Gobi Manchurian
Get ready to indulge in the vibrant flavors of Gobi Manchurian, where crispy cauliflower meets a delightful Indo-Chinese twist! This dish combines the bold spices of Indian cuisine with a sweet, tangy sauce that clings to each bite, making it absolutely irresistible. Tossed in a medley of garlic, soy sauce, and a hint of chili, this cauliflower delight is perfect for a snack or a party appetizer!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 1 head of a cauliflower
- 1/2 cup corn starch (120 ml)
- 3 cloves garlic
- 1 thumb piece ginger
- 1 red onion
- 1 red pepper
- 1 green pepper
- 3 spring onions
- 3/4 cup water (more if too thick) (180 ml)
🫙Pantry Staples(4)
- 1 tsp brown sugar (5 ml)
- 1 tbsp cornstarch with water (15 ml)
- 1/2 cup plain flour (62.5 g)
- Vegetable oil for frying
🧂Spices & Seasonings(1)
- 1 tsp garlic powder (5 ml)
🍯Sauces & Condiments(2)
- 1 tbsp ketchup (15 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(2)
- 1 tsp chilli powder (5 ml)
- 1 tbsp tandoori paste (15 ml)
👨🍳 Instructions
- 1
Start by boiling your cauliflower florets for 10 mins, you don’t want them too soft.
- 2
Now make the batter by mixing all ingredients together in a bowl.
- 3
Drain your cauliflower and add it to the batter to coat and then heat up the vegetable oil to frying point and fry the battered cauliflower until golden and crispy, about 5 mins. Fry them off on a kitchen towel.
- 4
Now fry off your vegetables, garlic and ginger in a little bit of oil until softened and fragrant, then add in the ketchup, soy sauce, brown sugar, chilli powder and cornstarch slurry and mix on a low heat.
- 5
Now add in the crispy cauli and toss to coat and serve with fresh spring onions and enjoy!
💡 Pro Tips
- ✓Boil cauliflower florets for exactly 8-9 minutes instead of 10 to maintain 85% firmness - they'll continue cooking during frying and final tossing.timing8-9 minutes
- ✓Pat cauliflower completely dry before battering and dust lightly with cornstarch to remove surface moisture, preventing batter from sliding off during frying.technique
- ✓Fry battered cauliflower at 350-365°F oil temperature - use a thermometer as lower temps make soggy coating while higher temps burn exterior before interior cooks.equipment350-365°F
- ✓Make cornstarch slurry with 1:2 ratio (1 tbsp cornstarch to 2 tbsp cold water) and add gradually while stirring to prevent lumps and achieve glossy sauce consistency.technique1:2 ratio
- ✓Add fried cauliflower to sauce off heat and toss for only 30-45 seconds to prevent coating from becoming soggy while ensuring even coverage.timing30-45 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Gobi Manchurian
Get ready to indulge in the vibrant flavors of Gobi Manchurian, where crispy cauliflower meets a delightful Indo-Chinese twist! This dish combines the bold spices of Indian cuisine with a sweet, tangy sauce that clings to each bite, making it absolutely irresistible. Tossed in a medley of garlic, soy sauce, and a hint of chili, this cauliflower delight is perfect for a snack or a party appetizer!
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 1 head of a cauliflower
- 1/2 cup corn starch (120 ml)
- 3 cloves garlic
- 1 thumb piece ginger
- 1 red onion
- 1 red pepper
- 1 green pepper
- 3 spring onions
- 3/4 cup water (more if too thick) (180 ml)
🫙Pantry Staples(4)
- 1 tsp brown sugar (5 ml)
- 1 tbsp cornstarch with water (15 ml)
- 1/2 cup plain flour (62.5 g)
- Vegetable oil for frying
🧂Spices & Seasonings(1)
- 1 tsp garlic powder (5 ml)
🍯Sauces & Condiments(2)
- 1 tbsp ketchup (15 ml)
- 1 tbsp soy sauce (15 ml)
📦Other(2)
- 1 tsp chilli powder (5 ml)
- 1 tbsp tandoori paste (15 ml)
👨🍳 Instructions
- 1
Start by boiling your cauliflower florets for 10 mins, you don’t want them too soft.
- 2
Now make the batter by mixing all ingredients together in a bowl.
- 3
Drain your cauliflower and add it to the batter to coat and then heat up the vegetable oil to frying point and fry the battered cauliflower until golden and crispy, about 5 mins. Fry them off on a kitchen towel.
- 4
Now fry off your vegetables, garlic and ginger in a little bit of oil until softened and fragrant, then add in the ketchup, soy sauce, brown sugar, chilli powder and cornstarch slurry and mix on a low heat.
- 5
Now add in the crispy cauli and toss to coat and serve with fresh spring onions and enjoy!
💡 Pro Tips
- ✓Boil cauliflower florets for exactly 8-9 minutes instead of 10 to maintain 85% firmness - they'll continue cooking during frying and final tossing.timing8-9 minutes
- ✓Pat cauliflower completely dry before battering and dust lightly with cornstarch to remove surface moisture, preventing batter from sliding off during frying.technique
- ✓Fry battered cauliflower at 350-365°F oil temperature - use a thermometer as lower temps make soggy coating while higher temps burn exterior before interior cooks.equipment350-365°F
- ✓Make cornstarch slurry with 1:2 ratio (1 tbsp cornstarch to 2 tbsp cold water) and add gradually while stirring to prevent lumps and achieve glossy sauce consistency.technique1:2 ratio
- ✓Add fried cauliflower to sauce off heat and toss for only 30-45 seconds to prevent coating from becoming soggy while ensuring even coverage.timing30-45 seconds