Gobhi Manchurian Crispy Cauliflower in Tangy Sauce

Crispy Tangy Gobhi Manchuri Restaurant Style at Home

By Amara Vitalis October 1, 2025

Table of Contents

Gobhi Manchurian: Your New Fave Takeaway Fakeaway!

Fancy a bit of Indo Chinese magic tonight? Honestly, who doesn't love Gobhi Manchurian ? This recipe brings the restaurant flavour right into your kitchen.

Think crispy, tangy, and just a little bit spicy utterly addictive!

What's the Story With Gobhi Manchurian?

This dish is a total fusion food. It's a brilliant mashup of Chinese cooking techniques with Indian spices. It’s super popular street food.

How To Make Gobi Manchurian At Home ? It’s easier than you think! You'll need about 45 minutes, but the payoff is HUGE.

This recipe makes 4 servings so it is enough to feed the whole family.

Why You'll Love This Crispy Manchurian Recipe

This dish is packed with cauliflower, making it a surprisingly healthy treat. It is also very easy to veganize. Gobhi Manchurian is absolutely perfect for a Friday night in.

It is also a great choice if you want a satisfying veggie meal. What makes it special? It’s that perfect balance of crispy, saucy, and flavorful.

Alright, let's sort this out like a proper cuppa.

Get Your Ingredients Ready!

First up, you'll need about 21 oz of cauliflower. Chop it into florets. You will also need ingredients for the batter like flour, cornstarch, ginger garlic paste and spices.

Don’t forget the sauce soy sauce, rice vinegar, ketchup and more. Oh my gosh, it smells amazing already, right?

Ingredients & Equipment: Let's Get Started!

Gobhi Manchurian Crispy Cauliflower in Tangy Sauce presentation

Alright, let's sort this out like a proper cuppa. Gobhi Manchurian is all about the right mix! Think of it as building a flavor castle, brick by delicious brick.

First, we need to gather our troops.

Main Ingredients for the Best Gobhi Manchurian

Here’s what you'll need to nail that restaurant style taste at home. Making your own Gopi Manchurian Recipe is easy with this:

Cauliflower: 1 medium head (about 600g or 21 oz ), cut into florets. Fresh is key, and the tighter the head, the better.
All-Purpose Flour: ½ cup ( 65g ). This is the backbone of our crispy batter.
Cornstarch: ¼ cup ( 30g ). Cornstarch is our secret weapon. You know? It makes everything extra crispy.
Ginger Garlic Paste: 1 teaspoon ( 5 ml ). Freshly made is best, honestly.
Red Chili Powder: ½ teaspoon ( 2.5 ml ). Adjust to your heat preference.
Black Pepper: ¼ teaspoon ( 1.25 ml ). Adds a subtle kick.
Soy Sauce: 2 tablespoons ( 30 ml ). Go for a good quality one for richer flavor.
Rice Vinegar: 1 tablespoon ( 15 ml ). Adds that necessary tang.
Tomato Ketchup: 2 tablespoons ( 30 ml ). Don't skimp on this one!
Red Chili Sauce: 1 teaspoon ( 5 ml ). Sriracha works wonders.
Vegetable Oil: Enough for deep frying, plus 2 tablespoons ( 30 ml ) for the sauce.
Sugar: 1 teaspoon ( 5 ml ). Balances the flavors perfectly.
Onion: ½ cup ( 75g ), finely chopped.
Green Bell Pepper: ½ cup ( 75g ), finely chopped.
Red Bell Pepper: ¼ cup ( 37.5g ), finely chopped.
Green Chili: 1 finely chopped (adjust to taste).
Cilantro: ¼ cup , chopped, for garnish.

Seasoning Notes: Spice It Up Right

You absolutely need ginger and garlic. They are the soul of Indo Chinese cooking. Some folks make Vegan Gobhi Manchurian , that may require some tweaks.

For flavor enhancers, a touch of sugar balances the savory notes. If you're out of rice vinegar, white wine vinegar works in a pinch.

Don't be scared to play around with the spices!

Equipment Needed: Simple But Effective

Here is what you need to make that perfect crispy manchurian recipe .

Wok or Deep Frying Pan: For that perfect crispy fry.
Large Bowl: For mixing the batter.
Slotted Spoon: To rescue those golden florets.
Paper Towels: To soak up extra oil.
Small Bowl: For cornstarch slurry.

Honestly, you don't need fancy kit for awesome Gobhi Manchuri . A decent pan and a slotted spoon will do the trick.

Just make sure you have enough space and you should be fine. How to make gobi manchurian at home is a breeze with this gear.

Making Dry Gobhi Manchurian Recipe is simple too. Cauliflower Manchurian Street Food ? You've got this!

Alright, Let's Sort This Out: Cooking Up Some Cracking Gobhi Manchurian

Fancy a bit of Indo Chinese magic? Let's whip up some Gobhi Manchurian . Honestly, this dish is like a flavour explosion.

We are going to make restaurant style Gobhi Manchurian . It’s crispy, tangy, and just a bit spicy perfect for a Friday night treat.

It's one of the best vegetarian Manchurian recipe you'll find, guaranteed.

Prep Steps: Essential Mise en Place for Top-Notch Taste

First, we need to get organized. This is where time saving organization tips come in handy. Chop your cauliflower into small florets.

Think bite sized, you know? Also, prep all your sauce ingredients garlic, ginger, chillies, the whole shebang. Get your ½ cup of flour, and ¼ cup of cornstarch measured out.

Having everything ready before you start cooking makes all the difference.

step-by-step Process: Getting That Perfect Crunch

Blanch those cauliflower florets in boiling water for 2- 3 minutes .
Whisk together your flour, cornstarch, ginger garlic paste, chili powder, salt, and pepper in a large bowl, then gradually add ½ cup water. Make sure it forms a smooth batter.
Heat your oil to 350° F ( 175° C) . Time to dip each floret into the batter.
Fry them for 3- 4 minutes until they are golden brown and wonderfully crispy.
Sauté your garlic, ginger, chilies, onion, and bell peppers for 2- 3 minutes .
Pour in soy sauce, rice vinegar, ketchup, chili sauce, sugar, and salt.
Add 1 tablespoon cornstarch slurry and cook until thickened.
Toss in the fried cauliflower and coat it well.

Pro Tips: From Good to Gobhi licious

Here's a cheeky shortcut: Pat the blanched cauliflower dry before battering. This helps them get extra crispy. A common mistake? Overcrowding the pan when frying.

Fry in batches! Don't skip it! This ensures each piece gets that perfect crunch, which is essential for the Crispy Manchurian Recipe .

Honestly, once you nail this Indo Chinese Cauliflower Recipe , you will be making it all the time. It's far better than any takeaway.

And let’s be real, it’s cheaper too. Plus you can adjust the spice level to your liking. So get in the kitchen and give it a go! You won’t regret it.

I personally had an amazing time tweaking my spice profile to get my favourite taste of the Gopi Manchurian Recipe , which is also another well-known way of calling the Gobhi Manchurian recipe.

Recipe Notes for Cracking Gobhi Manchurian

Alright, let's sort this out like a proper cuppa. You've got your Gobhi Manchurian , now what? This ain't just about following steps.

It's about making it your own. Think of these notes as your little black book of Gobhi Manchurian secrets. It will help you if you are looking for How To Make Gobi Manchurian At Home .

Serving Suggestions: Plating Like a Pro

Honestly, presentation matters. Don't just dump your Crispy Manchurian Recipe onto a plate! Give it some love.

Plating and presentation ideas : Pile it high on a nice plate. Garnish with extra cilantro. A sprinkle of sesame seeds never hurt anyone. A small bowl of soy sauce on the side? Bang on.
Complementary sides or beverages : I reckon fried rice is a winner. Or maybe some Hakka noodles. To drink? A cold beer, or even an ice-cold lemonade. Depends on the mood, innit?

Sorted: Storage Tips

Right, so you've made loads and have leftovers. Don't chuck it!

Refrigeration guidelines : Pop it in an airtight container. It'll keep in the fridge for about 2-3 days.
Freezing options : Freezing Dry Gobhi Manchurian Recipe is tricky. The cauliflower can get a bit soggy. Best eaten fresh, I'd say.
Reheating instructions : Reheat in a pan on the hob. Or, blast it in the microwave if you're in a rush. I like to fry it up again to get it crispy.

Switching Things Up: Variations

Fancy a change? No problem!

Dietary adaptations : For a Vegan Gobhi Manchurian , make sure your sauces are vegan. That's it, really!
Seasonal ingredient swaps : Summer = fresh green chillies. Winter = maybe a touch of extra ginger to warm things up. Feel me?

Nutrition lowdown: The Basics

Alright, let's not pretend this is a health food. But it's not all bad.

Simplified nutrition information : Roughly, you are looking at around 280 calories per serving, with a decent chunk of carbs.
Key health benefits : Cauliflower is good for you. Fibre, vitamins, all that jazz. Plus, it's vegetarian, so that's a win.

Honestly, the best part about Gobhi Manchurian Restaurant Style is the flavour. Don't be afraid to experiment! Add more spice, less spice, whatever floats your boat.

Cooking should be fun, shouldn't it? So, get in the kitchen and get creative. Before you know it, you will be an expert at how to make Gopi Manchurian Recipe at home.

You got this!

Restaurant Style Gobi Manchurian Secret to Perfect Crispy Cauliflower

Frequently Asked Questions

My Gobhi Manchurian isn't crispy, what am I doing wrong? Is there a secret to perfectly crispy cauliflower?

Right, getting that perfect crisp is key! Firstly, make sure you're blanching the cauliflower florets and then properly drying them before battering excess moisture is the enemy.

Secondly, the oil temperature needs to be hot enough (around 350°F/175°C) and avoid overcrowding the pan, which lowers the oil temperature and steams the cauliflower instead of frying it. Frying in batches is the ticket for maximum crispiness.

Can I make Gobhi Manchuri in advance, or is it best served immediately?

Gobhi Manchurian is definitely best enjoyed fresh out of the wok, mate! The longer it sits in the sauce, the softer the cauliflower will become, losing that lovely crispness. If you really need to prep ahead, you can fry the cauliflower and make the sauce separately, then combine them just before serving to keep things as crispy as possible.

I'm not a fan of spicy food. How can I reduce the heat in this Gobhi Manchurian recipe?

No worries, toning down the spice is easy! Reduce or omit the green chili in the sauce entirely. You can also use a milder chili sauce or skip it altogether, and make sure the red chili powder in the batter is just a pinch, or remove it completely. Taste as you go and adjust to your preference.

What's the best way to store leftover Gobhi Manchurian? Will it still taste good the next day?

Alright, leftovers are a tricky one with this dish. Store any leftover Gobhi Manchurian in an airtight container in the fridge. However, be warned that the cauliflower will lose its crispness. When reheating, use a dry pan or oven to try and crisp them up a bit, but it won't be quite the same as freshly made.

Toaster oven works best for reheating.

Can I bake the cauliflower instead of deep frying it for a healthier Gobhi Manchurian?

Absolutely! Baking is a great way to make a lighter version. Toss the battered cauliflower florets with a little oil and bake on a baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden brown.

While it won't be as crispy as deep fried, it's a healthier alternative that still delivers great flavour. Be sure to leave space between the florets on the baking sheet.

I'm out of cornstarch! What can I use as a substitute in my Gobhi Manchurian?

Crikey, that's a common one! If you are out of cornstarch, potato starch or tapioca starch will work just fine as a substitute in both the batter and the cornstarch slurry for the sauce. Use the same amount as the recipe calls for cornstarch.

Though the texture may vary slightly, it will still help create that lovely coating and thicken the sauce.

Gobhi Manchurian Crispy Cauliflower In Tangy Sau

Crispy Tangy Gobhi Manchuri Restaurant Style at Home Recipe Card

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Preparation time:25 Mins

Cooking time:20 Mins

Servings:4 servings

Instructions:

Bring water to a boil in a large pot, add salt, then add the cauliflower florets. Blanch for 2-3 minutes until slightly tender crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain well and pat dry with paper towels.
In a large bowl, whisk together the flour, cornstarch, ginger garlic paste, chili powder, salt, and pepper. Gradually add water, mixing until a smooth, lump free batter forms. The batter should be thick enough to coat the cauliflower but not too thick.
Heat vegetable oil in a wok or deep frying pan over medium high heat (about 350°F/175°C). Dip the blanched cauliflower florets into the batter, ensuring they are fully coated. Carefully add the coated cauliflower to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon or spider and drain on paper towels.
Heat vegetable oil in a wok or large skillet over medium high heat. Add the garlic, ginger, and green chili and sauté for about 30 seconds, until fragrant. Add the onion and bell peppers and sauté for 2-3 minutes, until softened but still slightly crisp.
Pour in the soy sauce, rice vinegar, tomato ketchup, and chili sauce. Add the sugar and salt to taste. Bring the sauce to a simmer.
Stir the cornstarch slurry and pour it into the sauce, stirring constantly. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency.
Add the fried cauliflower to the sauce and toss gently to coat. Cook for another minute, allowing the cauliflower to absorb the sauce. Garnish with chopped cilantro and serve immediately.