Description

1. Gobi Manchurian Dry:
   • In this version, the cauliflower florets are coated in a spiced cornflour or all-purpose flour batter and deep-fried until they are crispy and golden brown.
   • Once fried, the crispy cauliflower is then tossed in a flavorful sauce made from ingredients like soy sauce, vinegar, ginger, garlic, green chilies, and various spices. This sauce is typically thick and coats the cauliflower florets.
   • It is often garnished with chopped spring onions, and sometimes, bell peppers are added for extra color and flavor.
2. Gobi Manchurian Wet:
   • In the wet version, the fried cauliflower florets are still coated with the same flavorful sauce, but the sauce is more abundant and has a runnier consistency.
   • This version is served with more sauce, and it can be a bit saucier and spicier compared to the dry version.
   • It’s typically served with steamed rice or fried rice, making it a more substantial meal.