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Gobi Manchurian

This Gobi Manchurian is packed with texture and flavor. It combines crispy, double-fried battered cauliflower with a spicy, tangy sauce. It’s no surprise that this Indo-Chinese classic, also known as Chindian cuisine, is one of the most popular Indo-Chinese recipes in the world.

Gobi Manchurian on a plate.

Step by Step Video Instructions


Cauliflower: Use fresh cauliflower cut into bite-sized florets to ensure they cook evenly and absorb the flavors of the batter and sauce.

Cornstarch and All-Purpose Flour: These combine to form the crispy batter that coats the cauliflower. Cornstarch helps the batter to crisp up nicely, while the flour provides more structure.

Seasonings for Batter: Salt and pepper lay the basic seasoning groundwork, while Kashmiri red chili powder adds a vibrant color and a mild red pepper flavor.

For the Sauce:

Garlic and Ginger: These aromatics are finely chopped to infuse the sauce with a pungent and spicy flavor that’s characteristic of the Gobi Manchurian sauce.

Green Chili: Adds a fresh heat to the sauce. Adjust the amount depending on your spice tolerance.

Spring Onion: The white parts are used for cooking and imparting mild onion flavors to the sauce, while the green parts are perfect for garnishing and adding a fresh crunch.

Red Onion and Capsicum: These vegetables add sweetness and a slight crunch, enhancing the texture and flavor profile of the sauce.

Soy Sauce: Provides the umami base for the sauce.

Tomato Ketchup: Adds a hint of sweetness and tang, balancing the heat and savory components.

Red Chili Sauce: Increases the heat and adds depth to the sauce.

MSG (optional): Can be added to enhance the savory notes of the dish, though it can be omitted based on personal preference.

White Pepper: Offers a different, sharper heat compared to black pepper, rounding out the spice elements in the sauce.

Cornstarch Slurry: A mixture of cornstarch and water used to thicken the sauce, ensuring it clings to the cauliflower florets for maximum flavor with every bite.

Gobi Manchurian garnished with scallions.

Expert Tips

Managing Oil Temperature: Maintaining the right oil temperature is crucial for frying. Start by heating the oil between 320°F and 340°F for the initial fry to cook the cauliflower, and then increase it to 355°F for the second fry to get that golden, crispy exterior. Use a cooking thermometer to monitor the oil’s temperature for the best results.

Thickening the Sauce: Add the cornstarch slurry while stirring continuously to avoid any lumps. Stop once you achieve a glossy sauce that coats the back of a spoon, ensuring it will nicely coat the cauliflower for the perfect finish.

Storage and Leftovers

Allow the Gobi Manchurian to cool to room temperature before storing. Transfer the cooled Gobi Manchurian to an airtight container and refrigerate. It will maintain a good quality for up to 3 days. The sauce may cause the cauliflower to soften slightly, but it will still be enjoyable.

To reheat leftovers in the microwave, place the Gobi Manchurian in a microwave-safe container and cover it lightly. Heat on medium power for 2 minutes, then stir and continue heating in 30-second intervals until thoroughly hot.

A bowl of Gobi Manchurian on a kitchen table.


Is Gobi Manchurian vegan?

Gobi Manchurian can be made vegan by checking the ingredients of the sauces for any hidden animal products. Most commercially available ketchup and soy sauces are vegan, but always double-check the labels.

What are some serving suggestions for Gobi Manchurian?

Gobi Manchurian is typically enjoyed as a main course or as an appetizer. It pairs well with fried rice, noodles, or simply with a side of steamed vegetables.

Can I air fry the cauliflower instead of deep-frying?

Yes, for a healthier alternative, you can air fry the cauliflower. Simply season the florets with the spices and a light spray of oil, and air fry at 390°F (200°C) for about 15-20 minutes or until golden and crispy, shaking the basket halfway through to ensure even cooking.

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Gobi Manchurian on a plate.

Gobi Manchurian

This Gobi Manchurian is packed with texture and flavor. It combines crispy, double-fried battered cauliflower with a spicy, tangy sauce. It's no surprise that this Indo-Chinese classic, also known as Chindian cuisine, is one of the most popular Indo-Chinese recipes in the world.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese, Indian
Servings 1
Calories 631 kcal


For the Cauliflower:

  • 250 grams cauliflower cut into bite-sized florets
  • 30 grams cornstarch about 3 tablespoons
  • 30 grams all-purpose flour about 3 tablespoons
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Kashmiri red chili powder
  • Water as needed to form a thick but runny batter

For the Sauce:

  • 2 tablespoons oil
  • 1 tablespoon garlic finely chopped
  • 1/2 tablespoon ginger finely chopped
  • 1 green chili finely chopped
  • 1 spring onion white parts finely chopped, green parts reserved for garnish
  • 30 grams red onion finely chopped (about 2 tablespoons)
  • 30 grams capsicum finely chopped (about 2 tablespoons)
  • 1 teaspoon soy sauce
  • 1 tablespoon tomato ketchup
  • 1 teaspoon red chili sauce
  • 1 teaspoon MSG optional
  • 1/2 teaspoon white pepper
  • 1 tablespoon water

For the Cornstarch Slurry:

  • 1 teaspoon cornstarch
  • 1 tablespoon water


Prepare the Batter:

  • In a large bowl, combine the cornstarch, all-purpose flour, salt, Kashmiri red chili powder, and pepper. Gradually mix in enough water to form a thick but runny batter. Add the cauliflower florets and toss until well coated.

Fry the Cauliflower:

  • Heat oil in a large pot between 160°C and 170°C (320°F and 340°F). Deep fry the battered cauliflower in batches for about 3 minutes or until cooked through. Remove from the oil and drain on a wire rack. Increase the oil temperature to 180°C (355°F) and fry the cauliflower again in batches until golden brown and crispy. Remove and drain again.

Make the Sauce:

  • In a large deep sauté pan or karahi, heat 2 tablespoons of oil over medium heat. Add red onion, garlic, ginger, green chili, and the white parts of the spring onion. Season with salt, MSG (if using), and white pepper. Stir fry until the garlic is soft.
  • Add the capsicum and continue to stir fry for 2 minutes. Stir in the soy sauce, red chili sauce, tomato ketchup, and water. Simmer for 3-4 minutes.

Thicken the Sauce:

  • Prepare a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water. Add to the sauce and simmer for 1 minute, or until the sauce thickens.

Combine and Serve:

  • Add the fried cauliflower to the sauce, toss to coat, and cook until hot. Garnish with the green parts of the spring onion. Serve immediately.


Calories: 631kcalCarbohydrates: 81gProtein: 10gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gSodium: 1870mgPotassium: 1023mgFiber: 10gSugar: 13gVitamin A: 1137IUVitamin C: 172mgCalcium: 101mgIron: 3mg
Keyword Gobi Manchurian
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