Crispy & Spicy Gobi Manchurian Recipe

If you’re a fan of Indo-Chinese food, you’ve probably fallen in love with Gobi (Cauliflower) Manchurian— the crispy, tangy, and spicy cauliflower that’s a staple on every Indian restaurant menu. Whether it’s a rainy evening snack, a party starter, or a weekend treat, Gobi Manchurian Gravy always impresses.

This dish perfectly combines the crunch of fried cauliflower with the spicy and tangy flavor of Chinese sauce, creating a delicious combination that appeals to people of all ages. The best part is, you can make this restaurant style Gobi Manchurian at home easily with a few simple ingredients and some smart cooking tips.

Here, we’ll learn how to make the perfect cauliflower Manchurian—from choosing fresh cauliflower to creating the crispy crust and delicious sauce.
So, gather your ingredients and start making these delicious, crispy & spicy Gobi Manchurian at home like a pro!

What is Gobi Manchurian?

Cauliflower Manchurian is a popular Indo-Chinese dish made from cauliflower florets (Gobi). They are coated in a spicy batter, fried until golden and crispy, and then tossed in a delicious, spicy sauce made from soy sauce, vinegar, garlic, and chili.

There are two main variations of this dish:

Dry Cauliflower Manchurian– served as a snack or appetizer, perfect with tea or a soft drink.
Gravy Gobi Manchurian– served with fried rice or noodles, ideal for lunch or dinner.

In this recipe, we’ll focus on the dry, crispy version – but you can also learn how to make it into a gravy version if you prefer.

Ingredients for Restaurant-Style Gobi Manchurian Recipe

The complete list of ingredients for making crispy Gobi Manchurian at home is given below.

For the cauliflower:

1 medium-sized cauliflower, cut into small pieces
1 teaspoon salt
1/2 teaspoon turmeric powder
Hot water (to boil the cauliflower)

For the batter:

3/4 cup flour
3/4 cup cornstarch
3/4 teaspoon black pepper powder
1 teaspoon red chili powder
3/4 teaspoon soy sauce
Salt as needed
Water to make a smooth batter
Oil for frying

For the Manchurian sauce:

2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 green chilies, chopped
3/4 cup chopped green onions
3/4 cup chopped bell pepper (optional)
2 tablespoons soy sauce
1 tablespoon red chili sauce
1 tablespoon tomato ketchup
1 teaspoon vinegar
Salt and pepper as needed
1 teaspoon cornflour mixed with 3 tablespoons water (to thicken the sauce)
A handful of chopped green chilies for garnish onion leaves

How to Make Street-Style Crispy Gobi Manchurian?

By following this step-by-step recipe for delicious Gobi Manchurian, you can make your Manchurians perfectly crispy on the outside and delicious on the inside. Let’s learn how to make Cauliflower Manchurian at Home:

Step 1: Preparing the Cauliflower

First, wash the cauliflower thoroughly, then cut it into medium-sized florets.
Boil some water in a large bowl, add salt and turmeric powder.
Place the cauliflower florets in the hot water and let them soak for about 3-4 minutes.
Remove the water and gently dry the florets using a clean kitchen towel.

Tip: Blanching removes any dirt or insects and makes them easier to fry later.

Step 2: Making the Batter

In a mixing bowl, combine flour, corn flour, salt, pepper, and red chili powder.
Add a teaspoon of soy sauce for a mild umami flavor.
Slowly add water to form a smooth, medium-thick batter—not too thin, not too thick.
Dip the boiled cauliflower florets into the batter and spread them evenly.

Tip: The batter should easily cling to the florets but not drip— that’s the secret to crispiness!

Step 3: Deep Fry the Cauliflower

Heat enough oil in a deep-frying pan or wok over medium-high heat.
Once the oil is hot, carefully add the wrapped cauliflower florets one by one.
Fry them in batches (do not overcrowd the pan).
Cook thoroughly until golden brown and crispy on all sides.
Drain them on a tissue paper to drain off excess oil.

Pro tip: For extra crispiness, you can fry the cauliflower twice – lightly fry once, let it rest for 5 minutes, then fry again until crisp.

Step 4: Preparing the Manchurian Sauce

Place a wok over medium heat, add 2 tablespoons of oil, and let it heat until shimmering and ready.
Add finely chopped garlic, ginger, and green chilies. Saute for a few seconds until fragrant.
Add chopped green onions and bell peppers (if using) and sauté over high heat for 2-3 minutes.
Add the soy sauce, red chili sauce, tomato ketchup, and vinegar to the pan, then mix well.
Add a little water to adjust the consistency.
Now, add the corn flour-water mixture to thicken the sauce slightly.
Cook for another minute until the sauce becomes glossy and slightly sticky.

Tip: Don’t overcook the sauce, it should coat the cauliflower well, but not be too thick.

Step 5: Add the Fried Cauliflower Florets

Add the fried cauliflower florets to the sauce.
Mix everything well over high heat so that the sauce coats every piece.
Sprinkle green onion greens on top for freshness.

Ready: Your crispy and spicy cauliflower Manchurian is ready to serve!

Serving Suggestion

Serve your hot Cabbage Manchurian Street Style with the following ingredients. These will enhance the flavor of the Cauliflower Manchurian Dry Recipe Street Style:

Hakka noodles or fried rice for a complete Indo-Chinese meal.
As a starter with tomato ketchup or spicy chili sauce.
With soups like hot and sour or Manchow soup.

You can make it even more fun by stuffing it into wraps or rolls!

How to Make Gobi Manchurian Gravy (Optional)

If you prefer gravy, repeat these steps with just one change:

Add 1 cup of water or vegetable stock to the sauce before adding the fried cauliflower.
For a thicker and glossier gravy, increase the amount of cornflour slurry (2 teaspoons cornflour + 1/2 cup water).

Serve it with steamed rice or noodles and enjoy a satisfying meal.

Expert Tips for Perfect Street Style Gobi Manchurian Recipe

Always dry the cauliflower thoroughly before coating it— moisture prevents it from crisping.
Maintain the oil temperature— cooking it thoroughly over medium-high heat ensures even cooking.
Fry in small batches so each batch is cooked evenly.
Mix just before serving— mixing too quickly can lose the cauliflower’s crispness.
Use good quality sauces— authentic soy sauce and chili sauce are very beneficial.
Add MSG only if desired— restaurants sometimes use it for extra flavor, but it’s optional.

What mistakes should you avoid when making Manchurian?

Here are some common mistakes to avoid when Make Restaurant-Style Dish at Home:

Don’t make the batter too thin—it won’t stick properly.
Don’t lower the oil temperature—this will make the cauliflower soggy.
Don’t dip the Manchurian in the sauce too soon before serving—this will take away its crispness.
Use fresh cauliflower—old or frozen cauliflower breaks easily during frying.

Why does Everyone Love Gobi Manchurian?

Crispy, Tasty & Restaurant-Style Cauliflower Manchurian has become one of the most popular dishes across India because it:

This dish is crispy on the outside and soft on the inside.
It’s a perfect blend of spicy, tangy, and delicious flavors.
It’s very easy to make at home, making it a great option for a quick meal or an evening snack with the family.
It’s a dish perfect for all occasions, from house parties to family dinners.

This dish bridges the gap between Indian flavors and Chinese cooking techniques, creating a delicious fusion that never goes out of style.

Healthier Alternatives

If you want to make a lighter meal:

Use an air fryer or oven instead of deep-frying.
Use rice flour or wheat flour instead of refined flour.
Use low-sodium soy sauce to reduce salt.
Add vegetables like bell peppers, onions, and carrots for extra nutrition.

Storage Tips

You can store fried cauliflower (without sauce) in an airtight container for up to a day. Before serving, reheat it in the oven or air fryer to make it crispy again.
Manchurian with sauce is best eaten fresh because once mixed, the cauliflower becomes soft and loses its crispness.

Conclusion

The Crispy & Spicy Gobi Manchurian recipe is not just a recipe—it’s an experience. Its crunch, spicy sauce, and aromatic flavors make it a dish that brings joy with every bite. Once you master the art of making it at home, you’ll never crave restaurant-style dishes again.

So the next time you want to impress your guests or treat your family, be sure to try this Crispy and Spicy Cauliflower Manchurian recipe-it’s your ultimate guide to the ultimate crunch and authentic flavor of Indo-Chinese cuisine.