📝 About This Recipe
A crown jewel of Indo-Chinese fusion, Gobi Manchurian features crispy, batter-fried cauliflower florets tossed in a glossy, spicy, and tangy umami sauce. This dish perfectly marries Indian aromatics like ginger and green chilies with classic Chinese condiments, creating a texture-rich snack that is addictive and bold. It is the quintessential street food experience, offering a satisfying crunch followed by a burst of savory heat in every single bite.
🥗 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 (Corn flour) (extra for crunch)
- 1 tablespoon Ginger-garlic paste (freshly ground is best)
- 1 teaspoon Red chili powder (Kashmiri variety for color)
- 1/2 teaspoon Black pepper (freshly crushed)
- 1/2 cup Water (adjust for a thick coating consistency)
The Manchurian Sauce
- 2 tablespoons Vegetable oil (plus more for deep frying)
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely chopped)
- 3-4 pieces Green chilies (slit lengthwise)
- 1 small Onion (finely diced)
- 1.5 tablespoons Soy sauce (dark soy preferred)
- 1 tablespoon Red chili sauce (Hakka style or Sriracha)
- 1 tablespoon Tomato ketchup (for balance and shine)
- 1 teaspoon Vinegar (white or rice vinegar)
Garnish & Finishing
- 1/4 cup Spring onion greens (finely chopped)
- 1 tablespoon Fresh coriander (chopped)
👨🍳 Instructions
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1
Blanch the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for exactly 3-4 minutes. They should be slightly tender but still retain a firm snap. Drain and pat them completely dry with a kitchen towel.
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2
Prepare the batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, pepper, and a pinch of salt.
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3
Hydrate the batter: Gradually add water while whisking until you achieve a smooth, thick batter that coats the back of a spoon without running off instantly.
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4
Coat the florets: Toss the dried cauliflower into the batter, ensuring every nook and cranny is well-coated. Let them sit for 5 minutes.
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5
Heat the oil: Fill a deep pan or wok with oil for frying. Heat over medium-high until a small drop of batter sizzles and rises to the surface immediately (approx 350°F/175°C).
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6
Fry until golden: Gently drop the florets into the oil one by one. Fry in batches for 5-6 minutes until they turn a deep golden brown and feel very crisp. Drain on paper towels.
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7
Double fry (Chef's Secret): For extra crunch, flash-fry the cauliflower a second time in very hot oil for 1 minute just before tossing in the sauce.
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8
Sauté aromatics: In a separate large wok, heat 2 tablespoons of oil on 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 onions: Stir in the diced onions and sauté for 1-2 minutes until they become translucent. Keep the heat high to maintain the 'wok hei' (breath of the wok).
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10
Build the sauce: Pour in the soy sauce, red chili sauce, ketchup, and vinegar. Stir rapidly to combine. If the sauce is too thick, add 2 tablespoons of water.
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11
Thicken: (Optional) Mix 1 teaspoon of cornstarch with 2 tablespoons of water and pour into the sauce, stirring until it becomes glossy and thick.
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12
The Final Toss: Turn off the heat (to keep the cauliflower crispy) and add the fried florets to the wok. Quickly toss until every piece is glazed in the sauce.
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13
Garnish and serve: Sprinkle generously with chopped spring onion greens and coriander. Serve immediately while the cauliflower is at its peak crunchiness.
💡 Chef's Tips
Always dry the cauliflower thoroughly after blanching; moisture is the enemy of a crispy batter. Do not overcrowd the frying pan, as this lowers the oil temperature and leads to soggy cauliflower. Use a high-quality dark soy sauce for that signature deep mahogany color and rich saltiness. If you prefer a 'Gravy' version, double the sauce ingredients and add 1 cup of water mixed with 1 tablespoon of cornstarch. For a healthier twist, you can air-fry the battered cauliflower at 400°F (200°C) for 15-20 minutes, shaking halfway through.
🍽️ Serving Suggestions
Serve as a standalone appetizer with a side of spicy Schezwan chutney. Pair with Vegetable Fried Rice for a complete Indo-Chinese meal experience. Goes beautifully with a chilled lager or a crisp sparkling lime soda to cut through the spice. Wrap leftovers in a paratha with some pickled onions for a fusion 'Manchurian Roll'. Serve alongside Hakka Noodles for the ultimate comfort food duo.