Gobi Manchurian Recipe

Introduction

Gobi Manchurian is a popular Indo-Chinese dish featuring crispy cauliflower florets tossed in a tangy, spicy sauce. This flavorful recipe is perfect as a snack or appetizer to wow your friends and family.

Ingredients

• 1 cauliflower, cut into florets
• Neutral oil such as sunflower or vegetable, for frying
• 2 garlic cloves, chopped
• 1 green chilli, chopped
• 1 red onion, diced
• 2 spring onions, finely sliced, plus extra to serve
• ½ red pepper, diced
• ½ green pepper, diced
• 2 tbsp ketchup
• 2 tbsp chilli sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chilli flakes
• 1 tbsp ground black pepper
• 100g plain flour
• 20g cornflour
• 1 tsp chilli powder
• 1 tsp Kashmiri chilli powder
• 1 tsp salt, plus extra for seasoning

Instructions

1. Step 1: Cook the cauliflower florets in a large saucepan of boiling water for 8-10 minutes until tender. Drain in a colander and set aside.
2. Step 2: In a large bowl, mix plain flour, cornflour, chilli powder, Kashmiri chilli powder, 1 tsp salt, and ground black pepper. Slowly add 200ml water while stirring to form a smooth batter thick enough to coat the cauliflower.
3. Step 3: Dip the cauliflower florets into the batter and stir gently to coat them evenly.
4. Step 4: Pour enough oil into a large saucepan to fill halfway. Heat over medium-high until it reaches 180°C (or a cube of bread browns in 30 seconds). Fry the battered cauliflower in batches for about 6 minutes until golden and crisp. Drain on a colander.
5. Step 5: Heat 1 tbsp oil in a large wok over low heat. Add garlic, green chilli, red onion, spring onions, red and green peppers. Cook, stirring, for 2 minutes.
6. Step 6: Stir in ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, ground black pepper, and 1 tsp salt. Heat through for 1 minute.
7. Step 7: Toss the fried cauliflower florets in the sauce to coat well. Serve in a bowl and sprinkle with extra chopped spring onions if desired.

Tips & Variations

• Use Kashmiri chilli powder for color without excessive heat, but adjust according to your spice preference.
• For extra crunch, double fry the cauliflower by frying a second time for 2 minutes after tossing in the sauce.
• Substitute cauliflower with broccoli florets for a different texture and flavor.
• Add a splash of lemon juice or a pinch of sugar to the sauce for a balanced tangy-sweet taste.

Storage

Store leftover Gobi Manchurian in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat to retain crispiness. Avoid microwaving as it may make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cauliflower instead of frying?

Yes, you can bake the battered cauliflower at 200°C for 20-25 minutes, turning halfway, for a healthier version. The texture will be less crispy but still delicious.

What can I serve Gobi Manchurian with?

Gobi Manchurian pairs well with steamed rice, fried rice, or noodles. It also makes a great appetizer or party snack on its own.

Gobi Manchurian Recipe

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★★★★★

4.6 from 131 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Gobi Manchurian is a popular Indo-Chinese dish featuring crispy fried cauliflower florets tossed in a tangy, spicy, and flavorful sauce made with garlic, chilli, soy sauce, and vinegar. This appetizer or side dish combines the crunchiness of perfectly fried cauliflower with a bold sauce that delivers the perfect balance of heat, sweetness, and umami. Ideal for parties or as a snack, it offers a delicious fusion of Indian and Chinese flavors.

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Ingredients

Scale 1x2x3x

Cauliflower and Batter

• 1 cauliflower, cut into florets
• 100g plain flour
• 20g cornflour
• 1 tsp chilli powder
• 1 tsp Kashmiri chilli powder
• 1 tsp salt
• 200ml water (approx.)
• Neutral oil such as sunflower or vegetable, for frying

Sauce and Stir-Fry

• 2 garlic cloves, chopped
• 1 green chilli, chopped
• 1 red onion, diced
• 2 spring onions, finely sliced, plus extra to serve
• ½ red pepper, diced
• ½ green pepper, diced
• 2 tbsp ketchup
• 2 tbsp chilli sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chilli flakes
• 1 tbsp ground black pepper
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp oil (for stir-frying)

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Instructions

1. Cook Cauliflower: Boil a large saucepan of water and cook the cauliflower florets for 8-10 minutes until tender but not mushy. Drain well in a colander and set aside to cool slightly.
2. Prepare Batter: In a large bowl, mix plain flour, cornflour, chilli powder, Kashmiri chilli powder, and 1 tsp salt. Gradually add 200ml water while stirring continuously to form a smooth, thick batter suitable for coating the cauliflower florets evenly.
3. Coat Cauliflower: Gently drop the cooked cauliflower florets into the batter and stir carefully to coat each piece thoroughly without breaking them.
4. Fry Cauliflower: Pour neutral oil into a large saucepan to half-fill and heat over medium-high until it reaches 180°C (or a cube of bread browns in 30 seconds). Fry the coated cauliflower florets in batches for about 6 minutes or until golden and crisp. Remove and drain on a colander to remove excess oil.
5. Make Sauce Base: Heat 1 tbsp oil in a large wok over low heat. Add chopped garlic, green chilli, red onion, spring onions, and diced red and green peppers. Cook, stirring continuously, for 2 minutes to soften and blend flavors.
6. Add Sauces and Spices: Stir in ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, ground black pepper, and season with 1 tsp salt and 1 tsp pepper. Heat the mixture through for 1 minute to combine flavors and thicken slightly.
7. Toss and Serve: Add the fried cauliflower florets to the wok and toss gently to coat them thoroughly with the spicy sauce. Serve immediately sprinkled with additional chopped spring onions if desired.

Notes

• Make sure not to overcook the cauliflower in boiling water; it should be tender yet firm to maintain crunch after frying.
• Frying temperature is key: use a thermometer if available or test with bread to achieve crispiness without greasiness.
• You can adjust the level of spiciness by varying the amount of green chilli and chilli flakes according to your taste.
• This dish is best served hot and fresh for maximum crispness and flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Indo-Chinese

Keywords: Gobi Manchurian, Indo-Chinese cauliflower, fried cauliflower recipe, spicy cauliflower appetizer, vegetarian snack