• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home

    Gobi Manchurian Recipe

    Last Updated On: Apr 6, 2025 by Aarthi

    114
    Shares

    Jump to Recipe Jump to Video Print Recipe

    Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower | gobi. Cauliflower is coated in batter and fried till crispy. Crispy cauliflower is then tossed in a spicy, sweet and tangy sauce.This delicious and crispy gobi manchurian goes perfect with fried rice or noodles. In this blog post, I have shared recipe for both gobi manchurian dry and gravy with detailed steps, Tips included for baking & air frying gobi manchurian. Learn how to make perfect Restaurant Style Gobi Manchurian with step by step pictures and video. 

    gobi manchurian

    Gobi Manchurian

    Gobi Manchurian is my all time favourite. I make them quite often to serve with my main dishes.This can be made in few minutes and goes well with any Indo Chinese meal like fried rice or noodles. 

    Jump to:
    • What is Manchurian? 
    • About Gobi Manchurian
    • Watch Gobi Manchurian Video
    • Fried Cauliflower (for manchurian) Ingredients 
    • Manchurian sauce Ingredients
    • How to Make Dry Gobi Manchurian (Stepwise Pictures)
    • Gobi Manchurian (Gravy)
    • Baked | Air Fryer Gobi Manchurian
    • Expert Tips
    • FAQ
    • 📖 Recipe Card

    I make them different style each time. If I prefer to make gobi manchurian healthy, I bake cauliflower in air fryer or in oven. Some times I toast them in very little oil in a pan till golden and crispy. Every time it taste just great.

    What is Manchurian? 

    Manchurian is an Indo-Chinese dish made by chopping and deep-frying ingredient such as chicken, cauliflower (gobi), prawns, fish, mutton, and paneer, and then sautéeing it in a sauce flavored with garlic, ginger, onions, soy sauce, ketchup, chilli sauce.

    Manchurian is adapted from Chinese cooking and seasoning that suits Indian tastes. It has become a staple of Indian Chinese cuisine. The taste of gobi manchurian depends on the sauce and the texture of the fried cauliflower. 

    About Gobi Manchurian

    Gobi manchurian is a popular Indian appetiser made with cauliflower. It is one of the most loved side dish all around the world. 

    Gobi manchurian is also known as cauliflower manchurian. Gobi means cauliflower in Hindi and manchurian is a spicy, sweet Chinese inspired sauce. The sauce is made with garlic, ginger, onions, sauces and spring onions. Gobi manchurian is a popular appetizer in India which is loved all around the world. 

    To make gobi manchurian, roughly chopped cauliflower florets is coated in plain flour and cornstarch batter which is fried till crispy. Manchurian sauce is made with ginger, garlic, onions, spring onions, soy sauce, vinegar which is thickened with a cornstarch slurry. 

    Fried cauliflower is coated in the manchurian sauce to create a glaze which is perfect to pair with fried rice or noodles. 

    Similar Manchurian Recipes

    Mushroom Manchurian

    Chicken Manchurian

    Prawn Manchurian

    Veg Manchurian

    Fish Manchurian

    Paneer Manchurian

    Soya chunks manchurian

    Watch Gobi Manchurian Video

    YouTube video

    Gobi Manchurian Dry & Gravy

    gobi manchurian dry and gravy

    Gobi manchurian or cauliflower manchurian is a popular restaurant style recipe. Usually it is served two ways in restaurants. Dry gobi manchurian is served as appetiser with soups. Gravy style is served as side dish with fried rice, noodles. 

    Even though both version uses same ingredients. The style of making the sauce varies slightly. Both recipes calls for fried cauliflower and manchurian sauce. 

    Dry gobi manchurian doesn’t uses any water or stock added in the manchurian sauce and it is made thick and masala like. I like to add a small amount of cornstarch slurry to thicken and glaze the manchurian. This glazed manchurian is preferred as an appetiser or starter. 

    Cauliflower manchurian gravy as addition of stock or water added in the sauce and thickened with cornstarch slurry. Fried cauliflower is added in the end so it stays crispier. 

    Fried Cauliflower (for manchurian) Ingredients 

    ingredients for fried cauliflower

    Cauliflower - use fresh cauliflower for making manchurian. Sometimes cauliflower has small worms in them, so cut them into small florets and blanch them in boiling water for few minutes to remove any impurities. It is important to cut gobi into small pieces so it fry up better and stays crispier. 

    Batter for Manchurian - Plain flour, cornstarch is the main ingredient in making batter. Cornstarch helps making the fried cauliflower crispy while plain flour helps binding the coating.

    Optional flavouring - I like to add some flavourings in the batter like chilli powder, soy sauce, ginger and garlic. Sometimes baking powder or soda is added in the batter to make crispy cauliflower.

    Oil - I prefer to use flavourless oil like refined oil or sunflower oil for deep frying cauliflower.

    Manchurian sauce Ingredients

    ingredients for manchurian 65

    Ginger & Garlic - like all Chinese recipes, ginger and garlic is very important not only for flavour but it adds taste to the dish. You can finely chop ginger and garlic or even use ginger garlic paste. 

    Onions & Celery - Use large onion to form the base of the sauce. You have to finely chop the onions which coats the fried cauliflower better. Instead of onion, you can use spring onions white part. And if you have celery, I recommend you to add a small amount of chopped celery. It adds the unique aroma to manchurian sauce.  

    Bell Peppers - green bell peppers are chopped finely and tossed in the manchurian sauce. You can use red or yellow peppers.

    Sauces For Manchurian - ketchup, soy sauce and vinegar are the sauces I use for making manchurian. You can add either green chilli sauce or red chilli sauce.

    Seasoning - salt, sugar, black pepper powder are main seasoning for Manchurian. I like to add some chilli powder  for some spice. For restaurant style manchurian, you have to use MSG which is optional. 

    gobi manchurian

    Tips for Crispy Gobi Manchurian

    Here are few tips to make cauliflower crispy in manchurian. 

    Proportion of Batter Ingredients - Use ½ cup plain flour and ¼ cup cornstarch for the batter. 

    Consistency of batter - Make sure you make the batter slightly thick and not too thin. 

    Baking soda makes it crisp - A pinch of baking soda can be added in the batter to make crispy texture. 

    Cold water trick - Use cold water for making batter which helps crispy texture. For more crispy texture, you can use cold beer. 

    Double frying - You can double fry the cauliflower for super crispy texture. Fry the cauliflower for few minutes during the first frying. Strain the fried cauliflower using a slotted spoon and set aside in a paper towel lined plate. Let it rest for few minutes. At the time of serving, increase the oil temperature and fry the cauliflower again till crispy. Then toss the fried cauliflower in the manchurian sauce. 

    close shot of gobi manchurian

    How to Make Dry Gobi Manchurian (Stepwise Pictures)

    Preparing Cauliflower for Manchurian

    1)Take a head of cauliflower, remove off the tough stalk. Cut each floret of cauliflower into small bite size piece. This ensures the cauliflower cooks crispy when fried. Also it absorbs the manchurian sauce batter.

    cut cauliflower in florets

    Blanching Cauliflower

    2)Bring lots of water to a full boil in a sauce pan. Add in salt and turmeric powder to the boiling water. If you want your cauliflower to stay white, you can skip the turmeric.

    bring water to boil

    3)Add in the chopped cauliflower florets into the boiling water.

    4)Once it is added, cook them for 3 to 4 minutes. If your cauliflower is small, it will take less time to cook.

    Never over cook cauliflower at this point, because we are going to fry them. So it will cook even more.

    add cauliflower in water

    5)Once cooked, strain them in a colander and rinse them with cold water to stop the cooking process. Set aside in the colander so it strains completely.

    cook cauliflower

    Batter ingredients for crispy cauliflower

    6)Now take your batter ingredients. I used plain flour, cornstarch, ginger garlic paste, soy sauce, salt and chilli powder. You can add some baking soda as well.

    ingredients for batter

    Make batter

    7)In a mixing bowl, add plain flour and cornstarch. Cornstarch is essential to make the outer layer crispy.

    add cornstarch in flour

    8)Add in salt. I use soy sauce as well, so go easy on the salt.

    add salt

    9)Add in ginger and garlic paste. This is optional.

    add ginger garlic to batter

    10)Add in chilli powder. This is optional.

    add chilli powder to batter

    11)Add in soy sauce.

    add soy sauce to batter

    12)Pour water in the batter and mix it well using a spoon. The consistency of the batter is important. Make sure you make the batter slightly thick and not too thin or too thick.  

    batter for fried cauliflower

    Frying Cauliflower

    13)Dip the cooked cauliflower in the batter.

    dip cauliflower

    14)Make sure it coats the cauliflower.

    coat cauliflower in batter

    15)Deep fry cauliflower in hot oil and fry till golden brown. Make sure you cook this on medium high heat till golden.

    fry cauliflower

    16)Strain the cauliflower using a slotted spoon and place it on some paper towel.

    fried gobi for gobi manchurian

    17)Let them sit and strain. For even more crispy cauliflower, read my notes.

    fried gobi for gobi manchurian

    Ingredients for Manchurian Sauce

    18)Take all your ingredients for manchurian sauce. I used onions, capsicum, ginger, garlic, celery (optional), salt, sugar, ketchup, vinegar, soy sauce, chilli powder and spring onions. These are basic ingredients, you can skip or add any ingredients as you prefer.

    ingredients for gobi manchurian sauce

    Making Manchurian Sauce

    19)Heat oil in a pan. Add in onions, capsicum, celery and green chillies. Saute this for 3 to 4minutes till cooked.

    saute ginger, garlic, onions, celery and capsicum

    20)Add in salt and sugar to taste.

    add salt and sugar

    21)Cook this till golden brown.

    cook onions

    22)Add in ginger and garlic paste. You can use chopped ginger and garlic as well.

    add ginger garlic

    23)Saute this for 2 minutes till raw smell leaves.

    cook onion for gobi manchurian

    24)Add in red chilli powder.

    add chilli powder

    25)add in some tomato ketchup.

    add ketchup

    26)Add in vinegar.

    add vinegar

    27)add in some soy sauce.

    add soy sauce

    28)Once all the sauces are added, mix it well and cook till thick and glossy. This is your manchurian sauce.

    cook onions with sauce

    Making Gobi Manchurian

    29)You can double fry the cauliflower till crispy before tossing it into the sauce. Now just before serving, add in the fried cauliflower.

    add fried gobi

    30)Toss the fried cauliflower in the sauce. Coat it really well.

    toss gobi in sauce

    31)Mix 1 tsp cornstarch with some water to make a smooth paste like.

    add cornstarch slurry

    32)Pour the cornstarch slurry into the manchurian and toss on high heat so the sauce coats even more on the fried gobi.

    pour cornstarch in gobi manchurian

    33)Gobi manchurian is ready.

    gobi manchurian dry

    34)Add in spring onions and mix.

    add spring onions

    35)Serve hot.

    gobi manchurian dry

    Gobi Manchurian (Gravy)

    Gobi manchurian or cauliflower manchurian is a popular restaurant style recipe. Usually it is served two ways in restaurants. Dry gobi manchurian is served as appetiser with soups. Gravy style is served as side dish with fried rice, noodles. 

    Cauliflower manchurian gravy as addition of stock or water added in the sauce and thickened with cornstarch slurry. Fried cauliflower is added in the end so it stays crispier. 

    gobi manchurian gravy

    Ingredients for Gobi Manchurian Gravy

    For Cooking Cauliflower

    • 1 medium Cauliflower cut into bite size florets
    • 2 tsp Salt
    • 1 tsp Turmeric Powder
    • Water as needed for cooking cauliflower

    Batter Ingredients

    • ½ cup All Purpose Flour
    • ¼ cup Cornstarch
    • 1 tsp Salt
    • 1 tsp Red Chilli Powder
    • 1 tsp Soy Sauce
    • 1 tbsp Ginger Garlic paste
    • water as needed

    For Manchurian Sauce

    • 3 tbsp Oil
    • 1 large Onion chopped finely
    • 1 Capsicum chopped finely
    • 4 tbsp Celery chopped finely
    • 1 tbsp Ginger Garlic Paste
    • Salt to taste
    • 1 tsp Sugar
    • 1 tsp Red Chilli Powder
    • 2 tsp Soy Sauce
    • 2 tsp Vinegar
    • ¼ cup Tomato Ketchup
    • 1.5 cup Water
    • 2 Spring Onions finely chopped

    How to Make Gobi Manchurian Gravy

    1)Start by cooking cauliflower. Bring lots of water to a good boil, add in salt and turmeric powder. Add in cauliflower and cook for 3 to 4 minutes till the cauliflower is tender. Strain in a colander and set aside. Heat oil for deep frying.

    Mix all the ingredients for batter. The batter shouldn't be too thick or too thin. Dip cauliflower in batter and fry till golden. Drain and set aside.

    fried cauliflower for gobi manchurian gravy

    2)Now let's make the sauce. Heat oil in a pan, add in onion, celery, green chillies, capsicum along with some salt and sugar. Keep cooking till it gets golden brown. Add in ginger garlic paste and cook till raw smell leaves. Add in chilli powder, ketchup, soy sauce, vinegar and cook for few more minutes till thick.

    sauce thickened

    3)Now to make gobi manchurian gravy style. Pour in 1.5 cups of vegetable stock or water into the sauce.

    add stock into the sauce

    4)Mix well, this forms the gravy for the gobi manchurian gravy.

    bring it to a boil

    5)Now you can either add in slurry made with cornstarch mixed with some water. Or you can drizzle a tbsp of the batter which we made earlier to fry the cauliflower to thicken the sauce.

    add cornstarch slurry

    6)Bring this to a boil and keep mixing well.

    thickened sauce

    7)Just before serving, toss in the fried cauliflower.

    add fried gobi to sauce

    8)Add in spring onions and mix.

    add spring onions

    9)Gobi Manchurian gravy is ready.

    gobi manchurian gravy

    10)Enjoy gobi manchurian gravy with fried rice or noodles.

    gobi manchurian gravy ready

    Baked | Air Fryer Gobi Manchurian

    Blanch cauliflower as mentioned, drizzle some oil over the cauliflower, season with salt and pepper. Sprinkle some cornstarch over the cauliflower and toss to combine. Now place this in a baking tray or air fryer basket. Place it in a 200 degree C preheated oven and bake for 15 minutes.

    For Air Frying

    If you are using air fryer bake them at 180 degree C for 15 minutes while flipping in between.

    Expert Tips

    • You can skip using celery if you don't have it. But it adds a wonderful flavour.
    • Taste and adjust the sauces as per your liking.
    • You can make the sauce in advance, fry the cauliflower just before serving and combine to retain maximum crispyness.
    • You can use red bell pepper instead of green pepper.

    Storage & Serving

    Cooked gobi manchurian cannot be stored for a long time because it tends to get soggy. But you can make the sauce and batter in advance and store in fridge. When serving, fry cauliflower and toss in the sauce.

    Gobi Manchurian Dry can be served as an appetizer with soups or drinks. Gobi manchurian gravy taste great with your Indo Chinese mains fried rice or noodles.

    FAQ

    What ingredient for Gobi Manchurian?

    To make gobi manchurian, roughly chopped cauliflower florets is coated in plain flour and cornstarch batter which is fried till crispy. Manchurian sauce is made with ginger, garlic, onions, spring onions, soy sauce, vinegar which is thickened with a cornstarch slurry. 

    Which Taste Best - Gobi manchurian dry or gravy?

    Dry gobi manchurian doesn’t uses any water or stock added in the manchurian sauce and it is made thick and masala like. This glazed manchurian is preferred as an appetiser or starter. I prefer gobi manchurian as starter than gravy because fried cauliflower tends to go soggy once added to the sauce. 

    Can we bake cauliflower for making gobi manchurian?

    Yes of course you can bake or Air fry cauliflower for manchurian. Blanch cauliflower as mentioned, drizzle some oil over the cauliflower, season with salt and pepper. Sprinkle some cornstarch over the cauliflower and toss to combine. Now place this in a baking tray or air fryer basket. Place it in a 200 degree C preheated oven and bake for 15 minutes. If you are using air fryer bake them at 180 degree C for 15 minutes while flipping in between. 

    Is Gobi Manchurian healthy?

    Gobi manchurian is made with cauliflower. The frying part is the most calorie consuming step. If you prefer to bake or air fry gobi, then gobi manchurian is relatively low in calorie and is considered healthy. 

    What is the secret for restaurant style gobi manchurian?

    Street foods and restaurants uses MSG in most of the Indo Chinese recipes. It enhances the taste and makes it addictive. 

    How to make cauliflower crispy in gobi manchurian?

    Here are few tips to make cauliflower crispy. Use ½ cup Plain flour and ¼ cup Cornstarch for the batter. Make sure you make the batter slightly thick and not too thin. A pinch of baking soda can be added in the batter to make crispy texture. Use cold water for making batter which helps crispy texture. You can double fry the cauliflower for super crispy texture. 

    More Cauliflower Recipes to Try

    • Cauliflower Fry Recipe
    • Gobi 65 Recipe
    • Cauliflower Rice Recipe
    • Keto Friendly Cajun Cauliflower
    • Cauliflower Pepper Fry Recipe
    • Aloo Gobi Recipe

    📖 Recipe Card

    Gobi Manchurian | Gobi Manchurian Recipe

    Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower | gobi. Cauliflower is coated in batter and fried till crispy. Crispy cauliflower is then tossed in a spicy, sweet and tangy sauce.This delicious and crispy gobi manchurian goes perfect with fried rice or noodles. In this blog post, I have shared recipe for both gobi manchurian dry and gravy with detailed steps, Tips included for baking & air frying gobi manchurian. Learn how to make perfect Restaurant Style Gobi Manchurian with step by step pictures and video. 
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Calories: 268kcal

    Equipment

    • Mixing Bowl
    • Cooking pot

    Ingredients

    For Cooking Cauliflower

    • 1 medium Cauliflower cut into bite size florets
    • 2 tsp Salt
    • 1 tsp Turmeric Powder
    • 6 cups Water as needed for cooking cauliflower

    For Batter

    • ½ cup All Purpose Flour
    • ¼ cup Cornstarch
    • 1 tsp Salt
    • 1 tsp Red Chilli Powder
    • 1 tsp Soy Sauce
    • 1 tbsp Ginger Garlic paste
    • water as needed

    For Manchurian Sauce

    • 3 tbsp Oil
    • 1 large Onion chopped finely
    • 1 no Capsicum chopped finely
    • 4 tbsp Celery chopped finely
    • 2 no Green Chillies chopped finely
    • 1 tbsp Ginger Garlic Paste
    • 1 tsp Salt
    • 1 tsp Sugar
    • 1 tsp Red Chilli Powder
    • 2 tsp Soy Sauce
    • 2 tsp Vinegar
    • ¼ cup Tomato Ketchup
    • 2 no Spring Onions finely chopped
    • 1 tsp Cornstarch
    • 1 tbsp Water for slurry

    For Making Gobi Manchurian Gravy

    • 1½ cup Water or Vegetable Stock to form gravy
    • 1 tsp Cornstarch
    • 1 tbsp Water

    Instructions

    GOBI MANCHURIAN DRY

    • Start by cooking cauliflower. Bring lots of water to a good boil, add in salt and turmeric powder. Add in cauliflower and cook for 3 to 4 mins till the cauliflower is done. strain in a colander and set aside.
    • Heat oil for deep frying. Mix all the ingredients for batter. The batter shouldn't be too thick or too thin. Dip cauliflower in batter and fry till golden. strain and set aside.
    • Now let's make the sauce. Heat oil in a pan, add in onion, celery, green chillies, capsicum along with some salt and sugar. Keep cooking till it gets golden brown. Add in the ginger garlic paste and cook for 2 mins or so. Add in the remaining ingredients and cook till oil separates. Manchurian sauce is ready.
    • Now to make dry manchurian. Add the fried gobi in the sauce and mix well. Add in 1 tsp cornflour mixed with some water and toss to combine on high heat to coat the fried gobi. Garnish with spring onion and mix well. Serve hot.

    For Making Gobi Manchurian Gravy

    • Once manchurian sauce is ready. Pour in 1.5 cup stock or water and mix well. Bring it to a boil. Now add in either cornstarch slurry (cornstarch mixed with water) or 1 tbsp of the prepared batter which we used for making fried cauliflower and mix well. Cook till it is thickened slightly. Add in spring onion and mix well. Serve hot.

    Video

    YouTube video

    Notes

    • You can skip using celery if you don't have it. But it adds a wonderful flavour.
    • Taste and adjust the sauces as per your liking.
    • You can make the sauce in advance, fry the cauliflower just before serving and combine to retain maximum crispyness.
    • You can use red bell pepper instead of green pepper.

    Top Tip for Crispy Cauliflower (Double Frying)

    You can double fry the cauliflower for super crispy texture. Fry the cauliflower for few minutes during the first frying. Strain the fried cauliflower using a slotted spoon and set aside in a paper towel lined plate. Let it rest for few minutes. At the time of serving, increase the oil temperature and fry the cauliflower again till crispy. Then toss the fried cauliflower in the manchurian sauce.

    How to Bake Cauliflower for Manchurian

    Blanch cauliflower as mentioned, drizzle some oil over the cauliflower, season with salt and pepper. Sprinkle some cornstarch over the cauliflower and toss to combine. Now place this in a baking tray or air fryer basket. Place it in a 200 degree C preheated oven and bake for 15 minutes.

    For Air Frying

    If you are using air fryer bake them at 180 degree C for 15 minutes while flipping in between.

    Nutrition

    Serving: 1servings | Calories: 268kcal | Carbohydrates: 37g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 2802mg | Potassium: 609mg | Fiber: 5g | Sugar: 9g | Vitamin A: 423IU | Vitamin C: 73mg | Calcium: 66mg | Iron: 2mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Join us on FacebookFollow us on Facebook
    Share by Email Share on Facebook

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    More Chinese Recipes to Try

    • Tan Tan Ramen Recipe
    • Chilli Mushroom Recipe (Dry)
    • Chilli Soya Recipe
    • Vegetable Spring Rolls Recipe
    • Clay Pot Chicken Rice Recipe
    • Momos Soup Recipe (Soup for momos)

    114
    Shares
    « Dhokla Recipe
    Kadumbuttu | Coorg Kadumbuttu Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. shooting star

      at

      i was looking a for a good descriptive recipe of gobi manchurian..your post has provided me that...will try this one out soon and let you know!!!!

      Reply
    2. Mom Chef

      at

      first time here 🙂 Loved your space and would surely want to take some tech tips from you on blog layout!

      Happy to follow you as well !

      Reply
    3. RAKS KITCHEN

      at

      Nice pictorial, nice recipe too,mouthwatering!

      Reply
    4. jaisuryaveda

      at

      hi aarthi,
      i tried ur receipe and its really awesome. And ur pictorial explanation helps me a lot to cook without any doubt.

      My son liked it very much...
      Thank u for posting this..

      ur blog becomes my fav blog..

      Reply
    5. uma nair

      at

      Hi aarti,

      I love ur blog, Your blog is my reference book for recipes.Yesterday I tried Gobi manchurian yesterday but the Gobis are not crisp.So the dish didnt turn out good.

      Please help me how to prepare crisp gobis?????
      Regards,
      Uma.K.S

      Reply
    6. Aarthi

      at

      @uma nair Fry the gobi and add it to the sauce in the last minute, so they will stay nice and crispy.

      Reply
    7. Anonymous

      at

      Hi Arthi, love your blog! How exactly do you make the red chilli paste? or where do you get it from? You feature it in a lot of you recipes and I was just wondering!

      Reply
    8. Anonymous

      at

      I have tried many times to prepare this but i am failing in preparing batter.The cauliflowers are not properly mixup with batter.can you please suggest me the exact ratio of water and thickness of batter?

      Reply
    9. Aarthi

      at

      @Anonymous The batter should not be too thick or too thin. The batter should be a little thin that dosa batter. if your batter is too thick then it will over coat the gobi,if you dunk them in sauce it will go soggy. If the batter is too thin, then there wont be any coating in the gobi. So make the batter inbetween that.

      Reply
    10. Sneha Borker

      at

      Can u pls specify quantity of flour nd cornflour in grams pls dear??

      Reply
    11. Aarthi

      at

      @Sneha Borkeri have updated, check it out

      Reply
    12. Kishore Surendiran

      at

      Your pic has got green chilies but you haven't mentioned when to add it and your ingredients list too doesn't show green chili.. Irrelevant

      Reply
    13. Aarthi

      at

      @Kishore Surendiranedited

      Reply
    14. Sneha Borker

      at

      Thanks a lot dear....hd prepared it my son nd hubby jus luvd it......

      Reply
    15. Anonymous

      at

      thnx aarthi for all such wonderful mouthwatering recipes..... u are amazing in ur work ... keep going

      Reply
    16. zumeera shamrin

      at

      Hi aarthi.. I love u to cook after im saw ur yummytummy website

      Reply
    17. srilekha nair

      at

      Using artificiall colors are not good for Heath .
      Looks like you are awesome in cooking .
      Please post healthy

      Reply
    18. Aparna Rajendran

      at

      I have tried many receipes from your blog. Every dish turn into perfect one. One quick question how to make red chili paste? Can u say measurements?

      Reply
    19. Aarthi

      at

      @Aparna RajendranMaking red chilli paste is so easy. Take some dry red chillies, soak them in hot water for 15 mins. Drain them and add to blender, blend with some vinegar. Store this in fridge for a month and in freezer for more than a year

      Reply
    20. Anonymous

      at

      I have never come across a food blog which puts such beautiful pics of such interesting recipes.. They are so easy to follow nd give absolutely great results...love ur blog 🙂

      Reply
      • romaa

        at

        U r right

        Reply
    21. romaa

      at

      Very yumy n perfect dishes no cheating i lov

      Reply
    22. Anonymous

      at

      I BECAME A BIG FAN; DAILY I WILL PING IN UR BLOCK....AMAZING WORK....

      Reply
    23. Ana S

      at

      I have become an absolute fan of your blog and simply love those pictorial descriptions. Please keep up with your amazing work. Thank you.

      Reply
    24. Anonymous

      at

      Hi aatthi nice to see ur recipes after a long day nice recipe I think it will taste great can u pl post different recipes with cabbage

      Reply
    25. yvs vamsi krishna

      at

      Thanks for providing such a very nice information,it is really good details
      veg manchurian recipe

      Reply
    26. raji

      at

      I have never seen such a descriptive recipe in any one of the blog. great effort ..hats off to you..the method you have posted the recipe itself tempts to try it out

      Reply
    27. Anonymous

      at

      I've been looking for a good dry gobi manchurian recipe for a long time and bingo!!! Yours is perfect!! My daughter told me 'it's just like how they make it in my favorite restaurant'..whole family loved it...Thankyou so much
      Anu

      Reply
    28. GAURAV KUMAR

      at

      Your blog is very informative and gracefullyyour guideline is very good and yammy and testy your food.Thank you.
      restaurant in satya niketan

      Reply
    29. Mona Jha

      at

      Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it restaurant in Satyaniketan

      Reply
    30. madan kumar

      at

      absolutly wonderful with very discrptions thank you
      nikitha

      Reply
    31. Mona Jha

      at

      Nice blog!! Looks delicious, feel like grabbing the roll right away. Thank you Chowringhee Satya Niketan

      Reply
    32. Mona Jha

      at

      Nice blog!! Looks delicious, feel like grabbing the roll right away. Thank you Chowringhee Satya Niketan

      Reply
    33. Ranjith

      at

      its very helpful...Nice dish

      Reply
    34. Vani

      at

      Great kudos to ur work...The blog is definite,clear and the pictures are flawless making us to immediately prepare the dishes.. Keep up the good work Arthi:)

      Reply
    35. Ritu Verma

      at

      Thanks Aarthi for your delicious recipes . You are just awesome.

      Reply
    36. Anonymous

      at

      Dear Aarthi,

      Thank you very much.....i tried it today & came out very well...just like the restaurant taste......yummy......thank u,thank u so much........

      Reply
    37. Meera Nair

      at

      I have been following your recepies for a along time .you are a fabulous cook and your blog is very informative.wish you all success!

      Reply
    38. la

      at

      adhi very tasty recepie

      Reply
    39. Anonymous

      at

      Your recipes are really good! Keep up the good work!

      Reply
    40. Lucky Sign

      at

      It is looking such a creative blog and you are explained your blog in details, which is very easy to understandable and also helpful for all. thanks for sharing.chowringhee satya niketan

      Reply
    41. Saraswathi sara

      at

      Hi...Tried this for the first time... Turned out very well...Thank u Aarthi..

      Reply
    42. Princess Of Boutique

      at

      Dear madam can you tell me that what voinegar can be used to cook gobi.

      Reply
      • Aarthi

        at

        You can buy normal white vinegar

        Reply
    43. padmaja rao

      at

      Loved it 😍

      Reply
    44. pooja gupta

      at

      Thxx Aarti d dish came out really well n tasty.

      Reply
    45. Tanisha Singh

      at

      Thanks, this year you get lot of opportunity and share more foodie blog and its recipe.restaurant in satya nketan delhi

      Reply
    46. Shabintaj Dinesh

      at

      I just read and tried out. It looks and tasted yummy. And it was really easy dish. Keep posting with pictures, that is very helpful for us.
      But i did it in mushroom 🙂

      Reply
    47. Priya Ramkumar

      at

      tried gobi manchurian from your space today and it was just awe. yummiest manchurian ever and my hubby was all praises .. Thanks for the recipe ..

      Reply
    48. Richa

      at

      Hi aarthi....thnx for ur wonderful effort to guide learners...keep inspiring. ☺

      Reply
    49. Sowmya c

      at

      Hi Aarti ji thank u very much for this wonderful recipe...I tried this recipe n came out very tasty.. Thank u again😘

      Reply
    50. Manoj Hpd

      at

      really worthful.. nobody can post photos like this . tried.. so yummy dear.. thanks a lot..

      Reply
    51. Dr Janani R

      at

      hi aarthi....i tried this receipe yesterday,.... it was sooo yummy ......:-) happy to feel that even i can prepare such yummy dishes...thank you 🙂

      Reply
    52. pretty_far

      at

      This recipe is soooo good! V tasty

      Reply
    53. Anonymous

      at

      amazing taste... loved by family and vegetarian friends at thanksgiving lunch

      Reply
    54. Mithali Chandra

      at

      Thank you for the wonderful recipe. It came out very tasty.

      Reply
    55. Sauda Mol

      at

      Hy Aarti didi,
      Tried your recipe today.Turned out very tasty.I am a high school student and started cooking after coming across your blog.My parents really love my cooking.Thank you soooo much for all those wonderful recipes.

      Reply
    56. Anonymous

      at

      Is it possible to make this without deep frying the gobi? i know the taste is best when fried, but as a healthier alternative, for someone who cannot eat fried foods? have you tried it that way?

      Reply
    57. Anonymous

      at

      Loved it... Great...

      Reply
    58. Lavanya Ramgopal

      at

      I tried it for the first time and it came out very well
      Thank you very much!

      Reply
    59. karthick

      at

      Beginner's basic question - What is the exact quantity of a cup as referred to ?

      Reply
      • Aarthi

        at

        1 cup measures 240 ml

        Reply
    60. Daania

      at

      1 cup measure 120 grams mam

      Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    MEET THE AUTHOR

    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    More about me →

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Useful Links

    • Dosa
    • Idli
    • Rice Recipes
    • Breakfast
    • Lunch
    • Dinner

    Recent Posts

    • Ethiopian Cabbage Potato Carrots (Atakilt Wat)
    • Ethiopian Dal Recipe (Misir Wat)
    • Ethiopian Doro Wat Recipe
    • Ethiopian Injera Flatbread Recipe

    As seen in

    BUY MY COOKBOOK

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • YouTube

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.