By Aditi Saraswat
July 28, 2026
Bring street-style taste to your home by making this crispy dry Gobi Manchurian, which is perfect for rainy monsoon evenings. In place of deep-frying, the cauliflower florets are pan-crisped so that they remain light and oil-free in every bite.
1 medium cauliflower, cut into florets ½ cup cornflour 2 tbsp all-purpose flour 1 tsp ginger-garlic paste ½ tsp black pepper Salt to taste 2 tbsp oil 1 tbsp chopped garlic 1 tsp grated ginger 2 green chillies, chopped 1 small onion, diced 1 small capsicum, diced 1 tbsp soy sauce 1 tbsp tomato ketchup 1 tsp red chilli sauce ½ tsp vinegar Spring onions, choppeder
Cut the cauliflower and blanch the florets for about 5 minutes. Drain them, pat dry and toss in a mixture prepared of cornflour, flour, ginger-garlic paste, and pepper.
In a wide pan, heat some oil and pan-fry the coated florets over medium flame. Cook nicely from all sides until it appears crisp and lightly browned. Drain on tissue paper and keep aside.
In the same pan, sauté minced garlic, ginger, green chillies, onion and capsicum. Cook them just enough so that they remain crunchy.
Now, mix in soy sauce, ketchup, chilli sauce, vinegar and the crispy cauliflower to it. Toss everything nicely so that every floret is evenly coated.
Garnish with spring onions and serve with mint chutney or ketchup for a street-style treat.