Gobi Manchurian Recipe

Introduction

Gobi Manchurian is a popular Indo-Chinese dish featuring crispy cauliflower florets tossed in a tangy, spicy sauce. This flavorful snack or appetizer is perfect for sharing and packs a delightful mix of textures and bold flavors that will keep you coming back for more.

Ingredients

• 3 tablespoons neutral-flavored oil of choice
• 1-inch piece ginger, chopped
• 5 garlic cloves, chopped
• 1 to 2 serrano peppers, chopped
• 1 large shallot (or 1/2 of a small red onion), finely diced
• 6 scallions, whites and light green parts chopped, dark green tops sliced (for garnish)
• ½ cup (60g) chopped green bell pepper
• 2 tablespoons soy sauce or tamari
• 1 1/2 tablespoons sambal oelek or chili-garlic sauce
• 1 tablespoon distilled white vinegar
• 1 teaspoon toasted sesame oil
• 3 tablespoons organic ketchup
• 2 tablespoons organic brown sugar
• ½ tablespoon cornstarch + 1 tablespoon cold water
• 1 handful fresh cilantro, chopped (for garnish)
• 1 small head cauliflower, cut into small-medium florets (450-500g)
• 1/2 cup + 1 tablespoon (70g) all-purpose flour or 1/2 cup + 2 tablespoons (98g) rice flour
• ¼ cup + 2 tablespoons (45g) cornstarch
• 1 teaspoon grated garlic (or crushed with a press)
• 1 teaspoon finely grated ginger
• 3/4 teaspoon Kashmiri red chili powder (mild chili powder)
• 3/4 teaspoon kosher salt
• ½ cup (120 mL) water, plus 1 to 2 tablespoons more as needed
• Vegetable oil or high-heat oil for deep frying

Instructions

1. Step 1: Make the Manchurian sauce by mixing soy sauce, chili sauce, ketchup, brown sugar, sesame oil, and vinegar in a bowl. Set aside. In a small bowl, stir cornstarch and cold water until smooth.
2. Step 2: Heat a wok over medium-high heat until it starts to smoke. Add 3 tablespoons oil and swirl. Add ginger, garlic, and serrano peppers; cook for 1 minute, stirring frequently.
3. Step 3: Add shallots, scallion whites and light greens, green bell pepper, and a pinch of salt. Cook 3-4 minutes until aromatics start to color, stirring often.
4. Step 4: Pour in the prepared sauce and stir-fry for 1 minute. Stir cornstarch slurry again, add to the pan, and cook until the sauce thickens and becomes glossy. Turn off heat and let cool.
5. Step 5: Prepare the cauliflower batter by mixing flour or rice flour, cornstarch, garlic, ginger, chili powder, and salt in a large bowl. Slowly whisk in water to form a thick, smooth batter with some resistance.
6. Step 6: Heat oil in a deep saucepan, filling no more than halfway. Line a plate with paper towels for draining fried florets.
7. Step 7: Toss cauliflower florets in the batter to coat thoroughly, ensuring all crevices are covered.
8. Step 8: When oil reaches 335º-350ºF, fry half of the florets in batches. After 1 minute, gently stir to prevent sticking. Fry until deep golden brown, about 6 to 10 minutes. Drain on paper towels.
9. Step 9: Heat oil again to 335º-350ºF. Coat and fry the remaining florets the same way.
10. Step 10: Increase oil temperature to 375º-400ºF. Flash fry all the fried florets quickly (20-30 seconds for rice flour, about 1 minute for all-purpose flour) until deeply golden. Drain on fresh paper towels and sprinkle with kosher salt.
11. Step 11: Toss the fried cauliflower florets gently in the cooled Manchurian sauce. Garnish with scallion greens and chopped cilantro. Serve immediately.

Tips & Variations

• Using rice flour in the batter creates a crisper texture compared to all-purpose flour.
• If you prefer less heat, reduce the amount of serrano peppers and chili powder or omit chili-garlic sauce.
• Make sure the oil temperature is consistent to get crispy cauliflower and avoid soggy batter.
• For a gluten-free version, use tamari and rice flour for the batter.

Storage

Store leftover Gobi Manchurian in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or oven to help retain the crispiness. Avoid microwaving directly as it can make the batter soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake instead of deep-frying the cauliflower?

Baking will be healthier but may not provide the same crispy texture. To bake, coat the florets in batter, place them on a greased baking sheet, and bake at 425ºF (220ºC) for 20-25 minutes, turning halfway until golden and crispy.

What can I substitute for sambal oelek?

You can substitute sambal oelek with any chili-garlic sauce or a mix of chili flakes and garlic paste to achieve similar heat and flavor.

Gobi Manchurian Recipe

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Gobi Manchurian is a popular Indo-Chinese appetizer featuring crispy deep-fried cauliflower florets tossed in a flavorful, tangy, and spicy Manchurian sauce made from soy, garlic, ginger, chili, and other aromatic ingredients. This dish combines vibrant Asian flavors with a crunchy texture, perfect as a starter or snack.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indo-Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Manchurian Sauce

• 2 tablespoons soy sauce or tamari
• 1 1/2 tablespoons sambal oelek or chili-garlic sauce
• 3 tablespoons organic ketchup
• 2 tablespoons organic brown sugar
• 1 tablespoon distilled white vinegar
• 1 teaspoon toasted sesame oil
• ½ tablespoon cornstarch + 1 tablespoon cold water (for slurry)

Aromatics & Vegetables

• 3 tablespoons neutral-flavored oil of choice
• 1-inch piece ginger, chopped
• 5 garlic cloves, chopped
• 1 to 2 serrano peppers, chopped
• 1 large shallot (or 1/2 small red onion), finely diced
• 6 scallions (whites and light green parts chopped; dark green tops sliced on bias for garnish)
• ½ cup (60g) chopped green bell pepper
• 1 handful fresh cilantro, chopped (for garnish)

For the Cauliflower and Batter

• 1 small head cauliflower, cut into small-medium florets (450-500g)
• ½ cup + 1 tablespoon (70g) all-purpose flour or ½ cup + 2 tablespoons (98g) rice flour
• ¼ cup + 2 tablespoons (45g) cornstarch
• 1 teaspoon grated or crushed garlic
• 1 teaspoon finely grated ginger
• ¾ teaspoon Kashmiri red chili powder (mild chili powder)
• ¾ teaspoon kosher salt
• ½ cup (120mL) water, plus 1 to 2 tablespoons more as needed
• Vegetable oil or high-heat oil for deep frying

Instructions

1. Make the Manchurian Sauce: Combine soy sauce, chili sauce, ketchup, brown sugar, sesame oil, and vinegar in a bowl. In a small bowl, stir together cornstarch and cold water to create a slurry and set aside.
2. Prepare Aromatics: Heat a flat-bottomed wok over medium-high heat until it just starts to smoke. Add 3 tablespoons of oil and swirl to coat the pan’s lower sides. Add ginger, garlic, and serrano peppers. Cook for 1 minute, stirring or shaking frequently. Add shallots, scallion whites and light green parts, and green bell pepper. Season with a pinch of salt and cook 3 to 4 minutes until aromatics develop color.
3. Cook the Sauce: Add the prepared Manchurian sauce to the wok and stir fry for 1 minute, stirring frequently. Stir the cornstarch slurry again and pour into the wok. Stir quickly until the sauce thickens, becomes glossy, then turn off the heat and let it cool to room temperature.
4. Prepare Cauliflower Batter: In a large bowl, mix all-purpose or rice flour, cornstarch, grated garlic, ginger, Kashmiri chili powder, and salt. Gradually add water while whisking until thick, smooth, and lump-free. Adjust water cautiously especially if using rice flour.
5. Heat Oil for Frying: Fill a deep heavy-bottomed pan or saucepan no more than halfway with vegetable or high-heat oil. Heat over medium heat to 335º-350ºF. Line a large plate with paper towels for draining.
6. Coat Cauliflower Florets: Toss cauliflower florets into the batter using a silicone spatula to coat all sides thoroughly.
7. First Fry: Using a slotted spoon, carefully add half the coated florets to the hot oil. Let them fry undisturbed for 1 minute to set the batter, then stir occasionally. Fry for 6 to 10 minutes until golden brown. Remove and drain on paper towels.
8. Second Fry: Repeat coating and frying process with remaining florets once oil temperature recovers to 335º-350ºF.
9. Flash Fry: Increase heat to high and heat oil to 375-400ºF. Add all fried florets back to the hot oil and flash fry for 20-30 seconds (rice flour) or about 1 minute (AP flour) until deeply golden brown. Drain again on fresh paper towels and sprinkle lightly with kosher salt.
10. Toss in Sauce and Serve: Transfer the fried cauliflower to the Manchurian sauce off the heat. Toss gently to coat evenly. Garnish with reserved scallion greens and chopped cilantro. Serve immediately for best texture and flavor.

Notes

• Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
• Maintaining oil temperature is critical for crispy florets; use a thermometer if possible.
• If using rice flour, use less water in the batter to avoid it becoming too runny.
• Flash frying at high temperature ensures extra crispiness and removes excess oil.
• Allow the sauce to cool to room temperature before coating to prevent it from making the batter soggy.
• Be cautious when deep frying and avoid overcrowding the pan to maintain oil temperature.

Keywords: Gobi Manchurian, Indo-Chinese cauliflower, crispy cauliflower, deep-fried cauliflower, vegetarian appetizer, Manchurian sauce, spicy cauliflower