📝 About This Recipe
A crown jewel of Indo-Chinese fusion, Gobi Manchurian features ultra-crispy cauliflower florets tossed in a glossy, spicy, and tangy soy-based sauce. Originating from the bustling streets of Kolkata, this dish perfectly bridges the gap between Indian heat and Chinese stir-fry techniques. It is a symphony of textures—crunchy on the outside, tender on the inside, and coated in a finger-licking glaze that is simply irresistible.
🥗 Ingredients
The Cauliflower & Blanching
- 1 large head Cauliflower (cut into bite-sized florets)
- 1 teaspoon Salt (for the blanching water)
The Crispy Batter
- 1/2 cup All-purpose flour (Maida)
- 1/4 cup Cornstarch (Cornflour) (plus extra for dusting)
- 1 tablespoon Ginger-garlic paste (freshly ground is best)
- 1 teaspoon Kashmiri red chili powder (for vibrant red color without extreme heat)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 cup Water (added gradually for a thick consistency)
- 2 cups Vegetable oil (for deep frying)
The Manchurian Sauce
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely minced)
- 3-4 pieces Green chilies (slit lengthwise)
- 1 medium Red onion (finely chopped)
- 2 tablespoons Soy sauce (dark soy sauce preferred)
- 1 tablespoon Red chili sauce (adjust to spice preference)
- 2 tablespoons Tomato ketchup (for balance and sweetness)
- 1 teaspoon Rice vinegar
- 1/4 cup Spring onion greens (chopped for garnish)
👨🍳 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 for exactly 3 minutes. Drain immediately 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, ginger-garlic paste, red chili powder, pepper, and a pinch of salt.
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3
Slowly add water to the dry ingredients, whisking constantly until you achieve a smooth, thick batter that coats the back of a spoon.
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4
Add the dried cauliflower florets to the batter and toss gently until every crevice is well-coated.
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5
Heat vegetable oil in a deep pan or wok over medium-high heat. To test, drop a bit of batter; if it sizzles and rises immediately, the oil is ready.
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6
Carefully drop the florets into the hot oil one by one to prevent sticking. Fry in batches for 4-5 minutes until golden brown and crisp. Drain on a wire rack.
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7
For extra crunch, double-fry the cauliflower: Re-heat the oil to high and flash-fry the already cooked florets for 1 minute until deep golden and ultra-crispy.
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8
In a separate clean wok or large skillet, heat 1 tablespoon of oil over high heat until shimmering.
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9
Add the minced garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant but not browned.
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10
Add the chopped onions and stir-fry for 2 minutes on high heat until they turn translucent.
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11
Lower the heat slightly and stir in the soy sauce, red chili sauce, tomato ketchup, and vinegar. Stir well to combine.
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12
Mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Pour this into the sauce and stir until the sauce thickens and becomes glossy.
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13
Turn the heat back to high, add the fried cauliflower florets, and toss rapidly for 30-60 seconds to coat them evenly in the sauce.
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14
Immediately turn off the heat to preserve the crunch. Garnish generously with chopped spring onion greens and serve piping hot.
💡 Chef's Tips
Ensure the cauliflower is completely dry after blanching; moisture is the enemy of crispiness. Always use high heat for the sauce preparation to get that signature 'wok hei' (breath of the wok) smoky flavor. Double-frying is the secret restaurant technique that keeps the cauliflower crunchy even after being tossed in sauce. If you prefer a 'gravy' version, double the sauce ingredients and add an extra cup of water with more cornstarch slurry. Do not over-mix once the cauliflower is in the sauce, or the coating will become soggy.
🍽️ Serving Suggestions
Serve as a main course alongside steaming hot Vegetable Hakka Noodles. Pair with fragrant Basmati Fried Rice for a classic Indo-Chinese combo. For a lighter option, serve inside lettuce wraps with a drizzle of extra chili oil. Accompany with a chilled glass of sweetened Thai iced tea or a crisp lager to balance the spice. Serve immediately as an appetizer with toothpicks for easy snacking.