Gobi Manchurian
Crispy cauliflower florets tossed in a tangy, savory, and slightly sweet Manchurian sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special weeknight treat.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Blanch the Cauliflower
- b.Bring 6 cups of water to a rolling boil in a large pot. Add 1 tsp of salt.
- c.Carefully add the cauliflower florets to the boiling water and blanch for exactly 3 minutes. This par-cooks them without making them mushy.
- d.Immediately drain the florets in a colander and rinse with cold water to stop the cooking process.
- e.Spread the florets on a kitchen towel and pat them completely dry. This step is critical for achieving a crispy coating.
- 2
Step 2
- a.Prepare Batter and Coat Cauliflower
- b.In a large mixing bowl, whisk together the all-purpose flour, 4 tbsp of corn starch, ginger-garlic paste, 0.5 tsp black pepper, and 0.75 tsp salt.
- c.Gradually add 1/2 cup of water while whisking continuously to form a thick, smooth, lump-free batter. It should have the consistency of pancake batter, thick enough to coat the florets.
- d.Add the dry, blanched cauliflower florets to the bowl and gently toss until each piece is evenly coated.
- 3
Step 3
- a.Deep Fry the Cauliflower
- b.Heat 2 cups of oil in a wok or deep pan over medium-high heat to about 350°F (175°C).
- c.Carefully drop the battered florets into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- d.Fry for 5-6 minutes, turning occasionally, until the florets are golden brown and crisp.
- e.Using a slotted spoon, remove the fried gobi and place them on a wire rack to drain excess oil and maintain crispiness.
- 4
Step 4
- a.Prepare the Manchurian Sauce
- b.Heat 2 tbsp of sesame oil in a separate large wok or skillet over high heat.
- c.Add the chopped ginger, garlic, and green chilies. Sauté for 30-45 seconds until fragrant.
- d.Add the diced onion and capsicum. Stir-fry for 2 minutes until they are tender-crisp.
- e.Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp black pepper. Stir well to combine.
- f.Pour in 1/4 cup of water and bring the sauce to a gentle simmer.
- 5
Step 5
- a.Combine and Serve
- b.In a small bowl, mix the remaining 1 tbsp of corn starch with 2-3 tbsp of cold water to create a smooth slurry.
- c.Pour the slurry into the simmering sauce, stirring constantly. Cook for 1 minute until the sauce thickens and becomes glossy.
- d.Turn off the heat. Immediately add the crispy fried cauliflower florets to the wok.
- e.Gently and quickly toss everything together until the florets are evenly coated in the sauce.
- f.Garnish with chopped spring onion greens and serve immediately to enjoy maximum crispiness.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy gobi, double fry it. Fry once until light golden, remove, and then fry again in hotter oil for 1-2 minutes until deep golden brown.
- 2Ensure the batter is not too thin or too thick. It should coat the back of a spoon without being runny.
- 3Do not overcrowd the pan while frying. This lowers the oil temperature and results in soggy, oily gobi.
- 4Patting the blanched cauliflower completely dry is the most important step for a crispy result. Moisture is the enemy of crispiness.
- 5Toss the fried gobi in the sauce just before serving. The longer it sits, the softer it will get.
- 6For a crispier batter, you can substitute 2 tablespoons of all-purpose flour with rice flour.
- 7Use a wire rack to drain the fried gobi instead of paper towels. This allows air to circulate and prevents them from steaming and becoming soft.
Adapt it for your goals.
Healthier Version
For a lower-calorie option, bake or air-fry the battered cauliflower. Toss the florets in 1-2 tbsp of oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crisp.
Gobi Manchurian GravyGobi Manchurian Gravy
To make a gravy version, increase the water in the sauce to 1.5 cups and the corn starch slurry to 2 tbsp corn starch mixed with 1/4 cup water. Serve with fried rice or noodles.
Protein VariationProtein Variation
Replace cauliflower with paneer cubes, tofu, or mushrooms. Adjust frying time accordingly.
Gluten FreeGluten-Free
Use a batter made from rice flour and corn starch instead of all-purpose flour. Substitute soy sauce with tamari or gluten-free soy sauce.
Why this is on our healthy list.
Rich in Vitamin C
Cauliflower and capsicum are excellent sources of Vitamin C, an essential antioxidant that supports the immune system and skin health.
Contains Powerful Phytonutrients
Garlic and ginger contain compounds like allicin and gingerol, respectively, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
Good Source of Fiber
The vegetables in this dish, particularly cauliflower, provide dietary fiber, which is important for digestive health and maintaining stable blood sugar levels.
Plant-Based Dish
This recipe is entirely plant-based, making it a suitable and flavorful option for vegetarians and vegans.
Frequently asked questions
The key to crispy Gobi Manchurian is three-fold: 1) Ensure the blanched cauliflower is completely dry before battering. 2) Make sure your batter is thick enough to coat the florets well. 3) Fry in hot oil without overcrowding the pan. For ultimate crispiness, you can double-fry the florets.