Veg Dry Manchurian :


History of Manchurian :
  • Gobi Manchurian is an Indian cuisine fried cauliflower food item popular in India.
  • Gobi (cauliflower) Manchurian is the result of the adaptation of chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata  since British rule of India. In its two-stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, bell pepper, garlic, etc., in soy and chili sauce.
  • There are two different variants of gobi Manchurian, dry and with gravy :

  1. Gobi Manchurian dry : It has cauliflower fritters in comparatively dry sauce like texture and is typically served and enjoyed as a snack or starter with tomato ketchup as dipping sauce. It is popular among alcohol drinkers as a bar snack and can be found in almost all bar restaurants.
  2. Gobi Manchurian gravy : It has cauliflower fritters in a thick sauce like spicy gravy curry made of corn flour. It is generally served with varieties of rice dishes like steamed rice, chinese fried rice, szechuan fried rice, in the main course.
Course : Snack
Place of Origin : India , Northeast India
Main Ingredient : Cauliflower
Ingredient generally used : Chopped onion, Garlic, Carrot, Cabbage
Timing :

  • Preparation time : 15 minutes
  • cooking time : 25 minutes
  • Total time : 40-45 minutes

Ingredient :

 For the Manchurian balls :
  • Cabbage (chopped) : 2 cup
  • Carrot (grated) : ½ cup
  • Capsicum (chopped) : ½ cup
  • French beans (chopped) : ½ cup
  • Red Cabbage : ¼ cup
  • Ginger (chopped) : 1½ tsp
  • Garlic (chopped) : 1½ tsp
  • Maida : 2 tbsp
  • Corn Flour : 2 tbsp
  • Oats powder : 1 tsp (optional)
  • Green Chili : 2-3 pcs
  • Pepper (medium size chopped) : 1 pcs
  • Garam masala : ½ tsp (optional)
  • Cooking oil for fry
  • Salt very little
For Manchurian gravy :
  • Oil : 1 tbsp
  • Garlic : 1 tsp
  • Ginger : 1 inch
  • Spring Onion : ¼ cup
  • Green chili (chopped) : 1 tsp
  • Coriander Leaves (chopped) : ¼ cup
  • Red chili sauce : 1 tbsp
  • Soy sauce : 1 tsp
  • Ketchup : ½ tsp
  • White vinegar : ½ tsp
  • Cornstarch slurry (water+cornstarch) : ½ tsp
  • Salt to taste
For Garnishing: 
  • Spring Onion

Method : 

  • First of all take a bowl and Add cabbage, carrot, capsicum, beans and red cabbage. Mix well.


  • Now add green chili, ginger, garlic,pepper and little garam masala.
  • Add maida (all purpose flour), corn flour and oats powder. Salt to taste and mix everything well together.
  • Do not add any water. Go on mixing and moisture released from veggies will be absorbed.


  • Mix well and make dough of it. Make some balls from the dough.


  • Heat up oil in a pan and drop Manchurian balls in it.
  • Fry Manchurian ball till olden brown and crispy. Take these out into a dish. Manchurian balls are ready.



  • Now heat the oil in a kadhai on medium heat.
  • Once hot add finely chopped ginger, garlic and green chili chilies. Saute them for 1 minute, do not brown the garlic.
  • Add red chili sauce, soy sauce, ketchup and Salt to taste.
  • Now add Cornstarch slurry. Mix and let it simmer for 2 minutes or till you get nice thick of sauce.
  • Add little vinegar to give the tangy taste and mix well.
  • Now add fried Manchurian, mix well and cook for another 2 minutes.
  • Add Spring onion and coriander leaves. Mix well and turn of the gas.
  • Veg Manchurian is ready.
  • Serve hot and garnish with spring onion.



Tips : 

  • You can shallow fry the Manchurian balls if you don’t want to deep fry these. 
  • Be careful while adding salt as all these sauces contain salt.
  • You can add lemon juice instead of vinegar.
  • Do not use grated cabbage as it releases more moisture. Use finely chopped cabbage only.