Gobi Manchurian

Ingredients

• 15 ml (1 tablespoon)avocado oil, or another oil of your choice
• 15 ml (1 tablespoon)toasted sesame oil
• 15 ml (1 tablespoon)grated garlic
• 15 ml (1 tablespoon)grated ginger
• 1–2green chillies, chopped
• 2 stalkscelery, chopped
• 1 smallred onion, chopped
• 1 mediumgreen pepper, chopped
• 2–3 stalksspring onions, chopped
• 30 ml (2 tablespoons)soy sauce (or 15 ml each regular and dark soy sauce)
• 30 ml (2 tablespoons)tomato ketchup
• 15 ml (1 tablespoon)rice vinegar
• 5 ml (1 teaspoon)sriracha or another hot sauce, to taste
• ¾ teaspoonsugar
• ⅛ teaspoonground white pepper
• to taste, if neededsalt
• 1 small head (about 2½ cups florets)cauliflower, cut into medium florets
• 6 tablespoonsflour
• 4 tablespoonscornflour
• 1 teaspoonginger-garlic paste
• ¼ teaspoonsalt
• ¼ teaspoonground black pepper
• 155–170 ml (½ cup plus 2–3 tablespoons), approximatelywater, to make a flowing batter
• as neededoil for frying (the recipe uses avocado oil)

Instructions

1. 1

   Make the sauce

   Heat the avocado oil in a skillet over a high heat. When hot, add the garlic, ginger, green chillies and celery, and sauté for 1 minute, until the aromatics begin to change colour.

2. 2

   Cook the vegetables

   Add the chopped onion, green pepper and spring onions. Cook over a high heat for about 3 minutes.

3. 3

   Season the sauce

   Stir in the soy sauce, ketchup, vinegar, hot sauce, sugar and white pepper. Taste and add salt if needed, then set the sauce aside.

4. 4

   Prepare cauliflower

   Cut and clean the cauliflower into florets, then place them in hot salted water. Simmer over a medium heat for about 4 minutes. Drain and lay the florets on kitchen paper, patting each one dry.

5. 5

   Mix the batter

   Put the flour, cornflour, ginger-garlic paste, salt and black pepper in a large bowl and whisk together. Add the water a little at a time to make a smooth, free-flowing batter that is neither too thick nor too thin.

6. 6

   Heat the oil

   Heat frying oil in a kadai or pan over a medium heat. Once it is hot, dip the cauliflower florets into the batter and coat them well.

7. 7

   Fry until crisp

   Let excess batter drip off, then carefully lower the florets into the hot oil. Fry over a medium heat for 6–7 minutes, until crisp and browned.

8. 8

   Toss in sauce

   Transfer the fried cauliflower into the sauce while it is still warm. Toss until the florets are evenly coated.

9. 9

   Garnish and serve

   Garnish with spring onions and serve with Hakka noodles, or enjoy on its own.

What is Gobi Manchurian?

Gobi means cauliflower, and Gobi Manchurian is part of the Indo-Chinese tradition of combining Chinese-inspired cooking with ingredients and flavours popular in India. It is often served as a starter, though it can also be made part of a main meal.

This version coats cauliflower in a crisp batter, then dresses it in a savoury, tangy sauce with aromatics, vegetables and chilli. The contrast between crunchy florets and glossy sauce is what makes the dish work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 269 calories, 6g protein, 39g carbs, 10g fat.

The cauliflower and flour provide most of the carbohydrates, while the frying oil, avocado oil and sesame oil contribute much of the fat. Cauliflower and the small amount of protein in the flour contribute some protein, while soy sauce adds sodium. For a more balanced plate, serve a portion with rice or noodles and an additional vegetable side.

Why the sauce works

Aromatic base: garlic, ginger, green chilli and celery are briefly cooked first, building flavour before the other vegetables go in.

Sweet and sharp notes: soy sauce brings saltiness, while ketchup and rice vinegar balance it with sweetness and acidity. Adjust the hot sauce to suit your preferred heat.

Getting the cauliflower ready

Even florets: cut the cauliflower into medium pieces so they cook at a similar rate and are easy to coat.

Dry surfaces: after the brief simmer, pat each floret thoroughly dry. Excess water can thin the batter and cause more spluttering in the frying oil.

A batter that clings

Add the water gradually, whisking as you go, until the batter flows from a spoon but still coats the cauliflower. The stated water quantity is approximate, so use the texture as your guide.

Let excess batter drip back into the bowl before frying. A thick coating can turn heavy rather than crisp.

Frying for crispness

Keep the oil at a steady medium heat and fry the florets for 6–7 minutes, until browned and crisp. If the pan is crowded, fry in batches so the pieces have room to cook evenly.

Have the sauce warm and ready before the cauliflower finishes frying. Tossing the florets soon after cooking helps the coating take on the sauce without a long wait.

How to serve it

Serve Gobi Manchurian on its own as an appetiser, with spring onions scattered over the top. For a meal, pair it with Hakka noodles or rice.

The cauliflower is at its crispest soon after it is tossed, so bring it to the table promptly rather than letting it sit in the sauce.

Recipe notes & tips

• Keep the florets a similar size so they simmer and fry evenly.
• Pat the cauliflower dry individually before dipping it in batter.
• Add water to the batter little by little to control its consistency.
• Fry in batches if needed to avoid crowding the pan.
• Taste the sauce before adding salt, as the soy sauce is already salty.
• Toss the cauliflower in the warm sauce just before serving.

Variations

• Adjust the chilli: use fewer green chillies or less sriracha for a milder sauce.
• Use dark soy: replace half the soy sauce with dark soy for a deeper-coloured sauce.
• Add more vegetables: increase the pepper, onion or celery for extra texture.
• Change the garnish: finish with extra chopped spring onions just before serving.
• Serve as a meal: pair with rice or Hakka noodles instead of serving as an appetiser.

Common mistakes to avoid

• Wet cauliflower: the batter may slip or thin out; pat every floret thoroughly dry.
• Batter too thick: the coating can become heavy; whisk in water a little at a time.
• Batter too thin: it may not cling to the florets; add water gradually and stop once it flows freely.
• Crowded pan: the florets may not crisp evenly; fry in batches with space between them.
• Cool sauce: the cauliflower can lose heat as it is tossed; warm the sauce before combining.
• Waiting to serve: the coating softens as it sits in sauce; toss just before serving.

How to store

For the best texture, eat Gobi Manchurian soon after tossing. Refrigerate leftovers in an airtight container for up to 2 days; reheat in an oven or air fryer until hot, noting that the coating will be softer than when freshly made.

Frequently asked questions