- 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.
- 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.