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Snack Ideas Cooking Time : 45 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Gobi Manchurian Dry Recipe | Crispy Indo-Chinese Cauliflower with Spicy Garlic Sauce

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Gobi Manchurian Dry is a popular Indo-Chinese appetizer made with cauliflower florets coated in a seasoned batter and fried until golden and crispy. The cauliflower is then tossed with garlic, ginger, soy sauce, chili sauce, and a touch of tomato ketchup, creating a bold combination of spicy, tangy, savory, and slightly sweet flavors. The crisp coating and tender cauliflower make every bite delicious and satisfying.

This dry version is especially popular as a party starter, evening snack, or side dish with fried rice and noodles. Unlike gravy-style Manchurian, it uses only a small amount of sauce, allowing the cauliflower to stay flavorful without becoming too wet. Garnished with fresh spring onions, Gobi Manchurian Dry is a tasty vegetarian favorite for family gatherings and casual meals.

Cooking Method

Wash the cauliflower and cut it into medium-sized florets. Blanch in boiling water for 2–3 minutes, then drain and pat dry thoroughly.
In a bowl, combine the cornflour, all-purpose flour, ginger-garlic paste, red chili powder, salt, and black pepper.
Add enough water to make a thick batter, then toss the cauliflower florets until evenly coated.
Heat oil in a deep pan over medium heat. Fry the florets in batches until golden and crispy. Drain on paper towels.
Heat 1 tablespoon of oil in a wok or large skillet.
Add the minced garlic and ginger and sauté briefly until fragrant.
Add the diced onion and bell pepper. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.
Add the soy sauce, chili sauce, and tomato ketchup. Stir until combined.
Add the fried cauliflower and toss quickly over medium-high heat until lightly coated. Avoid adding extra water so the dish stays dry.
Garnish with chopped spring onions and serve immediately while crispy.