📝 About This Recipe
Born in the bustling kitchens of Kolkata, Gobi Manchurian is the quintessential Indo-Chinese fusion dish that perfectly marries Indian spices with Chinese cooking techniques. This recipe features tender cauliflower florets coated in a spiced batter, deep-fried to golden perfection, and then tossed in a glossy, umami-rich sauce bursting with ginger, garlic, and green chilies. It’s a spectacular balance of crispy, spicy, sweet, and tangy flavors that has become a beloved staple across the globe.
🥗 Ingredients
The Cauliflower Prep
- 1 medium head Cauliflower (cut into bite-sized florets)
- 6 cups Water (for parboiling)
- 1 teaspoon Salt
The Crispy Batter
- 1/2 cup All-purpose flour (Maida)
- 1/4 cup Cornstarch (Cornflour) (plus extra for dusting)
- 2 tablespoons Rice flour (for extra crunch)
- 1 tablespoon Ginger-garlic paste (freshly ground preferred)
- 1 teaspoon Kashmiri red chili powder (for vibrant color without excessive heat)
- 1/2 teaspoon Black pepper (crushed)
- 2 cups Vegetable oil (for deep frying)
The Manchurian Sauce
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely chopped)
- 3-4 pieces Green chilies (slit lengthwise)
- 1 medium Onion (finely diced)
- 1.5 tablespoons Soy sauce (dark soy sauce works best)
- 1 tablespoon Red chili sauce (adjust to spice preference)
- 2 tablespoons Tomato ketchup (for balance and tang)
- 1 teaspoon Vinegar (white or rice vinegar)
The Garnish
- 1/4 cup Spring onion greens (finely chopped)
- 1 tablespoon Fresh coriander (chopped)
👨🍳 Instructions
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1
Bring a large pot of water to a boil with 1 teaspoon of salt. Add the cauliflower florets and blanch them for exactly 3-4 minutes. They should be slightly tender but still have a firm snap. Drain and pat them completely dry with a kitchen towel.
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2
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, rice flour, ginger-garlic paste, red chili powder, black pepper, and a pinch of salt.
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3
Gradually add water to the flour mixture, whisking constantly until you achieve a smooth, thick batter that coats the back of a spoon. It should not be runny.
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4
Lightly dust the dried cauliflower florets with a tablespoon of dry cornstarch. This helps the batter stick better and ensures maximum crispiness.
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5
Heat the vegetable oil in a deep wok or kadai over medium-high heat. To test if it's ready, drop a small bit of batter; it should sizzle and rise to the surface immediately.
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6
Dip each cauliflower floret into the batter and carefully drop them into the hot oil. Do this in batches to avoid overcrowding the pan.
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7
Fry until the florets are deep golden brown and exceptionally crispy, about 5-6 minutes. Remove with a slotted spoon and drain on paper towels.
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8
In a separate clean wok or large skillet, heat 1 tablespoon of oil over high heat. Add the minced garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant but not browned.
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9
Add the diced onions and sauté for 1-2 minutes until they turn translucent. You want them to retain a slight crunch.
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10
Lower the heat slightly and stir in the soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well to combine the flavors.
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11
If the sauce looks too thick, add 2 tablespoons of water. If you prefer a 'gravy' version, mix 1 tsp of cornstarch with 1/4 cup water and add it now, stirring until thickened.
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12
Turn the heat back to high and add the fried cauliflower florets to the wok. Quickly toss and stir for 1 minute until every piece is glazed in the sauce.
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13
Immediately turn off the heat. Overcooking at this stage will make the cauliflower soggy.
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14
Garnish generously with chopped spring onion greens and coriander. Serve immediately while piping hot.
💡 Chef's Tips
For the ultimate crunch, double-fry the cauliflower: fry once until pale gold, let rest for 5 minutes, then fry again at a higher temperature for 1-2 minutes until dark gold. Ensure the cauliflower is completely dry after blanching; any moisture will prevent the batter from sticking and result in a soggy texture. Always mince your garlic and ginger fresh rather than using store-bought paste for the sauce to get that authentic 'wok-hei' aroma. Work quickly once the cauliflower hits the sauce—the goal is a 'dry' Manchurian where the sauce is a thick glaze rather than a liquid.
🍽️ Serving Suggestions
Serve as a standalone appetizer with a side of spicy Schezwan chutney for dipping. Pair it with Veg Fried Rice or Hakka Noodles for a complete Indo-Chinese meal. Complement the heat with a refreshing beverage like a cold Lychee Martini or a Mint Lime Rickey. Serve in individual small bowls or bamboo steamers for a chic party presentation.