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Gobi Manchurian Recipe

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★★★★★

5 from 102 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/gobi-manchurian-recipe/