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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Coat Cauliflower: Gently drop the cooked cauliflower florets into the batter and stir carefully to coat each piece thoroughly without breaking them.
- 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.
- 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.
- 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.
- 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
