Gobi Manchurian
A popular Indo-Chinese fusion dish featuring crispy fried cauliflower florets tossed in a savory, sweet, and spicy sauce. Perfect as an appetizer or a flavorful side dish.
🧂 Ingredients
- 1 medium head Cauliflower
- 100 g Cornstarch
- 2 tbsp All-purpose flour(Optional, for extra crispiness in coating)
- 1/2 tsp Salt(For the cauliflower coating)
- 1/4 tsp Black pepper(For the cauliflower coating)
- approx. 1/2 cup Water(For the cauliflower coating, adjust as needed to form a thick batter)
- for deep frying Oil
- 6 cloves Garlic
- 1 inch piece Ginger
- 1-2 Green chilies(Optional, for extra heat)
- 3 tbsp Soy sauce(Use a good quality soy sauce)
- 2 tbsp Chili sauce(Such as Sriracha or a sweet chili sauce)
- 1 tbsp Ketchup(Adds sweetness and body to the sauce)
- 1 tsp Vinegar(White vinegar or rice vinegar)
- 1 tsp Sugar(To balance the flavors)
- 4 Spring onions
👨🍳 Instructions
- 1
Prepare the cauliflower coating: In a bowl, combine 75g of cornstarch, all-purpose flour (if using), salt, and black pepper. Gradually whisk in water until you have a thick, smooth batter that coats the back of a spoon. Add the cauliflower florets and toss well to ensure each piece is evenly coated.
⏱️ 5 minutes - 2
Heat oil for deep frying in a wok or deep pot over medium-high heat until it reaches approximately 175°C (350°F). Carefully add the coated cauliflower florets in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
⏱️ 12-15 minutes - 3
Prepare the sauce: In a small bowl, whisk together soy sauce, chili sauce, ketchup, vinegar, sugar, and the remaining 25g of cornstarch. Set aside.
⏱️ 2 minutes - 4
Heat 1-2 tablespoons of oil in a clean wok or large skillet over medium-high heat. Add the minced garlic, ginger, and chopped green chilies (if using). Sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 minute - 5
Pour the prepared sauce mixture into the wok. Stir continuously as it heats up and thickens, which should take about 1-2 minutes. You're looking for a glossy, slightly thickened sauce.
⏱️ 2 minutes - 6
Add the fried cauliflower florets and the white parts of the spring onions to the wok. Toss gently but quickly to coat all the cauliflower evenly with the sauce. Cook for another 1-2 minutes until the cauliflower is well-coated and heated through.
⏱️ 2 minutes - 7
Serve immediately, garnished with the green parts of the spring onions. This dish is best enjoyed fresh while the cauliflower is still crispy.
⏱️ 1 minute
💡 Pro Tips
- ✓For a drier appetizer version, ensure the sauce is thick and coats the cauliflower without becoming too saucy. For a gravy-like version, you can add a splash of water or vegetable broth to the sauce before tossing.
- ✓The key to good Gobi Manchurian is crispy cauliflower. Ensure the oil is hot enough for frying and don't overcrowd the pan.
- ✓Adjust the amount of chili sauce and green chilies to control the spice level.
- ✓Ensure all your ingredients are prepped and ready before you start cooking, as the stir-frying process is quick.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Paneer Manchurian: Substitute cauliflower with paneer cubes.
- Chicken Manchurian: Substitute cauliflower with bite-sized chicken pieces.
- Vegetable Manchurian: Add other vegetables like bell peppers or onions to the stir-fry.