Dry Gobi manchurian restaurant style | How to make Dry Gobi manchurian restaurant style

By Godil Nush  |  10th Jan 2018  |  
5 from 2 reviews Rate It!
  • Photo of Dry Gobi manchurian restaurant style by Godil Nush at BetterButter
Dry Gobi manchurian restaurant styleby Godil Nush
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About Dry Gobi manchurian restaurant style Recipe

Dry cabbage (gobi) manchurian with Step by step pics recipe. One of the popular chinese recipes which can be surved as a side dish or as a starter.

Dry Gobi manchurian is a delicious dish which is liked by the people of every age group. Dry Gobi manchurian by Nushrat Godil is a step by step process by which you can learn how to make Dry Gobi manchurian at your home. It is an easy recipe which is best to understand for the beginners. Dry Gobi manchurian is a dish which comes from Chinese cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 3 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Dry Gobi manchurian takes 30 minute for the preparation and 5 minute for cooking. The aroma of this Dry Gobi manchurian make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Dry Gobi manchurian will be the best option for you. The flavor of Dry Gobi manchurian is unforgettable and you will enjoy each and every bite of this. Try this Dry Gobi manchurian at your weekends and impress your family and friends.

Dry Gobi manchurian restaurant style

Ingredients to make Dry Gobi manchurian restaurant style

  • For manchurian balls:-
  • cabbage finely chopped 250 gms
  • all purpose flour(maida) 1 cup
  • Corn flour 2 tbsp
  • Finely chopped green chilles 1 tsp
  • Soya sauce 1 tsp
  • salt to taste
  • For manchurian sauce:-
  • oil 2 tbsp
  • Finally chopped ginger 1 tsp
  • Finaly chopped garlic 1 tsp
  • Finely choppes green chilles 1 tsp
  • Thinly sliced onion 1 medium sized
  • Thinly sliced capsicum 1 medium sized
  • green chilly sauce 2 tbsp
  • red chilly sauce 2 tbsp
  • Soya sauce 2 tsp
  • Ajinomoto a pinch (optional)
  • Red Food color (optional)
  • Chopped spring onion greens half a cup

How to make Dry Gobi manchurian restaurant style

  1. Take all the "manchurian balls" ingredients in a bowl.
  2. Gather all the mixture and kind of knead so you get the mixture like dough. Don't add water as this mixture will leave enough water becoz it contains finely chopped cabbage.
  3. Apply oil in your palms and take small portion and make small sized balls.
  4. Take kadai or pan and add oil for dip frying. It should b medium hot so the balls won't stick at the bottom of pan.
  5. Now add manchurian balls one by one in hot oil.
  6. Fry manchurian balls in a medium hot oil so that it doesn't remain uncooked inside. Turn over the balls when cooked from one side. Fry till the balls are crisp and golden.
  7. Once manchrian balls are fried remove them from oil and place it on tissue paper. Fry second batch similarly.
  8. Now heat oil on a medium flame. Once heat add finely chopped ginger, garlic and green chillies. Saute for few seconds.
  9. Add sliced onion and capsicum in it. Saute for a minute.
  10. Now add green chilly sauce, red chilly sauce, soya sauce, ajinomoto and red food colour. Saute on high flame.
  11. Add fried manchurian balls
  12. Toss them and coat the fried manchurian balls with sauce.
  13. Add a cup of water in manchurian masala and mix it, and add this mixture into manchurian. Cook till the sauce looks little thick in manchurian.
  14. Now add spring onion greens. Mix it.
  15. Now dry gobi manchurian are ready.
  16. Sprinkle some spring onion greens for garnishing and surve it hot.

Reviews for Dry Gobi manchurian restaurant style (2)

Vandana Ramesh Krishnan2 years ago

Superb :ok_hand:
Godil Nush
2 years ago

Maithili Iyer2 years ago

Deliciously amazing!!!
Godil Nush
2 years ago
thnku so much Maithili Iyer

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