Gobi Manchurian Dry
Crispy cauliflower florets are batter-fried to perfection and then tossed in a tangy, savory, and slightly spicy sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or as a delicious evening snack.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Cauliflower
- b.Wash the cauliflower thoroughly and cut into medium-sized, biteable florets.
- c.Bring a large pot of water (about 6-8 cups) to a rolling boil. Add 1 tsp of salt.
- d.Blanch the cauliflower florets in the boiling water for 3-4 minutes until they are tender-crisp. Do not overcook.
- e.Immediately drain the florets in a colander and rinse with cold water to stop the cooking process. Let them drain completely.
- 2
Step 2
- a.Make the Batter and Slurry
- b.In a large mixing bowl, combine all-purpose flour, 4 tbsp of cornflour, ginger-garlic paste, Kashmiri red chili powder, black pepper powder, and 0.75 tsp of salt.
- c.Gradually add about 120ml (1/2 cup) of water, whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter, thick enough to coat the florets.
- d.In a separate small bowl, mix the remaining 1 tbsp of cornflour with 30ml (2 tbsp) of water to create a slurry. Set aside for the sauce.
- 3
Step 3
- a.Fry the Cauliflower
- b.Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it reaches 175°C (350°F).
- c.Dip each blanched floret into the batter, ensuring it's evenly coated, and gently slide it into the hot oil.
- d.Fry in batches of 8-10 florets to avoid overcrowding the pan. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
- e.Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
- f.For extra crispy gobi, perform a second fry. Let the first batch cool slightly, then fry again in hotter oil for 1-2 minutes until deep golden brown.
- 4
Step 4
- a.Prepare the Manchurian Sauce
- b.Heat 2 tbsp of sunflower oil in a wok or large skillet over high heat.
- c.Add the finely chopped ginger, garlic, and slit green chilies. Stir-fry for 30-45 seconds until fragrant.
- d.Add the diced onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are tender yet still crunchy.
- e.Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, white vinegar, sugar, and the remaining 0.25 tsp of salt. Stir well to combine.
- f.Give the cornflour slurry a quick stir and pour it into the wok. Cook for 1 minute, stirring constantly, until the sauce thickens and becomes glossy.
- 5
Step 5
- a.Finish and Serve
- b.Immediately add the fried cauliflower florets to the wok with the thickened sauce.
- c.Increase the heat to high and toss everything gently but quickly for about 1 minute, ensuring every floret is evenly coated in the sauce.
- d.Turn off the heat. Garnish with freshly chopped spring onion greens.
- e.Serve immediately while hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is the right consistency; if it's too thin it won't coat, and if too thick the fritters will be doughy.
- 2Fry the gobi in batches. Overcrowding the pan will lower the oil temperature and result in soggy fritters.
- 3For extra crispy gobi, double-fry it. Fry once until light golden, remove, and then fry again in hotter oil until deep golden brown.
- 4Prepare all your chopped vegetables and sauces beforehand (mise en place), as the final stir-frying process is very quick.
- 5Toss the fried gobi in the sauce just before serving to maintain maximum crispiness.
- 6Use a wok for best results as its high, sloping sides are perfect for stir-frying at high temperatures.
Adapt it for your goals.
Gobi Manchurian Gravy
To make a gravy version, double the sauce ingredients and add 1 to 1.5 cups of water or vegetable broth after sautéing the vegetables. Bring to a boil and then thicken with a larger cornflour slurry (2 tbsp cornflour mixed in 1/4 cup water).
Baked Gobi ManchurianBaked Gobi Manchurian
For a healthier alternative, toss the battered cauliflower with 1-2 tbsp of oil and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp. Then, toss in the prepared sauce.
Gluten Free VersionGluten-Free Version
To make this gluten-free, substitute the all-purpose flour with an equal amount of rice flour or a gluten-free all-purpose blend. Use tamari instead of soy sauce.
Other VegetablesOther Vegetables
This recipe works well with other vegetables like mushrooms, baby corn, or even with paneer (Indian cottage cheese) or tofu.
Why this is on our healthy list.
Rich in Vitamin C
Cauliflower is an excellent source of Vitamin C, an antioxidant that supports the immune system, aids in collagen production for healthy skin, and helps protect cells from damage.
Source of Dietary Fiber
Cauliflower provides dietary fiber, which is essential for digestive health. Fiber helps promote regular bowel movements, feeds beneficial gut bacteria, and can contribute to a feeling of fullness.
Contains Sulforaphane
As a cruciferous vegetable, cauliflower contains sulforaphane, a plant compound that has been studied for its potential anti-inflammatory and antioxidant effects, which may contribute to overall health.
Frequently asked questions
One serving (about 215g) of Gobi Manchurian Dry contains approximately 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.