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Gobi Manchurian (Dry/wet)


Gobi Manchurian is a popular Indo-Chinese dish made with cauliflower florets that are deep-fried and then coated in a flavorful and tangy sauce. It can be prepared in two different ways: dry and wet.

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  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.


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