Gobi Manchurian Recipe

Ingredients

• 500 gcauliflower, cut into florets
• as neededwater
• 1 teaspoonsalt
• 60 g (½ cup)plain flour
• 96 g (¾ cup) + 24 g (3 tablespoons) + 16 g (2 tablespoons)cornflour
• ½ teaspoon + ½ teaspoonblack pepper
• 1 teaspoonKashmiri chilli powder
• for deep-frying + 2 tablespoonsoil
• 1 teaspoonginger-garlic paste
• 1 tablespoonginger, chopped
• 3 tablespoonsgarlic, chopped
• 1 tablespoongreen chilli, chopped
• 1 smallonion, chopped
• 50 g (½ cup) + 2 tablespoonsspring onions, sliced
• 1 tablespoonfresh coriander leaves, chopped
• 1 teaspoon, optionalsugar
• 2 tablespoonssoy sauce
• 2 tablespoonsred chilli sauce
• 2 tablespoonstomato ketchup
• to tastesalt

Instructions

1. 1

   Boil the cauliflower

   Add hot water and 1 teaspoon of salt to a pan and stir. Add the cauliflower florets and boil for 2 minutes, then cover and cook for a further 2 minutes. Lift them out with a slotted spoon and transfer to a mixing bowl.

2. 2

   Coat the florets

   Add about 3 tablespoons of the cornflour to the cauliflower and shake the bowl to coat the florets. Set aside.

3. 3

   Mix the batter

   In a separate bowl, whisk together the plain flour, ¾ cup of cornflour, salt, 1 teaspoon of black pepper and the Kashmiri chilli powder. Gradually add water, whisking to make a thick, smooth batter without lumps.

4. 4

   Fry the cauliflower

   Heat oil in a pan over medium heat. Dip the florets in the batter, then fry in batches until light golden; do not overcrowd the pan. Drain on a plate lined with kitchen paper. When all the florets have had their first fry, turn the heat to high and fry them again until crisp and golden brown. Drain and set aside.

5. 5

   Air-fry alternative

   Preheat the air fryer to 200°C for 5 minutes. Line its basket with perforated parchment and brush or spray it with oil. Arrange the battered florets in a single layer, brush them with oil and air-fry at 200°C for 14 minutes. Halfway through, shake the basket and spray the florets with oil, then return the basket to finish cooking.

6. 6

   Bake alternative

   Preheat the oven to 200°C and line a baking tray with parchment. Arrange the battered florets in a single layer, brush or spray them with oil, and bake for 18–20 minutes or until golden brown.

7. 7

   Cook the aromatics

   Heat 2 tablespoons of oil in a wok or skillet over high heat. Add the chopped garlic and ginger and sauté for a few seconds. Add the green chilli, onion and sliced spring onions and sauté for 1 minute, then stir in the chopped coriander.

8. 8

   Make the sauce

   Add the red chilli sauce, ketchup and soy sauce, then season with salt and ½ teaspoon of black pepper, or to taste. Sauté over high heat for 1 minute. Add ¾ cup of water and boil for 1 minute.

9. 9

   Thicken the sauce

   In a small bowl, mix 2 tablespoons of cornflour with 2–3 tablespoons of water. Stir this slurry into the sauce and cook until it thickens. Add the sugar, if using, and mix.

10. 10

    Toss and serve

    Add the fried cauliflower to the sauce and cook over low heat for 1 minute, tossing to coat. Turn off the heat and toss with the remaining spring onions. Transfer to a serving dish and serve hot.

What is gobi Manchurian?

Gobi Manchurian is an Indo-Chinese dish: cauliflower is coated in batter, cooked until crisp and tossed in a punchy sauce. Indo-Chinese cooking grew from Chinese culinary influences adapted to Indian ingredients and tastes.

Here, the florets get a brief boil before coating, while the sauce brings together soy, chilli sauce, ketchup, aromatics and a little sugar. You can choose the frying, air-frying or oven-baking route.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 0g protein, 0g carbs, 0g fat.

The cauliflower contributes some carbohydrate, while the flour and cornflour in the coating and sauce add more. Most of the fat comes from the cooking oil; the recipe also includes small amounts of protein from the flour and soy sauce. Serve a portion with a vegetable side and rice or noodles according to your appetite.

Getting the cauliflower ready

Brief boil: the two-stage cooking softens the florets before they are battered. Drain them well so excess water does not loosen the coating.

First coat: shaking the florets with cornflour helps the batter cling. Work gently so the cauliflower stays in florets rather than breaking apart.

A thick, smooth batter

Add water gradually to the flour and cornflour mixture, whisking as you go. Aim for a thick batter that covers a floret without running straight off it.

If the batter is lumpy, whisk it until smooth before dipping the cauliflower. Keep the coated florets ready while the oil or oven reaches temperature.

Choosing a cooking method

Deep-frying: cook the florets in batches over medium heat until lightly golden, then fry them briefly again over high heat for a crisper finish. Leave enough room in the pan so the oil temperature does not drop sharply.

Air-frying or baking: spread the florets in a single layer and brush or spray them with oil. The air fryer takes 14 minutes at 200°C, with a shake halfway through; the oven takes 18–20 minutes at 200°C.

Building the Manchurian sauce

Aromatics first: quickly sauté the ginger and garlic, then add the chilli, onion and spring onions. The brief cooking keeps their flavours lively.

Sauce and slurry: simmer the soy, chilli sauce and ketchup with water, then stir in the cornflour slurry. Cook until it thickens enough to cling to the cauliflower.

Keeping the florets crisp

The cauliflower is at its crispiest just after frying or baking, so have the sauce ready before you add it. Toss the florets through the sauce over low heat for only 1 minute, as directed.

For a drier, crunchier result, use a light hand when tossing and serve straight away. The longer the coated florets sit, the more the sauce softens their crust.

How to serve it

Serve gobi Manchurian hot as a snack or party appetiser, with the remaining spring onions scattered over the top. It also works as part of a meal with plain rice or noodles.

For a more balanced plate, pair it with rice or noodles and a simple vegetable side. The sauce is bold, so mild, freshly cooked accompaniments work well.

Recipe notes & tips

• Drain the boiled florets thoroughly so the batter adheres well.
• Keep the batter thick enough to coat the cauliflower evenly.
• Fry in batches rather than crowding the pan.
• For the air-fryer option, shake the basket halfway through cooking.
• Mix the cornflour slurry just before adding it to the sauce.
• Toss the cauliflower into the sauce just before serving to preserve its crispness.

Variations

• Adjust the heat: use less green chilli or chilli sauce for a milder batch.
• Skip the sugar: leave it out if you prefer a less sweet sauce.
• Make it vegan: check that the sauces and other ingredients are suitable vegan alternatives.
• Add vegetables: stir extra sliced spring onions into the sauce for more fresh allium flavour.
• Choose the oven: bake the battered florets at 200°C for 18–20 minutes instead of deep-frying.

Common mistakes to avoid

• Wet cauliflower: drain the boiled florets well so the coating does not slide off.
• Thin batter: add water gradually and stop when it forms a thick, even coating.
• Crowded frying pan: cook in batches so the florets can brown rather than steam.
• Skipping the second fry: refry the deep-fried florets over high heat for the recipe's crisp finish.
• Lumpy sauce: stir the cornflour into water separately before adding it to the wok.
• Saucing too early: toss the florets through the sauce just before serving to limit softening.

How to store

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer until hot; the coating may be softer after storage, especially if already tossed in the sauce.

Frequently asked questions