsicum, finely chopped
  • 2 green chillies, slit lengthwise
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon chilli sauce (adjust to taste)
  • 1 teaspoon vinegar
  • 1/2 teaspoon sugar
  • Salt to taste
  • Spring onions, chopped (for garnishing)


  1. In a mixing bowl, combine all-purpose flour, cornflour, rice flour, ginger-garlic paste, soy sauce, chilli powder, black pepper powder, and salt. Add water gradually and whisk to form a smooth batter of medium consistency.
  2. Dip the cauliflower florets into the batter, ensuring they are coated well. Shake off any excess batter.
  3. Heat oil in a deep frying pan or kadai over medium heat. Fry the cauliflower florets in batches until they turn golden brown and crispy. Remove them using a slotted spoon and drain on a kitchen paper towel to remove excess oil.
  4. In a separate pan, heat oil over medium heat. Add chopped garlic and ginger, and sauté for a minute until fragrant. Add chopped onion, capsicum, and slit green chillies. Stir-fry for a couple of minutes until the vegetables are slightly tender.
  5. Add soy sauce, tomato ketchup, chilli sauce, vinegar, sugar, and salt. Mix well to combine the flavours and let the sauce simmer for a minute or two.
  6. Add the fried cauliflower florets to the sauce and toss gently to coat them evenly. Cook for an additional minute to allow the flavours to penetrate the cauliflower.
  7. Garnish with chopped spring onions for a fresh and vibrant touch.
  8. Serve hot as an appetizer or as a side dish with fried rice or noodles.


  • You can adjust the spice level by increasing or decreasing the amount of chilli sauce and green chillies.
  • For a healthier option, you can bake the cauliflower florets in the oven instead of deep frying them.


Gobi Manchurian is a crowd-pleasing dish that brings together the flavours of Indian and Chinese cuisines. The crispy and flavorful cauliflower florets coated in a tangy and spicy sauce make for an irresistible combination. By following this easy recipe, you can recreate the restaurant-style Gobi Manchurian in the comfort of your own kitchen. Treat yourself and your loved ones to this delicious Indo-Chinese delight and savour the crispy goodness with every bite.

Jayanth Dev

Jayanth Dev

Jayanth Dev was born on 1st April 1989 in Bangalore, India. He developed an early interest in writing as a result of his fascination as a child with the stories that appeared to him in his dreams. As most of his writings are typically reflections of his dreams, many people refer to him as a dream writer. His passion for the Old Scriptures sparked creative insights that helped him craft lovely tales that are present in all of his novels.