Gobi Manchurian Recipe
Crispy deep fried cauliflower with onion, bell peppers, tangy sauce, garlic and herbs.
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Ingredients
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Gobi (Cauliflower) Batter & Coating
Manchurian Sauce & Stir-fry
Method
Gobi (Cauliflower) Batter & Frying
- 1
Prep the cauliflower
Wash cauliflower and cut into medium bite-sized florets. Pat dry thoroughly with a kitchen towel; excess moisture prevents batter adhesion and causes oil splatter.
- 2
Make the batter
In a large bowl combine all-purpose flour, cornstarch, rice flour, ginger-garlic paste, black pepper and salt. Gradually add about 150–200 ml water and whisk to a smooth, slightly thick batter (similar to pancake batter but a bit thicker so it coats the florets). Batter should coat but not be too runny. Adjust water as needed.
- 3
Coat florets
Toss the cauliflower florets into the batter until each piece is evenly coated. Let rest 5 minutes so batter adheres.
- 4
Heat oil
Pour oil into a deep, heavy-bottomed pan or wok to a depth of at least 3–4 cm. Heat oil to 175–180°C (350–360°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface steadily.
- 5
Fry the florets (first fry)
Fry the batter-coated cauliflower in batches so they have room; avoid overcrowding. Fry for 3–4 minutes per batch until lightly golden. Remove with a slotted spoon and drain on a wire rack or paper towels. The cauliflower is partly cooked — this first fry cooks through.
- 6
Fry the florets (second fry for crispiness)
When all batches have had the first fry, increase oil temperature to 190–195°C (375–385°F). Fry the florets a second time for 1–2 minutes per batch until deep golden brown and very crisp. Remove and drain. Set aside on a wire rack so they stay crisp while you make the sauce.
Manchurian Sauce & Stir-fry
- 7
Prep aromatics and vegetables
Finely chop garlic and ginger. Slice the white parts of the green onions thinly and reserve the green tops for garnish. Dice the onion and bell pepper into roughly 1-inch (2.5 cm) pieces so they stay slightly crisp in the stir-fry.
- 8
Make sauce base
In a small bowl combine soy sauce, tomato ketchup, red chili sauce, rice vinegar, brown sugar, 120 ml water and the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Whisk until smooth and set aside.
- 9
Stir-fry aromatics & vegetables
Heat 2 tablespoons oil in a wide skillet or wok over medium-high heat. Add the chopped garlic and ginger and stir-fry for about 20–30 seconds until fragrant (do not burn). Add the sliced white parts of the green onion, diced onion and bell pepper. Stir-fry 2–3 minutes until vegetables are slightly softened but still crisp.
- 10
Add sauces
Give the prepared sauce mixture one quick stir (cornstarch may settle) and pour into the wok. Stir constantly; the sauce will come to a simmer and begin to thicken within 30–60 seconds. Taste and adjust salt/pepper (add up to 1/2 tsp salt and 1/2 tsp pepper as listed) and add sesame oil if using.
- 11
Toss in fried cauliflower
Add the double-fried cauliflower florets to the thickened sauce. Toss gently but quickly for 1–2 minutes so each piece is evenly coated and the sauce clings without making the cauliflower soggy. Work in two batches if needed to avoid breaking the coating.
- 12