Gobi Manchurian Recipe

I’m obsessed with this recipe because it takes the humble cauliflower and transforms it into a crispy, saucy masterpiece that hits every craving spot. Plus, the combination of garlic, ginger, and a trio of sauces creates a flavor explosion that’s downright addictive and perfect for any foodie adventure.

Gobi Manchurian is a favorite in my kitchen, crispy cauliflower florets perfectly battered with cornflour and all-purpose flour and deep-fried to golden perfection. My recipe has a nice amount of garlic, ginger, and green chilies that makes a sauce with bold, delicious flavors.

Soy sauce, tomato ketchup, and chili sauce give it a delightful tang. With fresh spring onions as a garnish, it’s a dish I find irresistible.

Ingredients

• Cauliflower: Rich in fiber and antioxidants, supports digestive health.
• Cornflour: Adds crispness to batter; slightly carb-rich.
• Garlic: Enhances flavor and provides antioxidant benefits.
• Ginger: Aids digestion and adds a zesty warmth.
• Green Chilies: Adds heat and vitamin C to the dish.
• Soy Sauce: Provides umami and a salty depth to the sauce.
• Tomato Ketchup: Balances sweetness and tanginess in the sauce.
• Capsicum (Bell Pepper): Adds crunch and vitamin C with a mild sweetness.

Ingredient Quantities

• 1 medium cauliflower, cut into florets
• 1 tablespoon cornflour
• 3 tablespoons all-purpose flour
• Salt, to taste
• Water, as needed (to make batter)
• Oil, for deep frying
• 2 tablespoons oil (for sauce)
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2-3 green chilies, finely chopped
• 1 small onion, finely chopped
• 1 small capsicum (bell pepper), finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce
• 1 teaspoon vinegar
• 1 teaspoon sugar
• Salt, to taste (for sauce)
• Spring onions, chopped (for garnish)

Instructions

1. Combine 1 tablespoon of cornflour and 3 tablespoons of all-purpose flour in a bowl. Add salt to taste. Gradually mix in water to form a smooth batter. The batter should not be too thick or too thin.

2. Evenly coat the cauliflower florets with the batter by dipping them into it.

3. Take a frying pan and place it on the heat. Add oil and allow it to heat up to medium. Drop in the battered cauliflower florets. Allow the florets to fry until they have turned a deep gold and have crusted over as if made from an enameled material. Remove from heat, and allow to drain on a paper towel until you are ready to enjoy. This is a sauce-sucking good time.

4. In another pan, heat 2 tablespoons of oil over medium heat. Add the garlic and ginger, finely chopped, and sauté until they give off their nice fragrance.

5. Incorporate the chopped green chilies, onion, and capsicum. Stir-fry for a few minutes until the vegetables are slightly tender.

6. Mix the soy sauce, tomato ketchup, and chili sauce into the vegetables, stirring well. This is a good place to add some of the sauces if you like your dish a little on the saucy side. I promise you, these sauces really make the vegetables delicious.

7. Pour in the vinegar and sprinkle in the sugar. Mix thoroughly so that every part of the sauce is sweet and tangy.

8. Adjust the taste of the sauce; salt to preference.

9. Incorporate the cauliflower into the sauce, tossing it well so it is fully coated.

10. Chop spring onions and use them to garnish the Gobi Manchurian. Serve Gobi Manchurian hot as an appetizer, side dish, or whatever other occasion calls for its spicy, crispy, saucy goodness; trust us, you will find many.

Equipment Needed

1. Mixing bowl
2. Whisk
3. Knife
4. Cutting board
5. Frying pan
6. Slotted spoon
7. Paper towels
8. Saucepan
9. Measuring spoons
10. Cooking spoon

FAQ

• What is Gobi Manchurian?Gobi Manchurian is an appetizer from the Indo-Chinese cuisine that is very much in vogue. It entails a rather simple preparation—a batter-fried cauliflower that is sautéed with a spicy-tasting sauce. This sauce has a surprising balance of flavors—sweet, sour, and spicy—all at once.
• Can I bake the cauliflower instead of frying it?Certainly, the cauliflower florets can be baked at 425°F (220°C) for about 25-30 minutes, or until they are golden brown, as a healthier alternative to frying.
• How can I make it gluten-free?Use a gluten-free flour blend instead of all-purpose flour and make sure that all your sauces are certified gluten-free.
• What can I do if the sauce is too spicy?Decrease the quantity of green chilies and chili sauce, and you can add a bit more sugar or ketchup to better balance the spice level.
• How do I keep the cauliflower crispy?Immediately serve after preparing. If preparing in advance, keep the sauce and the fried cauliflower separate until you are ready to serve.
• Can I store leftovers?Certainly! You can store the parts individually in the refrigerator for as long as 2 days. Then, before you serve them, give them a good reheating.
• Are there any variations?Vegetables like carrots or broccoli can be added, or you can make a semi-gravy version by adding more water and adjusting the sauce ingredients.

Substitutions and Variations

For the cornflour: Replace it with arrowroot powder or potato starch for a comparable texture.
For all-purpose flour: A healthier twist can be achieved by using whole wheat flour or chickpea flour.
For soy sauce: Tamari or coconut aminos can be used for a gluten-free option.
Tomato ketchup: For a fresher substitute, use pureed tomatoes, add a pinch of sugar, and whatever seasonings you prefer.
For green chilies, jalapeños or serrano peppers can be used for similar heat.

Pro Tips

1. Batter Consistency Ensure the batter for the cauliflower florets is of the right consistency—neither too thick nor too thin. A good test is to dip a spoon into the batter and lift it; the batter should coat the spoon evenly without dripping off too quickly.

2. Frying Temperature Maintain the oil at a medium-high temperature when frying the cauliflower. If the oil is too hot, the outside will brown quickly while the inside remains uncooked. If it’s too cool, the florets will absorb excess oil and become soggy. A kitchen thermometer can be helpful here (aim for around 350°F or 175°C).

3. Vegetable Preparation Cut the vegetables roughly the same size so they cook evenly. This will ensure a uniform texture and consistent flavor throughout the dish.

4. Sauce Management When making the sauce, taste as you go and adjust the flavors—soy sauce for saltiness, sugar for sweetness, and vinegar for acidity—according to your preference. Remember, the sauce should be balanced and complement the crispy cauliflower rather than overpower it.

5. Serving Suggestion Serve the Gobi Manchurian immediately after preparing to maintain its crispy texture. If you need to prepare it in advance, keep the cauliflower and sauce separate, then toss them together just before serving to ensure the florets remain crispy.