Crispy Gobi Manchurian

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Category: ,
Difficulty: Intermediate
Servings: 4
Description

Crispy Gobi Manchurian is a delicious Indo-Chinese dish featuring golden, battered cauliflower florets tossed in a tangy, spicy, glossy sauce. Garlic, ginger, green chilies, soy sauce, and vinegar create a bold restaurant-style flavor, while crunchy onion and capsicum add texture. Serve immediately for the perfect combination of crispy cauliflower and savory Manchurian sauce.

For the gobi:
  • 1 medium cauliflower, cut into small florets
  • ½ cup all-purpose flour (maida)
  • ¼ cup cornflour
  • ½ tsp red chili powder
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ cup water, approximately
  • Oil for frying
    • For the Manchurian sauce:
  • ½ tbsp oil
  • 1 tbsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 2 green chilies, chopped
  • ½ cup onion, diced
  • ½ cup capsicum, diced
  • 2 tbsp tomato ketchup
  • 1 tbsp soy sauce
  • 1 tbsp red chili sauce
  • 1 –1½ tbsp vinegar
  • 1 tsp sugar
  • ½ tsp black pepper
  • ¼ cup water
  • 1 tsp cornflour + 2 tbsp water
Instructions
  1. 1
    Boil water with a little salt. Add the cauliflower and blanch for 2–3 minutes. Drain and pat completely dry.
  2. 2
    Mix the maida, cornflour, chili powder, pepper, and salt. Add water gradually to make a thick batter that coats the gobi well.
  3. 3
    Heat oil over medium-high heat. Coat each gobi piece in batter and fry until golden and crispy. Drain on a rack or paper towel.
  4. 4
    Heat 1½ tbsp oil in a wok or large pan. Add the garlic, ginger, and green chilies. Stir-fry for about 30 seconds.
  5. 5
    Add the onion and capsicum. Cook on high heat for 1–2 minutes, keeping them slightly crunchy.
  6. 6
    Add the ketchup, soy sauce, chili sauce, vinegar, sugar, and black pepper. Stir well.
  7. 7
    Add ¼ cup water. When it starts bubbling, add the cornflour slurry and stir until the sauce becomes glossy and slightly thick.
  8. 8
    Turn off the heat and add another ½ tsp vinegar if you want it extra tangy.
  9. 9
    Add the fried gobi and toss quickly until every piece is coated.
  10. 10
    Garnish with spring onions and serve immediately.
  11. 11
    Keep the sauce fairly thick and toss the gobi in it only at the last minute. This gives you a crispy outside with a juicy, tangy coating.
Keywords: Crispy Gobi Manchurian, Gobi Manchurian recipe, Indo-Chinese cauliflower, restaurant-style Gobi Manchurian, crispy cauliflower bites, spicy Manchurian sauce, vegetarian Indo-Chinese recipe, cauliflower appetizer
Read it online: https://cookedbysabeen.com/recipe/crispy-gobi-manchurian/

Thank you for printing our recipe! We hope you love making it as much as we do.