Gobi Schezwan Dry Recipe | Lockdown Learning, Khaan Paan India

Gobi Schezwan Dry Recipe | Lockdown Learning, Khaan Paan India
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It’s a weekday and work from home being the new normal leaves us with very little time to cook. So today we will see a quick and easy way to make a vegetarian starter.

An excellent combination of deep fried cauliflower florets and schezwan sauce, the vegetarians are going to love this one.

Like we had mentioned in our recipe for Gobi Manchurian (Click Here for the recipe), this recipe is for those who love desi-chinese but are a little paranoid of eating out as the restaurant and street vendors add a lot of oil and ajinomoto (monosodium glutamate) which has serious impacts on our health. We won’t add a pinch of it and still it will be more tastier then the one with added msg. We will infuse the flavours through the Schezwan sauce, ginger and garlic.

The importance of the right Schezwan Sauce: The dish gets its name and taste from schezwan sauce. Hence, getting a schezwan sauce of the best quality and flavour is very essential in this recipe.

We will be adding kashmiri lal chilly powder to the batter to get the red color as well as added flavour.

So let’s quickly check out how to cook this mouth watering Desi-Chinese Recipe for Gobi Schezwan Dry.


  • 1 Bowl cauliflower florets (around 16 – 20)
  • 3 Tablespoons Corn Flour
  • 3 Tablespoon refined flour (Maida)
  • 1 Teaspoon ginger garlic paste
  • 2 Teaspoons red chilly powder (Kashmiri lal)
  • 2 Teaspoon Garlic (Finely chopped)
  • 2 Teaspoon Ginger (Finely chopped)
  • 1 Green Chilli (Finely chopped)
  • 1 Small onion (chopped)
  • 3 Tablespoons Schezwan Sauce
  • 1 Teaspoon red chilli sauce
  • 1 Teaspoon Tomato Ketchup
  • Salt and Pepper (As per taste)
  • Oil (For Frying)
  • Chopped Cilantro or Chopped Spring Onions (For Garnishing)

Frying the Cauliflower Florets

In a mixing bowl, take the cauliflower florets, add the refined flour, Corn Starch, ginger garlic paste, red chilli powder, pepper, salt as per taste and about 1/2 cup water. Make a semi thick batter and ensure the cauliflower florets are well coated before deep frying.

Heat oil in a pan and deep fry the cauliflower florets. Keep aside. Then fry again. This makes it a little crispy. 

Cooking the Gobi Schezwan

In a pan, take some oil. Add the finely chopped green chilly, chopped ginger and chopped garlic. Saute for 1 min on high flame. We will keep the flame on high throughout.

Now add the Schezwan sauce, tomato ketchup, chilli sauce and add the fried cauliflower florets. Toss nicely. Add salt and Pepper as per taste.

Quick and Easy Gobi Schezwan is ready to be served. Garnish with chopped Coriander Leaves or Spring Onions. We have used Coriander leaves.

Gobi Schezwan Dry Recipe | Lockdown Learning, Khaan Paan India
Gobi Schezwan Dry Recipe | Lockdown Learning, Khaan Paan India

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