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Gobi Manchurian Dry

Welcome to our authentic Gobi Manchurian Dry recipe! This delightful Indo-Chinese dish features crispy cauliflower florets drenched in a delectable sauce that will tantalize your taste buds. Follow our step-by-step instructions to create a mouthwatering Gobi Manchurian Dry that will impress your guests and leave them craving for more.

Gobi Manchurian Dry Recipe Ingredients:

  • 1 medium cauliflower
  • 1 cup all-purpose flour
  • 4 tablespoons corn starch or corn flour
  • ¼ teaspoon black pepper powder
  • ¼ to ½ teaspoon Kashmiri red chili powder
  • 1 teaspoon soy sauce
  • 5 to 6 tablespoons of Puvi Cold Pressed Sesame Oil for pan frying
  • ¾ cup chopped spring onion (scallion whites) - reserve the greens for garnish
  • ½ cup finely chopped capsicum (green bell pepper)
  • 3 teaspoons finely chopped ginger
  • 3 teaspoons finely chopped garlic
  • 1 teaspoon finely chopped green chilies
  • ½ tablespoon finely chopped celery (optional)
  • 1.5 tablespoons light soy sauce
  • 1 tablespoon tomato ketchup or as required
  • ½ teaspoon white vinegar or apple cider vinegar
  • ¼ to ½ teaspoon black pepper powder
  • Salt to taste


  1. How to Prepare Cauliflower Florets:

    • Start by breaking or chopping the cauliflower into medium-sized florets.
    • In a pot, bring water to a boil and add salt.
    • Rinse the cauliflower florets and blanch them in the hot water for 15 to 20 minutes.
    • Drain the florets and set them aside.
  2. Pan Frying the Cauliflower Florets:

    • In a bowl, combine all-purpose flour, corn starch, soy sauce, black pepper powder, Kashmiri red chili powder, and salt. Mix well to form a smooth batter.
    • Dip each cauliflower floret into the batter, ensuring it is evenly coated.
    • Heat Puvi Cold Pressed Sesame Oil in a pan for frying.
    • Fry the batter-coated cauliflower florets in the hot oil, flipping them to ensure even frying until they turn light golden.
    • Remove the florets from the pan and drain them on a kitchen paper towel. Repeat for the remaining florets, frying them in batches.
  3. Making Gobi Manchurian Dry:

    • In the same pan, sauté the finely chopped ginger, garlic, and green chilies until the raw aroma dissipates.
    • Add the chopped spring onions, capsicum, and celery (if using) to the pan. Stir-fry until the capsicum is half cooked or almost cooked.
    • Stir in the light soy sauce, tomato ketchup, black pepper powder, and salt. Mix well.
    • Add the pan-fried cauliflower florets to the pan and coat them thoroughly with the spiced sauce.
    • Finally, add the white vinegar and stir well. Turn off the heat.
    • Garnish the Dry Gobi Manchurian with spring onion greens before serving.
    • Serve this irresistible dish as a snack or as a side dish alongside fried rice or noodles.


Indulge in the irresistible flavors of Gobi Manchurian Dry with this authentic recipe. The crispy cauliflower florets coated in a flavorful sauce create a delightful fusion.

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