Crispy Gobi Manchurian the Easiest and Tastiest Way

Crispy Gobi Manchurian The Best Easy Recipe Youll Make

By Jasmine LiOctober 2, 2025

Table of Contents

Ready for The Best Easy Gobi Manchurian Recipe Ever?

Ever find yourself craving that sweet, spicy, crispy goodness of Gobi Manchurian? Honestly, who doesn't! This recipe is for you.

The Best Easy Gobi Manchurian Recipe is about to become your new go-to. Think perfectly crispy gobi manchurian tossed in a banging Indo Chinese sauce.

This iconic Indo Chinese recipe is thought to have originated in Kolkata, India. It's now become a global street food legend.

My take on this classic is easy , ready in under an hour. It comfortably feeds four hungry people.

Why This Cauliflower Manchurian is The Best

It's not just tasty. This dish is secretly packed with vitamins from the cauliflower . It is also a great way to get your veggie fix.

Plus, it's perfect for a fakeaway night, saving you money and calories! This recipe will be extra special to all vegans, as vegan gobi manchurian can be quite hard to find when ordering in.

From My Kitchen to Yours

I have made gobi manchurian for as long as I can remember. One time I used all the ingredients but forgot the cornstarch! The sauce did not thicken.

It became gobi manchurian soup. Don't be like me! Make sure to check you have everything first.

Get Ready for Some Serious Flavour

You'll need cauliflower, flour, cornstarch, ginger garlic paste, and basic spices for the florets. For the sauce, grab soy sauce, ketchup, chilli sauce, vinegar, ginger, garlic, onions, and peppers.

It's all pretty standard easy indian recipes and can be found in most supermarkets. So, are you ready to embark on this culinary journey with me? Let's make some gobi manchurian dry perfection! Or maybe gobi manchurian gravy is more your style? I have tips for that too!

Trust me, you will adore this, one of many great indian chinese recipes .

Forget ordering from the Chinese. This street food recipes are the real deal!

Let's get down to brass tacks, shall we? Before we embark on The Best Easy Gobi Manchurian Recipe , we need to gather our bits and bobs.

Making crispy gobi manchurian that rivals your favorite street food recipes is all about having the right stuff ready to go.

Honestly, half the battle is won before you even turn on the hob. So, grab your shopping list and let's dive in!

Main Ingredients

Right, here's what you'll need to create this cauliflower manchurian magic! Don't skimp on quality, it really does make a difference.

Cauliflower Florets

1 medium head of cauliflower (approx. 500g / 1.1 lbs ), cut into bite sized florets
Quality Indicator: Look for firm, tightly closed florets with no brown spots. Fresh is best!

Batter Up

1/2 cup all-purpose flour ( 60g )
1/4 cup cornstarch ( 30g )
1 teaspoon ginger garlic paste (equal parts)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water ( 120ml )

Sauce Time

2 tablespoons vegetable oil
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1 green chilli, finely chopped (adjust to your spice preference)
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper (capsicum) - any colour
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon green chilli sauce (or sriracha)
1 teaspoon vinegar (white or rice)
1/2 teaspoon sugar
1/4 cup water ( 60ml )
1 tablespoon cornstarch ( 12g ), mixed with 2 tablespoons water (cornstarch slurry)
2 tablespoons chopped spring onions (scallions), for garnish

Seasoning Notes: Flavor Bombs Incoming!

This indo chinese recipe really hinges on getting the spices right. It's like a flavor explosion in your mouth. Trust me, you will thank me later.

The Essential Trio

Ginger, garlic, and green chilli are the holy trinity here! Don't be shy with them. This gobi manchurian recipe easy needs that kick.

Umami Boosters

Soy sauce, tomato ketchup, and chilli sauce create that signature tangy sweet-spicy thing. It is seriously moreish!

Quick Subs

No green chilli sauce? Sriracha works a treat! For a vegan gobi manchurian , just make sure your soy sauce is vegan friendly.

Equipment Needed

Keep it simple, yeah? You don't need fancy gadgets for this easy indian recipes or indian chinese recipes .

The Essentials

Large bowl
Wok or large, deep frying pan
Slotted spoon
Small saucepan
Whisk

Household Hacks

No wok? A large frying pan will do. Slotted spoon a bit posh? Fish slice works too. Honestly, just use what you've got! This gobi manchurian dry or gobi manchurian gravy recipe is about having fun, not stressing over equipment.

Get stuck in!

Okay, let's dive into making The Best Easy Gobi Manchurian Recipe you've ever tasted! Honestly, this cauliflower manchurian is so good, it'll become your new favourite indo chinese recipe .

Trust me, even if you're not a pro chef, you can nail this! It's way easier than ordering takeaway, plus you get to control the spice level.

Fancy a vegan gobi manchurian ? Easy swap some ingredients, and Bob's your uncle.

Cooking Method: Gobi Manchurian Magic!

Listen up, this ain't rocket science. We're aiming for that perfect balance of crispy gobi manchurian dry perfection with a touch of saucy goodness not quite full-on gobi manchurian gravy , but close!

You know, that feeling of a banging indian chinese recipes on a plate, just like your favourite street food recipes !

Prep Steps: Get Your Ducks in a Row

First things first, mise en place is key, yeah? Chop everything before you even think about turning on the hob.

That means chopping the cauliflower into even florets, mincing your ginger and garlic, and dicing those veggies. Organisation is your friend here.

To save time, pre-cut the cauliflower, which is one of the easy indian recipes you can find. It is available pre-cut in most supermarkets.

And remember: hot oil is hot! Respect it. Keep kids and pets away, and don't wear dangly jewellery that could get caught. Keep the fire extinguisher handy, just in case, yeah?

step-by-step: Easy Peasy

Make the batter: Mix flour, cornstarch, ginger garlic paste, salt, pepper, and water in a large bowl. Whisk until smooth.
Coat the florets: Dunk the cauliflower florets in the batter, making sure they're fully covered.
Fry Time! Heat oil to 350° F/ 175° C . Fry in batches until golden brown. This takes about 4- 5 minutes per batch.
Sauté Aromatics: In a pan, heat oil. Sauté ginger, garlic, and green chilli until fragrant.
Veggie Power: Add onions and bell peppers. Cook for 3- 4 minutes until softened.
Sauce It Up: Add soy sauce, ketchup, chilli sauce, vinegar, sugar, and water. Simmer.
Thicken Up: Stir in cornstarch slurry and cook until the sauce thickens. This takes about 1- 2 minutes .
Combine: Add the fried cauliflower. Toss gently. Then, boom, you're done!

Pro Tips: Level Up Your Gobi

Want extra crispy cauliflower? Double fry it! Fry once until light golden, then again at a higher temperature before adding to the sauce. Mind blowing.

Watch out, soggy cauliflower is the enemy. Don't overcrowd the pan when frying, and serve immediately! Honestly, this dish is best eaten fresh.

Wanna make it ahead? You can fry the cauliflower in advance. Just keep it warm in a 200° F/ 93° C oven until you're ready to toss it in the sauce. Sorted!

Alright, let's chat more about this The Best Easy Gobi Manchurian Recipe . It's more than just a recipe, honestly. It's a bit of a cultural hug, innit?

Recipe Notes for Your Epic Gobi Manchurian

Cooking's like jazz, isn't it? A bit of improv is good. Here are some thoughts on making your crispy gobi manchurian experience amazing.

Serving Suggestions: Plating Like a Pro

Listen, presentation matters. Think about this: a bed of fluffy basmati rice underneath your gobi manchurian gravy . Or maybe some stir fried noodles? Sprinkle those spring onions on top like you mean it.

A little goes a long way! A lime wedge? Adds that needed zing to your indo chinese recipe . Also, a cold Kingfisher lager never hurts.

I mean, just sayin'.

Storage Tips: Keeping it Fresh

Right, leftovers. They happen. Keep your cauliflower manchurian in an airtight container in the fridge. Should be good for about three days.

Reheating? Best in a wok or frying pan to keep it crispy. Microwaving works, but it might go a bit soggy, yeah? Don't freeze it, honestly.

The texture goes a bit weird.

Variations: Play Around With It!

Fancy making it vegan gobi manchurian ? Easy peasy. Just make sure your soy sauce is vegan friendly. For a bit of a twist, try adding some pineapple chunks to the sauce.

Seriously. Sweet and sour, like. And if it's autumn? Butternut squash instead of cauliflower? Why not!

Nutrition Basics: Goodness Inside

Okay, so it's not exactly health food, is it? But cauliflower is good for you! Vitamins, fibre, all that jazz.

Plus, a little bit of chilli can be a nice, natural, metabolism boost. Treat yourself, honestly.

Look, gobi manchurian dry or with gravy is what you want to make of it. Whether you're trying this easy indian recipe to feed the family, or showing off to your friends, have a crack, and enjoy the process more than the final result.

And trust me, you'll find your style to nail the easy gobi manchurian recipe ! It is a beloved part of indian chinese recipes and street food recipes .

It seems challenging to cook but this is not. So, give The Best Easy Gobi Manchurian Recipe a whirl! You got this.

Frequently Asked Questions

How do I stop my Gobi Manchurian from going soggy? It's a right pain when it does!

Soggy Gobi Manchurian is a common issue, but easily avoided! Firstly, make sure your oil is hot enough (around 350°F/175°C) before frying test it with a small piece of batter. Secondly, don't overcrowd the pan; fry the cauliflower in batches to maintain the oil temperature.

Finally, and crucially, serve it immediately after tossing it in the sauce, as the sauce will soften the crispy coating over time. Double frying the cauliflower, frying a second time at a higher temperature right before tossing in the sauce, can also help with this issue!

Can I make The Best Easy Gobi Manchurian Recipe ahead of time? I'm prepping for a Curry Club and need to be organised.

While Gobi Manchurian is best served fresh, you can prep certain elements in advance to save time. You can cut the cauliflower and prepare the batter a few hours ahead, storing them separately in the fridge. The sauce can also be made in advance and reheated.

However, it's best to fry the cauliflower and combine it with the sauce just before serving to maintain its crispiness; no one wants a soggy bottom at Curry Club!

I'm not a fan of spicy food. Can I reduce the heat in this Gobi Manchurian recipe without it being bland as all heck?

Absolutely! The easiest way is to reduce or omit the green chilli entirely. You can also use a milder chilli variety, if you want just a touch of warmth. Additionally, make sure to taste the sauce as you go and adjust the amount of chilli sauce or sriracha to your liking.

The tomato ketchup and sugar in the recipe will balance out the spice and make it nice!

Is there a vegan version of Gobi Manchurian? I'm trying to eat more plant based meals.

Yes, Gobi Manchurian is easily made vegan! The recipe is naturally vegetarian, but to make it fully vegan, simply ensure that your soy sauce and any other ingredients you use (like chilli sauce) are vegan friendly. Most are, but always double check the labels.

Serve with rice or noodles for a complete and satisfying vegan meal; perfect for Veganuary, innit?

How long can I store leftover Gobi Manchurian, and how should I reheat it? I always end up with some left!

Leftover Gobi Manchurian can be stored in an airtight container in the fridge for up to 2 days. However, be aware that the cauliflower will likely lose some of its crispiness. To reheat, the best method is to spread it out on a baking tray and reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

You can also microwave it, but it will be softer, like something you'd find in a dodgy takeaway.

Can I air fry the cauliflower instead of deep frying for a healthier option of "The Best Easy Gobi Manchurian Recipe"?

You certainly can! Air frying the cauliflower is a fantastic way to reduce the oil content. Preheat your air fryer to 400°F (200°C). Lightly spray the battered cauliflower florets with oil and air fry in batches for about 12-15 minutes, flipping halfway through, until golden brown and crispy.

The texture won't be exactly the same as deep fried, but it will still be delicious and much healthier a proper win-win situation!