Gobi Manchurian

So what exactly is Gobi Manchurian?

Gobi is a hindi word for cauliflower
Manchurian is a spicy-sweet & tangy sauce made by combining a few basic pantry ingredients such as chili sauce, soy sauce, and ketchup.
Gobi Manchurian is the blissful marriage of fried cauliflower florets and the flavorful Manchurian sauce.

A healthier spin on Gobi Manchurian

Instead of the deep-fried restaurant version, I prefer this healthier version that uses just a fraction of oil. Pan-frying the battered cauliflower in small batches results in perfectly crisp cauliflower ready to be coated in the spicy, sweet, and tangy Manchurian sauce.

How to Make Gobi Manchurian

• Boil 6 cups of water in a large pot. Place the cauliflower florets in the hot boiling water for 2 minutes. Carefully take them out of the water making sure to drain all the water out. Allow them to cool down.
•  In a medium mixing bowl mix cornflour, all-purpose flour, salt & pepper. Gradually add a little water making sure that the batter is not runny.
• Add the steamed cauliflower florets to the batter and gently mix to coat them with the batter.

• Heat oil in a nonstick skillet or pan over medium heat.
• Slowly add a batch of battered cauliflower florets to the oil. Note: Add half of the cauliflower at a time so they are not too crowded.
• Stir-frying for 6 to 8 minutes, turning halfway through as they start to turn golden brown. Use a slotted spatula to transfer the cooked florets from the pan to a platter lined with a paper towel.
• Fry the remaining cauliflower. Add another tablespoon of oil if needed. Transfer the fried gobi to the platter. Set aside.

• In the same pan, add the white part of the chopped scallions, ginger, garlic, and green chili. Cook for 3 minutes on medium-high heat and then add red chili sauce, soy sauce, and ketchup. Mix well and cook for a minute. Add vinegar, and sugar and mix well.
• Next, add water and cook until the sauce comes to a gentle simmer and starts to thicken about 3 to 4 minutes.
• Add the pan-fried cauliflower and gently mix in the sauce coating the cauliflower florets evenly. Cook for another 1 minute. Turn the heat off, and garnish with spring onions.

Using an Air Fryer or Oven

• Air Fryer Method - Use a perforated parchment paper liner and coat it with oil. Line the steamed & batter-coated cauliflower in a single layer in the air fryer basket. Brush or spray the cauliflower with oil. Cook at 380 degrees for 10 minutes. Turn the cauliflower over, brush with oil again, and continue to cook for another 5 minutes. You will have perfectly crispy cauliflower to use in the Manchurian recipe.

• Oven Method - Arrange the steamed & batter-coated cauliflower in a single layer on a parchment-lined baking sheet. Brush or spray with oil and bake at 400 degrees in a preheated oven for 15 to 20 minutes or until the cauliflower starts to turn light golden brown. Turn halfway through.

Gluten-free Variation

• Substitute all-purpose flour with gluten-free all-purpose flour or rice flour
• Substitute soy sauce with tamari

Dry or Saucy?

This dish can be made saucy as an entree or it can be tossed up as a stir fry dish and served up as a party appetizer or a side dish. Either way, you are sure to have a winning dish to serve to your guests.

I grew up eating and loving Indo-Chinese food in India. When I moved to the United States, this was one of the main things I sorely missed. I knew I had to master the art of making the “world's best Indo-Chinese food” right here in my kitchen.

Cauliflower is a versatile vegetable that we love at home. My kids think I make fantastic Gobi Manchurian, and I am happy to share this easy Indo-Chinese recipe with you. This recipe is for dry Gobi Manchurian and can be served as an appetizer or as a side dish, served with Hakka Noodles or fried rice.